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 that of 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 that of the second target value (Vc2). Figure for the abbreviation: Fig. 2

Description

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

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

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

[0003] One object of the present invention is to address the disadvantages 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 stock or a fish stock.

[0004] To this end, a first aspect of the invention relates to a method for carrying out a culinary preparation, in particular a sauce reduction, to be implemented by a culinary preparation device, the food preparation appliance being equipped with a cooking tank, cooking means, and mass measuring means, The process includes the following steps: i. cook at least one food item in the cooking vessel, ii. invite the user to add a volume of water to the cooking pot and / or do the acquisition of a purpose or a declaration of the addition of the volume of water, iii. measure, or receive a statement relating to, a mass of the contents of the cooking vessel, and calculate a first target value for reducing the contents of the cooking vessel based on the measured mass, iv. reduce the contents of the cooking vessel by continuing to heat, v. measure at least once the mass of the contents of the cooking vessel during of the reduction step iv-, vi. compare the first target value with 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 the user to empty the cooking vessel and / or purchase a cooking vessel emptying tool, ix. to acquire an addition to the cooking vessel of a liquid portion of the contents of the cooking vessel removed in step viii-, x. Measure the 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. compare the second target value with 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 embodiment, two reduction stages are provided to ensure a consistently flavorful reduction. Furthermore, weighings are performed at the end of each reduction stage to guarantee a reduction with a specific consistency and flavor, without a burnt taste or the risk of solid deposits on the cooking vessel. The mass measurements mentioned above refer to the mass of the contents of the cooking vessel. In practice, the mass measuring device most often includes feet incorporating weighing elements, so almost the entire apparatus is weighed, not just the vessel; some embodiments may involve weighing the vessel alone. It is understood that the mass of the contents of the vessel alone is not directly measured; the mass measured is that of the contents of the cooking vessel, as well as the portion of the apparatus supported by the mass measuring device.The mass of the contents of the cooking vessel can be obtained in several ways, such as by tareing the vessel before a particular filling operation, or by continuously monitoring the mass during that particular filling operation.

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

[0007] The invention can 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 tareing the cooking vessel and its contents or receiving a declaration of the mass of the food, measured before and / or after step i-, contained in the cooking vessel. The mass of the contents of the cooking vessel can be obtained reliably.

[0009] According to one embodiment, step viii- includes a step viii'- consisting of: - tareing the cooking vessel once it has been emptied of its contents, - or receiving a declaration of the mass of the empty cooking vessel and / or the mass of the cooking appliance with the empty cooking vessel, - or retrieving from a memory unit information on the mass of the empty cooking vessel and / or the mass of the cooking appliance with the empty cooking vessel. The mass of the contents of the cooking vessel can be obtained reliably.

[0010] According to one embodiment, step v- and / or step xii- comprises a measurement, carried out continuously, or several measurements, iteratively taken at intervals preferably not exceeding 500 ms, of the mass of the cooking vessel and its contents, or of the mass of the contents of the cooking vessel, or of the mass of the cooking apparatus with the cooking vessel. The mass of the contents of the cooking vessel during the reduction can be reliably obtained.

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

[0012] According to one embodiment: - step iii- includes a step consisting of calculating a mass of the water added, and the first target value for reduction of the contents of the cooking vessel 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 the mass value of the water added in step ii-, - Step x- includes a step to calculate the mass of the added liquid, and the second target value for reducing the contents of the cooking vessel is between 95% and 80% of the mass of the added liquid, preferably between 95% and 85% of the mass of the added liquid, and most preferably corresponds to 90% of the mass of the liquid added in step ix-. A flavorful sauce is obtained. In this case, the food initially placed in the cooking vessel may include meat and / or vegetables.

[0013] According to one embodiment, the process for making a culinary preparation is implemented to make a fish stock, and includes a step viii”- of validation of an addition of at least one food in the cooking tank, carried out between step viii- and step ix-.

[0014] According to one embodiment: - Step iii includes a step consisting of calculating a mass of the added water, and the first target value for the reduction of the contents of the cooking vessel 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- includes a step consisting of calculating a mass of the added liquid part, and the second target value for the reduction of the contents of the cooking vessel 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 liquid part added in step ix-. A tasty sauce or fish stock is thus obtained.

[0015] According to one embodiment, step vii is preceded by an additional step vi' for calculating the 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' for calculating the remaining reduction time and an additional reduction if the value measured in step xii is greater than the second target reduction value. It is possible to estimate whether the process needs to be lengthened and, for example, to notify the user 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 in which step xiv- is preceded by a return to step xi- of reducing the contents of the cooking vat 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 device.

[0018] According to one embodiment, the process of carrying out a culinary preparation includes the emission of a first end-of-preparation message at steps vii- and xiv- at the end of reduction.

[0019] According to one embodiment, the process for preparing a culinary dish 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- includes providing information to the user regarding the target water volume. 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, at least one food parameter is a mass and / or a volume and / or a type of food and / or a water concentration of food, 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 relative to the target water volume, and / or - information prompting the user to remove water, and / or - information indicating a deficiency in added water compared to the target water volume, and / or - a message prompting the user to add water.

[0022] According to one embodiment, the process for preparing a culinary dish prevents the reduction from starting in step iv- until the mass of the cooking vessel measured in step iii- is substantially equal to the target water volume. This implementation prevents the process from starting if the conditions necessary for the success of the sauce are not met. Description of the figures

[0023] Other features and advantages of the present invention will become more apparent upon reading the following detailed description of an embodiment of the invention given by way of non-limiting example and illustrated by the accompanying drawings, in which:

[0024] [Fig.1] represents a simplified general view of a food preparation apparatus intended to implement a food preparation process according to the invention;

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

[0026] Figure 1 represents a simplified general view of a food preparation appliance 1 (a household food preparation appliance) intended to carry out a food preparation process according to the invention and comprising: - a base 2 designed to be placed on a work surface, - a working set 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 worktop, - weight sensors 23, housed in the casing 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 worktop, - 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, - means of motorization 25 (for example an electric motor), for example to drive a work tool.

[0028] The working assembly 3 can be detached from the base 2 and may itself comprise: - a cooking vessel 31 designed to hold food to be prepared, - optionally, a working tool 32 (for example a knife, a chopper, a mixing blade...) connected to the motorization means 25 by a transmission (a drive shaft for example), - a lid 33, intended to cover the cooking vessel 31, particularly if a working tool 32 is mounted, - cooking means 34, typically heating means which can be electric resistances or induction heating means for example.

[0029] Regarding the weight sensors 23, in the example shown, these weigh the entire food preparation appliance, including the contents of the cooking vessel. One weight sensor 23 can be provided for each foot 22, but a single weight sensor 23 can also be provided for the entire appliance. Alternatively, the weight sensor(s) can be arranged under the cooking vessel 31 to weigh it specifically. A scale can be placed under the food preparation appliance 1. The signals emitted by the weight sensors 23 can be read discretely, that is, at specific times, either individually or repeatedly over time. Alternatively, their signals can be read continuously, in real time.For example, a weight measurement of the cooking appliance 1 before a filling operation of the cooking tank 31, and a weight measurement of the cooking appliance 1 after the filling operation of 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 cooking appliance 1 before the start of a heating operation of the cooking tank 31, and a weight measurement of the cooking appliance 1 after or during the heating operation of the cooking tank 31 make it possible to know, for example, a mass lost by evaporation of water from the contents of the cooking tank 31.

[0030] The food preparation appliance 1 is designed to run various programs of food preparation, and the present invention proposes a method for preparing a sauce, and in particular a method for preparing a sauce reduction. To this end, [Fig. 2] shows different steps for implementing such a method.

[0031] In detail, the process for carrying out a culinary preparation, in particular a sauce reduction, to be implemented by the culinary preparation device 1, comprises the following steps: i. Cook at least one food item in the cooking chamber 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 heat setting can be used to brown the contents of the cooking chamber. The heat setting can, of course, be varied over time during this stage. ii. Cover with water: prompt the user to add a volume of water to the cooking vessel and / or receive confirmation of the water addition. The human-machine interface 24 can, of course, be used to facilitate these steps. iii. Measure, or receive a statement relating to, a mass of the contents of the cooking vessel. This step may include a preliminary step to step ii-, consisting of tareing the cooking vessel 31 or the food preparation unit 1 (depending on the arrangement of the weight sensors 23) and a step of weighing, after the addition of water, the cooking vessel 31 or the food preparation unit 1 to determine the mass of water added. Weighing may also be carried out continuously during the addition of water. A first target value Vcl for the reduction of the contents of the cooking vessel may then be calculated based on the measured mass. iv. Reduce the contents of the cooking vessel by heating the cooking vessel 31 and its contents using the cooking equipment 34. A low to medium heat setting can be used to bring the contents of the cooking vessel to a boil or at least simmer. The heat setting can, of course, be varied over time during this stage. v. Measure the mass of the contents of the cooking vessel at least once during the reduction step iv-. A continuous or sequential measurement can be planned, with measurements repeated regularly, for example every second or every 500 ms. vi. Compare the first target value with at least one mass measured in step v-. This comparison allows verification of 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, otherwise restart or continue step iv-. At the end of this step, the cooking tank 31 therefore contains the food initially present and a reduced quantity of water, which has thus been flavored with the aromas of the food. viii. Invite the user to empty the cooking vessel and / or purchase a cooking vessel emptying system. The human-machine interface 24 can be used to facilitate this step. ix. Acquire a portion of the liquid from the cooking tank contents removed in step viii into the cooking tank. Typically, between step viii and step ix, a filtration step is performed to separate the solid food from the liquid portion of the cooking tank contents 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 food from the cooking tank 31. x. Measure the mass of the contents of the cooking vessel. As with step iii, this step may include a preliminary step to step ix, consisting of tareing the cooking vessel 31 or the food preparation unit 1 (depending on the arrangement of the weight sensors 23), and a step of weighing the cooking vessel 31 or the food preparation unit 1 after the liquid has been added to determine the mass of liquid added. Alternatively, continuous weighing may be carried out during the addition of the liquid. A second target value Vc2 for the reduction of the contents of the cooking vessel can then be calculated based on the measured mass. For fish stocks (obtained from fish and / or fish carcasses), ingredients such as cream or tomatoes may be added. xi. Reduce the contents of the cooking vessel by heating the cooking vessel 31 and its contents using the cooking equipment 34. A low to medium heat setting can be used to bring the contents of the cooking vessel to a boil or at least simmer. The heat setting can, of course, be varied over time during this step. xii. Measure at least once the mass of the contents of the cooking vessel during the reduction step xi-. A continuous or sequential measurement can be provided, with measurements repeated regularly, for example every second or every 500 ms. xiii. Compare the second target value with at least one mass measured in step xii. This comparison allows verification of 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, otherwise repeat or continue step xi. For fish stocks (obtained with fish and / or fish carcasses), a beurre manié can be added to thicken the sauce.

[0032] For meats and / or vegetables, it can 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 must be evaporated in step iv-) 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 must be evaporated and returned to the cooking tank 31 in step ix-).

[0033] For fish or fish carcasses, it can 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 must be evaporated in step iv-) 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 must be evaporated and returned to the cooking tank 31 in step ix-).

[0034] In summary, for sauces or meat stocks, the following main steps can be observed: 1) Brown the meat. 2) Sauté 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 value PO) - add the water (=>weigh, deduct the added mass and record value PI)). 4) Bottom: 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 approximately 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 bowl before pouring the juice (=> record value P3). 6) Add the juice to the bowl, measure and deduce 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 vessel have lost a mass approximately equal to 10% of P4

[0035] For sauces or fish / shellfish stocks: 1) Brown the vegetables and carcasses. 2) Add the edges. 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 value PO) - add the water (=> weigh, deduct the added mass and record value PI)). 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 approximately 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 bowl before pouring the juice (=> record value P3). 6) Add the juice to the cooking pot, measure the mass (=>deduct the mass of juice added, record value P4). Add ingredients (for example, cream or tomatoes...). 7) Reduce by 50%, with continuous weighing and stopping the heating when the contents of the cooking tank have lost a mass approximately equal to 50% of P4. 8) Add a beurre manié to the sauce to thicken it. Industrial application

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

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

Claims

Demands

1. A method for carrying out a culinary preparation, in particular a sauce reduction, to be implemented by a cooking apparatus (1), the cooking apparatus (1) being equipped with a cooking tank (31), cooking means (34), mass measuring means, the method comprising the following steps: i. cook at least one food item in the cooking vessel (31), ii. invite to add a volume of water to the tank of cooking (31) and / or acquiring an end or a declaration of the addition of the volume of water, iii. measure, or receive a statement relating to, a mass of the contents of the cooking vessel (31), and calculate a first target value (Vcl) for the reduction of the contents of the cooking vessel (31) based on the measured mass, iv. reduce the contents of the cooking vessel (31) by continuing to heat, v. measure at least once the mass of the contents of the cooking vessel (31) during the reduction step iv-, vi. compare 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 vessel (31) and / or acquire a cooking vessel emptying kit (31), ix. to acquire an addition to the cooking vessel (31) of a liquid portion of the contents of the cooking vessel (31) removed in step viii-, x. Measure a mass of the contents of the cooking vessel (31) and calculate a second target value (Vc2) for the reduction of the contents of the cooking vessel (31) as a function of the measured mass, xi. reduce the contents of the cooking vessel (31), xii. Measure at least once the mass of the contents of the tank of cooking (31) during the reduction step xi-, xiii. compare the second target value (Vc2) with said at least one mass measured in step xii-, xiv. stop the reduction step if the mass measured in step xü- is substantially the same as that of the second target value (Vc2) and otherwise restart or continue step xi-.

2. A method for carrying out a culinary preparation according to claim 1, wherein step i- is followed by a step i'- consisting of tareing the cooking vessel (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 vessel (31).

3. A method for carrying out a culinary preparation according to claim 1 or 2, wherein step viii- includes a step viii'- consisting of: - tareing the cooking vessel (31) once it has been emptied of its contents, - or receiving a declaration of the mass of the empty cooking vessel (31) and / or the mass of the culinary preparation appliance (1) with the empty cooking vessel (31), - or extracting from a memory unit information of the mass of the empty cooking vessel (31) and / or the mass of the culinary preparation appliance (1) with the empty cooking vessel (31).

4. Method of carrying out a culinary preparation according to any one of claims 1 to 3, wherein 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 a maximum of 500 ms, of the mass of the cooking vessel (31) and its contents or of the mass of the contents of the cooking vessel (31) or of the mass of the culinary preparation apparatus (1) with the cooking vessel (31).

5. A method for carrying out a culinary preparation according to any one of claims 1 to 4, wherein at least a part of step v- is carried out simultaneously with at least a part of step iv-, and wherein at least a part of step xi- is carried out simultaneously with at least a part of step xii-.

6. A method for preparing a culinary product according to any one of claims 1 to 5, wherein: - step iii- comprises a step consisting of calculating a mass of the water added, and the first target value (Vcl) for reducing the contents of the cooking vessel (31) is between 30% and 70% of the value of the mass 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 the mass value of the water added in step ii-, - step x- includes a step consisting of calculating a mass of the liquid part added, and the second target value (Vc2) of reduction of the contents of the cooking vessel (31) is between 95% and 80% of the mass of the liquid part added, preferably between 95% and 85% of the mass of the liquid part added, and very preferably corresponds to 90% of the mass of the liquid part added in step ix-.

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

8. A method for carrying out a culinary preparation according to claim 7, wherein: - step iii- includes a step consisting of calculating a mass of the water added, and the first target value (Vci) of reduction of the contents of the cooking vat (31) is between 60% and 40% of the mass of the water added, and preferably corresponds to half the value of the mass of the water added, - step x- includes a step consisting of calculating a mass of the liquid part added, and the second target value (Vc2) of reduction of the contents of the cooking vat (31) is between 60% and 40% of the mass of the liquid part added, and preferably corresponds to half the value of the mass of the liquid part added in step ix-.

9. A method for carrying out a culinary preparation according to any one of claims 1 to 8, wherein 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 value (Vcl) of reduction, and / or wherein 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 value (Vc2) of reduction.

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

11. A method of carrying out a culinary preparation according to any one of claims 1 to 10, wherein at least a part of the mass measurements and / or at least a part of the target values ​​are recorded by recording means of the culinary preparation apparatus (1).

12. Method of carrying out a culinary preparation according to any one of claims 1 to 11, comprising the emission of a first end-of-preparation message at steps vii- and xiv- at the end of reduction.

13. A method for carrying out a culinary preparation according to any one of claims 1 to 12, comprising: - a step i0- 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 wherein step ii- comprises the transmission of information to the user relating to the target water volume.

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

15. A method for carrying out a culinary preparation according to any one of claims 13 or 14, wherein the information relating to the target water volume is: - information indicating an excess of water added relative to the target water volume, and / or - information prompting the user to remove water, or - information indicating a deficiency of water added relative to the target water volume, and / or - information prompting the user to add water.

16. A method of carrying out a culinary preparation according to any 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 vat (31) measured in step iii- is not substantially equal to the target water volume.

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