Method for the culinary preparation of a ground food product

Abstract

The invention relates to a method for the culinary preparation of a ground food product using a culinary preparation appliance (20), the appliance (20) comprising: a container (1); a work tool (3); a tool-holder shaft (6) having a first end to which the work tool (3) is coupled; a device (4) for driving the work tool (3) in rotation; and a device for driving reciprocal translational movement between the container (1) and the work tool (3), the container (1) and the work tool (3) being provided to move in translation between a first position and a second position. The method comprises a preparation step consisting in carrying out a predefined number of cycles greater than or equal to 1, wherein each cycle comprises cycle phases, and, for each cycle phase, predetermined cycle parameter values are applied, the predefined number of cycles and / or the predetermined cycle parameter values having been set in advance according to the physical and / or chemical properties of the at least one food product to be ground and / or ground food product.

Description

Culinary preparation method for a ground food product TECHNICAL FIELD OF THE INVENTION

[0001] The present invention relates to the general field of culinary preparation of at least one ground food product, in particular a ground vegetable food product, especially using culinary preparation devices, also called culinary preparers.

[0002] The present invention relates in particular, but not exclusively, to household food preparation appliances.

[0003] The invention can particularly enable the production of paste or flour for the production of plant-based drinks or plant-based milk, paste, cream or spreadable butter, yogurt, sauce, sorbet and / or ice cream, and in particular based on oilseeds, such as almonds, hazelnuts, pistachios, walnuts, peanuts, etc., and / or cereals, such as oats, rice, poppy seeds, etc.

[0004] The invention thus proposes a method for the culinary preparation of at least one ground food product. STATE OF THE ART

[0005] Consumer eating habits are constantly evolving, and the production of dairy products made from animal milk is no longer the only option since the advent of plant-based drinks, also known as plant milks. Today, there are many varieties of plant-based drinks, generally made from oilseeds, such as almonds, hazelnuts, pistachios, walnuts, or peanuts, and / or from grains, such as oats, soy, or rice.

[0006] Plant-based products, such as plant-based drinks, creams, purees or butters, yogurts, and sauces, are now readily available in supermarkets and specialty stores. Some of these products, particularly plant-based drinks and purees, can also be made at home with the right equipment. However, making them is often time-consuming, and / or the quality of the result may not always meet expectations.

[0007] However, more and more consumers are becoming fans of these types of products, which offer several advantages, such as reduced fat content, thus improving dietary hygiene and limiting health risks; reduced food intolerances thanks to the absence of lactose; and the options these products offer to vegans. Therefore, the production of these types of foods has real benefits and is even proving necessary for a segment of the population.

[0008] Pre-made plant-based drinks available in supermarkets often have an unnatural taste because they are made with artificial flavors and generally contain too much added sugar, preservatives, and additives. Furthermore, their purchase involves the production of a large number of cardboard, plastic, or glass containers.

[0009] Existing household appliances from the prior art allow for the production of natural plant-based beverages without the addition of harmful ingredients. They also have a low environmental impact due to the reuse of containers. However, these devices can involve cumbersome handling for the consumer, such as manual filtration, which can lead to nutrient loss, a degradation of the taste of the resulting products (sometimes caused by residues from poor filtration), or the inability to produce food products other than plant-based beverages, particularly because a liquid consistency is systematically obtained by adding water. Furthermore, the use of such devices is generally accompanied by difficulties in cleaning the preparation tools and also by challenges in preserving the food products over long periods.

[0010] Furthermore, current devices known for preparing plant-based drinks do not meet the sometimes immediate needs of consumers because they require anticipating the preparation and carrying out several operations such as measuring quantities, mixing and filtering, leading to discouragement among the user, especially since the result may prove disappointing.

[0011] Among these known devices, some exist for making pasta from nuts, such as almonds, which use millstones. However, the use of such millstones has several drawbacks, including: the need for cleaning for small quantities, the limitation of only being able to prepare pasta or flour, and the high implementation cost associated with using the millstones.

[0012] Other devices allow the transformation of foods that must be frozen beforehand in order to allow the machining of the block of ice.

[0013] The invention aims to remedy at least partially the needs mentioned above and the drawbacks related to prior art achievements.

[0014] In particular, the invention aims to enable the food product to be ground to be worked independently of its physical and / or chemical characteristics, including its texture, particle size and / or viscosity, and in virtually the entire working volume of the container into which it is introduced.

[0015] The invention thus relates, according to one of its aspects, to a method for the culinary preparation of at least one ground food product, in particular a ground vegetable food product, characterized in that it is implemented by means of a culinary preparation apparatus comprising: - a container intended to receive at least one food product to be ground, in particular a vegetable food product to be ground, having an internal bottom wall; - a working tool intended to grind said at least one food product to be ground contained in the container for the preparation of said at least one ground food product; - a tool-carrying shaft, extending along a main axis and having a first end, the working tool being coupled to the first end of the tool-carrying shaft; - a rotational drive device, intended to rotate the working tool around the main axis; - a translational drive device.intended to perform a reciprocal translation between the container and the working tool, parallel to the main axis, the container and / or the working tool being intended to move in translation parallel to the main axis between a first position, in which the distance between the working tool and the internal bottom wall of the container is maximum, and a second position, in which the distance between the working tool and the internal bottom wall of the container is minimum, in which the process includes a preparation step consisting of carrying out a predefined number of cycle(s) greater than or equal to 1, a cycle being defined as the passage from a first intermediate position, the first intermediate position being in particular the first position, to a second intermediate position, the second intermediate position being in particular the second position, then the passage from the second intermediate position to the first intermediate position,the first intermediate position and the second intermediate position being positions situated between the first position and the second position, wherein each cycle comprises cycle phases including at least the reciprocal translation between the container and the working tool parallel to the main axis by means of the translational drive device, and the rotation of the working tool around the main axis by means of the rotational drive device, wherein the predetermined number of cycle(s) and / or the predetermined cycle parameter values ​​have been previously fixed according to the physical and / or chemical properties of said at least one food product to be ground and / or according to the desired physical and / or chemical properties of said at least one ground food product.

[0016] Advantageously, the process may include the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product having as physical and / or chemical properties a dynamic viscosity between 5 Pa.s and 500 Pa.s.

[0017] The term "reciprocal translation between the container and the working tool" means that the container may be fixed and the working tool may be moving in translation relative to the container along the principal axis, or conversely, that the working tool may be fixed and the container may be moving in translation relative to the working tool along the principal axis, or that both the container and the working tool may be moving in translation along the principal axis. Similarly, the term "reciprocal translation velocity between the container and the working tool" means the velocity of the moving working tool in translation relative to the fixed container, or conversely, the velocity of the moving container in translation relative to the fixed working tool, or the velocity of the container and the working tool relative to each other, both being moving in translation along the principal axis.

[0018] Thanks to the invention, it is possible to obtain a ground food product, particularly from oilseeds and / or cereals, with a very fine texture that does not require filtering before use. Thus, various recipes can be made for plant-based drinks or milks, pastes, creams or spreads, yogurt, sauces, sorbets, and / or ice cream, for example, chocolate spreads, peanut butter, guacamole, hummus, Chinese bread, and date paste, among others. It is also possible to grind ice to obtain a ground food product. Furthermore, the term "ground" in this description should be understood as encompassing any mechanical action aimed at reducing the size of the food product(s) to be ground, in particular the size of the resulting pieces.

[0019] Advantageously, the invention can be implemented with little or no loss of material, particularly for producing plant-based beverages with enhanced taste and texture. The resulting ground food product can be homogeneous. Various recipes using solid or semi-solid foods can be obtained through the invention. Furthermore, it can be implemented with foods of varying hardness, such as frozen foods like fruit, avocado, chickpeas, hazelnuts, rice, almonds, etc. The fluidity, composition, and / or quantity of the resulting food product can be easily selected according to the user's requirements.

[0020] The culinary preparation process according to the invention may further include one or more of the following characteristics taken individually or in any possible technical combinations.

[0021] The food product to be ground can be in solid or semi-solid form, that is, between a solid and a liquid state. It can also have any type of particle size, texture, and / or viscosity. For example, it can be based on oilseeds, such as almonds, hazelnuts, pistachios, walnuts, peanuts, among others, and / or cereals, such as oats, rice, poppy seeds, among others.

[0022] A food preparation appliance can be a household appliance or any other type of device capable of preparing ground food. It can be used for domestic or professional purposes.

[0023] The working tool may in particular be a cutting tool, including in particular a cutting means, for example one or more blades, intended to come into contact with said at least one food product to be ground.

[0024] The preparation step may consist of performing a predetermined number of cycles greater than or equal to 2. At least two cycles of the predetermined number of cycles may have cycle phases with predetermined cycle parameter values ​​that differ at least partially.

[0025] The predetermined number of cycle(s) and / or predetermined cycle parameter values ​​may have been previously fixed according to the physical and / or chemical properties, including particle size, texture and / or viscosity, of said at least one food product to be ground and / or according to the desired physical and / or chemical properties, including particle size, texture and / or viscosity, for said at least one ground food product.

[0026] At least one cycle, in particular several cycles, in particular all cycles, may include at least one cycle phase, in particular several cycle phases, comprising holding the container and the working tool in the first intermediate position and / or in the second intermediate position, the predetermined cycle parameter values ​​comprising a holding time of the container and the working tool in the first intermediate position and / or in the second intermediate position, equal to at least 1 second, or even 2 seconds.At least the last cycle or only the last cycle, or at least the last two cycles or only the last two cycles, or even at least the last three cycles or only the last three cycles, may include at least one cycle phase, in particular several cycle phases, comprising holding the container and the working tool in the first intermediate position and / or in the second intermediate position, the values ​​of the predetermined cycle parameters comprising a holding time of the container and the working tool in the first intermediate position and / or in the second intermediate position, equal to at least 1 second, or even 2 seconds.Alternatively, at least one cycle may lack a cycle phase with such a holding time, and at least one subsequent cycle, in particular a successive cycle, may include at least one cycle phase, in particular several cycle phases, with such a holding time. Advantageously, such a holding time can help to fluidize a portion of the food product to be ground, thereby facilitating the grinding and fluidity of the remaining food product.

[0027] The rotational speed of the working tool may, during at least one cycle, in particular the last cycle, be greater than or equal to 1000 rpm, or even to 1500 rpm, or even to 3000 rpm, or even to 4000 rpm, or even be less than or equal to 10000 rpm, or even to 8000 rpm, or even to 7000 rpm, or even to 6000 rpm.

[0028] The first intermediate position can be the first position and / or the second intermediate position is the second position.

[0029] For the preparation step of said at least one ground food product in the form of a paste product, the rotation speed of the working tool may, during at least one cycle, be greater than or equal to 3000 revolutions per minute, in particular greater than or equal to 3500 revolutions per minute, in particular less than or equal to 5000 revolutions per minute.

[0030] For the preparation step of said at least one ground food product in the form of a paste product, the reciprocal translation speed between the container and the working tool may be, during at least one cycle, greater than or equal to 2 mm / s, in particular between 2 mm / s and 8 mm / s, in particular also between 2 mm / s and 6 mm / s, in particular also between 2.5 mm / s and 6 mm / s, in particular also between 3 mm / s and 6 mm / s, in particular also between 4 mm / s and 6 mm / s, in particular also between 5 mm / s and 6 mm / s.

[0031] For the preparation step of said at least one ground food product in the form of a paste product, during the passage from the first intermediate position to the second intermediate position, the reciprocal translation speed between the container and the working tool may be, during at least one cycle, between 2 mm / s and 6 mm / s, in particular between 2 mm / s and 5 mm / s.

[0032] For the preparation step of said at least one ground food product in the form of a paste product, during the passage from the second intermediate position to the first intermediate position, the reciprocal translation speed between the container and the working tool may be, during at least one cycle, between 4 mm / s and 8 mm / s, in particular between 4 mm / s and 6 mm / s, in particular between 5 mm / s and 6 mm / s.

[0033] Furthermore, the process may include the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product, which is a plant-based drink paste or a spread, having as physical and / or chemical properties a dynamic viscosity strictly greater than 5 Pa.s and less than or equal to 500 Pa.s.

[0034] For the preparation step of said at least one ground food product in the form of a paste product, whether it be a plant-based drink paste or a spread, the predefined number of cycles may be greater than or equal to 2, in particular greater than or equal to 3, in particular equal to 3.

[0035] For the preparation step of said at least one ground food product in the form of a paste product, whether a plant-based drink paste or a spread, at least two cycles of the predetermined number of cycles, including at least two cycles preceding the last cycle, including two consecutive cycles, may have cycle phases with predetermined cycle parameter values ​​that are identical.

[0036] For the preparation step of said at least one ground food product in the form of a paste product, whether a plant-based drink paste or a spread, the last cycle and any other cycle preceding the last cycle may have cycle phases with predetermined cycle parameter values ​​that differ at least partially, in particular, during the last cycle, the rotational speed of the working tool and / or the reciprocal translational speed between the container and the working tool being respectively higher than the rotational speed of the working tool and / or the reciprocal translational speed between the container and the working tool, during any other cycle preceding the last cycle.

[0037] For the preparation step of said at least one ground food product in the form of a paste product, whether a plant-based drink paste or a spread, the rotation speed of the working tool may, during the last cycle, be greater than or equal to 5000 revolutions per minute, and in particular greater than or equal to 6000 revolutions per minute.

[0038] For the preparation step of said at least one ground food product in the form of a paste product, which is a plant-based drink paste or a spread, the holding time of the container and the working tool in the second intermediate position may, during the last cycle, be greater than or equal to 100 seconds, in particular greater than or equal to 110 seconds, in particular also greater than or equal to 120 seconds, in particular also greater than or equal to 150 seconds, in particular also greater than or equal to 200 seconds.

[0039] For the preparation step of said at least one ground food product in the form of a paste product, whether a plant-based drink paste or a spread, the holding time of the container and the working tool in the second intermediate position may, during a cycle located before the last cycle, be greater than or equal to 10 seconds, in particular greater than or equal to 15 seconds, in particular greater than or equal to 20 seconds.

[0040] In addition, the process may include the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product which is a plant-based drink paste having as physical and / or chemical properties a dynamic viscosity strictly greater than 5 Pa.s and strictly less than or equal to 60 Pa.s, preferably strictly greater than 10 Pa.s and strictly less than or equal to 25 Pa.s.

[0041] For the preparation step of said at least one ground food product in the form of a paste product which is a plant-based drink paste, the holding time of the container and the working tool in the second intermediate position may be, during the last cycle, greater than or equal to 200 seconds.

[0042] Furthermore, the process may include the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product which is a spreadable paste having as physical and / or chemical properties a dynamic viscosity between 25 Pa.s and 500 Pa.s, preferably between 60 Pa.s and 500 Pa.s.

[0043] For the preparation step of said at least one ground food product in the form of a spreadable paste, the holding time of the container and the working tool in the second intermediate position may be, during the last cycle, greater than or equal to 120 seconds.

[0044] In addition, the process may include the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product which is a multi-purpose paste, including both a plant-based drink paste and a spread, having as physical and / or chemical properties a dynamic viscosity between 25 Pa.s and 60 Pa.s.

[0045] For the preparation step of said at least one ground food product in the form of a paste product which is a multi-purpose paste, the predefined number of cycles may be greater than or equal to 2, in particular equal to 2.

[0046] For the preparation step of said at least one ground food product in the form of a paste product which is a multi-purpose paste, at least two cycles of the predetermined number of cycles may have cycle phases with predetermined cycle parameter values ​​which are identical.

[0047] For the preparation step of said at least one ground food product in the form of a paste product which is a multi-purpose paste, the reciprocal translation speed between the container and the working tool may be, during at least one cycle, greater than or equal to 4 mm / s, in particular between 4 mm / s and 8 mm / s, in particular also between 4 mm / s and 6 mm / s, in particular also between 5 mm / s and 6 mm / s.

[0048] For the preparation step of said at least one ground food product in the form of a paste product which is a multi-purpose paste, the holding time of the container and the working tool in the second intermediate position may be, during at least one cycle, greater than or equal to 15 seconds, in particular greater than or equal to 20 seconds, in particular also greater than or equal to 30 seconds.

[0049] The rotation drive device, intended to rotate the working tool around the main axis, may also be intended to perform a reciprocal translation between the container and the working tool, parallel to the main axis.

[0050] Similarly, the translational drive device, designed to perform a reciprocal translation between the container and the working tool, parallel to the main axis, may also be designed to perform a rotation of the working tool around the main axis.

[0051] The container may have an internal side wall. Advantageously, the maximum distance between the internal side wall and the working tool may be non-zero and less than or equal to 6 mm, in particular between 0.5 mm and 4 mm, in particular between 1 mm and 3 mm, for example, on the order of 2 mm. This maximum distance may advantageously be maintained along the entire height of the container. Advantageously, this maximum distance may be achieved at least in the second position. Preferably, this maximum distance may be achieved in any intermediate position located between two-thirds and the full stroke of the container and / or the tool, the stroke of the container and / or the tool being defined as the distance between the first and second positions, the stroke being zero in the first position and total in the second position.Preferably, this maximum distance can be obtained in any intermediate position located between half and full stroke of the container and / or tool, and preferably in any intermediate position located between the first position and the second position.

[0052] According to a first variant, the food preparation apparatus may include a frame. The container may be stationary relative to the frame, and the working tool may be movable relative to the frame, parallel to the main axis. The translational drive device may be designed to move the working tool parallel to the main axis. The working tool may be designed to move parallel to the main axis between the first and second positions.

[0053] According to a second variant, the food preparation appliance may include a frame and a container support designed to hold the container. The working tool may be stationary relative to the frame, while the container support may be movable relative to the frame, parallel to the main axis. The drive mechanism may be designed to move the container support parallel to the main axis. The container support may be designed to move parallel to the main axis between its first and second positions.

[0054] Furthermore, the minimum distance between the working tool and the internal bottom wall of the container can be between 1 mm and 10 mm, in particular between 1 mm and 5 mm, in particular between 1 mm and 3 mm, for example on the order of 2 mm.

[0055] The container can preferably be made of stainless steel. Alternatively, the container can be made of plastic, transparent or opaque, glass, or coated metal.

[0056] Furthermore, the working tool may include at least one cutting blade extending substantially in a transverse plane relative to the main axis. The internal bottom wall of the container may extend substantially parallel to the transverse plane.

[0057] Furthermore, the radius of the fillet connecting the inner side wall and the inner bottom wall of the container may be less than 5 mm, in particular less than 4 mm, in particular between 1 mm and 2 mm.

[0058] The container may have a cylindrical shape.

[0059] The container may have a draft angle between 0 and 10°, preferably between 0 and 5°, in particular between 0 and 1°.

[0060] The container may also have a larger transverse dimension, in particular a diameter, relative to the main axis, of between 70 mm and 150 mm, in particular between 90 mm and 125 mm, in particular again between 100 mm and 120 mm, for example of the order of 105 mm, and may have a larger longitudinal dimension, in particular a height, relative to the main axis, of between 70 mm and 160 mm, in particular between 90 mm and 130 mm, in particular again between 100 mm and 120 mm, for example of the order of 110 mm.

[0061] Furthermore, the food preparation device may include a lid designed to close the container when the container support moves from the first position to the second position. The lid may pass through the tool holder shaft and be free to move translationally along the main axis of the tool holder shaft.

[0062] The cover may include at least one guided part, in particular two guided parts, mounted in translation parallel to the main axis on the frame, in particular on at least one translational guide column, in particular two translational guide columns, of the frame.

[0063] Furthermore, the food preparation appliance may include a first transmission device, notably comprising a drive belt, positioned between the rotating drive device of the working tool, notably comprising a first motor, and the tool-holding shaft. The first transmission device may be designed to transmit a rotational motion to the working tool under the action of the rotation generated by the rotating drive device.

[0064] The food preparation appliance may include a second transmission device, comprising in particular a motion transmission mechanism, notably a worm gear. The container support may include a transmission portion mounted on the second transmission device. The second transmission device may be designed to transmit a translational motion parallel to the main axis to the container support, via the transmission portion, under the action of the rotation generated by the translational drive device.

[0065] Furthermore, the working tool may include a central portion, extending along the main axis and located in line with the tool holder axis, comprising a first end facing the internal bottom wall of the container and a second end attached to the first end of the tool holder axis. The working tool may include a first cutting blade attached to the first end of the central portion and a second cutting blade attached to the second end of the central portion. BRIEF DESCRIPTION OF THE FIGURES

[0066] Other advantages, objects, and particular features of the invention will become apparent from the following non-limiting description of at least one embodiment of the present invention, with reference to the accompanying schematic figures, in which: a represents, in a front perspective view, an example of a food preparation apparatus for a food preparation process according to the invention; a represents the food preparation apparatus in a side view, with the container support in a first lower position; a represents the food preparation apparatus in a side view, with the container support in a first upper position; a, b, and c are perspective views, with partial sectioning at the level of the container and the container support, illustrating respectively the first lower position,The intermediate position and the second upper position of the container support when using the food preparation appliance; the, the, and the represent partially in perspective, respectively from a top view and from a bottom view, a working tool for a food preparation appliance such as that of the, the represent, by observation from above or below in the first transverse plane or in the second transverse plane, an example of the first or second cutting blade of a working tool; and the, the, and the represent, according to first and second perspective views, the cutting blade of the.

[0067] Throughout these figures, identical references may designate identical or analogous elements.

[0068] Furthermore, the different parts represented in the figures are not necessarily shown on a uniform scale, in order to make the figures more legible. DETAILED DESCRIPTION OF THE INVENTION

[0069] With reference to Figures 1 to 6, a schematic illustration shows an example of a food preparation unit 20 for preparing a ground plant-based food product. It should be noted that a non-plant-based food product could also be ground. This ground plant-based food product can be obtained from a plant-based food product to be ground that is in a solid or semi-solid form, i.e., between a solid and a liquid state. Any type of particle size, texture, and / or viscosity can be considered. This plant-based food product to be ground can, for example, be based on oilseeds, such as almonds, hazelnuts, pistachios, walnuts, peanuts, among others, and / or cereals, such as oats, rice, poppy seeds, among others.

[0070] The food preparation appliance 20 includes, firstly, a container 1 designed to receive the plant-based food product to be ground. This container 1 has an internal bottom wall 1f and an internal side wall 1l, more clearly visible in figures 4 to 6.

[0071] Container 1 is advantageously made of stainless steel, which allows it to withstand high temperatures during operation of the food preparation appliance 20, facilitates maintenance and cleaning of container 1, provides robustness to container 1, and allows for the preparation of all types of plant-based foods to be ground. Furthermore, container 1 has a cylindrical shape, which allows the working tool 3 to operate throughout the entire volume of container 1.

[0072] Furthermore, the internal bottom wall 1f is connected to the internal side wall 1l by a circular fillet along the periphery of the internal bottom wall 1f. The radius of this fillet between the internal side wall 1l and the internal bottom wall 1f of the container 1 is less than 5 mm, or even less than 4 mm, or between 1 mm and 2 mm. In addition, the container 1 has a draft angle between 0 and 10°, preferably between 0 and 5°, or even between 0 and 1°. Advantageously, a very slight curvature thus exists between the internal bottom wall 1f and the internal side wall 1l, allowing the working tool 3 to operate within a maximum volume of the container 1.

[0073] As can be seen in the figure, container 1 has a larger transverse dimension Db, here a diameter Db, relative to the principal axis X, which is between 70 mm and 150 mm, or even between 90 mm and 125 mm, or even between 100 mm and 120 mm, and for example on the order of 105 mm. Furthermore, container 1 also has a larger longitudinal dimension Hb, here a height Hb, relative to the principal axis X, which is between 70 mm and 160 mm, or even between 90 mm and 130 mm, or even between 100 mm and 120 mm, and for example on the order of 110 mm.

[0074] Furthermore, the food preparation appliance 20 includes a working tool 3 designed to grind the plant-based food product contained in the container 1 for the preparation of ground plant-based food. An example of such a working tool 3 is described in more detail below with reference to Figures 7 to 11.

[0075] As can be seen on the figure, the maximum distance Jmax between the internal side wall 1l and the working tool 3 is advantageously between 0 and 6 mm, or even between 0.5 mm and 4 mm, or even between 1 mm and 3 mm, and for example here of the order of 2 mm. This maximum distance Jmax can be obtained at least in the second position P2 corresponding to 100% of the stroke of container 1, defined as the distance between the first position P1 (0% of the stroke) and the second position P2 (100% of the stroke), better in the last third of the stroke of container 1, in the direction of tool 3 towards the second position P2, i.e. between about 66.7% and 100% of the stroke of container 1, better still in half of the stroke of container 1 near the second position P2, i.e. between 50% and 100% of the stroke of container 1, and better still in any intermediate position PI between the first position P1 and the second position P2.

[0076] Furthermore, as can be seen in Figure 1, the minimum distance Dmin between the working tool 3 and the internal bottom wall 1f of the container 1 is advantageously between 1 mm and 10 mm, or even between 1 mm and 5 mm, or even between 1 mm and 3 mm, and for example here on the order of 2 mm. Thus, the working tool 3 is able to work as close as possible to the internal side wall 1l and / or the internal bottom wall 1f so as to be able to process the plant food product to be ground in a maximum volume corresponding approximately to the volume of the container 1.

[0077] Furthermore, as can be seen in particular, the food preparation device 20 also includes a tool-carrying shaft 6, extending along a main axis X and having a first end 6a. The working tool 3 is coupled to the first end 6a of this tool-carrying shaft 6, either removably or non-removably.

[0078] Furthermore, as can be seen more precisely on the figure, the food preparation device 20 includes a rotation drive device 4, here a rotation drive motor, intended to perform a rotation of the working tool 3 around the main axis X, and a translation drive device 5, here a translation drive motor, intended to perform a reciprocal translation between the container 1 and the working tool 3, parallel to the main axis X.

[0079] Advantageously, the container 1 and / or the working tool 3 are designed to move in translation parallel to the principal axis X between a first position P1, shown in Figure 1, in which the distance Dmax between the working tool 3 and the internal bottom wall 1f of the container 1 is at its maximum, and a second position P2, shown in Figure 1, in which the distance Dmin between the working tool 3 and the internal bottom wall 1f of the container 1 is at its minimum. In this way, the working tool 3 is able to work over virtually the entire height of the volume of the container 1 containing the plant-based food product to be ground.

[0080] In this example of the realization of figures 1 to 6, the container 1 moves in translation parallel to the principal axis X between the first P1 and second P2 positions while the working tool 3 remains stationary in translation along the principal axis X.

[0081] Specifically, the food preparation device 20 includes a frame 10 and a container support 2 designed to receive the container 1. The working tool 3 is fixed in translation relative to the frame 10 and the container support 2 is mobile in translation relative to the frame 10, parallel to the main axis X.

[0082] The translational drive device 5 is then intended to drive the container support 2 in translation parallel to the main axis X, the container support 2 being intended to move in translation parallel to the main axis X between the first position P1 and the second position P2.

[0083] As can be seen in the example, the frame 10 comprises at least one translational guide column 10g, here two translational guide columns 10g, extending parallel to the principal axis X, and the container support 2 comprises a guided portion 2g, here two guided portions 2g, mounted on the translational guide columns 10g. Thus, the vertical movement of the container 1 is facilitated by the existence of these translational guide columns 10g cooperating with the guided portions 2g.

[0084] The container support 2 comprises a first support part 2a designed to receive the container 1 and a second support part 2b, mounted in translation on the frame 10 parallel to the main axis X and designed to receive the first support part 2a. The second support part 2b comprises the translational guide columns 10g and a base on which the first support part 2a is positioned.

[0085] Furthermore, the food preparation device 20 includes a lid 7, visible for example in the figure, which is designed to close the container 1 when the container support 2 moves from the first position P1 to the second position P2. This lid 7 is traversed by the tool holder shaft 6 and is movable in translation along the principal axis X along the tool holder shaft 6. The lid 7 thus allows the container 1 to be closed when it moves vertically upwards.

[0086] Advantageously, the cover 7 thus comprises at least one guided part 7g, here two guided parts 7g, mounted in translation parallel to the main axis X on the frame 10, in particular on at least one translational guide column 10g, here the two translational guide columns 10g, of the frame 10.

[0087] Furthermore, as can be seen in the example, the food preparation device 20 includes a first transmission device 8, comprising here a transmission belt, positioned between the rotational drive device 4 of the working tool 3 and the tool holder shaft 6. This first transmission device 8 is intended to transmit a rotational movement to the working tool 3 under the action of the rotation generated by the rotational drive device 4.

[0088] Furthermore, the food preparation appliance 20 includes a second transmission device 9, comprising a motion transmission mechanism in the form of a worm gear. The container support 2 includes a transmission portion 2t, visible in particular in the figure, mounted on the second transmission device 9. This second transmission device 9 is designed to transmit a translational motion parallel to the main axis X to the container support 2, via the transmission portion 2t, under the action of the rotation generated by the translational drive device 5.

[0089] An example of the operation of the food preparation appliance 20 is as follows: In the first step, represented by the figure, the container support 2 and the container 1 are in the lowered position (first position P1), which corresponds to the position for the user to place the container 1 onto its support 2. The working tool 3 is located above the container 1. In the second step, represented by the figure, the container support 2 and the container 1 are in an intermediate position P1. The lid 7 then closes the upper part of the container 1, and the working tool 3 is located inside the container 1, in its upper part. The rotation of the working tool 3 is activated. In the third step, represented by the figure, the container support 2 and the container 1 are in the raised position (second position P2). In this position, the working tool 3 is closest to the inner bottom wall 1f of the container 1.

[0090] The processing performed by tool 3 on the plant-based food product to be ground results in a final product with a very fine particle size, requiring no further intervention from the user; for example, a particle size of less than 200 µm on average. The resulting product can, for example, be mixed with water to obtain a plant-based beverage without the need for filtering.

[0091] Figures 7 and 8 represent an example of a working tool 3 that can be used in the food preparation device 20 described previously with reference to Figures 1 to 6.

[0092] As can be seen in Figures 7 and 8, the working tool 3 comprises a first cutting blade L1 extending substantially in a first transverse plane PL1, relative to the principal axis X, and a second cutting blade L2 extending substantially in a second transverse plane PL2, relative to the principal axis X. The first transverse plane PL1 and the second transverse plane PL2 are parallel to each other. It should be noted that the internal bottom wall 1f of the container 1 extends substantially parallel to the transverse planes PL1 and PL2.

[0093] Furthermore, the working tool 3 comprises a central portion 3p, here cylindrical in shape, extending along the principal axis X and situated in line with the tool-holder axis 6. It includes a first end 3a opposite the internal bottom wall 1f of the container 1 and a second end 3b fixed to the first end 6a of the tool-holder axis 6. The first cutting blade L1 is fixed to the first end 3a of the central portion 3p, and the second cutting blade L2 is fixed to the second end 3b of the central portion 3p. Each of the first L1 and second L2 cutting blades extends from the central portion 3p diametrically opposite to each other.

[0094] Furthermore, each of the first L1 and second L2 cutting blades has an internal curvature defining an internal edge L1bi, L2bi, and an external curvature defining an external edge L1be, L2be, opposite the internal edge L1bi, L2bi.

[0095] Advantageously, the radius of curvature R measured at any point of the inner edge L1bi, L2bi and / or at any point of the outer edge L1be, L2be, is greater than or equal to 40 mm, in particular greater than or equal to 50 mm, in particular greater than or equal to 60 mm, in particular greater than or equal to 70 mm, and in particular less than or equal to 90 mm, in particular less than or equal to 80 mm, in particular less than or equal to 75 mm, respectively over at least half of the inner edge L1bi, L2bi and / or the outer edge L1be, L2be, in particular at least three-quarters of the inner edge L1bi, L2bi and / or the outer edge L1be, L2be.

[0096] The radius of curvature R measured at any point of the inner edge L1bi, L2bi over at least half of the inner edge L1bi, L2bi, in particular at least three-quarters of the inner edge L1bi, L2bi, can be substantially equal to the radius of curvature R measured at any point of the outer edge L1be, L2be over at least half of the outer edge L1be, L2be, in particular at least three-quarters of the outer edge L1be, L2be.

[0097] In addition, the inter-blade distance HL axially separating the first cutting blade L1 and the second cutting blade L2 can be between 2 mm and 50 mm, in particular between 5 mm and 30 mm, in particular again between 13 mm and 22 mm, for example on the order of 15 mm.

[0098] Advantageously, each of the first L1 and second L2 cutting blades has an arc or comma shape whose external curvature includes respectively a first bevel B1 and a second bevel B2, in particular a smooth or notched bevel B1, B2.

[0099] The first bevel B1 of the first cutting blade L1 is oriented towards the second end of the central portion 3p. This prevents the risk of improperly processed ingredients getting trapped between the blade and the bottom of the container 1. Such a bevel B1 would otherwise tend to throw food upwards.

[0100] The second bevel B2 of the second cutting blade L2 is oriented towards the first end of the central portion 3p. This bevel tends to push the ingredients downwards, thus bringing them back towards the working area of ​​the blades. This allows for more efficient blade operation, particularly when making pastes from nuts such as almonds, hazelnuts, peanuts, and walnuts, among others.

[0101] As can be seen on the diagram, the length Lb of the first bevel B1 and / or the second bevel B2 can be between 1 mm and 6 mm, for example on the order of 3 mm.

[0102] Each of the first L1 and second L2 cutting blades further comprises a first portion L1r, L2r extending substantially along a straight extension axis T1, T2 perpendicular to the principal axis X, respectively from the first end 3a of the central portion 3p and from the second end 3b of the central portion 3p, and a second portion L1c, L2c extending along an arc respectively from the first portion L1r of the first cutting blade L1 and from the first portion L2r of the second cutting blade L2.

[0103] Each of the first L1 and second L2 cutting blades here has a mounting hole O1, O2 for the passage of the central portion 3p and the fixing of the first L1 and second L2 cutting blades around the central portion 3p.

[0104] Furthermore, the thickness e1, e2, measured along the principal X axis, of each of the first L1 and second L2 cutting blades can be between 0.8 mm and 2.5 mm, for example on the order of 1.3 mm.

[0105] Each of the first L1 and second L2 cutting blades can be made of stainless steel.

[0106] Furthermore, each of the first L1 and second L2 cutting blades can have an internal end L1a, L2a fixed to the central portion 3p and an external end L1b, L2b, opposite the internal end L1a, L2a, the distance D1m, D2m between the principal axis X and the external end L1b, L2b of each of the first L1 and second L2 cutting blades being between half the smallest diameter of the container 1 at the bottom wall 1f reduced by about 0.5 mm and half the diameter Db of the container 1 reduced by about 6 mm. Thus, for example, for a container 1 having a minimum diameter at the bottom wall 1f equal to about 110 mm, the distance D1m, D2m is between 49 mm and 54.5 mm.

[0107] Figure 10 also represents an example of a cutting blade of a work tool 3. This cutting blade can be a first cutting blade L1 or a second cutting blade L2. Figures 10 and 11 also show this cutting blade in perspective views, allowing for a better visualization of the bevel B1, B2 formed on the outer curvature and the mounting hole O1, O2. The mounting hole O1, O2 has a mounting center C1, C2 through which passes a mounting axis Xm1, Xm2, substantially perpendicular to the first or second transverse plane.

[0108] As visible on the dashed line extension, the shape of the cutting blade L1, L2, observed in the first or second transverse plane, is inscribed within an aerodynamic profile PA having an upper surface EX corresponding to the outer curvature, an lower surface IN corresponding to the inner curvature, a leading edge A, located near the inner end L1a, L2a of the cutting blade L1, L2, being the furthest point from the mounting center C1, C2 of the mounting hole O1, O2, and a trailing edge F, opposite the leading edge A, located in the extension of the outer end L1b, L2b of the cutting blade L1, L2. This trailing edge F corresponds to a fictitious point which is the point of intersection of the lower surface IN and the upper surface EX opposite the leading edge A.

[0109] This PA airfoil profile has a chord line L corresponding to the straight line joining the mounting axis Xm1, Xm2 to the trailing edge F, the length of which is between 1.1 and 2.2 times the length of the cutting edge L1, L2. As an example, for a container 1 having an internal diameter of about 105 mm, with a cutting edge length L1, L2 of about 51.5 mm, the length of the chord line L is between about 56 mm and 112 mm.

[0110] The PA airfoil also has a sag F, defined as the maximum distance between the chord line L and the mean line of the airfoil LC, corresponding to the curved or cambered line passing through the equidistant points of the upper surface EX and the lower surface IN between the mounting center O1, O2 and the trailing edge F, which is between 5 mm and 33 mm.

[0111] Furthermore, this PA aerodynamic profile has a maximum thickness h, defined as the maximum distance between the extrados EX and the intrados IN, which is between 10 mm and 20 mm.

[0112] The cutting blade L1, L2 extends further, from the mounting center C1, C2 of the mounting hole O1, O2 to more than half, and in particular here more than three-quarters, of the length of the average line of the LC profile.

[0113] The bevel B1, B2 of the cutting blade L1, L2 is formed on the outer curvature from a starting point BP located on the extrados EX which is substantially aligned with the mounting center C1, C2 of the mounting hole O1, O2, perpendicular to the mean line of the profile LC.

[0114] In addition, at the external end L1b, L2b of the cutting blade L1, L2, the internal curvature, located on the intrados IN, and the external curvature, located on the extrados EX, of the cutting blade L1, L2 are connected to each other by an external edge Bext having a convex shape, with a greater convexity near the intrados and a lesser convexity near the extrados.

[0115] A culinary preparation process according to the invention of one or more ground food products is implemented by means of a culinary preparation apparatus 20 such as that described above.

[0116] Such a process includes a preparation step consisting of carrying out a predefined number of cycles greater than or equal to 1, a cycle being defined as the passage from a first intermediate position to a second intermediate position, then the passage from the second intermediate position to the first intermediate position, the first intermediate position and the second intermediate position being positions located between the first position P1 and the second position P2.

[0117] Each cycle includes cycle phases comprising at least the reciprocal translation between the container 1 and the working tool 3 parallel to the main axis X by means of the translational drive device 5, and the rotation of the working tool 3 around the main axis X by means of the rotational drive device 4.

[0118] In addition, for each cycle phase, predetermined cycle parameter values ​​are applied, including at least the reciprocal translation speed between container 1 and working tool 3, and the rotation speed of working tool 3.

[0119] The preparation step may consist of performing a predetermined number of cycles greater than or equal to 2, and at least two cycles of the predetermined number of cycles may have cycle phases with predetermined cycle parameter values ​​that differ at least partially.

[0120] The predefined number of cycle(s) and / or predetermined cycle parameter values ​​may have been previously set according to the physical and / or chemical properties, including particle size, texture and / or viscosity, of the food product(s) to be ground and / or according to the desired physical and / or chemical properties, including particle size, texture and / or viscosity, for the ground food product(s).

[0121] One or more cycles may include one or more cycle phases involving holding the container 1 and the working tool 3 in the first intermediate position and / or in the second intermediate position, the values ​​of the predetermined cycle parameters including the duration of holding the container 1 and the working tool 3 in the first intermediate position and / or in the second intermediate position, equal to at least 1 second, or even 2 seconds.

[0122] The rotational speed of the working tool 3 may, during at least one cycle, in particular the last cycle, be greater than or equal to 1000 rpm, or even to 1500 rpm, or even to 3000 rpm, or even to 4000 rpm, or even be less than or equal to 10000 rpm, or even to 8000 rpm, or even to 7000 rpm, or even to 6000 rpm.

[0123] Examples of manufacturing different ground products are described below in Tables 1 to 7, specifying the predetermined cycle parameter values ​​for each cycle. Depending on the food being processed, different cycles are implemented to achieve the desired particle size reduction and texture.

[0124] Table 1 concerns obtaining a thick puree from almonds: Cycle Parameters 1 er cycle2 ème cycle3 ème cycleRotation speed of the working tool 3 during the passage of the 1ère to the 2 ème Intermediate position (rpm) 4000 4000 6000 Rotation speed of the working tool 3 during the transition from 2 ème at the 1 ère Intermediate position (rpm) 4000 4000 6000 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (mm / s) 222.5 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 2 ème at the 1 ère Intermediate position (mm / s) 444 Time held in position in the 2 ème Intermediate position (seconds) 20 20 180 Time held in position in the 1 ère Intermediate position (seconds) 111 Table 1: Making a thick puree from almonds

[0125] Table 2 concerns obtaining a powder from almonds: Cycle Parameters 1 er cycleRotation speed of the working tool 3 during the passage of the 1ère to the 2 ème Intermediate position (rpm) 5000 Rotation speed of the working tool 3 during the transition from 2 ème at the 1 ère Intermediate position (rpm) 5000 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 1 ère to the 2 ème intermediate position (mm / s)3 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 2 ème at the 1 ère intermediate position (mm / s) 5 Time held in position in the 2 ème Intermediate position (seconds) 20 Time held in position in the 1st ère Intermediate position (seconds) 1 Table 2: Production of a powder from almonds

[0126] Table 3 concerns obtaining a smooth purée from almonds: Cycle Parameters 1 er cycle2 ème cycle3 ème cycleRotation speed of the working tool 3 during the passage of the 1ère to the 2 ème Intermediate position (rpm) 4000 4000 6000 Rotation speed of the working tool 3 during the transition from 2 ème at the 1 ère Intermediate position (rpm) 4000 4000 6000 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (mm / s) 222.5 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 2 ème at the 1 ère Intermediate position (mm / s) 444 Time held in position in the 2 ème Intermediate position (seconds) 20 20 500 Time held in position in the 1st ère Intermediate position (seconds) 111 Table 3: Production of a fluid puree from almonds

[0127] Table 4 concerns obtaining a puree from peanuts: Cycle Parameters 1 er cycle2 ème cycle3 èmecycleRotation speed of the working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (rpm) 4000 6000 6000 Rotation speed of the working tool 3 during the transition from 2 ème at the 1 ère Intermediate position (rpm) 4000 6000 6000 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (mm / s) 2.533 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 2 ème at the 1 ère Intermediate position (mm / s) 555 Time held in position in the 2 ème Intermediate position (seconds) 22120 Time held in position in the 1st ère Intermediate position (seconds) 111 Table 4: Making a puree from peanuts

[0128] Table 5 concerns the preparation of a sorbet from strawberries and ice cream: Cycle Parameters 1 ercycle2 ème cycleRotation speed of the working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (rpm) 3000 4500 Rotation speed of the working tool 3 during the transition from 2 ème at the 1 ère Intermediate position (rpm) 3000 4500 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (mm / s) 0.7 1.5 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 2 ème at the 1 ère Intermediate position (mm / s) 44 Time held in position in the 2 ème Intermediate position (seconds) 55 Time held in position in the 1st ère Intermediate position (seconds) 11 Table 5: Making a sorbet from strawberries and ice cream

[0129] Table 6 concerns the preparation of a sorbet from blueberries and ice: Cycle Parameters 1 er cycle2 ème cycleRotation speed of the working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (rpm) 3000 5500 Rotation speed of the working tool 3 during the transition from 2 ème at the 1 ère Intermediate position (rpm) 3000 5500 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (mm / s) 1.5 – 1.9 2.7 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 2 ème at the 1 ère Intermediate position (mm / s) 44 Time held in position in the 2 ème Intermediate position (seconds) 55 Time held in position in the 1st ère Intermediate position (seconds) 11 Table 6: Making a sorbet from blueberries and ice

[0130] Table 7 concerns obtaining a paste from chocolate: Cycle Parameters 1 er cycle2 ème cycle3 ème cycleRotation speed of the working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (rpm) 3500 3500 6000 Rotation speed of the working tool 3 during the transition from 2 ème at the 1 ère Intermediate position (rpm) 3500 3500 6000 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 1 ère to the 2 ème Intermediate position (mm / s) 1.5 1.5 2.5 Reciprocal translation speed between container 1 and working tool 3 during the passage of the 2 ème at the 1 ère Intermediate position (mm / s) 4.5 4.5 4.5 Time held in position in the 2nd ème Intermediate position (seconds) 20 20 300 Time held in position in the 1st ère intermediate position (seconds) 111 Table 7: Production of chocolate paste

[0131] Advantageously, the culinary preparation process according to the invention can allow the preparation of different types of ground food products, such as pastes or flours for the production of plant-based drinks without the need for filtering large particles, more or less fluid spreads, sorbets, ice creams, hummus, guacamole, Chinese bread, date paste, among others.

[0132] Obtaining ground food products can be achieved with little to no loss of material, resulting in enhanced flavor and texture while ensuring consistent product quality. A wide variety of ground food products can be produced from solid foods. Furthermore, foods of varying hardness can be processed, including frozen foods such as fruit, avocado, chickpeas, hazelnuts, rice, and almonds, among others. The desired results can be customized, particularly in terms of consistency, composition, and quantity.

[0133] Advantageously, the vertical movement between the container 1 and the working tool 3 allows the desired ground food product to be obtained. For example, to obtain almond paste (or other nut pastes, such as hazelnuts), the overall almond paste manufacturing process comprises one or more cycles during which the almonds pass through different phases before being reduced to a paste: fragmentation of the almonds into coarse pieces obtained by crushing and grinding; then, after a few tens of seconds, formation of an increasingly fine almond powder; then formation of a semi-solid and sticky paste with a mixture of powdered pieces after a few minutes, particularly between 3 and 6 minutes; then formation of a sticky paste without any visible pieces after 4 to 8 minutes depending on the type of almonds; and finally, formation of a fluid paste with the apparent presence of fats between 6 and 12 minutes.When the dough is in its semi-solid phase, it may end up above the working tool 3, adhering to the wall of the container 1, and therefore is hardly worked by the working tool 3. Then, the reciprocal translational movement of the container 1 and the working tool 3 allows the dough to be reworked to make it finer, more fluid and more homogeneous before being worked at the bottom of the container 1 in the second position P2.

[0134] The various cycle parameters and the number of cycles will affect the particle size, texture, and heating. The correct combination of these factors allows you to obtain the desired result(s).

[0135] Of course, the invention is not limited to the embodiments just described. Various modifications can be made to them by a person skilled in the art. In particular, various aspects have been presented, and the lessons learned from the different aspects can be taken individually or in any technically feasible combination.

[0136] In particular, the working tool 3 could be mobile in translation relative to the frame 10, and could move vertically along the main axis X during the operation of the food preparation device 20, while being driven in rotation around the main axis X, the container 1 being immobile in translation relative to the frame 10 during the operation of the device 20.

[0137] Furthermore, if desired during the operation of the food preparation device 20, the working tool 3 and the container 1 could both be movable in translation relative to the frame 10, in translation along the main axis X.

Claims

A method for preparing at least one ground food product, characterized in that it is carried out by means of a food preparation apparatus (20) comprising: - a container (1) intended to receive at least one food product to be ground, having an internal bottom wall (1f), - a working tool (3) intended to grind said at least one food product to be ground contained in the container (1) for the preparation of said at least one ground food product, - a tool-carrying shaft (6), extending along a main axis (X) and having a first end (6a), the working tool (3) being coupled to the first end (6a) of the tool-carrying shaft (6), - a rotational drive device (4), intended to rotate the working tool (3) around the main axis (X), - a translational drive device (5), intended to perform a reciprocal translation between the container (1) and the working tool (3),parallel to the main axis (X), the container (1) and / or the working tool (3) being provided to move in translation parallel to the main axis (X) between a first position (P1), in which the distance (Dmax) between the working tool (3) and the internal bottom wall (1f) of the container (1) is maximum, and a second position (P2), in which the distance (Dmin) between the working tool (3) and the internal bottom wall (1f) of the container (1) is minimum, in which the process includes a preparation step consisting of carrying out a predefined number of cycles greater than or equal to 1, a cycle being defined as the passage from a first intermediate position to a second intermediate position, then the passage from the second intermediate position to the first intermediate position, the first intermediate position and the second intermediate position being positions located between the first position (P1) and the second position (P2),in which each cycle comprises cycle phases including at least the reciprocal translation between the container (1) and the working tool (3) parallel to the main axis (X) by means of the translational drive device (5), and the rotation of the working tool (3) around the main axis (X) by means of the rotational drive device (4), in which, for each cycle phase, predetermined cycle parameter values ​​are applied including at least the speed of reciprocal translation between the container (1) and the working tool (3), and the rotational speed of the working tool (3), in which the predetermined number of cycle(s) and / or the predetermined cycle parameter values ​​have been previously fixed according to the physical and / or chemical properties of said at least one food product to be ground and / or according to the desired physical and / or chemical properties of said at least one ground food product,and wherein the process includes the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product having as physical and / or chemical properties a dynamic viscosity between 5 Pa.s and 500 Pa.s. A process according to claim 1, wherein, for the preparation step of said at least one ground food product in the form of a paste product, the rotation speed of the working tool (3) is, during at least one cycle, greater than or equal to 3000 rpm, in particular greater than or equal to 3500 rpm, in particular less than or equal to 5000 rpm. A process according to any one of claims 1 to 2, wherein the process comprises the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product, which is a plant-based drink paste or a spreadable paste having as physical and / or chemical properties a dynamic viscosity strictly greater than 5 Pa.s and less than or equal to 500 Pa.s. A process according to claim 3, wherein the process comprises the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product which is a plant-based drink paste having as physical and / or chemical properties a dynamic viscosity strictly greater than 5 Pa.s and strictly less than or equal to 60 Pa.s, preferably strictly greater than 10 Pa.s and strictly less than or equal to 25 Pa.s, and wherein preferably, for the step of preparing said at least one ground food product in the form of a paste product which is a plant-based drink paste, the holding time of the container (1) and the working tool (3) in the second intermediate position is, during the last cycle, greater than or equal to 200 seconds. A process according to claim 3, wherein the process comprises the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product which is a spread having as physical and / or chemical properties a dynamic viscosity of between 25 Pa.s and 500 Pa.s, preferably between 60 Pa.s and 500 Pa.s, and wherein preferably for the step of preparing said at least one ground food product in the form of a paste product which is a spread, the holding time of the container (1) and the working tool (3) in the second intermediate position is, during the last cycle, greater than or equal to 120 seconds. A process according to any one of claims 1 or 2, wherein the process comprises the step of preparing said at least one ground food product to obtain said at least one ground food product in the form of a paste product which is a multi-purpose paste, in particular both a plant-based drink paste and a spread, having as physical and / or chemical properties a dynamic viscosity between 25 Pa.s and 60 Pa.s. A process according to claim 6, wherein, for the step of preparing said at least one ground food product in the form of a paste product which is a multi-purpose paste, the predefined number of cycles is greater than or equal to 2, in particular equal to 2. A method according to claim 7, wherein, for the step of preparing said at least one ground food product in the form of a paste product which is a multi-purpose paste, at least two cycles of the predetermined number of cycles have cycle phases with predetermined cycle parameter values ​​which are identical. A method according to any one of claims 6 to 8, wherein, for the preparation step of said at least one ground food product in the form of a paste product which is a multi-purpose paste, the reciprocal translation speed between the container (1) and the working tool (3) is, during at least one cycle, greater than or equal to 4 mm / s, in particular between 4 mm / s and 8 mm / s, in particular also between 4 mm / s and 6 mm / s, in particular also between 5 mm / s and 6 mm / s. A method according to any one of claims 6 to 9, wherein, for the preparation step of said at least one ground food product in the form of a paste product which is a multi-purpose paste, the holding time of the container (1) and the working tool (3) in the second intermediate position is, during at least one cycle, greater than or equal to 15 seconds, in particular greater than or equal to 20 seconds, in particular also greater than or equal to 30 seconds.

Images