Emulsifying utensil, emulsion preparation machine, and emulsifying method

Abstract

The invention relates to an emulsifying utensil (10) for an emulsion preparation machine (1), the emulsifying utensil comprising a scraping plate (13) and an emulsifying plate (14) extending into a container (3), the scraping plate (13) and the emulsifying plate (14) each comprising a lower end configured to scrape a bottom wall of the container (3) along a scraping axis (A) oriented from bottom to top and an inner edge, the inner edges facing one another and together delimiting an emulsifying zone (E), the scraping plate (13) comprising an outer edge configured to scrape a side wall of the container (3), the lower ends of the scraping plate (13) and the emulsifying plate (14) having a transverse width that decreases from bottom to top such that the inner edges of the scraping plate (13) and the emulsifying plate (14) are concave, with the concavity of each inner edge facing the emulsifying zone (E), so as to incorporate a fat into a preparation.

Description

Emulsion utensil, emulsion preparation machine and emulsion process

[0001] The present invention relates to the field of emulsion preparations, particularly in the culinary field.

[0002] Preparing an emulsion, and especially a sauce such as Béarnaise, mayonnaise, vinaigrette, or Hollandaise, requires time and expertise. The choice of ingredients and proportions, the incorporation of fat, the speed of whipping, the time and intensity of cooking (if applicable), and the choice of seasoning are all factors that influence the taste, consistency, and creaminess of the resulting emulsion.

[0003] It is common to find dehydrated preparations packaged as powder in sachets. Preparation simply involves pouring and mixing the contents of the sachet into a heated liquid, such as milk or water, to rehydrate the powder and obtain a homogeneous mixture. It is also common to find emulsions packaged in cans, which only need to be heated before consumption.

[0004] Dehydrated or canned emulsions, however, have an altered taste, consistency, and creaminess compared to a freshly prepared emulsion. Furthermore, they typically contain additives, such as preservatives or flavor enhancers, to ensure preservation and / or improve taste. The health effects associated with the consumption of some of these additives are currently the subject of debate, and there is a desire to limit their use or even eliminate them altogether.

[0005] To simplify food preparation, there are food processors that can handle mixing ingredients in a bowl using a rotating tool with one or more blades, such as the one described in application WO2017089828A1, instead of the operator. Some of these food processors also include a cooking function or even one or more pre-programmed mixing and cooking modes depending on the desired recipe.

[0006] However, such food processors are not designed for preparing emulsions and cannot replicate the consistency and smoothness achieved by manually incorporating fat. The rotating tool tends to agitate the mixture and throw it against the sides of the bowl without properly blending it, thus failing to replicate the manual incorporation of fat.

[0007] Bread kneading machines with two mixing arms for kneading bread dough in a bowl, such as those described in US patent application US4375336A, are known incidentally. Such mixing arms are not designed for preparing emulsions and cannot replicate the manual incorporation of fat.

[0008] In the prior art, FR 2 529 668 A1 teaches a pre-mixing tool, GB 2 470 914 A teaches an anchor-shaped kitchen mixer and US 2021 / 007370 A1 teaches a compact, automated, single-serve ice cream preparation system.

[0009] The invention aims to make the preparation of an emulsion simple and quick without altering its taste, consistency and creaminess. PRESENTATION OF THE INVENTION

[0010] The invention relates to an emulsion tool for an emulsion preparation machine comprising: a mounting part configured to be mounted on a support of the emulsion preparation machine, and a working part comprising a scraping plate and an emulsion plate configured to extend into a mixing volume of a container of the emulsion preparation machine, the scraping plate and the emulsion plate each comprising: a lower end spaced apart and configured to scrape a bottom wall of the container of the emulsion preparation machine along a scraping axis oriented from bottom to top, and an upper end, opposite the lower end and connected to the mounting part, an inner slice, facing each other and together delimiting an emulsion zone, and an outer slice, opposite the inner slice.The outer edge of the scraping plate being configured to scrape a side wall of the emulsion preparation machine container, the lower end of each of the scraping plate and the emulsion plate comprising a width, connecting the inner and outer edges transversely with respect to the scraping axis, which is decreasing from bottom to top, so that the inner edge of each of the scraping plate and the emulsion plate is concave with the concavity facing the emulsion area, so as to incorporate a fat into a preparation in the emulsion preparation machine container.

[0011] The emulsifying utensil according to the invention advantageously detaches the fat from the sides of the container and guides it into the emulsifying chamber, thus facilitating its incorporation into the preparation, typically a culinary one. The substantially flat shape of the emulsifying plate and the scraping plate helps to keep the preparation aggregated, which promotes the gradual incorporation of the fat without excessive stirring. The enlarged and inwardly projecting shape of the lower end of the emulsifying and scraping plates promotes emulsification by lifting the bottom of the preparation to the top, generating a rotational movement to homogenize the fat. This also promotes overrun, namely the incorporation of gas bubbles, typically air, into the liquid phase.The emulsifying tool allows you to obtain a freshly prepared emulsion quickly and easily, with a taste, consistency, and smoothness similar to those expected from a preparation made manually by an experienced operator. The emulsifying tool also has the advantage of being less messy, less dangerous, and simpler than a whisk, while still allowing for efficient aeration and emulsification.

[0012] According to one aspect of the invention, at a given transverse height relative to the scraping axis, the width of the lower end of the emulsion plate is at least twice the width of the lower end of the scraping plate, and preferably at most four times. The scraping plate advantageously forms a stop against which the preparation accumulates and pivots, promoting the incorporation of the fat.

[0013] According to one aspect of the invention, each of the scraping plate and the emulsifying plate comprises a projecting point connecting the lower end and the inner edge and extending in projection towards each other in the emulsifying zone. This helps to lift the bottom of the preparation to the top, generating a rotational movement on itself, to homogenize the fat.

[0014] According to one aspect of the invention, the mounting portion extends along a vertical axis relative to gravity, oriented from bottom to top. The scraping axis of the lower end of the scraping plate and the emulsion plate is inclined to the vertical axis at an angle greater than 15°, preferably greater than 30°, and preferably less than 75°. This allows for more efficient, angled scraping of the container and helps to lift the bottom of the preparation to the top, thus promoting the incorporation of the fat. This scraping forces the material to rotate, and this rotation is continuously maintained by the rotation of the container or emulsion utensil, giving it a spherical shape.

[0015] According to one aspect of the invention, the upper end of the scraping plate and the emulsion plate are common and form a fork delimiting the emulsion zone. The working part is thus made of the same material and has a simple, robust and economical design.

[0016] According to one aspect of the invention, the outer edge of the emulsion arm is configured to scrape the side wall of the emulsion preparation machine's container. This facilitates the detachment of the preparation from the container.

[0017] The invention also relates to an emulsion preparation machine comprising: an emulsion utensil as described above, a container comprising a bottom wall and a side wall defining a mixing volume of a preparation, a support and a mounting base respectively for the mounting part of the emulsion utensil and the container, at least one of the support and the base being rotatable, preferably the base being rotatable and the support being fixed.

[0018] The emulsion preparation machine offers the advantage of obtaining a freshly prepared emulsion quickly and easily, with a taste, consistency, and smoothness similar to those expected from a preparation made manually by an experienced operator. A fixed stand, and therefore a fixed emulsion tool, offers the advantage of being safe and allowing for simple and convenient home use.

[0019] According to one aspect of the invention, the bottom wall extends transversely with respect to a vertical axis oriented upwards relative to gravity, the scraping axis of the lower end of the scraping plate and the emulsion plate of the emulsion utensil being inclined with respect to the vertical axis at an angle greater than 15°, preferably greater than 30°, and preferably less than 75°. This allows the container to be scraped at an angle, more effectively, and helps to lift the bottom of the preparation to the top, thus promoting the incorporation of the fat.

[0020] According to one aspect of the invention, the emulsion preparation machine is of the culinary type.

[0021] According to a preferred aspect, the emulsion preparation machine includes a container heating device to raise the temperature of the preparation to a desired value, typically below the 72° temperature of egg protein coagulation.

[0022] The invention also relates to a method of emulsifying a preparation in the emulsion preparation machine as described above, in which, initially, the mounting part of the emulsion utensil and the container are mounted respectively on the support and the base, the preparation extending into the mixing volume of the container, the emulsification method consisting of pouring a fat into the container and rotating at least one of the support and the base, preferably simultaneously.

[0023] Preferably, the emulsification process also involves heating the container. PRESENTATION OF THE FIGURES

[0024] The invention will be better understood upon reading the following description, given by way of example, and referring to the following figures, given by way of non-limiting examples, in which identical references are given to similar objects.

[0025] This is a schematic representation of an emulsion preparation machine according to one embodiment of the invention.

[0026] Laest is a schematic representation of the emulsion utensil according to one embodiment of the invention.

[0027] La, la, laet lasont are schematic representations of the emulsion utensil during the implementation of the emulsion process according to an embodiment of the invention.

[0028] It should be noted that the figures explain the invention in detail for implementing the invention, said figures being of course able to serve to better define the invention where appropriate. DETAILED DESCRIPTION OF THE INVENTION

[0029] The invention relates to an emulsion preparation machine 1 for preparing emulsions, namely liquid preparations containing a suspended fat. The fat typically refers to oil or melted butter, which is immiscible with the liquid preparation. The fat is said to be suspended in that it is in the form of fine droplets dispersed throughout the liquid preparation. The emulsion preparation machine 1 is typically designed for culinary use. The emulsion typically takes the form of a sauce, such as Béarnaise sauce, mayonnaise, vinaigrette, or Hollandaise sauce, by way of non-limiting examples. The emulsion could alternatively be cosmetic or pharmaceutical, such as a cream or balm.

[0030] According to the invention and with reference to the, the emulsion preparation machine 1 comprises: a container 3 comprising a bottom wall 31 and a side wall 30 together defining a mixing volume V configured to receive a preparation P, in this culinary example (see figures 3 to 6), a base 4 on which the container 3 is mounted, an emulsion utensil 10 of the culinary preparation P in the mixing volume V of the container 3, the emulsion utensil 10 being described in more detail later, and a support 7 on which the emulsion utensil 10 is mounted, the support 7 and / or the base 4 being rotatable to drive in rotation respectively the emulsion utensil 10 and / or the container 3.

[0031] According to a preferred aspect illustrated in Figure 1, the emulsion preparation machine 1 also includes one or more of the following: a heating device 5 configured to heat the container 3 in order to heat the culinary preparation P in the mixing volume V, if applicable. The heating device 5 may, for example, be in the form of one or more heating elements. The heating device 5 is typically integrated into the base 4, to heat the container 3 by conduction.A conduit 6, in this example in the form of a funnel, configured to receive ingredients for the culinary preparation P and guide them by gravity into the container 3; a human-machine interface 8, preferably visual, such as a screen, touchscreen, or keyboard, allowing the operator to select: the rotation of the support 7 and / or the base 4 at one or more selectable speeds, and / or the operation of the heating device 5 at one or more selectable temperatures, and / or the launch of one or more predefined culinary preparation programs. The human-machine interface 8 also preferably provides instructions to the operator, for example, regarding ingredients and / or maintenance.a housing 9 for receiving a capsule with a pre-dosed ingredient, typically a fat in a solid state, and including one or more heating elements, such as heating elements, for example at a temperature of 30°C to 40°C, in order to liquefy the fat before being poured into the container 3.

[0032] The emulsion preparation machine 1 also conventionally includes a control device (not shown), such as a processor, adapted to control the rotational drive of the support 7 and / or the base 4 as well as the operation of the heating device 5. Preferably, the control device allows one or more predefined cooking preparation programs to be executed, stored in a storage unit, such as a memory (not shown).

[0033] The emulsion preparation machine 1 is conventionally electrically powered and provides electrically driven rotation of the support 7 and / or the base 4, typically by means of an electric motor. The emulsion preparation machine 1 includes, for example, a mains power connection element and / or an internal power supply device, such as a battery (not shown).

[0034] According to the invention and with reference to figures 1 and 2, the emulsion utensil 10 comprises: a mounting part 11 configured to be mounted on the support 7 of the emulsion preparation machine 1, and a working part 12 comprising a scraping plate 13 and an emulsion plate 14 configured to extend into the mixing volume V in the container 3 of the emulsion preparation machine 1.

[0035] According to the invention and with reference to the, the scraping plate 13 and the emulsion plate 14 of the emulsion utensil 10 each comprise: a lower end 15, 18 spaced apart and configured to scrape the bottom wall 31 of the container 3 along a scraping axis A oriented from bottom to top, and an upper end 24, opposite the lower end 15, 18 and connected to the mounting part 11, an inner slice 16, 19, turned towards each other and together delimiting an emulsion zone E, and an outer slice 17, 20, opposite the inner slice 16, 19, the outer slice 17 of the scraping plate 13 being configured to scrape the side wall 30 of the container 3.

[0036] According to the invention and with reference to the, the lower end 15, 18 of each of the scraping plate 13 and the emulsion plate 14 comprises a width L15, L18 decreasing from bottom to top, so that the inner slice 16, 19 of each of the scraping plate 13 and the emulsion plate 14 is concave with the concavity facing the emulsion zone E, so as to incorporate the fat into the culinary preparation P in the container 3.

[0037] As illustrated in Figures 3 to 6, the emulsifying utensil 10 according to the invention advantageously allows the fat deposited on the bottom wall 31 and the side wall 30 of the container 3 to be detached and guided towards the emulsification space E, in order to facilitate its incorporation into the culinary preparation P. The substantially flat shape of the emulsifying plate 14 and the scraping plate 13 helps to keep the food preparation P aggregated, typically in the form of a ball, without breaking it, which promotes a gradual incorporation of the fat, without excessive stirring. The enlarged and protruding shape towards the inside of the lower end 15, 18 of the emulsion plate 14 and the scraping plate 13 promotes emulsification by lifting the bottom of the food preparation ball to bring it to the top, generating a rotational movement of the ball on itself, to homogeneously incorporate the fat.The aeration achieved with the emulsion tool 10 is also optimal, stably incorporating air bubbles into the preparation. The emulsion tool 10 thus allows for the simple and quick production of a freshly prepared emulsion with a taste, consistency, and smoothness similar to those expected from a preparation made manually by an experienced operator.

[0038] According to a preferred design illustrated in the figure, the emulsion tool 10 is a single unit. The emulsion tool 10 preferably consists solely of the mounting part 11 at the top and the working part 12 at the bottom. The working part 12 itself preferably consists solely of the scraping plate 13 and the emulsion plate 14. The emulsion tool 10 is thus of simple and economical design.

[0039] According to a preferred design illustrated in the figure, the emulsion utensil 10 is fixedly mounted on the emulsion preparation machine 1, while the container 3 is rotatable, which enhances safety. The rotational speed of the container 3 is preferably greater than 80 rpm to allow for sufficient emulsification, and preferably less than 350 rpm.

[0040] In this example, the mounting part 11 is in the form of a handle and is mounted in a support 7, which is itself a recess formed in the casing 2 of the emulsion preparation machine 1. The mounting part 11 preferably extends out of the mixing volume V of the container 3, in this example vertically above it. Preferably, the mounting part 11 is removablely mounted in the support 7, in this example by clipping, to facilitate cleaning of the emulsion tool 10. This could also allow for the mounting of another tool in the support 7 to provide additional functions for the emulsion preparation machine 1.

[0041] Continuing with the example above, the base 4 is in the form of a rotating platform, typically driven by an electric motor, on which the container 3 is mounted. The container 3 is, for example, mounted in a recess formed on the platform. The container 3 is preferably mounted as a removable part of the base 4 to facilitate cleaning.

[0042] Such an assembly of the container 3 and the emulsion utensil 10 advantageously does not require a positioning rod or a rotating drive extending into the mixing volume V and which would tend to divide the culinary preparation P into pieces.

[0043] With reference to Figures 1 and 2, the scraper plate 13 and the emulsion plate 14 are in the form of substantially flat branches comprising an opposing front face 25 and rear face 26 separated by a thin thickness, typically less than 1 cm, preferably less than 5 mm, preferably less than 2 mm. The outer edge 17, 20 of the scraper plate 13 and the emulsion plate 14 designates the thin lateral edge of each of these plates that faces the side wall 30 of the container 3. The inner edge 16, 19 of the scraper plate 13 and the emulsion plate 14 designates the thin lateral edge of each of these plates that faces the emulsion space E. The scraper plate 13 and the emulsion plate 14 are made of a rigid material, preferably identical, such as plastic or metal.

[0044] According to a preferred aspect illustrated in figures 1 and 2, the upper end 24 of the scraper plate 13 and the emulsion plate 14 is common and forms a fork 23 delimiting the emulsion zone E. The scraper plate 13 and the emulsion plate 14 are thus made of the same material, obtained for example by molding and / or machining according to a simple and economical design.

[0045] As illustrated in Figures 1 and 2, the scraper plate 13 and the emulsion plate 14 typically extend side by side. The inner edges 16, 19 thus extend opposite each other, and the outer edges 17, 20 back to back. The front face 25 of the scraper plate 13 could alternatively be slightly turned towards the front face 25 of the emulsion plate 14, namely at an angle greater than 135°. The rear face 26 of the scraper plate 13 could alternatively be slightly turned towards the rear face 26 of the emulsion plate 14, namely at an angle greater than 135°.

[0046] In this example, the scraper plate 13 and the emulsion plate 14 extend substantially straight along the scraper axis A. The scraper plate 13 and the emulsion plate 14 could also be curved.

[0047] According to a preferred design shown in Figures 1 and 2, the scraping axis A of the scraping plate 13 and the emulsion plate 14 is inclined with respect to a vertical axis Z oriented in the opposite direction to gravity, preferably at an angle α greater than 15°, preferably greater than 30° and less than 75°. The angle α is preferably between 30° and 40°. The bottom wall 31 of the container 3 extends transversely with respect to the vertical axis Z. The mounting portion 11, in this example, extends substantially along the vertical axis Z. This allows the lower end 15, 18 of the scraping plate 13 and the emulsion plate 14 to scrape the bottom wall 31 of the container 3 at an angle, to more effectively detach the food preparation P from the bottom wall 31.

[0048] Preferably, the outer edge 17, 20 of each of the scraping arm 13 and the emulsifying arm 14 is configured to scrape the side wall 30 of the container 3, to detach the culinary preparation P more effectively from the side wall 30. The outer edges 17, 20 preferably ensure scraping over the entire vertical height Z of the side wall 30.

[0049] Preferably, the side wall 30 of the container 3 is circular to facilitate lateral scraping and scraping of the bottom wall 31. In this example, the bottom wall 30 is flat, and the lower ends 15, 18 of the scraping wall 13 and the emulsion wall 14 are straight to facilitate scraping. The bottom wall 30 could also be curved, with the lower ends 15, 18 of the scraping wall 13 and the emulsion wall 14 then curved to scrape in conforming to the shape of the bottom wall 30.

[0050] According to a preferred aspect illustrated in the figure, the width L18 of the lower end 18 of the emulsion plate 14 is greater than the width L15 of the lower end 15 of the scraper plate 13. Preferably, at a given transverse height, the emulsion plate 14 is wider than the scraper plate 13. The width of the scraper plate 13 and the emulsion plate 14 is defined as the transverse distance connecting the inner edge 16, 19 and the outer edge 17, 20 with respect to the scraper axis A.

[0051] Preferably, the width L18 of the lower end 18 of the emulsion plate 14 satisfies: L18 > 2 * L15, and preferably: L18 < 4 * L15. The emulsion space E is off-center with respect to the center of the bottom wall 31. Preferably also, the sum of the width L15 of the lower end 15 of the scraping plate 13 and the width L18 of the lower end 18 of the emulsion plate 14 allows at least 50%, preferably at least 70%, preferably at most 90%, of a chord of the bottom wall 31 to be scraped, namely a segment connecting the side wall 30 of the container 3 on either side. Preferably, the width L15 of the lower end 15 of the scraping plate 13 extends over 30% to 70% of the diameter of the container 3. The emulsion plate 14 thus forms a support for the food preparation ball P (see figures 3 to 6), preventing it from disintegrating and promoting its rotation.

[0052] As described previously and illustrated in Figure 1, the decreasing width L15, L18 from bottom to top of the lower end 15, 18 of the emulsion plate 13 and the scraping plate 14 also facilitates the rotation of the food preparation ball P by lifting its base to the top. Preferably, the intersection between the inner slice 16, 19 and the lower end 15, 18 of each of the scraping arm 13 and the emulsion arm 14 is a protruding point 21, 22 that projects into the emulsion zone E and scrapes the bottom wall 31. The protruding points 21, 22 and the concave curved shape of the inner slices 16, 19 together allow for more efficient lifting of the base of the food preparation ball P to the top.

[0053] With reference to figures 3 to 6, the invention also relates to a method of emulsifying a culinary preparation P in the emulsion preparation machine 1, consisting of pouring a fat G into the container 3 and rotating one of the support 7 and the base 4 to incorporate the fat G into the culinary preparation P. Preferably, the method also consists of heating the container 3 by means of the heating device 5, if the culinary preparation P requires cooking or a temperature increase.

[0054] Initially, the mounting part 11 of the emulsion utensil 10 is mounted on the support 7 and the container 3 is mounted on the base 4. Preferably, the operator selects on the human-machine interface 8 the rotation drive of the support 7 and / or the base 4 according to one or more speeds of choice, and / or the operation of the heating device 5 according to one or more temperatures of choice, and / or the launch of one or more predefined cooking programs.

[0055] Preferably, the process consists first of pouring the ingredients of the culinary preparation P except for the fat G into the container 3, rotating one of the support 7 and the base 4 to obtain a homogeneous mixture, and if necessary heating the container 3.

[0056] The ingredients are typically poured by the operator into line 6. The ingredients have either been pre-measured by the operator or are packaged in sachets forming an emulsion preparation kit. Each kit is typically dedicated to preparing a specific emulsion, eliminating the need to procure and measure the ingredients. This saves time and eliminates the risk of errors in selecting or weighing the ingredients, thus promoting the production of an emulsion that meets expectations.

[0057] In this example, the rotational drive is implemented by the base 4 only, the emulsifying utensil 10 being fixed. Preferably, with the rear face 26 facing the bottom wall 31 of the container 3, the direction of rotation of the container 3 is oriented from the front face 25 of the scraping plate 13 towards the front face 25 of the emulsifying plate 14. This allows the culinary preparation P to be concentrated against the front face 25 of the emulsifying plate 14 and to form a ball.

[0058] At the end of the first stage, the culinary preparation P spreads in the volume of mixture V, preferably in a homogeneous state and free of fat G.

[0059] As illustrated chronologically in Figures 3 to 6, in a second step, the fat G is poured into the container 3, which is then rotated again to incorporate the fat G into the culinary preparation P, and preferably heated if necessary, in order to form the emulsion. Preferably, the fat G is poured in at the same time as the container 3 is rotated. Preferably, the fat G is poured in gradually in a thin stream or drop by drop.

[0060] With further reference to figures 3 to 6, the outer edge 17, 20 and the lower end 15, 18 of the scraping plate 13 and the emulsifying plate 14 detach the fat deposited respectively on the side wall 30 and the bottom wall 31 of the container 3 and guide it towards the emulsion space E, in order to facilitate its incorporation into the culinary preparation P. The inner edge 16, 19 and the protruding points 21, 22 of the lower end 15, 18 lift the bottom of the ball of culinary preparation P to bring it to the top, generating a rotational movement of the ball on itself, to homogeneously incorporate the fat G.

[0061] Rotating the emulsion utensil 10 or container 3 stirs the preparation P, then emulsifies and aerates it to thicken it. At the end of the process, a freshly prepared emulsion of superior consistency and smoothness is obtained quickly and easily.

Claims

Emulsifying tool (10) for an emulsion preparation machine (1) comprising: a mounting portion (11) configured to be mounted on a support (7) of the emulsion preparation machine (1), and a working portion (12) comprising a scraping plate (13) and an emulsion plate (14) configured to extend into a mixing volume (V) of a container (3) of the emulsion preparation machine (1), the scraping plate (13) and the emulsion plate (14) each comprising: a lower end (15, 18) spaced apart and configured to scrape a bottom wall (31) of the container (3) of the emulsion preparation machine (1) along a scraping axis (A) oriented from bottom to top, and an upper end (24), opposite the lower end (15, 18) and connected to the mounting portion (11), an inner slice (16, 19), facing each other and together delimiting an emulsion zone (E), and an outer slice (17, 20), opposite the inner slice (16,19), the outer edge (17) of the scraping plate (13) being configured to scrape a side wall (30) of the container (3) of the emulsion preparation machine (1), the lower end (15, 18) of each of the scraping plate (13) and the emulsion plate (14) comprising a width (L15, L18), connecting the inner edge (16, 19) and the outer edge (17, 20) transversely with respect to the scraping axis (A), which is decreasing from bottom to top, so that the inner edge (16, 19) of each of the scraping plate (13) and the emulsion plate (14) is concave with its concavity facing the emulsion zone (E), so as to incorporate a fat (G) into a preparation (P) in the container (3) of the emulsion preparation machine (1), at a given transverse height with respect to to the scraping axis (A),The width (L15) of the lower end (15) of the emulsion plate (14) is at least twice the width (L18) of the lower end (18) of the scraping plate (13). Emulsion utensil (10) according to claim 1, wherein, at a given transverse height relative to the scraping axis (A), the width (L15) of the lower end (15) of the emulsion plate (14) is at most 4 times greater than the width (L18) of the lower end (18) of the scraping plate (13). Emulsion utensil (10) according to any one of claims 1 and 2, wherein each of the scraping plate (13) and the emulsion plate (14) comprises a protruding point (21, 22) connecting the lower end (15, 18) and the inner edge (16, 19) and extending in projection towards each other in the emulsion zone (E). Emulsion utensil (10) according to any one of claims 1 to 3, wherein the mounting part (11) extends along a vertical axis (Z) with respect to gravity oriented from bottom to top, the scraping axis (A) of the lower end (15, 18) of the scraping plate (13) and of the emulsion plate (14) being inclined with respect to the vertical axis (Z) at an angle (α) greater than 15°, preferably greater than 30°, and preferably less than 75°. Emulsion utensil (10) according to any one of claims 1 to 4, wherein the upper end (24) of the scraping plate (13) and the emulsion plate (14) is common and forms a fork (23) delimiting the emulsion zone (E). Emulsion utensil (10) according to any one of claims 1 to 5, wherein the outer slice (20) of the emulsion branch (14) is configured to scrape the side wall (30) of the container (3) of the emulsion preparation machine (1). Emulsion preparation machine (1) comprising: an emulsion utensil (10) according to any one of claims 1 to 6, a container (3) comprising a bottom wall (31) and a side wall (30) defining a mixing volume (V) of a preparation (P), a support (7) and a base (4) for mounting respectively the mounting part (11) of the emulsion utensil (10) and the container (3), at least one of the support (7) and the base (4) being rotatable, preferably the base (4) being rotatable and the support (7) being fixed. Emulsion preparation machine (1) according to claim 7, wherein the bottom wall (31) extends transversely with respect to a vertical axis (Z) with respect to gravity oriented from bottom up, the scraping axis (A) of the lower end (15, 18) of the scraping plate (13) and of the emulsion plate (14) of the emulsion utensil (10) being inclined with respect to the vertical axis (Z) at an angle (α) greater than 15°, preferably greater than 30°, and preferably less than 75°. Emulsion preparation machine (1) according to any one of claims 7 and 8, of culinary type. Method of emulsifying a preparation (P) in the emulsion preparation machine (1) according to any one of claims 7 to 9, wherein initially the mounting part (11) of the emulsion utensil (10) and the container (3) are mounted respectively on the support (7) and the base (4), the preparation (P) extending into the mixing volume (V) of the container (3), the emulsification method consisting of pouring a fat (G) into the container (3) and rotating at least one of the support (7) and the base (4), preferably simultaneously.

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