Method for controlling a grain-cooking apparatus and cooking apparatus for carrying out such a method
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Solution Overview
Problem
Traditional cooking methods for legumes and cereals, such as soybeans and wheat, are inefficient and often result in overflow due to foaming properties of legume proteins, and fail to provide varied seed textures.
Innovation Solution
A cooking method and appliance that includes a controlled soaking phase at 50-80°C for 15-80 minutes, followed by a heating phase reaching 85-99°C for 25-100 minutes, with an optional decontamination phase at 100°C and a drainage step to eliminate antinutritional compounds, allowing for adaptable texture modification and efficient cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional soaking method is used (cold water for 12 hours), then legumes are properly rehydrated, but cooking time is excessively long and overflow occurs due to foaming
Solution Approach 1:
The patent changes the temperature parameter from cold water soaking to hot water soaking (50-80°C), which dramatically reduces soaking time from 12 hours to 15-80 minutes while maintaining proper rehydration. The controlled temperature range prevents excessive foaming that occurs with traditional cold soaking followed by boiling
Solution Approach 2:
The patent performs preliminary heating of the water before soaking the legumes, which pre-accelerates the rehydration process and reduces the subsequent cooking time. This preliminary thermal action modifies the seed structure to facilitate faster water absorption without causing overflow
2Productivity
If high temperature cooking is used to reduce time, then cooking speed increases, but seed texture quality deteriorates
Solution Approach 1:
The patent uses dynamic temperature control, adjusting the temperature at different stages: 50-80°C during soaking, then 85-99°C during cooking. This dynamic approach allows rapid cooking while maintaining seed texture quality by avoiding sustained high temperatures that would degrade the seeds
Solution Approach 2:
The patent implements periodic temperature variation with distinct phases: a soaking phase at moderate temperature followed by a cooking phase at higher temperature. This periodic thermal action achieves both speed and quality by matching temperature to the specific needs of each cooking stage
3Quantity of substance
If soaking time is extended to improve rehydration, then water absorption increases, but antinutritional compounds accumulate and cooking time increases
Solution Approach 1:
The patent changes the temperature parameter to 50-80°C during soaking, which optimizes water absorption while simultaneously degrading antinutritional compounds through thermal action. This temperature parameter achieves dual benefits: improved rehydration and reduction of harmful substances without requiring extended soaking time
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method enables cooking legumes and cereals in under 3 hours, reducing soaking time, enhancing rehydration, and achieving acceptable organoleptic and nutritional qualities by modulating seed texture and eliminating antinutritional factors.
Implementation Method 1
a main heating element (17)... A soaking step comprising a first phase during which the heating elements are controlled to maintain for a period of between 15min and 80min a set temperature of between 50 and 80°C inside the tank
Implementation Method 2
a first temperature sensor located near the bottom of the tank and a second temperature sensor placed in the lid
Data Source
Figure 1
AI summary
Method for controlling a seed cooking appliance (1), characterized in that it comprises: - A soaking step comprising a first phase during which the heating elements (17, 18, 19) are controlled to maintain for a between 15min and 80min, a set temperature between 50 and 80°C inside the tank (11); - A heating step starting at the end of the determined soaking time during which the heating elements (17, 18, 19) are controlled to reach a set temperature of between 85°C and 99°C inside the tank (11); - A cooking step starting as soon as the set temperature is reached during which the heating elements (17, 18, 19) are controlled to maintain the set temperature inside the tank (11) for a determined period of between 25 and 100 mins.