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WO2018153967A1 - Procédé et appareil de cuisson d'un aliment contenant de l'amidon - Google Patents

Procédé et appareil de cuisson d'un aliment contenant de l'amidon Download PDF

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Publication number
WO2018153967A1
WO2018153967A1 PCT/EP2018/054357 EP2018054357W WO2018153967A1 WO 2018153967 A1 WO2018153967 A1 WO 2018153967A1 EP 2018054357 W EP2018054357 W EP 2018054357W WO 2018153967 A1 WO2018153967 A1 WO 2018153967A1
Authority
WO
WIPO (PCT)
Prior art keywords
vessel
starch
cooking
containing food
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2018/054357
Other languages
English (en)
Inventor
Xiaoyun KUI
Lisa Chen
Hai Di XU
Feng Tian
Weihua LU
Donghai Yu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Koninklijke Philips NV
Original Assignee
Koninklijke Philips NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from EP17170161.8A external-priority patent/EP3400811A1/fr
Application filed by Koninklijke Philips NV filed Critical Koninklijke Philips NV
Publication of WO2018153967A1 publication Critical patent/WO2018153967A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
    • A23L7/187—Discontinuously-working apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels

Definitions

  • the invention relates to a method and an apparatus for cooking starch- containing foods, for example grains and legumes, such as a table -top domestic cooker such as may be used for cooking rice.
  • WO2017077027 Al proposes a method of cooking cereal grains comprising a first step SI of subjecting an initial volume of cereal grains 3 to hot air in a vessel 2 having air temperature between 150 to 250 degrees Centrigrade for between 30 to 180 second; and a second step S2 of subjecting the expanded cereal grains 3 to boiling water and/or steam.
  • the second step S2 is performed subsequent to the first step S 1 whilst the expanded cereal grains remain in the vessel 2 (See abstract).
  • WO2006046268A1 discloses an automatic pop-corn dispensing machine comprises a storage tank (11) for kernels of corn and a source of heat which forces the kernels of corn to explode so that they exit from the outlet mixed with a quantity of salt.
  • the source of heat consists of an electrical element (14) inside a closed circuit of channelized ducts (17) in which a flow of air is emitted by means of a fan (16); moreover, the doses of corn are fed by a volumetric dispenser (23) which transfers the corn, by means of the channelized ducts (17), first into a toasting chamber (19) and then into a cyclone device (15), designed to whirl and mix the pop-corn and simultaneously flavour it with the established ingredients fed in by a doser (33) (See abstract).
  • WO2016062513 Al discloses an air-based fryer (10) apparatus comprising a food preparation chamber (140) comprising an outer wall (11), an inner wall (14) defining a food receiving space (141) with an air inlet (142) and an air discharge opening (145), and a circulation channel (113) defined between the outer wall (11) and the inner wall (14).
  • the apparatus also comprises an air heater (13) for heating air in the food preparation chamber (140), a fan (192) for moving a flow of hot air successively through the air inlet (142), the food receiving space (141), the discharge opening (145), and the channel (113).
  • the apparatus also comprises a steam generator (12) comprising at least one nozzle (127) extending into the food receiving space (141) for spraying temperature-controlled steam (18) onto the food; and a controller (15) adapted to control the steam generator to spray steam to food placed in the food receiving space (141) for a first predetermined period, and to control the air heater (13) and the fan (192) to circulate hot air to the food for a subsequent second predetermined period (See abstract).
  • a steam generator (12) comprising at least one nozzle (127) extending into the food receiving space (141) for spraying temperature-controlled steam (18) onto the food
  • a controller adapted to control the steam generator to spray steam to food placed in the food receiving space (141) for a first predetermined period, and to control the air heater (13) and the fan (192) to circulate hot air to the food for a subsequent second predetermined period (See abstract).
  • the present invention aims for enabling puffing process as a pretreatment before cooking in the existing cooking device using conductive or inductive heating means, such as, a rice cooker.
  • a starch-containing food comprising:
  • the cooking step is performed subsequent to the pre -treating step whilst the at least partially puffed starch-containing food remains in the vessel.
  • This method has the beneficial effects of reducing the cooking time for the starch-containing food, while simultaneously increasing the volume of the starch-containing food so that a person needs to consume less in order to satiate their appetite and so contribute to the control of the person's weight.
  • Pre-treating the starch-containing food in a vessel heated directly to a temperature of greater than 140 °C has been found to be optimum for effective expansion of most types or varieties of cereal grain taking into account different grain characteristics, types and moisture content.
  • the pre-treatment step may also cause initial gelatinization of the starchy interior, resulting in a shorter time required for the subsequent cooking step of the method.
  • the method is carried out easily and the cereal grain is cooked more quickly and thoroughly with little or no time to cool between steps, thereby maintaining efficiency and simplifying the cooking method.
  • the vessel is heated conductively or inductively. By directly heating the vessel in this way, an efficient process for quickly puffing the starch- containing food can be achieved.
  • the method further comprises the step of pre-heating the vessel prior to placing the starch-containing food in the vessel.
  • Pre-heating the vessel can also prevent the food from acquiring a dark appearance during the first step.
  • the method further comprises a stirring step in one or both of the pre-treating and cooking steps to evenly distribute heat.
  • the method further comprises providing water from a reservoir to the vessel in the cooking step.
  • water can be supplied to the vessel quickly and thereby enable the second step to be carried out immediately upon completion of the first step, thereby minimizing cooking time and simplifying the process.
  • the method further comprises pre -treating the starch- containing food for less than 2 minutes in a vessel heated directly to a temperature greater than 160 °C. Pre-treatment under these conditions results in effective expansion of most types or varieties of starch-containing food, taking into account different grain
  • the second step of cooking the at least partially puffed starch-containing food in one or both of water and steam may comprise initially subjecting the at least partially puffed starch-containing food to water at any temperature including, for example, ambient temperature or 25 °C.
  • the water is then heated to boiling point in order to cook the at least partially puffed starch-containing food.
  • the water may initially be pre-heated so that it is at an elevated temperature prior to being introduced to the vessel.
  • the cooking step comprises subjecting the at least partially puffed starch-containing food to water that has been pre-heated to a temperature between 60 and 80 °C upon commencement of the cooking step.
  • a heating element used to conductively heat the vessel during performance of the first step may also be used to pre-heat the water for use in the second step so that maximum efficiency and reduced cooking time is achieved.
  • the cooking step comprises subjecting the at least partially puffed starch-containing food to water having a temperature below boiling point upon commencement of the cooking step, and heating the water during performance of the cooking step.
  • a reservoir surrounds the vessel and a heating element is positioned so that water contained in the reservoir is pre-heated by the heating element prior to flowing from the reservoir.
  • heating element By positioning the heating element so that it pre-heats the water in the reservoir during the pre-treatment step, cooking of the at least partially puffed starch- containing food begins more rapidly when the is fed to the vessel in the cooking step.
  • an apparatus for cooking a starch-containing food comprising:
  • a vessel to receive the starch-containing food in the bottom of the vessel; a heater (110) in direct contact with the bottom of the vessel (202); a control unit being configured, in a pre -treating step, to control the heater to heat in the vessel to at least partially puff starch- containing food;
  • control unit being further configured, in a cooking step, to control heat in the vessel to cook the at least partially puffed starch-containing food in one or both of water and steam;
  • control unit controls the heater to heat the vessel conductively or inductively during one or both of the pre -treating step and the cooking step.
  • the apparatus further comprises a heater and the control unit controls the heater to control heat in the vessel by conduction from the heater; or the control unit controls heat in the vessel by induction. Directly heating the vessel in these ways results in an efficient process for heating the vessel.
  • the apparatus further comprises a stirring tool provided within the vessel, to ensure even distribution of heat within the starch-containing food.
  • the apparatus further comprises an air outlet valve for releasing air or moisture from the vessel. Releasing moisture from the vessel during the pre- treatment step ensures good expansion of the starch-containing food.
  • the vessel comprises a fluid-impermeable wall.
  • the vessel can be filled with water in the cooking step, thereby submerging the starch-containing food ensuring effective and even heat distribution and efficient cooking.
  • the apparatus further comprises a reservoir for containing water to be provided into the vessel.
  • a reservoir for containing water to be provided into the vessel.
  • control unit is configured to trigger supply of water from the reservoir to the vessel.
  • the control unit By having the flow of water under control of the control unit, a fully automated process can be realized. In this way, a user needs to only add the starch-containing food to the vessel, add water to the reservoir and start a cooking program under control of the control unit. The user can then leave the apparatus to cook the starch- containing food and return to ready-to-eat food once the program has terminated.
  • the heater is positioned so that water contained in the reservoir is pre-heated by the heater prior to flowing out from the reservoir.
  • the heating element By positioning the heating element so that it pre-heats the water in the reservoir during the pre -treatment step, cooking of the at least partially puffed starch- containing food begins more rapidly when the is fed to the vessel in the cooking step.
  • the appratus is a rice cooker.
  • a computer program product comprising a computer readable medium having computer readable code embodied therein, the computer readable code being configured such that, on execution by a control unit of a apparatus for cooking a starch-containing food, the control unit is caused to perform the method of the first aspect.
  • the limitations of existing methods and apparatus are addressed. For example, it is possible in a domestic situation to at least partially puff starch-containing foods, and then cook the at least partially puffed starch-containing food in the vessel in which it was puffed. By at least partially puffing the starch-containing food before cooking, the pericarp is ruptured, allowing a reduced cooking time. In this way, it is now possible in the home to more quickly enjoy the nutritional benefits of starchy foods such as whole grains and legumes while having the taste and texture of processed foods.
  • Figure 1 is a block diagram of an apparatus according to an embodiment
  • Figure 2a shows an example apparatus according to an embodiment
  • Figure 2b shows a stirring tool of an apparatus according to an embodiment
  • Figure 2c shows a rice cooker as an example apparatus according to an embodiment
  • Figure 3 is a flow chart illustrating a method of operating an apparatus to cook starch containing foods according to an embodiment.
  • Conventional rice cookers such as domestic rice cookers provide a vessel in which starchy foods such as grains, or legumes, are to be cooked. However, this does not allow a user to cook the unprocessed starch-containing food in a manner which results in the nutritional benefits of eating the fibre -rich outer layer, while enjoying the taste and texture of the inner part of the starch-containing food.
  • the invention provides an improved apparatus and method, which overcome the existing problems.
  • Figure 1 shows a block diagram of an apparatus 100 according to an embodiment that can be used for cooking starch-containing foods.
  • the apparatus 100 may comprise a table -top domestic appliance, such as a rice cooker and has as its components those usually found in such an appliance.
  • the apparatus 100 comprises a vessel (not shown) in which the starch- containing food is received in the bottom of the vessel and at least partially puffed and cooked in it.
  • the apparatus 100 may further comprise a lid or cover to seal the vessel during the cooking process.
  • the vessel comprises a fluid impermeable wall. This allows water to fill the vessel during the cooking step, so that the at least partially puffed starch-containing food is at least partially submerged in the water, to ensure an efficient cooking process.
  • the apparatus 100 comprises a control unit 102 that controls the operation of the apparatus 100 and that can implement the method described herein.
  • the control unit 102 can comprise one or more processors, control units, multi-core processors or modules that are configured or programmed to control the apparatus 100 in the manner described herein.
  • the control unit 102 can comprise a plurality of software and/or hardware modules that are each configured to perform, or are for performing, individual or multiple steps of the method according to embodiments of the invention.
  • the control unit 102 of the apparatus 100 is configured to control the temperature of the vessel.
  • the control unit controls the direct heating of the vessel.
  • References herein to direct heat, or direct heating are methods of generating elevated temperatures in a vessel by conductive or inductive means.
  • direct heat excludes methods of generating heat by indirect, i.e. convective means.
  • direct heating in the context of the present invention means the heater is in direct contact with the vessel, and thus the heat is directly transmit from the heater to the vessel without using air as heat media.
  • the control unit 102 directly controls heat in the vessel inductively.
  • Induction heating is the process of heating an electrically conducting object by electromagnetic induction as is known in the art, in one example of inductive means, the vessel itself is part of the heater.
  • the control unit 102 directly controls heat in the vessel conductively using a heating element in efficient thermal contact with the vessel.
  • the heater is in direct contact with the vessel in terms of conductive heating means the heater is physically contact with the bottom of the vessel, i.e. in direct thermal contact; and in terms of inductive heating means the vessel itself being part of the heater. In both situation, there are no other heat media to transmit heat between the heater and the vessel receiving the starch-containing food.
  • the apparatus 100 comprises the user interface 104 that is controlled by the control unit 102.
  • the user interface 104 may be external to (i.e. separate to or remote from) the apparatus 100.
  • the user interface 104 may be part of another apparatus.
  • the user interface 104 allows a user to program and operate the apparatus 100, for example to perform one or more of a pre -treatment step, and a cooking step.
  • the user interface 104 may also be for use in providing the user of the apparatus 100 with information resulting from the method according to the invention.
  • the control unit 102 may be configured to control the user interface 104 to provide information resulting from the method according to the invention.
  • the control unit 102 of the apparatus 100 may be configured to control the user interface 104 to render (or output) information associated with one or more actions initiated by the control unit 102, for example an output when a particular step of the method is complete.
  • control unit 102 may be configured to control user interface 104 to output when a pre -treatment step is complete so that the user can add water to the vessel for the cooking step.
  • the user interface 104 may also be configured to receive a user input.
  • a user interface 104 may allow the user to manually enter data, instructions, or information, such as temperature and duration of a particular step of the method, or a particular rotational speed of a heating element 110 or a stirring tool 112.
  • the user interface 104 may be or may comprise any component that enables rendering or output of information, data or signals to the user.
  • the user interface 104 may be or may comprise any component that enables the user to provide a user input, interact with and/or control the apparatus 100.
  • the user interface 104 may comprise one or more switches, one or more buttons, a keypad, a keyboard, a touch screen or an application (for example, on a tablet or smartphone), a display screen or any other visual rendering component, one or more lights, one or more speakers or any other audio rendering component, or any other user interface component, or combination of user interface components.
  • the user interface 104 may comprise an audio- rendering component configured to emit an audible alarm after conclusion of any step of the methods described herein.
  • the apparatus 100 may comprise a memory unit 106 configured to store program code that can be executed by the control unit 102 to perform the method described herein.
  • the memory unit 106 can also be used to store information, data, signals and measurements made or acquired by the control unit 102 of the apparatus 100 or by components, interfaces, units, and devices that are external to the apparatus 100.
  • the memory unit 106 of the apparatus 100 may be configured to store one or more actions to pre -treat, and cook, and the control unit 102 may be configured to acquire at least one action from the memory unit 106 to initiate such actions.
  • the apparatus 100 may also comprise a communications interface (or circuitry) 108 for enabling the apparatus 100 to communicate with (or connect to) any components, interfaces, units, and devices that are internal or external to the apparatus 100, such as a heating element 110 or stirring tool 112 if present.
  • the communications interface 108 may communicate with any components, interfaces units, and devices wirelessly or via a wired connection.
  • the user interface 104 is external to the apparatus 100, the
  • communications interface 108 may communicate with the external user interface wirelessly or via a wired connection. Similarly, in embodiments where one or more memory units 106 are external to the apparatus 100, the communications interface 108 may communicate with the external memory units wirelessly or via a wired connection.
  • apparatus 100 comprises optional heating element 110, which is in direct thermal contact with a cooking vessel of the apparatus (not shown) to heat the vessel conductive ly.
  • the heating element 110 may be any type of heating element as is usually found in such appliances, and is controlled by control unit 102 to establish a predetermined temperature in the cooking pot, based on user input or a program stored in the memory unit 106. Different types of heating elements are known in the art and need no further discussion.
  • the cooking vessel may comprise the heating element 110.
  • the walls of the cooking vessel may comprise the heating element 110.
  • the cooking vessel may be formed of a metallic material, and power may be supplied directly to the cooking vessel to heat it by inductive means.
  • references herein to heating the heating element 110, or providing power to the heating element 110 in order to heat it are to be understood as also including heating the cooking vessel, or providing power to the cooking vessel in order to heat it.
  • the operation of the heating element 110 allows heat to be provided to a cooking vessel of the apparatus (not shown in Figure 1) at any stage of the methods described herein.
  • the control unit 102 may control the heating element in order to control the temperature for a pre -treatment step to at least partially puff starch-containing food in the vessel, or the temperature of a subsequent cooking step.
  • control unit 102 may control the heating element 110 to directly heat the vessel to a temperature of at least 140 °C to at least partially puff starch- containing food present in the vessel before cooking the at least partially puffed starch- containing food.
  • control unit 102 may control the heating element 110 to directly heat the vessel to a temperature of less than 250 °C.
  • the control unit 102 may control the heating element 110 to heat the vessel to a temperature of less than 240 °C, for example less than 230 °C, for example less than 220 °C, for example less than 210 °C, for example less than 200 °C, for example less than 190 °C, for example less than 180 °C, for example less than 170 °C, for example less than 160 °C, for example less than 150 °C, for example about 140 °C.
  • control unit 102 may control the heating element 110 to heat the vessel to a temperature of greater than 140 °C, for example greater than 150 °C, for example greater than 160 °C, for example greater than 170 °C, for example greater than 180 °C, for example greater than 190 °C, for example greater than 200 °C, for example greater than 210 °C, for example greater than 220 °C, for example greater than 230 °C, for example greater than 240 °C, for example about 250 °C.
  • control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature of at least 140 °C, to at least partially puff starch-containing food present in the vessel before cooking the at least partially puffed starch-containing food.
  • control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature of less than 250 °C.
  • control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature of less than 240 °C, for example less than 230 °C, for example less than 220 °C, for example less than 210 °C, for example less than 200 °C, for example less than 190 °C, for example less than 180 °C, for example less than 170 °C, for example less than 160 °C, for example less than 150 °C, for example about 140 °C.
  • control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature of greater than 140 °C, for example greater than 150 °C, for example greater than 160 °C, for example greater than 170 °C, for example greater than 180 °C, for example greater than 190 °C, for example greater than 200 °C, for example greater than 210 °C, for example greater than 220 °C, for example greater than 230 °C, for example greater than 240 °C, for example about 250 °C.
  • control unit 102 may control heating of the vessel to a temperature as described above before the starch-containing food to be puffed is loaded into the vessel. In an alternative embodiment, the control unit 102 may control heating of the vessel to a temperature as described herein after the starch-containing food to be puffed has been loaded into the vessel.
  • control unit 102 may control the heating element 110 to control the temperature as described above for a pre -treatment or puffing step for a period of at least 5 seconds, for example at least 10 seconds, for example at least 15 seconds, for example at least 20 seconds, for example at least 30 seconds, for example at least 40 seconds, for example at least 50 seconds, for example at least about 60 seconds, for example at least about 2 minutes, for example at least about 3 minutes, for example at least about 4 minutes, for example about 5 minutes.
  • control unit 102 may control the heating element 110 to control the temperature as described above for a puffing step for a period of less than 5 minutes, for example less than 4 minutes, for example less than 3 minutes, for example less than 2 minutes, for example less than 60 seconds, for example less than 50 seconds, for example less than 40 seconds, for example less than 30 seconds, for example less than 20 seconds, for example less than 15 seconds, for example less than 10 seconds, for example about 5 seconds. It will be understood that a higher puffing
  • temperature may require a longer duration of puffing time.
  • control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature as described above for a pre -treatment or puffing step for a period of at least 5 seconds, for example at least 10 seconds, for example at least 15 seconds, for example at least 20 seconds, for example at least 30 seconds, for example at least 40 seconds, for example at least 50 seconds, for example at least about 60 seconds, for example at least about 2 minutes, for example at least about 3 minutes, for example at least about 4 minutes, for example about 5 minutes.
  • control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature as described above for a pre -treatment or puffing step for a period of less than 5 minutes, for example less than 4 minutes, for example less than 3 minutes, for example less than 2 minutes, for example less than 60 seconds, for example less than 50 seconds, for example less than 40 seconds, for example less than 30 seconds, for example less than 20 seconds, for example less than 15 seconds, for example less than 10 seconds, for example about 5 seconds. It will be understood that a higher puffing temperature may require a shorter duration of puffing time, while a lower puffing temperature may require a longer duration of puffing time.
  • control unit 102 may control the heating element 110 to heat the cooking vessel to a temperature of at least 50 °C in a cooking step, for example at least 60 °C, for example at least 70 °C, at least 80 °C, at least 90 °C, to about 100 °C. In one embodiment, the control unit 102 may control the heating element 110 to heat the cooking vessel to a temperature of less than 100 °C in a cooking step, for example less than 90 °C, less than 80 °C, for example less than 70 °C, for example less than 60 °C, for example about 50 °C.
  • control unit 102 may control the heating element 110 to provide a temperature as described above for a cooking step for a period of at least 20 minutes, for example at least 21 minutes, for example at least 22 minutes, for example at least 23 minutes, for example at least 24 minutes, for example at least 25 minutes, for example about 30 minutes.
  • control unit 102 may control the heating element 110 to provide a temperature as described above for a cooking step for a period of less than 30 minutes, for example less than 25 minutes, for example less than 24 minutes, for example less than 23 minutes, for example less than 22 minutes, for example less than 21 minutes, for example about 20 minutes. It will be understood that a higher cooking temperature will require a shorter cooking time, while a lower cooking temperature will require a longer cooking time.
  • control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature of at least 50 °C in a cooking step, for example at least 60 °C, for example at least 70 °C, at least 80 °C, at least 90 °C, about 100 °C. In one embodiment, the control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature of less than 100 °C in a cooking step, for example less than 90 °C, less than 80 °C, for example less than 70 °C, for example less than 60 °C, for example about 50 °C.
  • control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature as described above for a cooking step for a period of at least 20 minutes, for example at least 21 minutes, for example at least 22 minutes, for example at least 23 minutes, for example at least 24 minutes, for example at least 25 minutes, for example about 30 minutes. In one embodiment, the control unit 102 may control power supplied to the vessel to inductively heat the vessel to a temperature as described above for a cooking step for a period of less than 30 minutes, for example less than 25 minutes, for example less than 24 minutes, for example less than 23 minutes, for example less than 22 minutes, for example less than 21 minutes, for example about 20 minutes. It will be understood that a higher cooking temperature will require a shorter cooking time, while a lower cooking temperature will require a longer cooking time.
  • the control unit 102 may control the heating element 1 10 or control power provided to the vessel to provide a first temperature for a first time period of a cooking program, before controlling the heating element 110 or controlling power supplied to the vessel to provide a second temperature for a second time period of a cooking program.
  • a first cooking step may comprise directly heating the cooking vessel to a temperature of less than 75 °C, for example less than 70 °C, for example about 65 °C. In one embodiment, a first cooking step may comprise directly heating the cooking vessel to a temperature of greater than 65 °C, for example greater than 70 °C, for example about 75 °C.
  • the first cooking step may be for a period of less than 10 minutes, for example less than 9 minutes, for example less than 8 minutes, for example less than 7 minutes, for example less than 6 minutes, for example about 5 minutes. In one embodiment, the first cooking step may be for a period of greater than 5 minutes, for example greater than 6 minutes, for example greater than 7 minutes, for example greater than 8 minutes, for example greater than 9 minutes, for example about 10 minutes.
  • the second step of a cooking program may comprise directly heating the cooking vessel to a temperature of greater than 75 °C, for example greater than 80 °C, for example greater than 85 °C, for example greater than 90 °C , for example greater than 95 °C , for example to about 100 °C. In one embodiment, the second step of a cooking program may comprise directly heating the cooking vessel to a temperature of less than 100 °C, for example less than 95 °C, for example less than 90 °C, for example less than 85 °C , for example less than 80 °C , for example to about 75 °C. In one
  • the first cooking step may be for a period of greater than 15 minutes, for example greater than 20 minutes, for example greater than 21 minutes, for example greater than 22 minutes, for example greater than 23 minutes, for example greater than 24 minutes, for example greater than 25 minutes, for example about 30 minutes.
  • the second cooking step may be for a period of less than 30 minutes, for example less than 25 minutes, for example less than 24 minutes, for example less than 23 minutes, for example less than 22 minutes, for example less than 21 minutes, for example less than 20 minutes, for example about 15 minutes.
  • apparatus 100 further comprises stirring tool 112.
  • Stirring tool 112 is provided in a cooking vessel of the apparatus 100 and is controlled by control unit 102.
  • control unit 102 controls a motor (not shown) to provide power to stirring tool 112.
  • stirring tool 112 is operable to rotate within the vessel to stir starch-containing food being puffed or cooked so as to ensure even distribution of heat.
  • the stirring tool 112 may be rotatable about a drive shaft removably mounted in a lower surface of a lid of the apparatus, such that it is lowered into the cooking vessel upon closure of the lid.
  • the drive shaft may extend through a lower surface of the cooking vessel.
  • stirring tool 112 and the drive shaft on which it is mounted may be detachably mounted from the apparatus 100.
  • the position of stirring tool 112 within the cooking vessel is programmable to be adjustable vertically and horizontally.
  • control unit 102 may be operable to control the vertical and horizontal position of stirring tool 112 within the cooking vessel.
  • the vertical position of the stirring tool 112 may be adjustable by raising or lowering the drive shaft.
  • the horizontal position of the stirring tool 112 within the cooking vessel may be adjustable by laterally adjusting the position of the drive shaft within the cooking vessel.
  • the stirring tool 112 may be operable to be rotated about the drive shaft at a speed of less than 200 rpm.
  • control unit 102 may control the rotational speed of the stirring tool 112.
  • the speed of rotation of the stirring tool may depend on whether the starch-containing food (for example grains or legumes) being stirred are being stirred in a dry condition (i.e. in the absence of water, during the pre -treatment step), or in a wet condition (i.e. in the presence of water) as part of a "cake" or slurry during the cooking step.
  • the rotational speed of the stirring tool may be less than 200 rpm, for example less than 190 rpm, for example less than 180 rpm, for example less than 170 rpm, for example less than 160 rpm, for example less than 150 rpm, for example less than 140 rpm, for example less than 130 rpm, for example less than 120 rpm, for example less than 110 rpm, for example less than 110 rpm, for example about 100 rpm.
  • the rotational speed of the stirring tool may be greater than 100 rpm, for example greater than 110 rpm, for example greater than 120 rpm, for example greater than 130 rpm, for example greater than 140 rpm, for example greater than 150 rpm, for example greater than 160 rpm, for example greater than 170 rpm, for example greater than 180 rpm, for example greater than 190 rpm, for example about 200 rpm.
  • the rotational speed of the stirring tool 112 will depend on whether the starch-containing food is being milled under wet or dry conditions, and the degree of stirring required.
  • apparatus 100 includes a reservoir for storing water to be supplied to the vessel in the cooking step of the methods described.
  • Control unit 102 is configured, in preparation for the cooking step, to trigger the supply of water from the reservoir to the vessel.
  • apparatus 100 may also be provided with a pump under the control of control unit 102 so that water can be pumped from the reservoir into the vessel.
  • the reservoir is in thermal contact with heating element 110 and control unit 102 is configured to control heating element 110, so as to heat water present in the vessel to a temperature required for a cooking step of the methods described.
  • Figure 2a shows an apparatus 200 in accordance with one embodiment.
  • Apparatus 200 is shown as a table -top domestic appliance, such as a rice cooker.
  • Apparatus 200 comprises a cooking vessel 202, in which the starch-containing food to be at least partially puffed and cooked is held, together with water for the cooking step if required.
  • cooking vessel 202 is in thermal connection with a heating element (not shown), as discussed above.
  • Apparatus 200 may be under the control of control unit 102 (not shown).
  • Apparatus 202 further comprises a lid 204, which provides a seal with the cooking vessel 202 during the methods described.
  • a motor 206 is also provided in apparatus 200, to provide power to the stirring tool 208, which is described in connection with Figure 2b.
  • FIG. 2b shows a stirring tool 208 according to embodiments of the apparatus and methods described.
  • Stirring tool 208 is provided with a drive shaft 210, which can be detachably mounted onto the underside of lid 204 via connection points 206 and 214.
  • stirring tool 208 is located within the cooking vessel 202.
  • stirring tool 208 is shown as being provided with stirring element 212, extending perpendicularly to the axis of drive shaft 214.
  • Stirring element 212 may be in the form of an elongate prong or paddle, and ensures that the starch-containing foods to be puffed and cooked are continuously in motion during the methods described to ensure uniform transfer of heat.
  • FIG. 2c shows a rice cooker 220 in accordance with one embodiment.
  • the rice cooker 220 comprises a heater 221 and a cooking vessel 222 directly sits on the heater.
  • the heater 221 is physically contact with the bottom of the cooking vessel to transmit heat to the cooking vessel by conduction.
  • the heater 221 may be inductive heater, in which case, the cooking vessel is part of the heater.
  • the rice 228 is placed on the bottom of the cooking vessel 222 and in directly contact with the bottom surface of the cooking vessel.
  • the rice cooker comprises a lid 224 to cover the cooking vessel, and some bottons 226 for operation selection.
  • an outlet 229 is opened to release the vapor. And then when the user choose a designed program by press a relevant button, the controller controls the heater 221 to start the heating program to puff the rice.
  • the rice cooker may comprise an indicator 224 to generate audio and/or visual alarm to inform the user that the puffing program is finished and remind the user to add water to the cooking vessel and start the followed rice cooking program.
  • the rice cooker 220 may comprises a water tank and a pump for automatically adding water to the vessel for further cooking program. Except rice cooker, the apparatus may also be many other types of kivier applicance, for example, multi-cooker, high pressure cooker as long as it has function of cooking starching-containing food.
  • apparatus 100 or 200 may comprise additional components to those shown.
  • apparatus 100 or 200 may also comprise an air outlet.
  • the air-outlet allows the expulsion of steam or moisture from the vessel, which will result in the pericarp cracking and the starch-containing food puffing more readily.
  • the apparatus 100 or 200 may comprise a temperature sensor for monitoring and controlling temperature of the vessel, a battery or other power supply for powering the apparatus 100 or 200 or means for connecting the apparatus 100 or 200 to a mains power supply, as well as the internal mechanism for powering the drive shaft.
  • FIG. 3 is a flow chart illustrating a method of cooking starch-containing foods according to one embodiment.
  • method 300 may be controlled by control unit 102 of apparatus 100, but it will be understood that the method may be controlled separately.
  • a cooking vessel of an apparatus as described herein may optionally be pre-heated (as denoted by the dashed line) as described herein before receiving the starch-containing foods to be at least partially puffed.
  • Step 304 comprises a pre-treatment step, in which the starch- containing foods (such as grains or legumes) are pre-treated in the vessel heated directly to a temperature of at least 150 °C to at least partially puff the starch containing food, as described in more detail herein.
  • water or steam are introduced into the vessel.
  • step 308 the at least partially puffed starch-containing food is then cooked in situ in the cooking vessel.
  • the methods described are suited to the preparation and cooking of any starch- containing foods, which may for example comprise a fibre containing outer layer.
  • the starch-containing food comprises grains or legumes.
  • the methods and apparatus described are useful for cooking grains or legumes selected from brown rice, buckwheat, maize, oats, and soy beans such as red soy beans, green soy beans or black soy beans. All of these foodstuffs are characterized by a starchy central part, encased by an outer layer rich in fibre (and other nutrients).
  • a cooking vessel of an apparatus as described herein may optionally be pre-heated (as denoted by the dashed line) as described herein before receiving the starch-containing foods to be at least partially puffed.
  • pre-heating the vessel in this manner, a quick and efficient puffing step can take place
  • the pre-treatment step 304 causes the starch-containing food to at least partially expand. Expansion of starch-containing foods such as cereal grains is also referred to as 'puffing' or 'popping' and involves heating the grains in a low moisture atmosphere to create micro-bubbles within individual cereal grains which expand and then burst out of the grain.
  • the air may be completely dry, it also includes the heating of cereal grain in ambient air where the ambient air is of low moisture content.
  • the cereal grain is heated in the absence of any added liquid or moisture other than that present in ambient conditions and any residual moisture contained within the cereal grains themselves. Note that even if the residual moisture in the cereal grains is very low, expansion of the cereal grains is still possible.
  • Expansion of starch-containing food such as cereal grains occurs due to a reaction between starch and moisture when the cereal grains are heated.
  • cereal grains contain limited moisture (usually between 10 and 20%)
  • the moisture content of individual grains is still sufficient to cause them to expand as a result of the internal moisture within each grain turning to vapour when heated to a sufficiently high temperature in dry conditions for a short period of time.
  • An increase in pressure within the grain, or thermal gradient across the grain, as a result of conversion of the residual moisture into super-heated vapour causes the grain to suddenly expand breaking its outer skin. The pressure builds up within the grain until an outer part or surface of the grain can no longer contain the pressure and it eventually 'pops' or bursts.
  • the expansion effect is more prevalent with a cereal grain that has a shell in the form of its hull or husk, or otherwise has a harder outer skin or surface relative to its inner core.
  • the skin or shell initially traps the vapour within the grain before suddenly releasing it as the hull or husk bursts open.
  • a pressure differential can be generated in many different types of grain and that the presence of a hull or husk is not essential to cause an internal pressure increase as a result of converting residual moisture within individual grains to vapour and the skin of a cereal grain can be sufficient to cause a pressure build up as a result of heating under dry or ambient conditions.
  • Any grain that has a slightly harder outer layer can expand according to this process, even though the effect may be smaller than with grain that retains its hull or husk. It is also possible to cause grains of corn to expand in this way. Corn has a soft outer membrane which is sufficient to cause a pressure build up within the grain as a result of the moisture contained within it turning to steam prior to bursting.
  • the pre-treatment time and temperature may be controlled by control unit 102 for a duration and temperature as described previously. It will be understood that this step may be performed for a given time period, dependent on the type or variety of starch- containing food, and the size of the initial volume. A skilled person may appreciate when this pre-treatment step is complete from a visual inspection of the starch-containing food to evaluate the extent of puffing. Most cereal grains will expand rapidly and can be identified relative to those grains which are yet to expand and, when the majority of the grains have expanded.
  • the pre-treatment step comprises heating the starch-containing food in a vessel directly heated to a temperature of at least 140 °C to at least partially puff the starch-containing food.
  • the pre-treatment step comprises heating the starch- containing food in a vessel directly heated to a temperature of at least 150 °C, for example at least 160 °C, for example at least 170 °C, for example at least 180 °C, for example at least 100 °C, for example at least 200 °C, for example at least 210 °C, for example at least 220 °C, for example at least 230 °C, for example at least 240 °C, for example about 250 °C.
  • the pre-treatment step comprises heating the starch-containing food in a vessel directly heated to a temperature of less than 250 °C to at least partially puff the starch-containing food.
  • the pre-treatment step comprises heating the starch-containing food in a vessel directly heated to a temperature of less than 240 °C, for example less than 230 °C, for example less than 220 °C, for example less than 210 °C, for example less than 200 °C, for example less than 190 °C, for example less than 180 °C, for example less than 170 °C, for example less than 160 °C, for example less than 150 °C, for example about 140 °C.
  • the pre-treatment or puffing step may be for a period of at least 5 seconds, for example at least 10 seconds, for example at least 15 seconds, for example at least 20 seconds, for example at least 30 seconds, for example at least 40 seconds, for example at least 50 seconds, for example at least about 60 seconds, for example at least about 2 minutes, for example at least about 3 minutes, for example at least about 4 minutes, for example about 5 minutes.
  • the pre-treatment or puffing step may be for a period of less than 5 minutes, for example less than 4 minutes, for example less than 3 minutes, for example less than 2 minutes, for example less than 60 seconds, for example less than 50 seconds, for example less than 40 seconds, for example less than 30 seconds, for example less than 20 seconds, for example less than 15 seconds, for example less than 10 seconds, for example about 5 seconds. It will be understood that a higher puffing
  • temperature may require a longer duration of puffing time.
  • step 306 water or steam or both are added to the vessel.
  • a user manually adds water to the vessel containing the at least partially puffed starch-containing food after termination of the pre-treatment step.
  • the apparatus may supply water or steam or both from a reservoir in the apparatus into the vessel so that the at least partially puffed starch-containing food can cook. If the at least partially puffed starch-containing food is subjected to steam in the cooking step 308, then it may be soaked with water in step 306 prior to cooking.
  • the water may be pre-heated before being added to the vessel. For example, a user or the apparatus may add water at a temperature of at least 50 °C.
  • step 308 the at least partially puffed starch-containing food is then cooked in situ in the cooking vessel in an atmosphere of relatively high moisture, generated from the introduction of water or steam or both into the vessel in the preceding step.
  • the step of supplying water to the vessel and the cooking step are initiated immediately after the pre-treatment step has been completed, although a certain time period may be allowed to elapse between the steps.
  • the cooking time and temperature may be controlled by control unit 102 for a duration and temperature as described previously.
  • the water in the reservoir may initially be at room or ambient temperature, then heated until reaching boiling point, so that steam generated by the boiling water can be introduced into the vessel.
  • the water is heated in the reservoir and then supplied to the vessel.
  • the water is heated in the reservoir to a temperature of between 60 and 80 °C or other such temperature as described herein in connection with the cooking step and then supplied to the vessel.
  • the water is supplied at ambient temperature from the reservoir to the vessel and heated once it is in the vessel.
  • the water in the reservoir is heated by heating element 110 which is in thermal contact with the reservoir.
  • the water in the reservoir is heated by heating element 110 which is in thermal contact with the reservoir during the pre-treatment step in which heating element 110 is heating vessel 100.
  • the temperature of the water introduced into the vessel is equivalent, or close, to the starch gelatimzation temperature of the starch-containing food present in the vessel.
  • Starch gelatimzation is the process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat. Penetration of water alters the starch granule structure and causes swelling.
  • the starch gelatimzation temperature is typically around 60 to 80 °C.
  • the cooking and/or steaming of the at least partially puffed starch-containing food improves the texture, taste and mouth-feel compared to starch-containing food which has been expanded but not subsequently subjected to steam or heated water, or to starch- containing food that has been cooked in steam or heated water but which was not initially at least partially puffed.
  • Another advantage of the methods described is that the resultant volume of starch-containing food is greater compared with the volume of starch-containing food that has been prepared using only one of the steps 304 and 308 alone.
  • Brown rice was subjected to a cooking method in accordance with the methods described herein, with specific conditions shown in Table 1.
  • brown rice was also cooked in a Philips HD 4568 rice cooker on the "brown rice” cooking setting.
  • the hardness or texture of all examples was then tested using the TA.XT plus Texture Analyzer from Stable Micro Systems (Software Exponent 32; 50 Kg Load cell; TA. Setting Program: Pre-Test Speed: 1.00 mm/sec; Test Speed: 0.50 mm/sec; Post-Test Speed: 1.00 mm/sec; Target Mode: Strain; Strain: 70.0%; Time: 5.00 sec; Trigger Type: Force; Trigger Force: lOO.Og; Tare Mode: Auto; Advanced Options: On), with the results for rice cooked in accordance with the methods described herein shown in Table 1.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un appareil (100, 200) et un procédé (300) de cuisson d'un aliment contenant de l'amidon. Un récipient (202) de l'appareil (100, 200) est directement chauffé dans une étape de prétraitement (304) pour souffler au moins partiellement l'aliment contenant de l'amidon avant que l'aliment contenant de l'amidon au moins partiellement soufflé ne soit cuit (308) dans le même récipient (202) à l'eau et/ou à la vapeur, le fond du récipient étant en contact direct avec un dispositif de chauffage et étant chauffé par le dispositif de chauffage par conduction ou par induction.
PCT/EP2018/054357 2017-02-24 2018-02-22 Procédé et appareil de cuisson d'un aliment contenant de l'amidon Ceased WO2018153967A1 (fr)

Applications Claiming Priority (4)

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CNPCT/CN2017/000190 2017-02-24
CN2017000190 2017-02-24
EP17170161.8A EP3400811A1 (fr) 2017-05-09 2017-05-09 Procédé et appareil de cuisson d'aliment contenant de l'amidon
EP17170161.8 2017-05-09

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CN110419954A (zh) * 2019-08-28 2019-11-08 青岛澳柯玛生活电器有限公司 一种降糖装置及安装有该降糖装置的电饭煲
US20200359664A1 (en) * 2019-10-25 2020-11-19 Jiangnan University Delicious low-glycemic index formula rice and its application
CN114190755A (zh) * 2020-09-17 2022-03-18 杭州九阳小家电有限公司 一种自动炒菜机以及通过自动炒菜机制备淀粉液的方法
CN114568920A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪设备、烹饪设备的控制方法和可读存储介质
CN114568972A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪器具、烹饪器具的控制方法和可读存储介质
CN114568964A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪设备、烹饪设备的控制方法和可读存储介质
CN114568947A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪器具控制方法、控制装置、可读存储介质和烹饪器具
CN114568919A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪设备、烹饪设备的控制方法和可读存储介质
CN114568921A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪器具控制方法、控制装置、可读存储介质和烹饪器具
USD1011821S1 (en) 2022-02-17 2024-01-23 Whirlpool Corporation Countertop cooking appliance
JP2024521523A (ja) * 2021-06-30 2024-05-31 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司 蓋体アセンブリ及び調理装置

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WO2016062513A1 (fr) 2014-10-23 2016-04-28 Koninklijke Philips N.V. Appareil et procédé pour la préparation d'aliments
WO2017077027A1 (fr) 2015-11-05 2017-05-11 Koninklijke Philips N.V. Procédé et dispositif de cuisson de grains de céréales

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110419954A (zh) * 2019-08-28 2019-11-08 青岛澳柯玛生活电器有限公司 一种降糖装置及安装有该降糖装置的电饭煲
US20200359664A1 (en) * 2019-10-25 2020-11-19 Jiangnan University Delicious low-glycemic index formula rice and its application
CN114190755A (zh) * 2020-09-17 2022-03-18 杭州九阳小家电有限公司 一种自动炒菜机以及通过自动炒菜机制备淀粉液的方法
CN114190755B (zh) * 2020-09-17 2023-01-31 杭州九阳小家电有限公司 一种自动炒菜机以及通过自动炒菜机制备淀粉液的方法
CN114568921A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪器具控制方法、控制装置、可读存储介质和烹饪器具
CN114568920B (zh) * 2020-11-30 2023-09-19 佛山市顺德区美的电热电器制造有限公司 烹饪设备、烹饪设备的控制方法和可读存储介质
CN114568947A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪器具控制方法、控制装置、可读存储介质和烹饪器具
CN114568919A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪设备、烹饪设备的控制方法和可读存储介质
CN114568972A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪器具、烹饪器具的控制方法和可读存储介质
CN114568920A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪设备、烹饪设备的控制方法和可读存储介质
CN114568964B (zh) * 2020-11-30 2023-08-11 佛山市顺德区美的电热电器制造有限公司 烹饪设备、烹饪设备的控制方法和可读存储介质
CN114568964A (zh) * 2020-11-30 2022-06-03 佛山市顺德区美的电热电器制造有限公司 烹饪设备、烹饪设备的控制方法和可读存储介质
CN114568947B (zh) * 2020-11-30 2024-03-01 佛山市顺德区美的电热电器制造有限公司 烹饪器具控制方法、控制装置、可读存储介质和烹饪器具
JP2024521523A (ja) * 2021-06-30 2024-05-31 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司 蓋体アセンブリ及び調理装置
JP7699676B2 (ja) 2021-06-30 2025-06-27 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司 蓋体アセンブリ及び調理装置
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