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WO2011108922A1 - Procédé et appareil permettant de cuire un œuf et œuf adapté à la cuisson au moyen d'un rayonnement micro-onde - Google Patents

Procédé et appareil permettant de cuire un œuf et œuf adapté à la cuisson au moyen d'un rayonnement micro-onde Download PDF

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Publication number
WO2011108922A1
WO2011108922A1 PCT/NL2011/050143 NL2011050143W WO2011108922A1 WO 2011108922 A1 WO2011108922 A1 WO 2011108922A1 NL 2011050143 W NL2011050143 W NL 2011050143W WO 2011108922 A1 WO2011108922 A1 WO 2011108922A1
Authority
WO
WIPO (PCT)
Prior art keywords
egg
layer
packaging
assembly
microwave
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/NL2011/050143
Other languages
English (en)
Inventor
Pieter Klaas De Bokx
Frans Alt Van Eunen
Sergei Shulepov
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
NEWTRICIOUS BV
Original Assignee
Koninklijke Philips Electronics NV
NEWTRICIOUS BV
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
Application filed by Koninklijke Philips Electronics NV, NEWTRICIOUS BV filed Critical Koninklijke Philips Electronics NV
Publication of WO2011108922A1 publication Critical patent/WO2011108922A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6408—Supports or covers specially adapted for use in microwave heating 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
    • B65D2581/341—Cooking eggs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3437—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within specially adapted to be heated by microwaves
    • B65D2581/3486—Dielectric characteristics of microwave reactive packaging

Definitions

  • the present invention relates to a method and apparatus for cooking an egg using microwave radiation, and to an egg assembly adapted for cooking using microwave radiation.
  • Preparing an egg by boiling the egg in water of about 100 degrees Celsius usually takes about 3.5-4 minutes for a so called soft-boiled egg, i.e. an egg having solid albumin or egg white and warm but substantially liquid yolk. Furthermore, usually the water needs to be heated to the required temperature, which takes additional time.
  • Many methods and apparatus have been proposed for properly boiling an egg more swiftly. Some of these methods use microwave radiation. When using a microwave oven for cooking an egg as such, the egg may explode inside the oven or, even worse, in the hands or face of the consumer. Thus, methods were devised for cooking an egg in a microwave oven while preventing the egg from exploding.
  • the egg in unbroken state is placed in an electrically conducting holder filled with a small amount of water.
  • the holder is subsequently placed in a conventional microwave oven.
  • an egg is cooked.
  • the cooking time is not reduced, but it does require less time to boil the water first.
  • EP-988795 an egg is placed in a container having walls which are transparent to microwave radiation.
  • the container is filled with hot water of 90 °C, and placed in a conventional microwave oven. Subsequently, the egg is placed in the container, and boiled in about 110 seconds.
  • EP-992197 an apparatus is presented, in which an egg is boiled in a microwave field, while hot water is poured over an egg (shower).
  • EP-1.917.867 discloses a package for cooking an egg in a microwave oven.
  • the package comprises a covering adapted to surround an egg, and is arranged to partially transmit microwave radiation and partially absorb microwave radiation.
  • a medium sized egg is wrapped in a tissue, soaked in 20 ml 0.5M NaCl solution, and a rubber material was used for packaging.
  • the package was placed in a regular commercial microwave oven and subjected to a heating program.
  • This procedure of packaging is laborious and does not allow reproducible results, which is in particular important in consumer applications. In fact, it was found that providing an egg with a general covering in may cases still results in an exploded egg. Thus, just wrapping an egg in a wet tissue does not provide reproducible results, and may even lead to exploding eggs.
  • JP60126062 discloses a method for preparing an egg in a microwave oven, in which an egg is placed in a container with water containing 5gr salt. When subjecting this to 500W microwave radiation, a hard-boiled egg is prepared in about 390 sec. It is suggested that a soft-boiled egg can be prepared by increasing salt concentration. The suggested preparation time is still long, even longer then just preparing an egg in hot or boiling water. Furthermore, it requires the preparation of salt water with the right amount of salt added.
  • microwave_eggboiler.html
  • the invention aims to provide a high quality cooked egg using substantially less time for preparation.
  • the invention further and/or alternatively seeks to provide a modified egg which allows for instance a consumer to cook the egg in a short time.
  • an egg assembly adapted for being prepared using microwave radiation
  • said egg assembly comprising an egg with an eggshell which is provided with a packaging surrounding the eggshell
  • said packaging comprising a first layer which enfolds the shell of the egg and is in heat exchanging contact with the shell of the egg, has a dielectric constant with an imaginary part, ⁇ ", between 20-500 at a temperature between O'C -100 "C and at a microwave frequency of 2.45 GHz, and has a layer thickness d of 1-6 millimetre and varying less than 30 %
  • said packaging designed to retain the layer thickness of said first layer while said egg assembly is subjected to said microwave radiation to become a boiled egg.
  • the invention further provides a method for cooking an egg using microwave radiation, said method comprising the steps of providing an egg assembly according to the preceding definition, positioning said egg assembly in a space enclosed with substantially microwave-reflecting walls, and subjecting said egg assembly in said space to an amount of microwave radiation common for household microwave oven during 30-180 seconds.
  • the invention further provides an egg packaging for providing an egg assembly as defined above, said egg packaging comprising a layer of polymer material having a softening temperature of above 130 "C, said layer having a inner surface following the contour of an egg, and enclosing an egg completely and liquid tight, said layer further comprising spacers extending from said inner surface for keeping an egg in the centre of the packaging with its shell at about 1-10 mm from the inner surface, and said packaging further comprising a filling opening, allowing the space between an egg and the inner surface to be filled with a liquid.
  • said egg packaging comprising a layer of polymer material having a softening temperature of above 130 "C, said layer having a inner surface following the contour of an egg, and enclosing an egg completely and liquid tight, said layer further comprising spacers extending from said inner surface for keeping an egg in the centre of the packaging with its shell at about 1-10 mm from the inner surface, and said packaging further comprising a filling opening, allowing the space between an egg and the inner surface to be
  • the current invention allows a so-called soft-boiled egg to be prepared within 180 second. In particular, it allows a soft-boiled egg to be prepared within 120 seconds.
  • This preparation time refers to an average size chicken egg. Usually, a chicken egg will be between about 45-75 gr. A relatively small egg may take shorter time to be prepared, and a relatively large egg can take relatively longer time.
  • the invention allows preparation of an egg with minimal use of energy, without wasting water, and in such a way that a consumer can use it.
  • the properties of the layer are defined with respect to a boiled or prepared egg.
  • prepared relates to processing an egg in such a way that it becomes a boiled egg.
  • a boiled egg in this context is an egg which usually is anywhere between a hard-boiled egg and a soft-boiled egg.
  • an egg usually is prepared in such a way that the albumin is set, in other words, the albumin is solid, and the yolk is warm but still substantially liquid.
  • the method and apparatus for producing at any stage of preparation for instance an egg with its yolk completely solid or set, i.e. a so-called hard-boiled egg. This usually requires a longer preparation time.
  • the invention allows an egg to be prepared in such a way that its quality is comparable to an egg prepared in hot or boiling water.
  • the egg referred to in this document is usually a chicken egg, although it is also be possible to boil other hard-shelled eggs using the current invention. These eggs may also be prepared in a relatively short time, depending on the type of egg.
  • microwave radiation is defined as electromagnetic radiation with a frequency between 1-100 GHz.
  • the microwave radiation in current microwave ovens, the microwave radiation has a means frequency of about 1-10 GHz. In current household microwave ovens, the radiation is about 2-3 GHz.
  • the microwave radiation allowed in most countries has a frequency of about 2.45 GHz.
  • the egg assembly of the current invention comprises a layer with certain properties which are defined at a specific microwave frequency.
  • the egg assembly can, however, also be subjected to microwave frequencies at other ranges in order to obtain a prepared egg.
  • 2,45 GHz is an accepted frequency for microwave radiation, that particular radiation is used.
  • the preparation time depends on the amount of microwave radiation energy to which the egg is exposed.
  • a standard microwave oven was used. This type of microwave ovens supply microwave energy, as explained above.
  • the amount of microwave power supplied is usually expressed in watt.
  • Most microwave ovens supply a maximum of about 1000-1200 Watts of microwave radiation.
  • the supplied energy can be set to parts of this maximum energy per time.
  • the time can be set, in this way the total amount of energy supplied to (usually) a food product in the microwave oven.
  • an egg can be subjected to microwave radiation.
  • the egg is subjected to microwave radiation having a frequency as referred to above.
  • a specific device is made in which one or more eggs are prepared simultaneously.
  • the microwave radiation can have any one of the frequencies mentioned above.
  • Using such a specific device allows several eggs to be prepared at the same time, but having different preparation settings, allowing for instance a soft-boiled and a hard-boiled egg to be prepared at the same time. It may even be possible to prepare these different eggs in the same preparation time.
  • the alternating electromagnetic field generated inside the microwave oven leads to excitation, rotation/collision of polar molecules and ions inside the food. These molecular frictions generate heat and subsequently lead to temperature rise. Two major mechanisms, dipolar and ionic interactions, are responsible for heat generation inside the foodstuffs.
  • polar molecules such as water molecules inside the food rotate according to the alternating electromagnetic field.
  • the water molecule is a "dipole” and these "dipoles” will orient themselves when they are subject to an electromagnetic field.
  • the rotation of water molecules will generate heat for cooking.
  • ionic compounds i.e. dissolved salts
  • the composition of a food and packaging will affect the rate and uniformity of heating inside the microwave oven. Food with higher moisture content will be heated up faster because of the dipolar interaction.
  • concentration of ions e.g. dissolved salts
  • the rate of heating also increases because of the ionic interaction with microwaves.
  • the dielectric constant for a real dielectric attains a complex form
  • the imaginary part ⁇ is termed the effective loss factor, and accounts for dipolar relaxation loss as well as conduction (and also for Maxwell- Wagner losses, which are important only at lower frequencies).
  • ⁇ is a function of the temperature, the composition and moisture content of a material, and the distribution of the electric field in the material and in the microwave oven.
  • ⁇ may be defined by using subscripts * j in which i is the temperature and j the frequency of the microwave radiation.
  • ••6o ⁇ c, 2.45 GH Z refers to the value of ⁇ of a substance at a temperature of 60 ⁇ and at a microwave frequency of 2.45 GHz.
  • it does not mean that the material is only to be subjected to those conditions, but that the material has a certain ⁇ value at that specified temperature and that specified frequency.
  • the packaging may be a more or less permanent envelope enclosing the egg.
  • the packaging may be provided with measures which facilitate removal.
  • the packaging may be provided with a weakening line allowing removal of for instance the top of the packaging.
  • the first layer has a combination of layer thickness d and ⁇ " selected from the area bounded by the curves:
  • the combination of material property and layer thickness provided the right condition for preparing an egg in microwave radiation.
  • the ⁇ " in this embodiment is the average value of ⁇ " during the boiling process. In practice, it will almost equal the value of ⁇ " at 60 "C. Again, this ⁇ " is defined at 2.45 GHz.
  • the packaging of the invention comprises a first layer and is designed to retain the layer thickness of said first layer while said egg assembly is subjected to said microwave radiation to become a boiled egg.
  • the first layer may be heat resistant such that it does not deform at a temperature of up to about 130*C
  • the packaging may comprise an outer layer which enfolds the first layer and which does not deform at a temperature of up to about 130*C
  • the outer layer may further be water tight.
  • the outer layer is a polymer layer.
  • the outer layer is less than 2 mm thick.
  • Such a layer can for instance be from polypropylene (PP), PET , of a similar plastic material.
  • a suitable material for a layer of the packaging is salt water.
  • the layer may comprise a saline solution of water confined in a thin layer of packaging material holding the saline solution of water in a defined layer around an egg.
  • a matrix material may hold the water.
  • a fibrous materials can be used for water retention and mechanical stability of the packaging as an embodiment of this invention.
  • the first layer comprises solid materials which retain their layer thickness during boiling of the egg.
  • materials such materials as clays and (hydro-) gels, possessing the dielectric properties claimed above, and making a firm thermal contact with an egg.
  • An example of such a gel material is polyacrylamide gels (PAAM) known for their mechanical stability up to temperatures of about 230 "C, and having ⁇ " in the range of 10-200 when ions are added.
  • PAAM polyacrylamide gel
  • PAAM polyacrylamide gel
  • PAAM polyacrylamide gel
  • PAAM polyacrylamide gel
  • PAAM polyacrylamide gel
  • K 2 C0 3 or Na 2 C0 3 can be used.
  • aqueous solutions of salts other than NaCl can be used in the packaging to achieve the same results, provided that the dielectric properties and thickness of the packaging layer are in the ranges covered by this invention.
  • the invention further pertains to a method comprising one or more of the characterising features described in the description and/or shown in the attached drawings.
  • Figure 1 a cross section of an egg with enfolding layer
  • Figure 2 a longitudinal cross section of an egg with alternative enveloping layer
  • Figure 3 a transverse cross section of the egg of figure 2
  • Figure 4 a graph showing the effect of weight of an egg, and layer parameters
  • Figure 5 a graph showing the ⁇ of salt water as a function of temperature.
  • FIG 1 a cross section through an egg assembly adapted to be prepared in a conventional microwave oven is shown.
  • the egg 1 has a yolk 2, albumin 3, and a shell 4. Enclosing the shell, the egg is provided with a packaging which in this embodiment consists of a single layer 5 which completely enfolds the egg 1.
  • This layer 5 is here in a firm thermal contact with the shell 4.
  • the layer which is in contact with the egg shell should have a dielectric constant with an imaginary part, ⁇ , in a certain range, explained below.
  • the layer 5 can comprise a layer of water-retaining matrix material.
  • a matrix material is a fibrous layer capable of absorbing water.
  • the layer 5 is such that when soaked with water it results in a layer with the thickness of about 1-5 mm.
  • such a layer is soaked with water with 0.4-0.5 M NaCl.
  • the layer comprises a water-retaining matrix material holding a salt, for instance NaCl, in a substantially solid form. In a layer of between 1-5 mm of water-retaining material, about 1 gr of salt will generally be present.
  • the salt will be uniformly distributed.
  • an egg with such a layer is first brought into contact with some water which it will soak. Next, it is placed in a microwave oven and prepared. The matrix material or any material enclosing it should be such that the layer thickness remains almost the same during the boiling process.
  • the packaging can comprise a further, outer layer (not shown in the drawing).
  • the outer layer can have one of the following properties. It can be designed to retain the thickness of the layer 5 during boiling of the egg. If the layer 5 comprises a water retaining matrix material, it can also be a watertight layer in order to prevent the water to escape during boiling of the egg.
  • the outer layer is a plastic material enfolding the layer 5 and having a thickness of less than 2 mm.
  • FIG. 2 and 3 an alternative way of providing a layer around an egg, which allows preparation of an egg using microwave radiation, is shown.
  • This embodiment provides a packaging for an egg.
  • the packaging provides a layer 6 of material.
  • This layer 6 is shaped to have an inner surface following the contour of the shell 4 of the egg. This surface is at a distance from the eggshell of the egg. Thus, it allows the provision of a cavity 8 around the shell 4 of the egg.
  • the packaging is provided with spacers 7 on the layer 6.
  • the cavity can be filled with a material which has the properties defined above.
  • the packaging has two parts which are connected via a hinge 9.
  • the packaging can be hinged open, an egg can be placed in the packaging, and the packaging can be closed around the egg.
  • Part 10 indicated a filling opening 10.
  • a closed rim 11 (figure 3) provides a liquid-tight closure of the packaging.
  • a part of the closing rim 11 can provide a sealable conduit 10 for filling the cavity 8 with a liquid having the properties, in particular the imaginary dielectric constant, described above.
  • the packaging is substantially made from a polymer material having a softening temperature of at least 130 degrees Celsius.
  • a polymer material is PET, polyethylene terephthalate.
  • the packaging can be formed from a sheet of this polymer material in a deep-drawing process. The latter process as such is well known in the art, and will not be explained further in this description.
  • a hinge may be formed as a thinned line of material, allowing two parts to hinge. It thus forms a living hinge.
  • the spacers 7 may be formed as parts of the layer of polymer material which bulges inward. In operation, such a packaging is opened, an egg is placed inside, and the packaging is closed again.
  • the cavity 8 is filled with a liquid material having the properties described in this document.
  • the distance between the inner surface of the layer and the egg shell 4, i.e. the width of the cavity is between about 2-4 mm, in particular about 3 mm.
  • This cavity can be filled with a liquid having a dielectric constant with the imaginary part mentioned above. As an example, it can be filled with water having about 0.4-0.5 M NaCl.
  • This packaging thus prepared can be placed in an ordinary household microwave oven.
  • this is subjected to a program for instance of 70 seconds at 800 watt and about 20 seconds at 560 watt. Thus, it is possible to prepare a soft-boiled egg in about 80 seconds.
  • the lower limit relates to the combinations of ⁇ and layer thickness which is close to the properties which allow a 45 chicken gr egg to be hard-boiled in about 100 seconds.
  • the upper limit relates to the combinations of ⁇ and layer thickness which little above to the properties which allow a 75 gr chicken egg to be soft-boiled in about 120 seconds.
  • Figure 5 shows a curve indicating the relationship between temperature, ⁇ and molarity of salt or saline water, i.e. water having the indicated molarity of NaCl. It shows that the relationship between temperature, ⁇ and molarity is complex and non-lineair. It thus illustrates that it is not straight forward to transfer one molarity into another.
  • the effectiveness of the assembly may be further improved by a proper matching between size (or better yet, weight) of the egg, ⁇ of the material provided in the packaging, and layer thickness of the packaging.
  • the layer thickness should vary less than 30 %. In that way, it can be possible to provide egg assemblies which can be "boiled” in for instance a microwave oven in a reproducibly way.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention a trait à un ensemble œuf adapté à la cuisson d'un œuf au moyen d'un rayonnement micro-onde, ledit ensemble œuf comprenant un œuf doté d'une coquille d'œuf qui est pourvue d'un emballage entourant ladite coquille d'œuf, ledit emballage comprenant une première couche qui enveloppe la coquille de l'œuf et qui est en contact avec la coquille d'œuf de manière à permettre un échange de chaleur, qui a une constante diélectrique avec une partie imaginaire °", entre 20 et 500 à une température comprise entre 0 °C et 100 °C et à une hyperfréquence de 2,45 GHz, et qui a une épaisseur de couche d de 1 à 6 millimètres et qui varie de moins de 30 %, et ledit emballage étant conçu pour conserver l'épaisseur de couche de ladite première couche tandis que ledit ensemble œuf est soumis audit rayonnement micro-onde afin de transformer ledit œuf en un œuf à la coque.
PCT/NL2011/050143 2010-03-02 2011-03-02 Procédé et appareil permettant de cuire un œuf et œuf adapté à la cuisson au moyen d'un rayonnement micro-onde Ceased WO2011108922A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10155233.9 2010-03-02
EP10155233 2010-03-02

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Publication Number Publication Date
WO2011108922A1 true WO2011108922A1 (fr) 2011-09-09

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9108788B2 (en) 2010-07-02 2015-08-18 Newtricious B.V. Apparatus for cooking an egg using microwave radiation
WO2015162034A1 (fr) * 2014-04-24 2015-10-29 Eggciting Products B.V. Appareil pour cuire au moins un œuf ayant une coquille d'œuf, unité de dosage convenant à un tel appareil, récipient convenant à une telle unité de dosage, et procédé pour cuire au moins un œuf ayant une coquille d'œuf dans un tel appareil
WO2015162032A1 (fr) * 2014-04-24 2015-10-29 Eggciting Products B.V. Appareil pour cuire au moins un œuf ayant une coquille d'œuf, ainsi qu'un tel procédé
NL2014115B1 (en) * 2014-04-24 2016-05-03 Eggciting Products B V An apparatus for cooking at least one egg with an eggshell, a dosing unit suitable for such an apparatus, a container suitable for such a dosing unit and a method for cooking at least one egg with an eggshell in such an apparatus.

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Publication number Priority date Publication date Assignee Title
JPS60126062A (ja) 1983-12-13 1985-07-05 Sharp Corp ゆで卵調理方法
DE19738380A1 (de) 1997-09-03 1999-03-04 Malte V Trotha Verfahren und Vorrichtung zum Garen von Eiern mit Mikrowellenbestrahlung
EP0988795A1 (fr) 1998-09-25 2000-03-29 GNT Gesellschaft für Nahrungsmitteltechnologie mbH Procédé pour cuire des oeufs dans un appareil de chauffage à micro-ondes et appareil pour la mise en oeuvre du procédé
EP0992197A1 (fr) 1998-09-25 2000-04-12 GNT Gesellschaft für Nahrungsmitteltechnologie mbH Procédé pour cuire des oeufs
WO2001035804A1 (fr) 1999-11-12 2001-05-25 Lacrex Sa Receptacle pour la preparation et la cuisson hygieniques des oeufs, en particulier dans des appareils a micro-ondes
EP1166654A1 (fr) * 2000-07-01 2002-01-02 GNT Gesellschaft für Nahrungsmitteltechnologie mbH Procédé de cuisson des oeufs utilisant le chauffage par haute fréquence
JP2005287331A (ja) * 2004-03-31 2005-10-20 Atsuo Watanabe 電子ゆで卵の製造方法とその調理用容器。
EP1917867A1 (fr) 2006-10-13 2008-05-07 Koninklijke Philips Electronics N.V. Procédé et emballage pour cuire des oeufs dans un four à micro-ondes

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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US9108788B2 (en) 2010-07-02 2015-08-18 Newtricious B.V. Apparatus for cooking an egg using microwave radiation
US10045554B2 (en) 2010-07-02 2018-08-14 Newtricious B.V. Apparatus for cooking an egg using microwave radiation
WO2015162034A1 (fr) * 2014-04-24 2015-10-29 Eggciting Products B.V. Appareil pour cuire au moins un œuf ayant une coquille d'œuf, unité de dosage convenant à un tel appareil, récipient convenant à une telle unité de dosage, et procédé pour cuire au moins un œuf ayant une coquille d'œuf dans un tel appareil
WO2015162032A1 (fr) * 2014-04-24 2015-10-29 Eggciting Products B.V. Appareil pour cuire au moins un œuf ayant une coquille d'œuf, ainsi qu'un tel procédé
NL2012688A (en) * 2014-04-24 2016-02-04 Eggciting Products B V An apparatus for cooking at least one egg with an eggshell as well as such a method.
NL2014115B1 (en) * 2014-04-24 2016-05-03 Eggciting Products B V An apparatus for cooking at least one egg with an eggshell, a dosing unit suitable for such an apparatus, a container suitable for such a dosing unit and a method for cooking at least one egg with an eggshell in such an apparatus.
CN106455850A (zh) * 2014-04-24 2017-02-22 鸡蛋烹饪产品公司 用于烹调带有蛋壳的至少一个蛋的装置、适合于这种装置的配料单元、适合于这种配料单元的容器以及用于在这种装置中烹调带有蛋壳的至少一个蛋的方法
JP2017513674A (ja) * 2014-04-24 2017-06-01 エッグサイティング プロダクツ ビー．ブイ． 卵殻を有する少なくとも１つの卵を調理するための装置およびその方法
TWI641346B (zh) * 2014-04-24 2018-11-21 荷蘭商蛋類製品公司 烹煮帶蛋殼的至少一顆蛋的設備及方法
US10149567B2 (en) 2014-04-24 2018-12-11 Eggciting Products B.V. Apparatus for cooking at least one egg with an eggshell as well as such a method
US10667534B2 (en) 2014-04-24 2020-06-02 Eggciting Products B.V. Apparatus and method for cooking an egg
CN106455850B (zh) * 2014-04-24 2020-07-31 鸡蛋烹饪产品公司 用于烹调带有蛋壳的装置和方法

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