WO2014166005A1 - Method for cooking a cooking product, and cooking device - Google Patents

Abstract

The invention relates to a method for operating an oven using hot steam and to an oven for carrying out the method. The cooking product (2) can be introduced into the cooking chamber (1) without a steam-insulating cover, and the cooking chamber temperature (TGR) in the cooking chamber (1) can be controlled for example by introducing steam in a metered manner such that the cooking product temperature (TGG) follows a time-dependent cooking-product-temperature target value curve (TGGS). The cooking-product-temperature target value curve (TGGS) has at least one first section and a second section which follows the first section, and the cooking-product-temperature target value curve has a greater increase in the first section than in the second section. Using said method, the cooking product (2) can be cooked quickly and gently even without using a bag.

Description

 Process for cooking a food and cooking appliance

^FIELD OF THE INVENTION The invention relates to a method for cooking a food item, in particular by means of steam, as well as a correspondingly configured cooking appliance.

background

EP 723115 A2 describes a method for cooking meat, in which in a cooking temperature control phase the cooking chamber is heated with hot air in such a way that the cooking temperature follows a time-dependent cooking product temperature setpoint course. In this way, a certain cooking temperature (core temperature) can be achieved at a desired time. It turns per ^¬ but that it takes a relatively long time, is cooked in this way to be cooked as to avoid local overheating on the meat surface, the ramp of the cooking temperature setpoint course must not be selected too steeply.

EP 2537418 Al describes a method for cooking food, such as meat, in a cooking appliance under steam, wherein the food to be cooked is enclosed in a bag. The cooking chamber is heated with steam, wherein a cooking temperature is measured with a Garguttemperatur measuring probe and controlled by a control loop on a rising ramp until it reaches a final cooking temperature. At the same time that the cooking chamber temperature ^¬ does not exceed a limit is monitored. This is followed by an optional high-temperature phase at elevated temperature. By this method, the food can be cooked quickly and gently.

 Although cooking with steam is considered conservative, the use of a bag to contain the food means limiting the ease of use of the oven. There is therefore a task to develop gentle Dampfgarverfahren that are not dependent on the inclusion of the food in a bag and still allow gentle cooking of the food. Presentation of the invention

According to the present invention, in a method for operating a furnace, the food is introduced into the oven and the cooking chamber temperature controlled in the oven so that the cooking temperature follows a time-dependent cooking temperature setpoint course, the cooking temperature setpoint course at least a first and a second, the first Area following area and in the first area has a greater slope than in the second area.

In this case, the cooking chamber is preferably heated by the metered introduction of steam (if necessary with the help of further heating means), whereby an efficient heat input into the food is made possible without the cooking chamber temperature has to be very high.

 In a further preferred variant of the method, the food to be cooked is heated without a steam-insulating casing in the cooking chamber.

 Preferably, the cooking temperature setpoint course is designed such that it increases over time up to the final cooking temperature, so that the desired core temperature is reached at the end of the cooking temperature control phase. In a preferred variant of the invention, the setpoint course is therefore an approximation to an exponential course of the cooking temperature with a steep rise in temperature in the first region and a flat fitting to the final cooking temperature in the second region. In a particularly preferred variant of the invention, the cooking temperature setpoint course is therefore monotonically increasing in the first and second regions, in particular increasing in a strictly monotonous manner, for example linearly increasing, the second region adjoining the first region in time. A transition between the first and the second region may be in a Garguttemperaturbereich between 10 ° C and 30 ° C below the final Garguttemperatur.

 The duration or the end time, to which the

Food should be ready, can be specified. Preferably, the maximum cooking time is less than 3h, which corresponds to a much shorter duration than the usual soft-cooking with steam.

 Preferably, the first and second goes

Range with the time-dependent cooking temperature setpoint course a preheat ahead. The pre-heating phase brings the food from any initial temperature to a pre-programmed cooking temperature. This is preferably in a range from 20 ° C to 30 ° C, more preferably in a range from 23 ° C to 27 ° C. Thus, the food is in spite of any initial temperature, which for example, can vary between cooling temperatures and room temperatures, brought to a specific temperature before the first portion of the time-dependent cooking temperature setpoint course begins.

Advantageously, care should be taken to ensure that the cooking chamber temperature never rises too high. This can be achieved in a preferred embodiment by the cooking chamber temperature is controlled such that it by at most 30 °, especially at most 15 °, or even particular Hoechsmann ^¬ least 10 °, beyond the end article being cooked. Alternatively or additionally, the oven temperature can be controlled so that it does not exceed a given ^¬ fixed limit temperature, the fixed limit temperature is less than 105 ° C.

During the preheating phase, the oven temperature is preferably in a range between 60 ° C and 80 ° C ^¬ be limited.

 If the corresponding limit temperature is reached, it may be necessary to deviate downwards from the cooking temperature setpoint value profile to ensure that the cooking chamber temperature does not rise any further.

 The invention is particularly suitable for cooking meat (fish in this context should also fall under the term meat), since there the cooking process can be completed after reaching the desired core temperature. In this case, the final cooking temperature is chosen according to the well-known advantageous core temperature of each type of meat. However, the method can also be applied to other food items, e.g. Vegetables are used.

Brief description of the drawings

Further embodiments, advantages and applications of the invention will become apparent from the dependent claims and from the following description with reference to FIGS. Showing: Fig. 1 shows the main components of a cooking appliance and

 2 shows the qualitative course of the cooking temperature TGG, the cooking space temperature TGR and the cooking temperature setpoint TGGS.

Ways of carrying out the invention The cooking appliance according to FIG. 1 has a cooking chamber 1 for receiving the food 2, e.g. on a sheet or grid 3. The device further has a controller 4 and a steam generator 5. The steam generator 5 serves to heat the cooking chamber 1 with steam. The steam generator 5 can produce superheated steam at a temperature above 100 ° C., for example, by means of additional hot air.

 There may be other means of heating the cooking space, e.g. resistive heaters. The cooking appliance is preferably an oven with steam cooking function, but it may be e.g. also act as a pure steam cooker.

The controller 4 includes, inter alia, means 6 for generating a cooking temperature setpoint course, ie a time-dependent setpoint TGGS of the cooking temperature TGG. This may be, for example, a memory and computing means that generate such a course in a known manner. Preferably, the means 6 is designed so that the cooking temperature setpoint course TGGS has a first range and a subsequent second range, wherein in a cooking temperature control phase of the device initially rises from a starting value and monotonous, especially strictly monotonous, up to a Intermediate temperature, which is for example 25 ° C below a final cooking temperature TGGE, increases and then with a flatter slope, but still monotone, in particular special strictly monotonous, rising up to the final cooking temperature TGGE runs. The slopes of the first and second areas are set so that the final cooking temperature TGGE is reached within a time set by the user via an input unit (not shown) of the oven. This time can be 3h or less.

 Furthermore, the controller 4 comprises a first controller 7 and a second controller 8, which in each case compare an actual value with a desired value and generate a control variable such that the actual value equals the desired value.

The first controller 7 is connected to a cooking temperature measuring probe 9. This measures the temperature Garguttempe ^¬ TGG approximately in the center of the food 2, ie the so-called ^¬ core temperature. The setpoint value TGGS of the cooking product temperature is supplied by the means 6 to the first controller 7. The controller 7 compares the Garguttempe ^¬ temperature TGG and their setpoint TGGS and generates therefrom ei ^¬ NEN cooking space temperature setpoint TGRS, which is selected so that the cooking temperature TGG develops to its target value ^¬ TGGS out.

The second controller 8 is connected to a cooking chamber temperature measuring probe 10. This measures the cooking chamber temperature TGR. The second controller receives the setpoint TGGS from the first regulator compares this with the aktuel ^¬ len oven temperature TGR and generates a control signal for the steam generator 5. This control signal controls the generation of steam and is selected so that the cooking chamber temperature TGR to its target value TGRS out developed. If the device is controlled based on a predetermined oven temperature TGR, for example, during the procedure described in Wei ^¬ direct preheat, so it requires only that part of the control.

The controller 7 and / or 8 or generally the controller 4 are advantageously designed so that the cooking chamber temperature TGR a limit temperature TLIM of Does not exceed 105 ° C. In this way, a thermal impairment of Gargutoberfläche can be avoided.

 The following describes the cooking process that can be carried out with the cooking appliance described so far. It should be emphasized that the cooking method described corresponds to only one of several possible operating modes of the cooking appliance. In general, the cooking device will be able to cook food with other conventional methods.

 In the operating mode described here, first the cooking temperature measuring probe 9 is introduced into the food 2. In the embodiment shown in Fig. 1, the probe 9 was stabbed directly into the food 2. A steam-insulating casing, which protects the food from the heating steam in the oven and as described for example in EP 2537418 AI, is not needed.

 The cooking product 2 provided with the measuring probe 9 is then introduced into the cooking chamber 1 and the cooking program is started. The following steps of this cooking program automatically run under the control of the controller 4. The course of the cooking temperature TGG, the cooking temperature setpoint TGGS and the cooking space temperature TGR in the course of the cooking program are shown in FIG. 2. In this case, the temperature of the cooking product TGG is shown superimposed as a dotted line on the continuous drawn line of the cooking temperature setpoint TGGS. The upper lines in FIG. 2 show the cooking chamber temperature under two different courses TGR (1), TGR (2).

First, the steam generator 5 is activated, so that the cooking chamber temperature TGR begins to increase. (Optionally, the cooking chamber can also be heated, for example, by means of a resistance heater or another suitable heating means.) The device shown in FIG. 2 cooking program starts at a time tO, in which the oven temperature is 60 ° C. In an optional first (pre) heating phase, which serves to gently temper the food and to compensate for differences in initial temperatures, the food is warmed by measuring the temperature of the cooking product.

This phase ends at a time tl when the food has a selectable, pre-programmed cooking temperature, for example 20 ° C.

 In another second optional phase, which follows the first phase, cooking for larger pieces of food is accelerated. The degree of acceleration can be obtained from the course of the cooking temperature TGG in the first phase.

 Thus, for example, the cooking chamber temperature in the second phase can be derived from the duration of the first phase by selecting a first cooking chamber temperature TGR (I) for a duration no longer than a predetermined duration t1. In the example, this temperature is the initial temperature of 60 ° C. If the duration is longer than the predetermined duration t1, then a second cooking chamber temperature TGR (2) can be selected. In the example, this temperature is as shown in FIG. 2 (after heating) constant 70 ° C to accelerate the heating of the food.

 If, after reaching a preselected maximum duration tmax of the first phase, the desired cooking temperature is still not reached, the first phase can be stopped and the subsequent second phase with a predetermined temperature, which is even higher, for example 80 ° C., be initiated. This sale is in FIG. 2 not shown.

 In an alternative embodiment, the three temperature settings of 60 ° C, 70 ° C and 80 ° C for the second phase may also be derived from the slope of the cooking temperature during the first heating phase.

In the optional second heating phase, the food is cooked with the selected oven temperature of 60 ° C, 70 ° C or 80 ° C to a (second) selectable cooking temperature, for example 25 ° C, heated. If this temperature is not reached after a predetermined time t2, the cooking process can be aborted with an error message to the user.

 During these first two heating phases, the temperature increase is determined by the cooking chamber temperature. The heating phase subsequent to these two optional preheating phases is controlled by the specification of a cooking temperature setpoint course TGGS, i. a time-dependent setpoint TGGS the cooking temperature TGG, controlled. In principle, individual preheating phases can be controlled by a predetermined TGGS curve, but such a control can increase the cooking chamber temperature TGR higher than desired.

 The setpoint TGGS describes in the heating phase as shown in FIG. Fig. 2 first shows a region of steeply increasing set points, followed by a shallower region ending with the reaching of the final cooking temperature TGGE. The in FIG. 2, the cooking temperature setpoint course shown in FIG. 2 can be regarded as an exponential progression of the type TGGE * (1-exp (-kt)) with k as a time constant which depends on the desired cooking time, which is approximated by means of two linear sections. Due to the fact that the curve initially increases more strongly, it can be avoided on the one hand that the cooking chamber temperature TGR assumes too high a value at the end of the heating phase. On the other hand, an overshoot of the temperature of the cooking product, especially in the case of small items to be cooked, can be better avoided than with a simple linear course, as described, for example, in EP 2537418 A1.

The slope in the first, steeper range of the cooking temperature setpoint course can be chosen so that it allows the maximum heat input into the core of the food, without compromising the quality of the end product of the cooking product. Afflict operation. For meat, this slope is in the range of about 0.7 ° C / min to 1.5 ° C / min, especially between ll ° C / min to 1.3 ° C / min.

 The second section begins at a time t3a when the temperature of the cooking product has risen to the final cooking temperature TGGE up to a defined temperature difference ΔΤ. This difference ΔΤ can e.g. be selected from a range between 10 ° C and 30 ° C or 15 ° C and 30 ° C below the final cooking temperature, preferably from a range between 23 ° C and 27 ° C below the final cooking temperature.

 The slope of the second section can then be determined by the ratio of the temperature ΔΤ and the remaining cooking time t3b-t3a.

 During this second area, the food is brought as flat as possible without overshooting the cooking temperature and near the end cooking temperature TGGE. This restricts the re-cooking of the food after the end of the cooking process.

 As shown in FIG. 2, a protection condition during the entire phase ensures that the temperature of the cooking chamber remains limited to a maximum temperature TLIM of 105 ° C. This temperature can be reached and even exceeded by the use of superheated steam.

 The method described is suitable, as mentioned above, especially for meat. However, the method can be used e.g. also be used for vegetables. In this case, the cooking temperature at the end of the cooking temperature control phase should be kept at the desired final cooking temperature TGGE for a certain time.

 The food can be seared by the user still sharp, for example in a pan, if a significant crust formation is desired.

While preferred embodiments of the invention are described in the present application, it should be clearly understood that the invention is not limited to this is limited and may be practiced otherwise within the scope of the following claims.

Claims

claims 1. A method for cooking a food (2) in a cooking appliance with a cooking chamber (1) during a cooking time, in which a cooking temperature (TGG) is measured and at least during a Garguttemperatur- control phase of the cooking time a cooking space temperature (TGR) in the oven outside of the food (2) is controlled such that the article being cooked temperature (TGG) a time-dependent Gar ^¬ material temperature setpoint curve (TGGS) follows, characterized in that the food (2) into the cooking chamber (1) a ^¬ is brought and the Garguttemperatur- Setpoint curve (TGGS) has at least two regions with different pitch, wherein the second, on the first fol ^¬ ing region has a lower slope than the first region.  2. The method according to claim 1, characterized in that the cooking chamber (1) is at least partially heated by heating steam.  3. The method according to claim 1 or 2, characterized in that the food (2) is heated without steam-insulating casing in the cooking chamber.  4. The method according to any one of the preceding claims, wherein the cooking temperature setpoint course  (TGGS) is designed such that the temperatures of the first and second regions monotonically increase up to a final cooking temperature (TGGE).  5. The method of claim 4, wherein the first and second regions are linear and the first region is at the second region at a temperature selected from a range between 10 ° C and 30 ° C below the final cooking temperature (TGGE) Range passes. 6. The method according to any one of the preceding claims, wherein the slope during the first range, at least on average between 0.7 ° C / min and 1.5 ° C / min. A method according to any one of the preceding claims, wherein the slope during the second region is determined from the temperature difference between the cooking temperature at the end of the first range and the final cooking temperature (TGGE) and a remaining cooking time at the end of the first range.  8. The method according to any one of the preceding claims, wherein the cooking temperature setpoint course (TGGS) with the at least two areas precedes a preheating phase, which brings the food (2) to a predetermined temperature at the beginning of the first area.  9. The method of claim 8, wherein the cooking chamber temperature (TGR) during the preheating phase is limited to a range of 60 ° C to 80 ° C.  10. The method of claim 8 or 9, wherein during the preheating the cooking temperature (TGG) is measured and derived from the course of the cooking temperature parameters for setting subsequent oven temperatures (TGR (1), TGR (2)).  11. cooking device suitable for carrying out a method according to one of the preceding claims with a cooking chamber (1) for receiving the food (2),  a Garguttemperatur measuring probe (9) for measuring the temperature of the cooking product (TGG) of the food (2), and  a controller (4) which is designed to control the cooking chamber temperature (TGR) in the cooking chamber (1) in the cooking temperature control phase in such a way that the cooking temperature (TGG) of the cooking product (2) corresponds to a time-dependent cooking temperature setpoint course (TGGS) and that the cooking temperature set point course (TGGS) has at least two areas with different pitch, the second area following the first area having a smaller pitch than the first area.  12. Cooking appliance according to claim 11 with a Steam generator (5) for heating the cooking chamber (1) with steam. 13. Cooking appliance according to claim 11 or 12, wherein the Garguttemperatur measuring probe (9) for measuring the temperature of the cooking product (TGG) of the food (2) is formed without steam-insulating sheath.  14. Cooking appliance according to one of claims 11 to 13, wherein the control is configured such that the slope of the cooking temperature setpoint course (TGGS) during the first range is at least on average between 0.7 ° C / min and 1.5 ° C / min.  15. Cooking appliance according to one of claims 11 to 14, wherein the controller (4) is configured to determine the slope during the second region from the temperature difference between the cooking temperature at the end of the first range and the final cooking temperature (TGGE) and a remaining cooking time at the end of the first range.  16. Cooking appliance according to one of claims 11 to 15, wherein the controller (4) is configured to measure the cooking temperature (TGG) during a heating phase preceding the cooking temperature control phase with the at least first and second ranges and parameters for setting subsequent cooking space temperatures (TGR ).