Patent Application
20060049187
This application is related to and claims priority under 35 U.S.C. § 119 to German Application Serial No. DE 10 2004 040 655.3 which was filed on Aug. 20, 2004, the disclosure of which is hereby expressly incorporated by reference herein.
The present application pertains to a method for controlling a delta-T cooking process and to a cooking appliance in which a method of this type can be implemented.
A method of the general type in question for controlling delta-T cooking processes is known to one skilled in the art. A description of so-called “delta-T cooking” can be found, for example, at the web sites http://home.tele-net-zh/convotherm/faq.asp and http://hobart.de/kuechentechnik/gartechnik/anwend/braten/htm of the companies Convotherm and Hobart. By this method, the food to be cooked is cooked very carefully in the sense that the difference between the cooking space temperature and the core temperature is maintained at a certain value at all times until the desired set core temperature of the food to be cooked is reached. According to the delta-T cooking method used in the past, therefore, the cooking space temperature is higher than the actual core temperature by the delta-T value. The difference between the actual core temperature and the actual cooking space temperature can be monitored automatically during the cooking time, and a cooking profile can be set up for each type of food to be cooked.
A modification of the delta-T method for use in cooking frozen or deep-frozen products is described in EP 1,445,677 A2.
A method consisting of several phases for cooking meat is described in EP 0,723,115 A2. To carry out this method, a cook specifies a desired cooking time and a desired final temperature of the cooked food. In a first, optional, grilling phase, the cooking space temperature is brought to a value of approximately 250° C. and held automatically at this value. Then the cooking space temperature is lowered to a second value, which is slightly above the final desired temperature of the food being cooked. As soon as the temperature of the food being cooked is within 15° C. of the desired final temperature, the cooking space temperature is no longer regulated, and instead the temperature of the food being cooked is regulated, namely, in such a way that it increases linearly with time and reaches the desired end value precisely at the end of the cooking time.
A method for controlling a cooking process in which a cooking process sensor takes into account the cooking kinetics of the food item to be cooked is known from DE 199 45 021 A1.
In general, the very careful delta-T cooking method has a very positive effect both on products which require only a very short cooking time and on those which require a very long cooking time. Nevertheless, unsatisfactory sensory results are still obtained regularly when the item to be cooked is of large diameter, when a relatively large delta-T value is maintained, or when large amounts are being cooked at once. It has been found, however, that, even when the cooking space temperature is lowered to the set core temperature, as soon as the set core temperature of the food is reached, the food product can still be overcooked and suffer an unnecessary loss of weight, juiciness, and color.
The task of the disclosed cooking method is therefore to eliminate the disadvantages of the delta-T cooking process of the general type in question and to improve this process in such a way that a food product to be cooked can be cooked reliably and reproducibly and so that superior sensory values can be obtained without the risk of overcooking.
In particular, a method for controlling a delta-T cooking process includes the steps of (a) selecting a set core temperature KTs and a delta-T value for the food to be cooked; b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until GTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally, (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature GTa=KTs+B, where B is a temperature value of 0≦B<A, in such a way that, when GTa becomes essentially the same as GTe, KTa reaches KTs more-or-less simultaneously.
The cooking method may be characterized in that the parameter A assumes a value in the range of 1 to 30° C., especially of 2 to 20° C., and in that the parameter B assumes a value in the range of 1 to 20° C., especially of 2 to 10° C.
Additionally, a method for controlling a delta-T cooking process includes (a) selecting a set core temperature KTs and a delta-T value for the food to be cooked; (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa reaches approximately the value according to the following formula:
KTs−0.5·delta-T+0.5·X
and thus corresponds to the value KTa-r, where X is a temperature value smaller than delta-T; and finally, (d)(i) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature GTe=KTs+B, where B is a temperature value of 0≦B<X, in such a way that, when GTa becomes essentially the same as GTe, KTa reaches KTs more-or-less simultaneously; or (d) (ii) decreasing the actual cooking space temperature GTa during a second time interval until KT3 is essentially the same as KTs.
This method may be characterized in that, in step (d)(ii), the actual cooking space temperature GTs is adjusted during the second time interval essentially to a cooking space temperature setting GTs according to the following formula:
GTs=2·KTs−KTa+X.
This method may be also be characterized in that, once KTa has essentially reached KTs in step (d), GTa and/or GTe is/are decreased to the set core temperature KTs.
Likewise, any of these methods may be characterized in that the temperature value X has a value in the range of 1 to 20° C., especially of 2 to 15° C., and in that the temperature value B has a value in the range of 1 to 15° C., especially of 2 to 10° C. Additionally, any of these methods may be characterized in that at least the actual cooking space temperature GTa is controlled manually, automatically, or semi-automatically by an open-loop and/or a closed-loop controller, especially with the use of a cooking process sensor comprising at least one tip which can be introduced at least part of the way into the food to be cooked, preferably by the use of a handle, which tip has at least one, and preferably four, temperature sensors.
Any of the previous methods may be characterized in that the delta-T value, the set core temperature KTs, and/or the temperature values X or A are calculated as a function of at least one variable of the food to be cooked such as its weight, type, density, dimensions, diameter, degree of maturity, pH value, storage condition, consistency, odor, desired degree of browning and crust formation, thermal conductivity, taste, quality, hygiene, initial core temperature KT0, initial edge zone temperature RT0, and/or initial surface temperature OT0. Any of these methods may be characterized in that meat, especially ham, smoked meat, and/or pickled meat is selected as the food to be cooked. In one embodiment, the disclosed method is preferably used for producing or cooking boiled ham.
For the disclosed method to be successful, it is not absolutely necessary for the temperature parameters used to be maintained with total precision at all times. One skilled in the art is quite familiar with the fact that these temperature parameters are subject to tolerances in the range of ±3° C., for example, as a function of, for example, the size of the cooking space or of the cooking appliance used.
The task on which the cooking method is based may be accomplished by a cooking appliance with a cooking space, which includes at least one cooking process sensor, especially a core temperature sensor, for picking up the core temperature of at least one item to be cooked and a control unit for the automatic guiding of the cooking process. The control unit receives as its input signal the output signal of the cooking process sensor, and the control unit is configured to control the cooking process in accordance with any of the methods described above.
The cooking appliance may include a unit for the input and storage of parameter values pertaining to the food to be cooked and/or the cooking process, where the control unit uses one or more of these parameter values as input variables for the control of the cooking process. Additionally, the cooking appliance may be characterized in that a set core temperature KTs; a delta-T value; a parameter A, B, and/or X; and/or a final cooking space temperature GTe can be entered.
With the use of the modified delta-T cooking method, it is possible to obtain an optimal cooking result reliably and reproducibly even when the item to be cooked is very large. The overcooking of food and thus impairments to the cooked food such as shrinkage, dryness, and unattractive color can be excluded with very high reliability even when large amounts of food are being cooked. The cooking appliances can therefore be operated successfully even by nonprofessionals and can be used even for complicated cooking processes. In particular, the amount of heat required can be supplied and/or the optimal temperature curve can be selected for each product to be cooked in a product-specific manner and under consideration of the number of products to be cooked, of their total and/or individual weight, and/or of their moisture content.
Additional features and advantages of the disclosed method can be derived from the following description, in which an embodiment of a cooking process is explained by way of example on the basis of drawings.
As can be seen in
KTa-r=KTs−0.5 delta-T+0.5·X,
the actual cooking space temperature GTa is not increased any further in the embodiment shown here. To the contrary, after it passes through a maximum value GTa-r, it is slowly lowered toward the set core temperature KTs. After KTa-r is reached, the actual cooking space temperature GTa is regulated as a function of the actual core temperature KTa, which is still rising continuously, in such a way that the course of this cooking space temperature essentially obeys, that is, obeys under consideration of the conventional tolerances, the following equation:
GTa=2·KTs−KTa+X.
The actual cooking space temperature GTa is lowered according to the previously mentioned equation toward a cooking space temperature GTe until the actual core temperature KTa corresponds to the set core temperature KTs. As soon as this latter event has occurred, the cooking space temperature GTe is lowered to the set core temperature KTs at t3 and possibly held at this value.
The additional parameter X is provided to prevent the set core temperature KTs from being reached too slowly. It is not critical for the inventive cooking result if the value X causes the actual core temperature KTa to overshoot the set core temperature KTs slightly (an overshoot of, for example, approximately 1 to 2 K). An especially suitable value for X is, for example, 4, which is the value used in
For comparison with the disclosed cooking process, the temperature curves of the core temperature (curve KD) and of the actual cooking space temperature (curve GD) during a cooking process by the conventional delta-T method are also shown in
By the use of the disclosed method, it is possible to maintain delta-T cooking for the longest possible time without simultaneously running the risk of overcooking the food. The time at which the reduction of the actual cooking space temperature begins is thus dependent on the selected delta-T value.
The described process ensures that, the larger the selected delta-T value, the earlier the point at which the cooking space temperature begins to be lowered. Once the lowering of the cooking space temperature begins in the second phase of the process, the delta-T value decreases more and more as the actual core temperature KTa approaches the set core temperature KTs.
While certain representative embodiments and details have been shown for purposes of illustrating the invention, it will be apparent to those skilled in the art that various changes in the methods and apparatus disclosed herein may be made without departing from the scope of the invention, which is defined in the appended claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 102004040655.3-34 | Aug 2004 | DE | national |
