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1. WO2012056171 - METHOD FOR CONTROLLING A RICE PRESSURE COOKER AND RICE PRESSURE COOKER FOR IMPLEMENTING SUCH A METHOD

Publication Number WO/2012/056171
Publication Date 03.05.2012
International Application No. PCT/FR2011/052501
International Filing Date 26.10.2011
IPC
A47J 27/086 2006.01
AHUMAN NECESSITIES
47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
27Cooking-vessels
08Pressure cookers; Lids or locking devices specially adapted therefor
086with built-in heating means
A47J 27/08 2006.01
AHUMAN NECESSITIES
47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
27Cooking-vessels
08Pressure cookers; Lids or locking devices specially adapted therefor
A47J 27/62 2006.01
AHUMAN NECESSITIES
47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
27Cooking-vessels
56Preventing boiling over, e.g. of milk
62by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
A23L 1/182 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
182Products in which the original granular shape is maintained, e.g. par-boiled rice
A23L 1/01 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
01General methods of cooking foods, e.g. by roasting or frying
CPC
A23L 33/135
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
135Bacteria or derivatives thereof, e.g. probiotics
A23L 5/13
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
13using water or steam
A23L 5/17
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
17in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
A23L 7/196
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
196Products in which the original granular shape is maintained, e.g. parboiled rice
A47J 27/0802
AHUMAN NECESSITIES
47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
27Cooking-vessels
08Pressure-cookers; Lids or locking devices specially adapted therefor
0802Control mechanisms for pressure-cookers
A47J 27/086
AHUMAN NECESSITIES
47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
27Cooking-vessels
08Pressure-cookers; Lids or locking devices specially adapted therefor
086with built-in heating means
Applicants
  • SEB S.A. [FR]/[FR] (AllExceptUS)
  • SOBOLE, Céline [FR]/[FR] (UsOnly)
Inventors
  • SOBOLE, Céline
Agents
  • CEMELI, Eric
Priority Data
105885927.10.2010FR
Publication Language French (FR)
Filing Language French (FR)
Designated States
Title
(EN) METHOD FOR CONTROLLING A RICE PRESSURE COOKER AND RICE PRESSURE COOKER FOR IMPLEMENTING SUCH A METHOD
(FR) PROCÈDE DE COMMANDE D'UN CUISEUR A RIZ SOUS PRESSION ET CUISEUR ASSOCIÉ
Abstract
(EN)
The invention relates to a method for controlling a rice pressure cooker comprising a housing (10) closed by a cover (12), said housing (10) being provided with heating means (17, 18, 19), a controlled purge valve (20) and a temperature sensor (15), said method being characterised in that it comprises: a steeping step during which the heating means (17, 18, 19) are controlled so as to keep the container (11) at a temperature of between 35°C and 40°C for a determined period of about 2 hours; a rice germination step; a heating step during which the heating means (17, 18, 19) are controlled so as to obtain a determined nominal temperature of between 100°C and 110°C inside the container (11); and a cooking step that starts as soon as the nominal temperature is reached and during which the heating means (17, 18, 19) are controlled so as to keep the container (11) at the nominal temperature for a determined period of between 20 minutes and 40 minutes, for example 35 minutes.
(FR)
L'invention concerne un procédé de commande d'un cuiseur à riz sous pression comprenant un boitier (10) fermé par un couvercle (12), le boitier (10) étant équipé de moyens de chauffage (17, 18, 19), d'une valve (20) de dépressurisation pilotée et d'un capteur (15) de température, le procédé étant caractérisé en ce qu'il comprend : -une étape de trempage pendant laquelle les moyens de chauffage (17, 18, 19) sont commandés pour maintenir la cuve (11) à une température comprise entre 35°C et 40°C pendant une durée déterminée d'environ 2 heures; -une étape de germination du riz; -une étape de chauffage pendant laquelle les moyens de chauffage (17, 18, 19) sont commandés pour atteindre une température de consigne déterminée comprise entre 100°C et 110°C à l'intérieur de la cuve (11), -une étape de cuisson, démarrant dès que la température de consigne est atteinte, pendant laquelle les moyens de chauffage (17, 18, 19) sont commandés pour maintenir la cuve (11) à la température de consigne pendant une durée déterminée comprise entre 20 min et 40 min, par exemple 35min.
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