Method for determining a performance index of a cooking utensil for a predetermined cooking temperature with the aim of assessing nutritional gain
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
G01N-033/03
A23L-005/10
A47J-027/00
A47J-036/00
A47J-037/10
A23L-001/01
G01B-021/32
A47J-036/02
출원번호
US-0778365
(2014-03-10)
등록번호
US-9995721
(2018-06-12)
우선권정보
FR-13 52473 (2013-03-20)
국제출원번호
PCT/FR2014/050536
(2014-03-10)
국제공개번호
WO2014/147319
(2014-09-25)
발명자
/ 주소
Hofleitner, Céline
Cuillery, Pascal
출원인 / 주소
SEB S.A.
대리인 / 주소
The Webb Law Firm
인용정보
피인용 횟수 :
0인용 특허 :
4
초록▼
Provided is a method for determining a performance index of a cooking utensil (1a, 1b, 11) for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom (2a, 2b, 10) having a cooking surface (3a, 3b, 10a). The method comprises: a) bring
Provided is a method for determining a performance index of a cooking utensil (1a, 1b, 11) for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom (2a, 2b, 10) having a cooking surface (3a, 3b, 10a). The method comprises: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature by using heating means (4), the heating of the surface resulting in a deformation of the bottom (2a, 2b, 10) b) determining a minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) deformed in this way at said predetermined cooking temperature, by pouring the minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) or by calculating said minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) by recreating the cooking utensil (11) deformed in this way by means of a computer equipped with a computer assisted design software program, said minimum quantity of fat (9, 9a, 9b) making it possible to define the performance index of the cooking utensil (1a, 1b, 11) for a predetermined cooking temperature.
대표청구항▼
1. Method of determining a performance index of a cooking utensil for a predetermined cooking temperature, with the aim of assessing nutritional gain, said cooking utensil comprising a bottom with a cooking surface, said method comprising the following steps: a) Bringing the cooking surface to said
1. Method of determining a performance index of a cooking utensil for a predetermined cooking temperature, with the aim of assessing nutritional gain, said cooking utensil comprising a bottom with a cooking surface, said method comprising the following steps: a) Bringing the cooking surface to said predetermined cooking temperature using a heating means, the heating of the surface resulting in a deformation of the bottom;b) Determining a minimum quantity of fat necessary to cover the entire cooking surface of the bottom, deformed in this way, at said predetermined cooking temperature by pouring in the minimum quantity of fat necessary to cover the entire cooking surface or by calculating said minimum quantity of fat necessary to cover the entire cooking surface by recreating the cooking utensil, deformed in this way, using a computer equipped with computer assisted design software, said minimum quantity of fat making it possible to determine the performance index of the cooking utensil for a predetermined cooking temperature,wherein, in the performance of step b), the steps below are followed:i. a quantity of fat corresponding to a liquid volume of 1 mm thick and a surface area equal to a flat disc equivalent to the cooking surface is poured in,ii. the fat is spread over the cooking surface of the bottom at the predetermined cooking temperature,iii. a residual cooking surface not covered by the fat is measured, and a quantity of fat corresponding to a liquid volume of 1 mm thick and a surface area equal to a flat disc equivalent to the residual cooking surface is poured in,iv. steps ii and iii are repeated until the cooking surface of the bottom of the cooking utensil is completely covered. 2. Method described in claim 1, wherein, in the performance of step (b), the cooking utensil is created using computer assisted design, the minimum quantity of fat necessary to cover the bottom of the cooking utensil is graphically represented, and then the mass properties of the object created using computer assisted design are analyzed in order to calculate said quantity of fat necessary for cooking. 3. Method described in claim 1, wherein in step (a), the predetermined cooking temperature is that of potatoes, on the order of 180 to 200° C. 4. Method described in claim 1, wherein in step (b), the fat is cooking oil. 5. Method described in claim 1, further comprising the following steps: a) Cooking the food in the cooking utensil and quantifying the fat absorbed by the cooked food;b) Determining the percentage of fat absorbed with respect to the dry matter of the cooked food. 6. Method described in claim 5, wherein to perform step (c): 1. The mass (muc) of the cooking utensil (11) is measured;2. The mass (mmg) of the fat used (9) is measured;3. The mass (mac) of the raw food is measured;4. The mass (map) of the prepared food is measured;5. The mass (muc+rmg) of the cooking utensil and of the residual fat is measured once the food is prepared and removed from the cooking utensil, and6. The mass (mmga) of the fat absorbed by the prepared food is deduced. 7. Method described in claim 6, wherein the percentage of fat absorbed with respect to the dry matter of the cooked food is determined using the formula Txmga/ms=mmga/mac/Txms, where Txms is the percentage of dry matter of the food and is calculated as Txms=mac/macs where macs is a mass of the food after drying. 8. Method described in claim 7, comprising a step to measure the deformation of the bottom of the cooking utensil at the predetermined cooking temperature after step (a), and in that in step (d) the percentage of fat absorbed with respect to the dry matter of the cooked food is associated with the deformation of the cooking utensil. 9. Method described in claim 8, wherein the measurement of the deformation of the bottom of the cooking utensil at the predetermined cooking temperature is taken in accordance with Standard XP D21-503. 10. Method described in claim 1, wherein the cooking utensil is a frying pan. 11. Method described in claim 9, wherein the cooking utensil is a frying pan.
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이 특허에 인용된 특허 (4)
Crummenauer Michael (Oberworesbach DEX) Dietrich Uwe (Schwollen DEX) Galle Alfred (Idar-Oberstein DEX), Bottom-heated utensil for conductive or induction heating.
Arpin Michel (La Motte Servolex FRX) Petit Paul (La Motte Servolex FRX) Vagnon Andre (Chambery FRX), Finish composition for coating and protecting a reinforcing substrate.
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