SYSTEM AND METHOD FOR FOOD PROCESSING

Abstract

The present invention refers to a food processing system (100) comprising: one or a plurality of food containers (111) each comprising a raw food product; one or a plurality of dispensing and reconstituting chambers (112) each linked to at least one of the food containers (111), the dispensing and reconstituting chambers (112) receiving the raw food product from the food containers (111), processing it by hydration and/or texturization, and selectively depositing it in one or a plurality of shapes and/or layers (11); cooking means configured to selectively heat or not parts of the deposited shapes and/or layers (11).

The invention further refers to a food container (111) for being used in a food processing system (100) as the one previously described, and also to a method for processing food in a food processing system (100) as described.

Claims

1-16. (canceled)

17. A method for processing food into a food product in a food processing system, the method comprising: selectively depositing texturized and/or hydrated raw food from one or a plurality of food containers into a first shape and/or a first layer by moving at least one of (i) one or more of the plurality of dispensing and reconstituting chambers or (ii) an area where the food is deposited, in directions with respect to each other; moving in directions one or more of the plurality of dispensing and reconstituting chambers and/or the area where the food is deposited with respect to each other, to form a plurality of shapes and/or a plurality of layers of the food; and selectively activating a cooker to selectively heat parts of one of the plurality of shapes and/or plurality of layers and then selectively heat another one of the plurality of shapes and/or plurality of layers.

18. The method according to claim 17, comprising receiving information on the food product, choosing a recipe for preparation of the food product based on the information, and activating the cooker according to the recipe.

19. The method according to claim 17, wherein the cooker is configured for heating that comprises at least one of conduction, convection or radiation.

20. The method according to claim 17, wherein the cooker comprises a surface cooker and further comprises a core cooker, and the surface cooker and the core cooker operate at different wavelengths relative to each other.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Further features, advantages and objects of the present invention will become apparent for a skilled person when reading the following detailed description of embodiments of the present invention, when taken in conjunction with the figures of the enclosed drawings.

[0030] FIG. 1 shows a general schematic view of the main components of a food processing system according to the present invention.

[0031] FIG. 2 shows a general schematic view of the preparation zone and of the deposition and cooking zone in a food processing system according to the present invention.

[0032] FIG. 3 shows a very schematic overview of the different possible food containers and reconstituting and dispensing chambers operating in a food processing system of the invention, as the one represented in FIG. 1.

[0033] FIG. 4 shows a typical possible configuration of an infrared heating module in a food processing system according to the present invention.

[0034] FIGS. 5a-g show the simulation of different antennas created by a microwave module in a food processing system according to the present invention, where air gaps having different dimensions are used.

[0035] FIGS. 6-7 show in more detail the heating in a food processing system according to the present invention, particularly an infrared heating module and a microwave module.

DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS

[0036] The present invention is directed to a system 100 for processing food departing from different raw base materials, typically dry or partially dry, preferably provided as powder or as dough, the system providing final prepared cooked food.

[0037] As represented schematically in FIG. 1 in conjunction with FIG. 2, the system 100 of the invention typically comprises two main functional zones or areas: a preparation zone 110, where the raw materials, typically dry or partially dry, are stored and further reconstituted and/or texturized, as it will be further explained in detail, and a deposition and cooking zone 120 where these raw ingredients, once having been reconstituted and/or texturized, are deposited into a plurality of different food product shapes or layers 11, these shapes or layers 11 being later cooked.

[0038] When talking about shapes, the invention aims at covering different layered volume surfaces created by the deposition of food material: this should be understood by shapes and/or layers (layers understood as more planar surfaces) in what follows in the rest of the description.

[0039] As shown in FIG. 1, the different raw materials are stored in a plurality of food containers 111: FIG. 3 shows for example three food containers 111, marked with references 1, 2 and 3. According to a possible embodiment of the invention, food container 1 can comprise for example a base material arranged as a dough or as powder, food container 2 can comprise a dry vegetable additive and container 3 can comprise a dry protein additive, for example. The number of food containers 111 represented for example in FIG. 1 or in FIG. 3 is simply exemplary: another possible embodiment is represented in FIG. 2, where five food containers 111 are shown and two additional containers (not shown) are typically also comprised in the system, having condiments (salt, pepper, other kind of species or specific condiments, etc.). Typically, five food containers 111 plus two containers for the additives will provide a very wide variety of recipes available in the system.

[0040] In this embodiment, the base dough or powder material provided in food container 1 can be for example starch made of cereals, wheat, rice or potato base. The dry vegetable additive in container 2 can comprise minerals, vitamins or the like while food container 3 will add dry proteins. In the example disclosed, the base food material will be provided by container 1 (as powder or dough) while flavours will be provided by containers 2 and 3 (vegetable and protein additives).

[0041] As schematically represented in FIG. 1, each food container 111 is linked to a reconstituting and dispensing chamber 112: in FIG. 3, each food container under reference 1, 2, 3 is connected to a reconstituting and dispensing chamber marked as a, b and c, respectively. The product in each of the food containers 111, dry or partially dry, is delivered into a reconstituting and dispensing chamber 112 where it is hydrated and texturized, typically to configure a paste-type food material. Further, each reconstituting and dispensing chamber comprises suitable means for delivering this paste-type material in an appropriate container arranged in the deposition and cooking zone 120. It is also possible and comprised within the scope of the present invention that one reconstituting and dispensing chamber is linked or connected to more than one food container 111.

[0042] Preferably, according to the invention, the reconstituting and dispensing chambers 112 can comprise heating means to also be able to heat and/or pre-heat the food components inside them: particularly, the food components that solidify are the ones being typically heated and/or pre-heated (i.e., having the need to be heated) in the reconstituting and dispensing chambers 112. The heating is largely done between temperatures varying up to 100 C. and can be done by any known heating or pre-heating means.

[0043] For depositing the texturized and/or hydrated food material, the reconstituting and dispensing chambers 112 typically move in one or more directions X, Y, Z relative to the deposition area typically configured as a tray or similar: both parts, the reconstituting and dispensing chambers 112 and the deposition area can move, or one can move relative to the other, depending on the recipe targeted. The different product shapes or layers 11 are typically configured by the deposition area and/or the reconstituting and dispensing chambers 112 moving relative to each other in any direction X, Y, Z, so that food material shapes and/or layers can be formed (see for example FIG. 1).

[0044] With such configuration, the system 100 of the invention is able to configure and tailor food products according to a wide variety of stored recipes: that is to say, different food components (coming from different reconstituting and dispensing chambers that can or not be simultaneously activated and which provide different materials coming from different food containers) are deposited as desired in the deposition area, so different shapes and/or layers 11 in any direction X, Y, Z can be configured and, on top of that, for each single shape or layer 11, different food components are possible in each of its parts. This represents a primary advantage of the system of the invention as, according to each individual's needs, tailored food can be configured by the system 100, according to each person's profile. Even more, a same food recipe can be configured comprising different areas/zones, where each area/zone will be intended for consumption of a certain individual: so the system 100 will provide one meal for different members of a family, for example, such that different areas in that meal will be intended for different members as a function of their needs (depending on the age, the medical status, certain food restrictions or allergies, amount of calories, carbohydrates, fat, cholesterol, etc.). It is also possible to configure, for example, a whole meal having different areas or zones but intended for one person's consumption: for example, an advantageous case will be a meal comprising different areas, each area configured as a first dish, second dish and dessert, for example. That is to say, an evolving meal will be thus configured within one unique meal prepared.

[0045] For this reason, the system 100 of the invention further comprises control means (not shown) which comprise a wide variety of recipes that can be selected by the system user, these control means governing the operation of the food containers 111 and of the reconstituting and dispensing chambers 112, as a function of the recipe having been previously selected. Typically, the control means will comprise a user interface where the user will be able to select different recipes and also configure a tailored meal, as well as a meal for a whole family, comprising different areas, or as a meal for self consumption, however comprising different areas or zones too, as previously explained. These control means in the system 100 of the invention are configured to receive the information on the product to prepare, choose the recipe for the preparation of said product and activate the necessary cooking means in order to prepare the product.

[0046] Besides, the system 100 of the invention is configured to further cook the deposited food material on the deposition area, preferably by shapes and/or layers 11: therefore, each time one shape or layer 11 has been configured and deposited, cooking means can be selectively activated to cook the deposited shape or layer (or can be not activated so that the shape or layer is not cooked at all, or it can be cooked in certain parts and not cooked in others), as it will be further explained in more detail now.

[0047] As it will be further explained, the cooking in the system 100 is done by cooking and/or heating means of two types: typically surface cooking means and core cooking means. Both types of cooking means, only one or none can be selectively activated each time a layer and/or shape 11 has been deposited in the corresponding deposition area, so that it can be cooked and/or heated consequently. The heating and/or cooking effects (particularly with respect to core or surface types of heating) generally depend on two factors: the power of the heating or cooking source and the coefficient of absorption of the medium to which the heating or cooking source is applied. Typically, when the coefficient of absorption of the medium is high, and the applied energy density is also high, the surface of the medium is cooked, typically grilled. On the other hand, when the coefficient of absorption of the medium is low and the applied energy density is also low, the cooking is done in depth, i.e. penetrates on the core of the medium. Theoretical studies are known for cases where water is the medium, which can be extrapolated to food, as most of the food products comprise high proportions of water.

[0048] According to the invention, the surface cooking means that can be used will be typically selected from: a broiler element, hot air convection and/or infrared radiation means with adequate wavelength. Typically, the broiler element and the hot air convection heat the cavity and the surface of the medium, whereas the infrared radiation means are more localized and heat the surface of the medium only.

[0049] For core cooking means, the present invention will typically use infrared radiation means at appropriate wavelength and/or microwave means, either using a magnetron or solid state microwaves.

[0050] The preferred embodiment according to the invention will be to use infrared radiation means at appropriate wavelength so that they heat the surface of the shape or layer 11 and microwave means for heating the core of the shape or layer 11. The infrared radiation means can also be configured to comprise a halogen infrared module at a medium-high wavelength intended for surface cooking and a laser cooking module for example, at a low wavelength to cook the core of the shapes or layers 11. In fact, the cooking means of the invention can be configured as desired, further varying their wavelengths, to be able to make them heat and/or cook the surface or the core of the shapes or layers 11.

[0051] According to one embodiment of the invention, the cooking means of the system 100 comprise, as schematically shown in FIG. 6, an infrared heating module 113 with appropriate wavelength intended to do surface heating/cooking of the layered product and a microwave module 114, preferably a nearfield microwave module, intended to do depth/core heating of the layered product The control means will also command these heating modules such that they can be simultaneously activated or one being activated while the other one is turned off or both modules being turned off at the same time, so no cooking is done. Furthermore, the infrared heating module 113 and the microwave module 114 can also move in one or a plurality of directions X, Y, Z with respect to the deposition area, so that different and specific parts or areas in the shapes and/or layers 11 can be cooked differently. It is also possible that it is the deposition area which moves in any of directions X, Y, Z with respect to the cooking means, or that bot, the cooking means and the deposition area move. Again, it is clear that a very wide range of combinations of cooking is possible: this, added to the wide possibilities for configuring the food materials (raw) gives as a result extremely wide and open possibilities for configuring different meals. Moreover, the cooking done with the system of the invention makes it possible to efficiently cook in the most adequate way each shape or layer 11, and each part or area within each one of the shapes or layers 11, so the result is that each part of the meal is prepared in the most convenient and efficient manner in only one single device, something not possible in any of the systems of the known prior art.

[0052] FIG. 4 shows an exemplary focal point in a typical configuration used in an infrared heating module 113 in a system 100. Preferably, the infrared heating module 113 comprises a halogen lamp of 150 W and 17V, having a reflector 131 to configure the focal point or infrared heating spot at a certain distance L and having a certain diameter . The configuration of the infrared heating module 113 will be such that the values of the diameter and of the length L will be determined according to the system needs. Typically, values will be of diameter of 20 mm, more preferably of 10 mm, even more preferably of 6 mm, at a distance L comprised between 30 mm and 60 mm, though other preferred values can also be used in the system of the invention.

[0053] According to the invention, the infrared heating module 113 will be configured so that the infrared spot covers the part of the shape or layer 11 to be cooked in a reasonable time and with the desired precision, always with the requirement that the heating or cooking spot is not bigger than the dispensing are where the food product is arranged and cooked.

[0054] Typically, the microwave module 114 used in the system 100 of the invention is configured as near field applicator, preferably provided with a magnetron of 2.45 GHz, 150 W of power. This configuration allows cooking the food product in depth, and is typically adapted not to heat beyond approximately 1 cm, so the layers 11 will typically have a thickness not bigger than 1 cm, as a preferred configuration. However, other different food product configurations and thicknesses are also possible according to the system of the present invention.

[0055] FIGS. 5a to 5g represent the simulation of different antennas provided by a microwave module 114 as the one previously described, under different conditions: [0056] FIG. 5a corresponds to a giga-meter field applicator, and no air gap, the heating spot having a diameter of 14 mm and getting in depth to 5 mm; [0057] FIG. 5b corresponds to a giga-meter field applicator, with an air gap of 1 mm, the heating spot having a diameter of 14 mm and getting in depth to 5 mm; [0058] FIG. 5c corresponds to an open coaxial line, with an air gap of 1 mm, the heating spot having a diameter of 8 mm and getting in depth to 2.5 mm; [0059] FIG. 5d corresponds to a patch antenna of 20 mm diameter, and an air gap of 1 mm, the heating spot having a diameter of 22 mm and getting in depth to 10 mm; [0060] FIG. 5e corresponds to a patch antenna of 12 mm diameter, and an air gap of 1 mm, the heating spot having a diameter of 15 mm and getting in depth to 6 mm; [0061] FIG. 5f corresponds to a patch antenna of 12 mm diameter, and an air gap of 5 mm, the heating spot having a diameter of 14 mm and getting in depth to 5 mm; [0062] FIG. 5g corresponds to a helix antenna of 12 mm diameter, and an air gap of 5 mm, the heating spot having a diameter of 30 mm and getting in depth to 8 mm.

[0063] The heating spot in the simulation of FIG. 5c is too small for what a system according to the present invention would need, similar to cases shown in FIGS. 5a and 5b. Antenna solutions as simulated in FIG. 5d or 5g provide a high depth together with high heating spot diameters, so preferred heating spots and controlled cooking and heating occurs with the antennas simulated for example in FIGS. 5e and 5f, though it is clear that the microwave module can be configured as the desired values for heating spot diameter covered and for depth heating are targeted. Again, these configurations would be a compromise between the depth cooking targeted and the amount of time depending on the heating spot diameter (the smaller the spot, the higher the time).

[0064] The invention further relates to a method for processing food in a food processing system 100 as the one described previously. The method comprises the following steps, commanded by the control means: [0065] a) once the food containers 111 are put on place, they dispense the raw food product comprised in them into the corresponding reconstituting and dispensing chamber 112 (one or more), where this raw material is reconstituted and/or texturized and/or hydrated, typically to configure a kind of a pasta-type-food product; [0066] b) the reconstituted food product so configured is then dispensed in a customized way according to the recipe targeted into a deposition area into a first shape and/or layer, such that this shape or layer can comprise different areas/zones made of different food materials/ingredients if desired; [0067] c) once a first shape and/or layer has been deposited, cooking of this shape or layer by appropriate cooking means starts: one or more of the cooking techniques previously described are used, either sequentially or simultaneously, though it is also possible that no cooking means are for example activated in a certain part of the layer or in all the complete shape or layer; [0068] d) another shape or layer is deposited, as per step b); [0069] e) cooking of the new shape or layer deposited is made, as per step c); [0070] f) repetition of steps d) and e) a plurality of times, depending on the recipe/product/meal targeted.

[0071] As already described in what preceeds, some of the advantages of the food processing system according to the invention are: [0072] everything, from raw material reconstitution, texturization and/or hydration, dispensing and cooking is done using one single system; [0073] the commanding of the system is automatic and done by adequate control means, preferably by minimum interaction of the consumer; [0074] the configuration of the food products/meals is customized according to each individual's needs; [0075] the cooking is done by zones within one shape or layer and differently between shapes or layers, so cooking is optimum and customized; [0076] a large diversity of meals and recipes is possible, all with a very high quality; [0077] new mouth feelings on a single meal (crunchy, soft, foamed, congealed, etc.) are even possible.

[0078] Although the present invention has been described with reference to preferred embodiments thereof, many modifications and alternations may be made by a person having ordinary skill in the art without departing from the scope of this invention which is defined by the appended claims.