WO2015003969A1

WO2015003969A1 - Steam jet cooking

Info

Publication number: WO2015003969A1
Application number: PCT/EP2014/064057
Authority: WO
Inventors: Mart Kornelis-Jan TE VELDE; Jan Frederik Suijver; Theodoor Stolk; Paul Philip Thursfield; Robert Willem BOSMA; Gerben Kooijman; Jeroen Herman Lammers; Harmina Christina ZEIJLSTRA
Original assignee: Koninklijke Philips N.V.
Priority date: 2013-07-08
Filing date: 2014-07-02
Publication date: 2015-01-15

Abstract

The invention provides a cooking system (1) for cooking a liquid based food composition (10) in a container (100), wherein the liquid based food composition (10) comprises a plurality of ingredients (10a,10b, …) including a liquid (10a), wherein the cooking system comprises a water reservoir (210), hot aqueous vapor generator (200), a tube (201) with tube opening (202), and a tube back flow prevention element (220), wherein the hot aqueous vapor generator comprises a pump (230) and a flow through heater (240), wherein the cooking system is configured to provide in operation a jet (3) of hot aqueous vapor (4) emanating from the tube opening (202).

Description

STEAM JET COOKING

FIELD OF THE INVENTION

The invention relates to a method for cooking with a cooking system, a cooking system for cooking a liquid based food composition, and a container for cooking (with such cooking system).

BACKGROUND OF THE INVENTION

Cooking with steam is known in the art. WO2009097960, for instance, describes that to enable steam cooking in a wide range of steam modes and to improve the efficiency and safety thereof, it provides a cooking oven comprising a cooking chamber, heating elements adapted for heating food in said cooking chamber, a steam generating system adapted to operate at essentially atmospheric pressure operably connected to said cooking chamber, said steam generating system comprising a steam generator comprising at least one a water container and induction heating means; wherein a water container wall comprises a heating part of a ferromagnetic material of a preselected Curie temperature that is heated by means of electromagnetic induction. The steam generating system of the cooking oven may comprise a plurality of water containers, wherein any one of the plurality of water containers comprises a ferromagnetic heating part of a ferromagnetic material of a different preselected Curie temperature.

DE102010002446A1 describes a nozzle device which is movably connected to a steam-generating household appliance such that the nozzle device can be moved in at least two degrees of freedom relative to the household appliance, for preparing food by means of the steam generated by the household appliance.

SUMMARY OF THE INVENTION

Kitchen appliances for heating are often bulky (think e.g. of an oven or a stove with pans). Furthermore, kitchen appliances for heating are often slow (think e.g. of heating up of the oven, or the slow heating of food and liquid due to inefficient heat transport to the food). Heating and mixing is often required to make sauces, soups, jams, custards, etc. Heating and mixing are common actions when preparing food. Several problems may be encountered, such as that it can be difficult to mix and dissolve certain ingredients (for example the cocoa in the milk to make a (hot) chocolate milk). Further, many recipes (such as sauces) need to be heated and mixed at the same time. A "thick" sauce, like a bechamel sauce, can burn at the bottom of a pan when mixing the sauce in a pan on a stove.

Furthermore, kitchen appliances that perform heating actions are often bulky (like a stove, a microwave or an oven). Furthermore kitchen appliances that perform a heating action can have an inefficient heat transfer to the food, resulting in slower heating and energy waste (like a pan on a stove or an oven). Furthermore kitchen appliances that have a mixing and heating function are always bulky (home cookers) and heat up by means of contact heating

(for example via the wall of a build in pan), that limits the heat transfer to the food.

Hence, it is an aspect of the invention to provide an alternative method of cooking and cooking device (or system), which preferably further at least partly obviate one or more of above-described drawbacks.

In a first aspect, the invention provides a method for cooking (herein also indicated as " steam jet cooking") with a cooking system (such as amongst others described below) a liquid based food composition in a container (which container may optionally be part of the system; this container is herein also indicated as "cooking container")), wherein the liquid based food composition (herein also indicated as "composition") especially comprises a plurality of ingredients including a liquid, and wherein the liquid based food composition has a liquid surface, wherein the cooking system comprises a hot aqueous vapor generator (i.e. a generator configured to generate - during operation - a hot aqueous vapor; especially wherein the hot aqueous vapor generator comprises a pump and a flow through heater) with a tube with a tube opening configured to provide a jet (sometimes herein also indicated as "steam jet") of hot aqueous vapor (herein also indicated as "hot vapor"; the hot aqueous vapor is especially steam), the method comprising injecting the hot aqueous vapor into the liquid based food composition via the tube, wherein especially during at least part of a cooking time the tube opening is below the liquid surface, and wherein the cooking system further may especially comprise a tube back flow prevention element configured to prevent influx of the liquid based food composition when the injection of the hot aqueous vapor is terminated.

In yet a further aspect, the invention also provides a cooking system (further herein also indicated as "system") (for cooking a liquid based food composition in a container (which container may optionally be part of the system), wherein the liquid based food composition especially comprises a plurality of ingredients including a liquid), wherein the cooking system comprises a water reservoir (herein also indicated as reservoir), a hot aqueous vapor generator, a tube with tube opening, and in an embodiment also a tube back flow prevention element, wherein the hot aqueous vapor generator especially comprises a pump and a flow through heater, wherein the cooking system is especially configured to provide - in operation - a jet of hot aqueous vapor emanating from the tube opening. Such (steam) jet emanating from the tube opening will (during cooking) especially be directed towards especially the liquid based food composition (thus especially with the tube opening over the liquid of the liquid based food composition) or will be provided in the liquid based food compositions (thus especially with the tube opening within the liquid of the liquid based food composition).

The herein described method can include the use of the herein described cooking system. Further, the herein described cooking system can be used in the method. The cooking system may be used to cook a liquid based food composition as defined herein, but may also be used to cook other foodstuff, or optionally even non-food material.

Herein, a cooking system comprising (i) a water reservoir (herein also indicated as reservoir), (ii) a hot aqueous vapor generator, (iii) a tube with tube opening, and in an embodiment also (iv) a tube back flow prevention element (wherein the hot aqueous vapor generator comprises a pump and a flow through heater, wherein the cooking system is configured to provide in operation a jet of hot aqueous vapor emanating from the tube opening), may also be indicated as device or steam jet device. Especially, such system may be indicated as device or steam jet device when the device is a single unit comprising said reservoir, hot aqueous vapor generator and tube with tube opening (and optionally the tube back flow prevention element). The container is herein not necessarily part of the system (see below), and the composition is not part of the system but can be cooked with the system when the system is in operation. The system (and the device) is (are) not limited to application of the method and the system (and the device) is (are) not limited to heating with steam a composition. For instance, optionally also pure liquids may be heated with the system.

In yet a further aspect, the invention also provides a specific container, which may be used in the method and/or which can be part of the cooking system. Hence, the invention also provides a container for steam jet cooking a liquid based food composition comprising a plurality of ingredients including a liquid (especially an aqueous liquid), wherein the container has container wall defining a maximum height (H) for the liquid based food composition, wherein the container wall further comprises a main container opening, especially for one or more of (i) introduction of the plurality of ingredients and (ii) removal of a product (herein also indicated as "cooking product") obtainable after steam jet cooking the liquid based food composition, wherein the main container opening is especially configured above 0.5H, and wherein the container wall further comprises a container opening, especially below 0.5H, wherein the container may further comprises a container opening outflow prevention element configured to prevent outflow from the liquid via the container opening.

The present invention provides amongst others a steam-based cooking solution that may solve one or more of the above-mentioned disadvantages. For instance, in embodiments, the cooking system may be small enough to be stored in a cupboard. Further, heating up food can be done very fast due to the use of turbulence of a steam jet and

(concomitant) high heat transfer of steam. Steam can be generated instantly. It also appears that mixing and heating of substantially any sauce can perfectly be done with a guaranteed end result. The turbulence of the steam jet mixes the ingredients. The ingredients or product cannot burn because the steam temperature does (in general) not exceed around 100 °C.

The herein described method for cooking may be used to cook any kind of foodstuff. Especially, the method is used to cook mixtures of foodstuff, which at least include a liquid. Hence, in embodiments the method includes cooking of a liquid based food composition that comprises a plurality of ingredients, including a liquid. The liquid is especially an aqueous liquid, such as one or more of water, milk, wine, beer, a liquor, vinegar, oil, a fruit juice, a vegetable juice, etc. The liquid may also include cream. The term "liquid" thus especially refers to an aqueous liquid. Further, the term "liquid" may also relate to a combination of liquids.

Further, the liquid based food composition may comprise in addition to the liquid one or more other ingredients. One may think of one or more ingredients selected from the group consisting of flour, cornstarch, fruit, fruit pieces, vegetable, vegetable pieces, potato, potato pieces, meat, meat pieces, mushrooms, mushroom pieces, a herb, a spice, butter, chocolate powder, cacao powder, milk powder, a plant extract, a meat extract, salt, soy beans, grinded soy beans, split peas, grinded split peas, pepper, egg (white and/or yolk), sugar, etc. The method for cooking may optionally be combined with a method of slicing or cutting. Hence, the herein described system may further include one or more devices configured to slice or cut, especially simultaneously when cooking the liquid based food composition. Therefore, in specific embodiment, the herein described system may also include a blender. Hence, the method may thus also be applied in combination, such as simultaneously, preceding to or consecutive to, the cooking functionality.

By cooking the liquid based food composition a product is obtained, that may especially be suitable for human consumption. This product is (also) water based, and at least includes water from the cooking method (i.e. from the aqueous vapor), but may thus also include water from the aqueous liquid. In general, this (food) product will be flowable at room temperature and pressure, such as a sauce or a soup. The viscosity will in general not be higher than that of e.g. honey, bechamel, tomato paste or mustard, and will in general be lower than spread (i.e. in general having a viscosity about 5.10⁵ mPa.s (cP) or lower at a shear rate in the range of 1-50 s ¹). Examples of products that can be made may for instance be a sauce, a syrup, a jam, a mousse, and a soup, such as curry, mustard, tomato sauce, apple sauce, lemon curd, meat sauce salad cream tomato ketchup, tomato puree, banana puree, soup, custard, baby milk based on water and milk powder, etc.

Hence, in an embodiment the liquid based food composition comprises all ingredients to make a product selected from the group consisting of a sauce, a syrup, a jam, a mousse, and a soup. Further, especially the hot aqueous vapor consists of steam (see also below). In further embodiments, the liquid based food composition comprises all ingredients to make a hot milk based product, such as hot chocolate.

The term "cooking" especially relates to the preparation of food with the use of heat for consumption. Herein, heat is provided by the hot vapor. A large advantage of the present invention is that heating and mixing is done simultaneously. Further advantages are the very high speed with the ingredients can be heated to make the cooked product. For instance, a soup may be made in a cup (or soup bowl) in less than half a minute, without the necessity to use a powder based soup, but starting from fresh ingredients and water.

Temperature can be controlled well, as temperatures higher than 100 °C are in general not reached and mixing is excellent. Herein, "cooking" may thus especially not include frying or baking. The invention thus especially provides a method of steam cooking, wherein a jet of hot aqueous vapor (steam) may be injected in the ingredients for making a food product. A relative high amount of heating power can be introduced in the liquid based food composition, with much higher efficiency than with state of the art methods, which also suffer from the problem of long heating times, heating via a wall (in a pan or casserole) or preheating times (like with an oven). Especially, over more than 400 J/s may be introduced in the liquid based food composition, such as more than 800 J/s, even more than 1000 J/s or more than 1200 J/s may be possible, such as even over 1800 J/s, like 3500 J/s or more. Hence, in a specific embodiment the hot aqueous vapor generator is configured to provide thermal energy into the liquid based food composition of at least 400 J/s. Especially, the cooking system that may be used (see also below), has a power of at least 300 Watt, like especially at least 500 Watt, like in an embodiment at least 800 Watt, such as at least 1000 Watt, especially at least 1200 Watt, such as even over 1800 W, like 3500 W or more. The heating power that can be introduced can e.g. be measured by measuring the temperature increase in a predetermined time of a known volume of water when the hot aqueous vapor is introduced.

The container wherein the liquid based food composition may be heated may be any container, although the invention may also include specific containers, optionally included in the cooking system, see also below. For instance, the container may be a cup, a drinking glass, a (soup) bowl, a dish, a pan, a casserole, etc. The container may thus also not be part of the system, for instance when the table top or handheld device is being used. An advantage of the invention is also that the container, in which the final product is served, can be used as container ("serving container"). Hence, an intermediate pan or bowl is not always necessary.

The liquid based food composition, when present in the container, has a liquid surface. Hence, before processing the liquid based food composition as defined herein, the ingredients may e.g. be unmixed to such an extent that there is a liquid layer over other ingredients, or there may e.g. be enough liquid that the other ingredients are not able to completely bind the liquid (such as water or milk, etc.). The liquid based food composition is thus especially available in the container including a liquid that is in the liquid state (at room temperature). As indicated above, the liquid is especially an aqueous liquid. Advantageously, during processing, especially at least part of the time, a tube opening of a tube from a hot aqueous vapor generator is below this liquid surface. This hot aqueous vapor generator is configured to provide a hot aqueous vapor, especially steam that leaves the generator through the tube opening or orifice of the tube. Especially, the generator is configured to provide a jet of hot aqueous vapor.

This jet or steam jet is especially introduced in the liquid, with the tube opening below the liquid surface, even more especially at least part of the processing time or cooking time. However, part of the cooking time, the jet may also be provided to the composition with the tube opening over the liquid/composition. Thereby, mixing may be improved and cooking speed may be enhanced. Especially introducing the jet below the liquid surface will provide good thermal transfer and good mixing. Optionally, the present method and system may also be used to aerate a fluid, like milk frothing. It may also be used to make the resulting product "fluffy".

Steam jets (per se) are known in the art. The temperature of the hot aqueous vapor when leaving the tube opening is especially at least 90 °C, though other temperatures may be possible, either higher or lower. Especially however, the temperature is at least 75 °C (during stationary operation).

The term "tube opening" may also refer to a plurality of tube openings.

Optionally, the tube comprises a main tube opening and one or more additional tube openings. Those one or more additional tube openings may optionally be arranged in the range of larger than 0 and equal to or smaller than 20 mm, especially equal to or smaller than 10 mm distance from the main tube opening. Such configuration may have a beneficial effect on mixing the composition. The term "tube opening" may also refer to nozzle. Another term for tube opening may be "orifice".

Note that more details of the system are described below. However, at this stage it is further mentioned that the cooking system may especially further comprise a tube back flow prevention element. This element is especially configured to prevent influx of the liquid based food composition (and/or the product thus obtained) when the injection of the hot aqueous vapor is terminated. In general, this element is especially configured to prevent influx of a liquid when the injection of the hot aqueous vapor is terminated. Prevention of this influx is especially of relevance, as during at least part of the cooking time, the tube opening may be below the liquid surface. Once the injection is terminated, an underpressure may be formed in the tube, thereby enhancing the possibility of sucking liquid based food composition (and/or the product thus obtained). Presently known systems do not solve this disadvantage adequately. However, due to the back flow prevention element this effect is diminished or even prevented. The phrase "configured to prevent influx" especially indicates that influx may be reduced, inhibited or (substantially) completely prevented. The element may include a passive element, like a (mechanical) flow back valve or (mechanical) venting valve, but may optionally or additionally also electronically be controlled (especially in more advanced systems). An advantage of this element is that residual food or food components cannot substantially enter and stay in the tube or in the tube opening. This may enhance food safety and/or assist when cleaning the tube and/or tube opening. Further, it may assist in a smooth application of the method and operation of the system, as clogging may be prevented. Further, it will prevent food, or liquid based food compositions to shoot out the nozzle when the steam jet is activated. Hence, the system may include a tube back flow element that may have the functionality of a non-return valve or a one-way valve. Especially, the tube back flow prevention element is selected from the group consisting of a flow back valve and a venting valve. The term "tube back flow prevention element" may also relate to a plurality of tube back flow prevention elements.

Hence, the cooking system may include one or more tube back flow prevention elements, wherein especially the one or more tube back flow prevention elements are selected from the group consisting of a flow back valve and a venting valve. In a specific embodiment, the cooking system at least comprises a venting valve, especially configured downstream of the jet valve.

Especially, the flow back valve is arranged close to the tube opening, especially within 4 cm, even more especially within 2 cm. Note that the tube length may be in the range of 7.5-25 cm, such as 10-20 cm. The flow back valve may especially be a passive valve or check valve (see also below), such as a one way duckbill valve. The duckbill valve may especially be at the end of the tube and perform a double function of being the nozzle (when opened by the steam pressure) and being the flow back valve. In a specific

embodiment, the duckbill valve is configured as nozzle, i.e. when applying steam pressure to the duckbill valve, the valve opens and provides the jet; when no steam pressure is applied, the duckbill valve closes. In such embodiment, backflow of material is prevented. A flow back valve, such as a duckbill valve, located close to the tube exit (closer than 2 cm), or at the tube exit, can also have the function of a nozzle (tube opening).

The venting valve may in general be arranged more remote from the tube opening. Especially, the venting valve may be arranged closer to the flow through heater than to the tube opening. The venting valve is configured downstream of the flow through heater and upstream of the tube opening. If a steam valve is present, it is typically configured downstream of the heater. In this case, the venting valve is configured downstream of the steam valve and upstream of the tube opening. In case both a flow back valve and a venting valve are applied, the venting valve will in general be configured upstream of the flow back valve. The venting valve may especially be configured to release vacuum in the tube when steam jet formation is terminated. Hence, the venting valve may be configured to pressurize to ambient pressure after terminating injection of the hot aqueous vapor. The venting valve may be configured to pressurize to ambient pressure after terminating (providing) the jet of hot aqueous vapor. The venting valve may be a passive valve, like a (rubber (or other elastomer)) safety valve, as known in the art. Especially a duckbill valve or an umbrella valve, or another type of passive valve or check valve may be applied. Especially, an umbrella valve is a diaphragm sealing element over an outlet (hole) and a duckbill valve can be arranged inside an outlet. Further, the venting valve may open slightly above ambient pressure and below the operating steam pressure (typically the operating steam pressure can e.g. be in the range of

0.05 - 5 bar higher than the ambient pressure, depending on the system configuration, such as at least 0.10 bar, like 0.15-3 bar higher than the ambient pressure, such as e.g. 0.15-1 bar higher than the ambient pressure). This can be achieved with solutions known in art (like using a spring). This ensures that the tube has no under pressure after venting. At the same time it does not have a negative effect on the steam jet because it is closed during normal steam jet operation. Especially, the flow back valve or venting valve include a check valve, such as independently selected from the group consisting of a ball check valve, a diaphragm check valve, a swing check valve, a tilting disc check valve, a stop-check valve, a lift-check valve, a in-line check valve, a duckbill valve, etc. Combinations of two or more of such valves may also be applied, such a one configured as a nozzle and a second arranged directly downstream of the jet valve or steam valve (see also below).

The venting valve may especially be configured to open at underpressure, i.e. a pressure lower than atmospheric pressure, especially is configured to open at as little underpressure as possible (e.g. 0.01 bar or more, such as 0.05 bar or more, of underpressure), and is also especially configured to close at overpressure, especially configured to close at as little overpressure as possible (e.g. 0.01 bar or more, such as 0.05 bar or more of

overpressure). In an embodiment, the venting valve may be configured to (be) open at atmospheric pressure, and be closed during the process of providing steam (due to the flow of the fluid). In yet another embodiment, the venting valve may be configured to be open at underpressure (in the tube).

Hence, in an embodiment the system comprises a flow back valve. In yet another embodiment the system comprises a venting valve. In yet another embodiment, the system comprises both a flow back valve and a venting valve. Typically a venting valve, or both the venting valve and the flow back valve are suitable tube back flow prevention elements for effective use of the system. Hence, the system may include one or more duckbill valves, which are especially arranged downstream of the flow through heater.

Returning to the topic of mixing, it may be advantageous to create a flow over a bottom of the container. Herein, the container has a container wall which includes also the bottom. The term "container wall" thus refers to the envelop of the container (like the glass envelope forming a (drinking) glass). Note that the container, such as a cup, pan, casserole, in general has a relative large opening at the top (in a stationary arrangement under normal conditions, such as a tea cup or soup cup standing on a table). All other envelope element, providing the container volume that contains during the cooking method the liquid based food composition and/or the product, is in general herein indicated as container wall. As indicated above, it may be advantageous to create a substantially horizontal flow of the steam jet, especially over the bottom or bottom part of the container wall. Hence, in a further embodiment, the method comprises injecting the jet of hot aqueous vapor into the liquid based food composition with the jet (direction or velocity) having a horizontal component (3h) that is larger than a vertical component (3v).

Especially, for good macroflow generation, and consequently sufficient mixing, the steam jet may thus especially have a substantial horizontal component. The angle between the direction of the jet and the plane parallel to the liquid surface (of the liquid based food) is especially less than 45°, i.e. between horizontal and 45° below. This angle may in some embodiments be obtained by directing the tube under such angle, but the tube opening is not necessarily at an end of the tube; optionally the tube opening may also be configured at a side of the tube. Combinations of different types of tube openings may also be possible. In an embodiment, the tube opening may be configured to provide a jet in a preselected direction with respect to a tube axis of the tube (e.g., the tube opening may be configured to provide a jet perpendicular to the tube, in-line with the tube, but also making a predefined angle with the tube axis of the tube).

Further, it may be desired that the steam jet device can operate at various heating power levels, instead of one fixed power level. However, when straightforwardly adjusting (lowering) heating power by adjusting the vapor mass flow rate, it was

experimentaly noticed that below a minimum vapor mass flow rate mixing of the liquid based food composition is less sufficient (even if mixing times are extended) and only at flow rates higher that a mimimum value mixing is sufficient, hence there is a certain mixing threshold. Surprisingly, it was noticed that this mixing threshold is governed by the the momentum flow of (each of) the vapor jet(s), i.e. the product of the mass flow of the vapor jet and the velocity of the vapor jet at the exit of the tube opening(s) or orrifice(s). To induce sufficient mixing in the liquid based food composition, the product of the mass flow rate of the hot aqueous vapor exiting the tube opening and the velocity of said hot aqueous vapor at the tube opening, during the stage that the jet is provided, in average exceeds 0.04 kgm/s², such as exceeds 0.05 kgm/s², especially exceeds 0.06 kgm/s² or even exceeds 0.07 kgm/s².

In order to overcome the problem of unsufficient local mixing while operating at lower heating power levels a reduced (average) heating power setting can be obtained by pulsating or oscillating the steam jet flow. In a basic form the steam jet is thus essentially switched on and off with a certain 'duty cycle'. When the steam jet is on, the mass flow(s) of (each of) the vapor jet is (are) above the mixing threshold. Typically it may be the maximum vapor mass flow for which the system is designed. Furthermore, the duty cycle is set such that the average heating power of the steam jet is as desired.

Hence, in an embodiment the system may be configured to provide during the time of operation one or more of a continuous jet and an intermitting or oscillating jet in any sequence. Especially, the invention also provides an embodiment of the method comprising providing the hot aqueous vapor into the liquid based food composition in a pulsed jet with a frequency in the range of 0.1-2 Hz. Further, the invention (thus) also provides an embodiment of the system is configured to provide the hot aqueous vapor (4) in a pulsed jet with a frequency in the range of 0.1-2 Hz. The pulsed jet may be provided with a block (square) pulse, triangular pulse, sawtooth pulse or a unipolar sinus like pulse (like e.g. with

rectification). Especially, the difference between the pulse maximum and the pulse minimum is at least 50%. In an embodiment, a pulsed jet is applied with wherein first periods of 60- 100% of the pulse maximum are alternated with second periods of 0-40% of the pulse maximum, wherein the each first periods is in the order of 0.5-10 sec, and wherein each second period is in the order of 0.5-10 sec. Optionally, the pulses may be composed of trains of relative fast pulses, having frequencies of at least 5 Hz, such as at least 10 Hz. Hence, e.g. a 5 seconds first period or pulse (being composes of a plurality of pulses with a frequency of 5

Hz) is alternated with a second period with no pulse at all (0% of the pulse maximum).

Conventional cooking devices such as a stove or a microwave oven have adjustable heating power for increased versatility. Similarly, it may be desired that the steam jet device can operate at various steam heating power levels, instead of just one power level. Hence, in a specific embodiment the aqueous vapor generator is configured to introduce an adjustable thermal energy into the liquid based food. Hence, for this reason the adjustable thermal energy may especially be obtained by having an adjustable pulsed or oscillating aqueous vapor mass flow (rather than an adjustable continuous aqueous vapor mass flow), enabling sufficient mixing potential at lower power settings. However, both option may be possible.

A steam jet cooking system may typically comprise a solenoid pump for supplying water to a thermoblock where the steam is generated. The generated steam is then led to the tube opening from which the jet emerges. A user-controlled valve is present downstream from the heater between the heater and the tube opening, to instantaneously shut the steam jet on or off. Also the pump is controlled by on/off input from the user. In one embodiment, the reduced power setting can be obtained by applying an additional duty cycle control to the pump. The duty cycle is controlled via a user-controlled power setting.

Typically, this embodiment may be relevant in cases where the 'steam jet on time', i.e. the duration of the puis, the time the pump forces the steam through the tube opening, is more than a few seconds. Note here, that in a steam jet device that utilizes a solenoid pump, usually already a 'fast' duty cycle is implemented. This because the continuous flow rate of a solenoid pump at the relevant pressures is typically around 300ml/min. This is too high for normal steam jet operation, which is typically at a flow rate of maximally ~50ml/min. The 'fast' duty cycle hence switches the pump on and off, typically within a second, to obtain the required average steam jet flow rate, which corresponds to the maximum steam power setting.

In the present embodiment, on top of this 'fast' duty cycle, a 'slow' duty cycle is implemented to obtain the reduced power setting. The time constant of the slow duty cycle is typically at least a few seconds.

In another embodiment, the duty cycle is implemented in the steam valve downstream of the heater. In this embodiment the pump works continuously (typically with only a fast duty cycle as described above), but its average flow rate has to be controlled accordingly the steam power setting by opening and closing the steam valve. This

embodiment has the advantage over the previously mentioned embodiment that more defined steam bursts (i.e. more accurate with respect to the intended operating point) will be delivered at the tube opening or nozzle. In the previously mentioned embodiment the steam flow may eventually be smeared out too much in time due to compliance in the system between the pump and nozzle. This will especially be the case when the steam jet on/off duty cycle occurs relatively fast, say for 'steamjet on time' smaller than a few seconds. Furthermore, a duty cycle controlled valve will also work on a steamjet device that utilizes a boiler instead of a thermoblock or flowthrough heater.

In a specific embodiment, the time dependencies, such as one or more of pulse length, puis width, time between the pulses, etc., may vary with time. For instance, when the food product reaches the desired food temperatur, the processing conditions may be adapted to keep the product on the desired temperature.

A combination of the above given two embodiments may be advantageous. Implementation of a duty cycle controlled steam valve (as with the latter embodiment) may work better if the pump flow is also varying over time, instead of continuous at the average required flow rate. For instance the pump flow may be pulsed or temporarily increased to a higher level at a certain time before the steam valve opens, in order to obtain a steamjet pulse with the adequate instantaneous flow rate. The combination of reduced continuous flow rate and a duty cycle controlled flow rate may be used for reduced heating power settings. For instance starting from the maximum heating power, reduced power may first be established by a reduced continuous flow rate, and below a certain level by a pulsed, duty cycle controlled, flow rate. Moreover heating power may be reduced untill the mixing threshold, and succesively a further reduction in heating power can be established by a pulsed duty cycle controlled flow rate enabling sufficient mixing. Moreover, where it is the case that steamjet systems practically may not be designed to operate at a constant heating power of less than 300 W or even less than 250 W, when utilizing pulses or bursts of steam at higher instantaneous steam power, sufficient mixing may be obtained even at an average heating power below 300W or even down to 250 W.

It further surprisingly appears that best results are obtained with a tube opening having a diameter in the range of 0.5-3.5 mm. In case of non-circular tube opening, the equivalent circular diameter with the same area as the non-circular tube opening has this value. Further, as noted herein, the term "tube opening" or "nozzle" may also refer to a plurality of tube openings. Further, the steam mass flux is especially in the range of 4-16 g/min/mm² (especially for each tube opening when there is more than one tube opening). Smaller or larger dimensions and or smaller or larger steam mass flows may lead to less efficient jet production and undesired sound production. Further, at large steam mass fluxes, the pressure and/or temperature may become relatively high, which may be less desireable. The steam mass flyx and/or the the product of the mass flow rate of the hot aqueous vapor exiting the tube opening and the velocity of said hot aqueous vapor at the tube opening can be determined by collecting over a etermined time the steam from a nozzle with a determined diameter.

Further, especially the hot aqueous vapor is provided by heating an aqueous liquid. Hence, the system may include a steam conduit exiting near a bottom of the container. In an embodiment, the steam conduit comprises a bended exit end, said bending in a plane substantially parallel to said container bottom. In an embodiment, the container has a steam conduit attached to said bottom of said container. In an embodiment, said steam conduit passes through said bottom of said container.

Further, especially the hot aqueous vapor is generated without substantially sucking air. This may lead to airy products, which may in embodiments not be desired.

After some cooking time, the desired product may be obtained, such as a sauce, syrup, soup, etc. For instance, after a specific heating time the product may be heated enough and/or after reaching a specific temperature cooking may be ready. Hence, in a further embodiment injection of the jet is terminated after a predetermined temperature of the liquid based food composition is obtained or wherein injection of the jet is terminated after a predetermined temperature of the liquid based food composition during a predetermined time is obtained, and wherein especially one or more of the cooking system and the container comprise a temperature sensor unit configured to determine the temperature of the liquid based food composition. Especially, one or more of the container and the tube comprise a temperature sensor. The latter embodiments may in variants each independently allow a direct contact between the temperature sensor and the composition and/or product. Of course, alternatively or additionally, the cooking may also be terminated by hand, such as by removing the tube from the container and/or terminating the steam jet introduction. Herein, the phrase "composition and/or product" is sometimes used as during performing the cooking method, the composition is cooked into the product. Hence, the description of the material in the container may change from composition to (food) product during the execution of the method.

In some instances, the product must maintain a certain temperature for a certain time (for example: sous vide). Hence, injection of the jet may be controlled to maintain a certain temperature and/or wherein injection of the jet is controlled to reduce heating power (simmering), and wherein especially one or more of the cooking system and the container comprise a temperature sensor unit configured to determine the temperature of the liquid based food composition.

As indicated above, the invention also provides a cooking system, especially for cooking a liquid based food composition in a container, such as e.g. described above, wherein the liquid based food composition may especially comprise a plurality of ingredients including a liquid, wherein the cooking system comprises a water reservoir, hot aqueous vapor generator, a tube with tube opening, and in an embodiment a tube back flow prevention element, wherein the hot aqueous vapor generator comprises a pump and a flow through heater, wherein the cooking system is especially configured to provide in operation a jet of hot aqueous vapor emanating from the tube opening.

The term water reservoir refers to a container wherein the liquid for making the vapor can be stored. As indicated above, this may be water, though it may alternatively or additionally also comprise one or more other liquid. However, for the sake of understanding, the term "water reservoir" is used herein. Liquid from this reservoir is pumped into the flow through heater. The pump may in general any type of pump, especially suitable for instance for use in handheld devices. Further, flows through heaters are known in the art, and are for instance described in WO2008099322. The cooking system is especially configured to provide in operation a jet of hot aqueous vapor, i.e. the herein indicated "steam jet" emanating from the tube opening, which can be used to cook food as indicated above. The hot aqueous vapor may be pressurized, such as having a pressure of at least 0.05 Bar above ambient pressure, especially at least 0.1 Bar, typically 0.2-0.3 Bar above ambient pressure (just before the tube opening (herein also called steam exit). Higher pressures than 0.3 Bar over ambient pressure (such as 1-5 bar above ambient pressure) is also possible. Hence, the pump is used to provide an overpressure to the hot aqueous vapor.

As indicated above, the cooking system may further comprise a temperature sensor unit configured to determine the temperature (of the liquid based food composition, when available in a container), and a control element, wherein the control element is configured to terminate injection of the jet after a predetermined temperature (of the liquid based food composition is obtained) or wherein injection of the jet is terminated after a predetermined temperature (of the a liquid based food composition) during a predetermined time is obtained. Especially, the tube comprises a temperature sensor. Especially, the temperature sensor is located close to the tube opening (or steam exit), such as in the tube tip. Especially, the steam sensor is sufficiently thermally insulated from the steam to ensure proper temperature sensing of the fluid. In an embodiment, the temperature sensor unit may optionally be a mechanical device, like a bimetal or the like. Especially, the sensor unit element and/or sensor are electrical components. An advantage of having a temperature sensor close to the tube opening is that the temperature sensor may be - during operation - in the composition.

In a further embodiment, the cooking system may further comprise a user interface element configured to control a jet valve arranged downstream of the hot aqueous vapor generator, wherein the jet valve can be controlled by the user interface element in at least a state not blocking a flow of the hot aqueous vapor to the tube opening and a state blocking said flow. This advantageously allows an immediate stop of the flow of the hot aqueous vapor, i.e. an immediate stop of the steam jet. Hence, in contrast of stopping the pump and/or the flow through heater, termination of the vapor injection may be done with this user interface element. Of course, optionally this user interface element may at the same time or consecutively also switch off especially at least the pump, or both the pump and the flow through heater. Especially, this jet valve is a manually actuated (normally closed) valve. In general, for other applications than described herein, with a flow through heater/pump combination such (manually actuated) valve is not needed because the pump is simply switched off. In such instances it does in general not matter that the steam does not stop immediately. However, herein it is desirable to be able to stop the steam immediately, such as by releasing a hand (from the user interface element). Hence, especially such jet valve is comprised by the system. Therefore, in an embodiment the system comprises above- mentioned reservoir, pump and flow through heater, a tube with tube opening, wherein the system is configured to provide in operation a jet of hot aqueous vapor emanating from the tube opening, and a jet valve, wherein the jet valve is configured to be closed during operation, unless triggered by a user. Triggering can be done manually such as with a user interface element, especially comprising an on-off switch or handle. The user interface element may be designed that after (manual) contact of a user with the user interface element, the jet valve is (immediately) closed (and optionally also one or more of the pump and the flow through heater may be switched off automatically when the jet valve closes or is closed after providing the jet of hot aqueous vapor).

In yet a further embodiment, a control and processing unit controlled by the user interface element is configured to control the heating power to the system. In order to overcome the problem of less sufficient local mixing while operating at lower heating power levels a reduced (average) heating power setting can be obtained by pulsating or oscillating the steam jet flow. In a basic form the steam jet is thus essentially switched on and off with a certain 'duty cycle'. The said control and processing unit is configured to controlling either one or both of the pump duty cycle and the steam valve duty cycle.

The system may have different configurations, like a single unit (i.e. a single unit containing all (physical) elements to generate in operation the hot aqueous vapor) or a system comprising a plurality of units. In embodiments one or more of the water reservoir, the pump of the aqueous vapor generator and the flow through heater of the aqueous vapor generator may be comprised by different physical entities (that are functionally coupled). However, especially the system comprises a single main body (or device) at least comprising the water reservoir, hot aqueous vapor generator, a tube with tube opening, and optionally a tube back flow prevention element (such as one or more of the venting valve and the flow back valve). The container may optionally be a second element of the system, in addition to the main body (see also below). Optionally, this main body may be a handheld device of which the tube can be introduced in the composition by hand. In another embodiment, this main body or device may be a table top device. Optionally, the tube may be arrangeable in different positions relative to the main body, thereby facilitating the introduction of the vapor in the composition for different configurations of main body or device and container. Hence, especially the tube may further comprises at least one property selected from the group consisting of (i) being arrangeable in at least two different angles (a) relative to a main body of the cooking system and (ii) having telescopic properties.

Especially, when referring to a table top device (or a hybrid device having table top and handheld function), the tube may be designed to provide a jet of hot aqueous vapor under an angle with the main body axis selected from the range of 18-72°, especially 22-68°. In case the tube does not have the functionality of a variable angle, angle a will in general be in the range of 18-45°. The tube may be straight or curved. The tube may consist of one or more parts. Further, the tube may be comprises of one or more materials.

The aforementioned telescopic properties may be of interest for any of the herein described variant, especially those having table top functionality.

In a specific embodiment, the cooking system (including the liquid for generation of the hot aqueous vapor, and including the hot aqueous vapor generator) can be used as table top and as a handheld. It is portable having a weight of especially less than 2000 grams, such as especially less than 1500 grams, even more especially equal to or less than 1200 grams, wherein especially the tube comprises at least one property selected from the group consisting of (i) being arrangeable in at least two different angles (a) relative to a main body of the cooking system and (ii) having telescopic properties. Also the latter variant may facilitate the introduction of the vapor in the composition for different configurations of main body or device and container. The tube being arrangeable in at least two angles facilitates the possibility to use this embodiment as a table top and as a hand held. Each operation requires its own optimal tube angle. The variant of especially less than 2000 grams may be configured for use as table top (including as hybrid (see also below)).

Furthermore this embodiment may be arranged with two steam buttons. One button located in an optimal position for use as table top (for instance at the top of the device) and one button located in an optimal position for use as a handheld (for instance near the handle).

Herein, the table top device may also be indicated as "steam carafe"; the hand held device may herein also be indicated as "steam tool"; the system including a docket station and container may herein also be indicated as "steam casserole". The device that can be used as table top and handheld may herein also be indicated as "the hybrid" (which may thus have both handheld and table top functionality). As already indicated above, in variants the container may be part of the system. This may include, but in general does not include, a physical irreversible connection. This may include combinations wherein the container can substantially freely be arranged to the device. This may also be combination wherein a specific arrangement may be imposed.

Especially this latter embodiment may refer to plug and socket type of combinations. Hence, in a further embodiment, the cooking system comprises said container and a docking station (wherein the container is especially configured to cook the liquid based food composition). Such system may especially be configurable in a docking mode wherein the container is docked to the docking station and (in) a remote mode wherein the container is not in physical contact with the docking station. Especially, the docking station comprises the water reservoir and the hot aqueous vapor generator (above also indicated as main body). Further, the docking station may further comprise a steam channel.

Especially, the container comprises said tube and a container opening in fluid contact (i.e. especially liquid contact) with said tube. In the docking mode the tube and the steam channel are in fluid contact. In this way, hot aqueous vapor generated in the generator can flow through the steam channel into the tube and emanate from the tube opening in the container (in a docking mode and during operation). In a further specific embodiment, wherein the tube opening is configured to inject the jet of hot aqueous vapor into the liquid based food composition with the jet direction or velocity having a horizontal component that is larger than a vertical component. Advantages of such embodiment are also indicated above.

Especially, a ratio of the horizontal speed component over the vertical speed component may be at least 1.5, even more at least 2, such as at least 4.

The container, especially for use in such system with a docking station, is also part of the invention. Hence, in a further aspect the invention also provides a container for steam jet cooking, such as for steam jet cooking a liquid based food composition comprising a plurality of ingredients including a liquid, wherein the container has container wall defining a maximum height (H) (for the liquid based food composition), wherein the container wall further comprises a main container opening for one or more of (i) introduction of (the plurality of) ingredients and (ii) removal of a product obtainable after steam jet cooking (the liquid based food composition), wherein the main container opening is configured above

0.5H, and wherein the container wall further comprises a container opening below 0.5H, wherein the container further comprises a container opening outflow prevention element configured to prevent outflow from the liquid via the container opening.

As indicated above, the system described herein is not limited to the herein described novel cooking method. In a further aspect, the invention provides a method for cooking with a cooking system a liquid based food (which may in an embodiment be a liquid based food composition, such as described herein) in a container, wherein the liquid based food has a liquid surface, wherein the cooking system comprises a hot aqueous vapor generator (especially wherein the hot aqueous vapor generator comprises a pump and a flow through heater) with a tube with a tube opening configured to provide a jet of hot aqueous vapor, the method comprising injecting the hot aqueous vapor into the liquid (based food) via the tube. During at least part of a cooking time the tube opening may be (arranged) below the liquid surface (of the liquid based food). As indicated above, the cooking system may further comprise a tube back flow prevention element configured to prevent influx of the liquid based food composition when the injection of the hot aqueous vapor is terminated. Additionally or alternatively, the system, that may be used in such method, may (also) include a jet valve (as defined herein).

The water reservoir, pump, flow through heater, tube and tube opening are functionally coupled (to provide in operation a jet of hot aqueous vapor (emanating from the tube opening)). Especially, these elements of the system are in fluid contact with each other, with the pump arranged downstream from the water reservoir, with the pump being functionally coupled to the water reservoir and the flow through heater, wherein the flow through heater is arranged downstream of the pump, with the flow through heater being functionally coupled to the tube with tube opening, with the tube being arranged downstream of the flow through heater, and the tube opening being arranged at a downstream part of the tube. The terms "upstream" and "downstream" relate to an arrangement of items or features relative to the propagation of a fluid from a fluid (flow) generating means (here especially the pump in combination with the flow through heater), wherein relative to a first position within a flow of the fluid (from the fluid flow generating means), a second position in the flow of fluid closer to the fluid (flow) generating means is "upstream", and a third position within the beam of fluid further away from the fluid generating means is "downstream".

In a further aspect, the invention also provides a product obtainable by the method of the invention. In yet a further aspect, the invention also provides a (substantially) closed container, such as a plastic bag, comprising a plurality of ingredients, especially in the solid state, that when mixed with a liquid can be steam cooked with the method of the invention and/or with the system of the invention. The invention further provides such container including a recipe how to (steam) cook the plurality of ingredients to obtain a predetermined product, such as a syrup, a jam, a mousse, and a soup. Optionally, the container may also include a container containing a liquid, such as a pre made dressing or sauce, which may be mixed in the cooking container together with one or more solid ingredients. The solid ingredients may be selected from those defined above, such as of flour, cornstarch, fruit, fruit pieces, vegetable, vegetable pieces, potato, potato pieces, meat, meat pieces, mushrooms, mushroom pieces, a herb, a spice, butter, chocolate powder, cacao powder, milk powder, a plant extract, a meat extract, salt, soy beans, grinded soy beans, split peas, grinded split peas, pepper, egg (white and/or yolk), sugar, etc. The recipe may also contain information on one or more of jet flow speed, temperature of hot aqueous vapor (jet), cooking time, the amount of liquid to be added in the cooking container, etc. etc. The container with ingredients may include a plurality of containers. Such container may e.g. a fresh food packages, like packages known for packaging fruit or vegetable or a salad.

The term "substantially" herein, such as in "substantially consists", will be understood by the person skilled in the art. The term "substantially" may also include embodiments with "entirely", "completely", "all", etc. Hence, in embodiments the adjective substantially may also be removed. Where applicable, the term "substantially" may also relate to 90% or higher, such as 95% or higher, especially 99% or higher, even more especially 99.5%) or higher, including 100%. The term "comprise" includes also embodiments wherein the term "comprises" means "consists of. The term "and/or" especially relates to one or more of the items mentioned before and after "and/or". For instance, a phrase "item 1 and/or item 2" and similar phrases may relate to one or more of item 1 and item 2. The term "comprising" may in an embodiment refer to "consisting of but may in another embodiment also refer to "containing at least the defined species and optionally one or more other species".

Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein. The devices herein are amongst others described during operation. As will be clear to the person skilled in the art, the invention is not limited to methods of operation or devices in operation.

It should be noted that the above-mentioned embodiments illustrate rather than limit the invention, and that those skilled in the art will be able to design many alternative embodiments without departing from the scope of the appended claims. In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. Use of the verb "to comprise" and its conjugations does not exclude the presence of elements or steps other than those stated in a claim. The article "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The invention may be implemented by means of hardware comprising several distinct elements, and by means of a suitably programmed computer. In the device claim enumerating several means, several of these means may be embodied by one and the same item of hardware. The mere fact that certain measures are recited in mutually different dependent claims does not indicate that a combination of these measures cannot be used to advantage.

The invention further applies to a device comprising one or more of the characterizing features described in the description and/or shown in the attached drawings. The invention further pertains to a method or process comprising one or more of the characterizing features described in the description and/or shown in the attached drawings.

The various aspects discussed in this patent can be combined in order to provide additional advantages. Furthermore, some of the features can form the basis for one or more divisional applications.

BRIEF DESCRIPTION OF THE DRAWINGS

Embodiments of the invention will now be described, by way of example only, with reference to the accompanying schematic drawings in which corresponding reference symbols indicate corresponding parts, and in which:

Figs.la-lg schematically depict some general and optional aspects of the invention;

Fig. 2 schematically depicts an embodiment of a handheld system; Figs. 3a-3b schematically depicts embodiments of another type of system, herein also indicated as table top; Fig: 3c schematically depicts embodiments of a hybrid variant;

Figs. 4a-4c schematically depict embodiments of yet another type of system, especially including a docking station; and

Figs. 5a-5e schematically depict some further variants, especially of the container that can be used herein.

Fig. 6 schematically depicts the duty cycle applied to the solenoid pump of a steam jet device in possible embodiments.

The drawings are not necessarily on scale.

DETAILED DESCRIPTION OF THE EMBODIMENTS

Figs.la-lg schematically depict some general and optional aspects of the invention. Fig. la schematically depicts a container 100 with a main container opening

120, through which one or more ingredients 10a, 10b may be introduced, of which at least one is a liquid. In this way a liquid based composition 10 is obtained. By way of example, also an ingredient 10c is depicted, for instance fruit or vegetable pieces. Reference 11 indicates a liquid surface or liquid level. The container 100 has a container wall 110, providing the volume wherein in the composition 10 can be arranged. Part of the wall 110 may include a bottom 111. Fig. la on the right shows with reference H the height of the container, i.e. the height of the volume accessible to the liquid based composition 10. Here, reference 12 indicates the product obtained after application of the steam jet cooking. Fig. lb schematically depicts an embodiment of the method for cooking as described herein, wherein a tube 201 of a system (not depicted) is submerged or is not submerged (dashed lines) into the liquid based composition 10. In this way mixing and cooking can be done at the same time. It may be beneficial to have the opening of the tube 200, indicated with reference 202 below the surface 11 during at least part of the cooking time. Fig. lb schematically depicts some further variants with an opening in the container wall. This container opening is indicated with reference 101. By way of example, in this figure 3 options for cooking are depicted. However, in general only one is applied and the container 100 used may include only one type of openings 101. Here, in the bottom 111, i.e. in the container wall 110, a tube 201 may be provided, with tube opening 202 that can be connected to a docking station (see below). Further, alternatively (or additionally), another type of container opening 101 may be present, which is shown on the right. This is an opening through which for instance a tube may be penetrated, such as from a device as schematically depicted in fig. 2. Especially, a container opening 101 comprises an outflow prevention element 102 configured to prevent outflow from the liquid 10a via the container opening 101. In the tube like opening as available at the bottom, this may be a tube back flow prevention element 220. Such tube back flow prevention element 220 may of course also be arranged in the tube that is schematically depicted to enter the composition form above. Fig. lb thus schematically shows three possible configurations, a top

configuration I, a wall configuration via the bottom, indicated with II, and a side configuration indicated with reference III. Configurations I and III may for instance be used with handheld devices or table top devices. Configurations II and also III may for instance be used in combination with a docking station. Here, the main container opening 120 is especially configured above 0.5H, and the container wall further comprises a container opening 201 below 0.5H.

Fig. lc schematically depicts an embodiment of a cooking system 1 for cooking a liquid based food composition in a container (see amongst others preceding figures). The cooking system 1 comprises a water reservoir 210, hot aqueous vapor generator 200, a tube 201 with tube opening 202, and a tube back flow prevention element 220, wherein the hot aqueous vapor generator comprises a pump 230 and a flow through heater 240. Such cooking system 1 is especially configured to provide in operation a jet of hot aqueous vapor emanating from the tube opening (see also fig. lb or 4a). The tube back flow prevention element 220 may be arranged at different positions, and may also be arranged at the tube opening 202 (such as at the tip 203). The tube back flow prevention element is very schematically depicted and may refer to one or more of a flow back valve and a venting valve.

Figs ld-lg schematically depict some possible presentations of the tube tip 203 and tube opening (202). Fig Id depicts a single straight nozzle wherein a tube tip 203 is constructed with a circular tube opening 202 with a diameter d_j in the tube 201. Essentially the single straight nozzle generates one vapor jet in line with the tube. Fig le depicts a single perpendicular nozzle wherein tube tip 203 is constructed with a circular tube opening 202 with a diameter d_j in tube 201. Essentially the single perpendicular nozzle generates one vapor jet perpendicular to the tube. Optionally, more than one of such openings 202 may be available. Figs lf-lg depict a side view and a top view of a quadrupole nozzle wherein the tube tip 203 is constructed at the end of the tube 201. Essentially the quadrupole nozzle has 4 circular tube openings 202 with a diameter d_j and thus generates 4 identical vapor jets. With respect to the tube the angle, indicated in this drawing with β, between the tube and the jet equals here 45° whereas the jet emanates eccentriccaly from the tube tip at an angle with a tanget, in this drawing indicated with angle γ, of e.g. 35°. Other values for these angles β and γ may also be possible.

Fig. 2 schematically depicts an embodiment of the system 1. Here, a single device is shown. This device 5, like the device 5 schematically shown in fig. lc, may for instance be used in a configurations I and III. The main items as schematically shown in fig. lc are available. However, this schematically depicted embodiment may further include some variations. Some or all of them may be incorporated. Reference 602 refers to an optional thermal pump switch (especially optional to prevent pump from running if heater is still cold. Reference 604 refers to a thermal heater switch and reference 606 refers to a thermal fuse. Reference 608 indicates a power cord cold connector, reference 610 an overpressure valve and reference 612 indicates a power supply connector. The overpressure valve may especially be needed for safety and may especially be a direct result of the steam valve that creates a closed system when closed. Pressure can rise in the closed system due to evaporation of water left in the flow through heater 240. Here, the schematically depicted system 1 includes two tube back flow prevention elements 220. One or both of them may be included in the system

(or device 5). Reference 221 refers to a flow back valve, e.g. a rubber (or other elastomer) one way valve. This may for instance be a duckbill valve (see also figs. 5d-5d). This valve may assist in preventing of sucking liquid / product into the tube (through the tube opening 202). Reference 222 refers to a venting valve, e.g. a hole with a flexible, such as a rubber (or other elastomer), flap. Such venting valve 222 may especially be used to release vacuum in the tube

201 when steam jet formation is terminated. This venting valve can in an embodiment be configured as a duckbill valve that is closed when steam pressure is on the valve and that is opened when there is a low pressure. Also other types of valves may be used that are configured to be closed when there is a steam pressure, and that open at low steam pressure, such as < 15% of the maximum steam pressure, or at no pressure. This facilitates that when the jet is not formed anymore, not vacuum is created downstream of the valve, leading to sucking of food. Pump 230 may e.g. a solenoid pump. The tube 201 or steam pipe may especially substantially consist of a (rigid) plastic. The system further comprises a user interface element 420 or handle. Especially, this user interface may (amongst others) be configured to control a jet valve 430 arranged downstream of the hot aqueous vapor generator 200, wherein the jet valve 430 can be controlled by the user interface element 420 in at least a state not blocking a flow of the hot aqueous vapor 4 to the tube opening 202 and a state blocking said flow. With respect to the terms downstream and upstream, it is noted that e.g. the tube opening 202 is downstream of the flow through heater 240; the flow through heater 240 is arranged upstream of the tube but downstream of the pump 230. When the handle 420 is pressed (steam jet on), the steam valve 430 will open before the normally open pump switch 421 is activated (causing the pump to start). When the handle is released (steam jet off) the normally open pump switch 421 is de-activated first, (causing the pump to stop) that the steam valve 430 is closed. In a specific embodiment, the system or device may only comprise the steam valve 430, being configured close, such as within 2 cm, especially at the very end, of the tube 201. When closing the valve, no food can be sucked into the tube.

Figs. 3a-3c schematically depict further embodiments and variants. Elements that are drawn at the same location and having the same shape refer in general to the same element; not all reference number have been repeated in each figure.

Fig. 3a schematically depicts a steam carafe type system or device. It includes a main body comprising a top section 1010 with the user interface element 420. Further, by way of example the tube 201 has telescopic properties. In this way, the tube can be brought closer to a container or can be better introduced in a container (container not depicted).

Reference 614 indicates a water filter, reference 616 a connector block, and reference 618 indicates a central on/off switch.

Fig. 3b schematically depicts a variant with some advanced options, of which one or more can be included. For instance, a locker 620 can be used to use the system 1 unattended. In order to prevent less desired situations, some precautionary elements may be included. For instance, a flow sensor 622 may be needed to prevent dry running of pump. Further, a temperature sensor 624 may be applied in the flow through heater, which may be needed to control the flow through heater (with a control and process unit 426). The control and process unit 426 may be controlled with a user interface element 420. For instance, a user interface LCD 632 may be included and/or one or more user interface buttons 634. The user interface 632 and user interface buttons 634 can be used to set for instance predetermined temperatures or mixing times. Furthermore, the user interface 632 and user interface buttons 634 also may be used to control the heating power in embodiments with variable heating power (for the sake of simplicity only depicted in the steam carafe type system, but also possible in the other systems given in Figures 4a-4c and Fig 2). Such an option is especially configured to provide in operation a jet of hot aqueous vapor emanating from the tube opening 202 that may be intermitted. The system comprises the control and process unit 426, the user interface 632 and user interface buttons 634, and either one or both of the pump 230 and the jet valve 430. Essential for reducing heating power and controlling jet pulses is the control and processing unit 426 that may be configured to control either the pump duty cycle (also see fig 6) by switching on and off the pump (230) or the valve duty cycle by closing and opening steam valve 430 exclusively or it may be configured to control the pump and the valve simultaneously and/or successively.

Further, a temperature sensor unit 300 may be included in the system 1, especially with a temperature sensor 301, which may even more especially be arranged in the tube, especially close to the tube opening 202, such as in a tube tip 203. This sensor may be configured to measure the temperature, especially when the tube opening 202 during processing is below the surface of the liquid (not depicted). Especially, the sensor may be part of a (temperature) control element 410 (e.g. a temperature sensor with a wire). For instance, injection of the (steam) jet (not depicted) may be terminated after a predetermined

temperature of the liquid based food composition (not depicted) is obtained or wherein injection of the jet is terminated after a predetermined temperature of the liquid based food composition during a predetermined time is obtained. This control element 410 may also be used to control a simmer function.

Fig. 3c schematically shows a similar variant, but now with a further functionality of movability of the tube. Relative to a main axis 1001 the tube 201 can be moved such that an angle a relative to this axis is variable. This may especially of interest of those devices 5 that may also be used as handheld devices. For tabletop applications and handheld applications the angle a may be adapted to fit best with the specific application. Further, the device may also include a grip 626. Optionally the On-off switch or handle 421 may be absent at the top and/or the on-off switch or handle 421 may be configured to be controllable closer to the grip. In figs. 3a-3c embodiments are depicted that may for instance be used as table top systems. The tube 201 of such systems may e.g. have a tube length in the range of 7.5-25 cm, such as 10-20 cm. The angle a the tube can have with the main body axis may e.g. be selected from the range of 18-72°, especially 22-68°. In case the tube does not have the functionality of a variable angle, angle a will in general be in the range of 18-45°. The main body axis 1010 will in general be a vertical axis when the system is arranged on a horizontal surface under normal application conditions (as the systems are also depicted in figs. 3a-3c). Especially, the tube is designed to provide a jet of hot aqueous vapor under an angle with the main body axis selected from the range of 18-72°, especially 22-68°. In case the tube does not have the functionality of a variable angle, angle a will in general be in the range of 18-45°.

Figs. 4a-4c especially schematically depicts systems wherein the container 100 may be part of the system 1. Here, the cooking system comprises said container 100 and a docking station 500. The system is configurable in a docking mode, shown in 4a, wherein the container 100 is docked to the docking station 500 and a remote mode (schematically shown in fig. 4b) wherein the container 100 is not in physical contact with the docking station 500.

Especially, the docking station 500 comprises the water reservoir 210 and the hot aqueous vapor generator 200. Further, the docking station 500 further comprises a steam channel 501. The container 100 comprises said tube 201 and a container opening 101 in fluid contact with said tube 201, wherein in the docking mode the tube 201 and the steam channel 501 are in fluid contact. Not shown in these schematic drawings 4a-4b are a tube back flow prevention element(s). However, they may also be present. Fig. 4a further schematically depicts how the tube opening 201 may be configured to inject the jet 3 of hot aqueous vapor 4 into the liquid based food composition 10 with the jet 3 having a horizontal speed component 3h that is larger than a vertical speed component 3v (not depicted, as in the schematic drawing this component is substantially zero). Fig. 4c schematically depicts a more detailed version, with one or more optional components, of which most have been discussed above. Further, reference 636 indicates an NTC (negative temperature coefficient) pan connectivity for the NTC pan 638. In this way, the temperature of liquid in the pan can be measured. Other arrangements are of course also possible. Reference 640 indicates a further NTC. The systems of figs 4a-4c, and especially the therein indicated containers, and embodiments similar to these schematically depicted embodiments, are especially configured to provide the jet 3 having essentially only a horizontal component 3h, e.g. 3v/3h<0.15, especially <0.1 Figs. 5a-5c schematically embodiments how a tube 201 can be introduce in a container through the wall 110 of such container. With a container opening outflow prevention element 102, it can be prevented that liquid within the container escapes through opening 101. This may e.g. a rubber type of membrane. Figs 5d-5e schematically show a further variant, wherein a nozzle 650 is applied, upstream of the container opening outflow prevention element 102. Figs. 5d-5e schematically depict an embodiment of a duckbill valve. As indicated above, the principle of the duckbill valve may also apply in other embodiments. For instance, the nozzle may be a duckbill valve. Note that in the open state, Fig. 5e, the steam jet escapes from the nozzle or duckbill valve.

Fig. 2 especially depicts an embodiment of a handheld device or system that may be applied in e.g. configurations I or III as schematically depicted in fig. lb (and 5c). Figs. 3a-3c schematically depict an embodiment of a table top device, which may in variants (see e.g. fig. 3c) also be applied as handheld device or system. Figs. 4a-4c schematically depict embodiments of a system wherein the container can docket to a docket station, both being included in the system.

Fig 6 schematically illustrates the pump duty cycle applied to a solenoid pump of a steam jet device given as option in Fig 3b. Because the continuous flow rate of a solenoid pump at the relevant pressures is typically around 300ml/min whereas a typical desired flow rate for steam jet operations is maximally ~50ml/mina 'fast' duty cycle (duration pictured as t ) is implemented to obtain the required average flow rate corresponding to the maximum steam jet heating power of the device. Additionally, a 'slow' duty cycle (duration pictured as i_s) can be implemented to obtain a reduced steam heating power in the form of maximum power steam bursts or pulse. The frequency, 1/ t_s may e.g. in the range of 0.1-2 Hz. Further, the pulse time may e.g. be 0.5-10 sec. and the time between the pulses may also be selected from 0.5-10 sec. Here, the pulses are composed of trains of relative fast pulses, having frequencies of at least 5 Hz, such as at least 10 Hz. Here, the frequency of the fast pulses is 1/ tf. Typically, the fast duty cycle has a time constant less than a second, whereas the slow duty cycle has a time constant of at least a few seconds. For instance, the adjustable pulsed or oscillating injection of the jet (3) may be generated by either one of the following: (a) applying an additional duty cycle control to the pump in the hot aqueous vapor generator that switches the pump on and off and subsequently enables or disables the aqueous liquid flow to the flow through heater; (b) intermittently switching on and of the steam valve whereas the pump is operated continuously; and (c) any combination of (a) and (b). Also other embodiments may be used to provide a pulsed jet having e.g. a frequency, 1/ t_s in the range of e.g. 0.1-2 Hz, and/or a pulse time of e.g. be 0.5-10 sec, and/or the time between the pulses of e.g. 0.5-10 sec.

A relevant element of the invention may be to guarantee homogeneous heating of the composition, while simultaneously mixing the required ingredients to realize a fast and reproducible end result. To that end, the system may include an exit orifice for steam, located in/near said container, such that its orifice is at least partially submerged below the surface of said composition, able to deliver. Further, a highly turbulent flow in the aqueous composition may be generated. Optionally, pressurized steam in combination with sufficient high steam flow may be needed to ensure sufficient mechanical power (Pressure x Volume flow) for the turbulent flow. In an embodiment, the mechanical power transferred from exit orifice to composition in excess of 15 J/s, preferably above 35 J/s. In yet another embodiment, pressurized steam is applied to further assist efficient mixing: in the steam generation unit or hot aqueous vapor generator the pressure could be at least 5,000 Pa above the ambient pressure, preferably in excess of 10,000 Pa. A large transfer of thermal power into the composition may be obtained, like more than 400 J/s, preferably above 750 J/s. Composition dilution due to steam condensation during heating may however remain low, such as below 25%, preferably below 15%.

A realistic embodiment could be in the form of a hand-held (blender-type) appliance. However, also different concepts such as a base station, table top appliance, etc., are possible. In an embodiment, a partially enclosed container to hold the composition containing the required ingredients as called for by the recipe can be used. Further, especially the geometry of the container can be chosen such that a turbulent flow in the composition is achieved upon activation of the steam from said exit orifice (or tube opening). Further, especially the geometry of the container can be chosen such that the turbulent flow remains bound in the composition (e.g. through the generation of a vortex flow around the vertical axis of the container), thereby minimizing splashing of the composition to the outside of the container. In an embodiment, the container may have a docking interface for steam supply. This may enhances convenience and or ensure optimal positioning of the steam jet for optimal mixing. In addition to the docking interface (or docking station), the container may have a steam nozzle, optimized for mixing in said container. However, this may also be used in a system wherein no docking interface is applied. Further, the system may include a temperature controller that can especially be set by a consumer, and/or be pre-set upon manufacturing of the appliance, for instance such that the steam flow into the composition is halted once a predetermined thermal set-point is reached. Further, as indicated above, the system may include a valve to have an instant shut-off of the steam flow exiting the nozzle once operation is halted (this is a strong customer preference). Alternatively or additionally, a one-way valve at the orifice of the steam nozzle may be applied to prevent composition backflow into the nozzle and subsequent contamination of the internals of the system.

Alternatively or additionally a venting valve may be applied to prevent composition back flow into the nozzle and subsequent contamination of the internals of the system. Further, especially a flow-through heater to generate the steam on demand may be applied. In the embodiment, the tubing comprises or consists of food-grade materials (e.g. Teflon, polypropylene, stainless steel etc.). In further embodiment, an aspirator (based on the Venturi effect) may be introduced, which may have the benefit of for instance that the steam jet can suck up liquid ingredients and thus a dosing function can be added to the mixing and heating function, milk can be sucked up by the steam jet, allowing for effective frothing of the milk, and/or air can be sucked up by the steam jet. This way, the air/steam jet can be used for frothing when injected in a cup of milk. In embodiments, a blender functionality may be included. This may ideally be suited to make e.g. healthy vegetable soups from fresh ingredients.

In embodiments, the tube opening, such as a nozzle, may comprise metal outside and isolative material inside. This may enable a good ecstatic design and prevents food clinging to it.

Assuming a table top or carafe embodiment, an on/off button may be available on the top of the system (or device). In an embodiment, the whole top may be a button.

The invention may especially be applied in kitchen applications, both in the consumer as well as in the professional market.

REFERENCES

1 cooking system

3 jet

3h horizontal direction/speed component 3v vertical direction/speed component

4 hot aqueous vapor

5 steam jet device

6 aqueous liquid (starting liquid)

10 a liquid based food composition

10a,10b,... ingredients

10a liquid

11 liquid surface

12 product (of method)

100 container

101 container opening

102 container opening outflow prevention element

110 container wall

111 bottom

120 main container opening

200 hot aqueous vapor generator

201 tube

202 tube opening

203 tube tip

210 water reservoir

211 reservoir inlet

220 tube back flow prevention element

221 flow back valve

222 venting valve

230 pump

240 flow through heater

300 temperature sensor unit

301 temperature sensor

410 (temperature) control element (e.g. a temperature sensor with a wire.

420 user interface element

421 on-off switch or handle

425 user interface 426 control and process unit

430 jet valve

500 docking station

501 steam channel

602 thermal pump switch (especially to prevent pump from running if heater is still cold)

604 thermal heater switch

606 thermal fuse

608 Power cord connector

610 overpressure valve

612 power supply connector

614 water filter

616 connector block

618 central on/off switch

620 locker

622 Flow sensor needed to prevent dry running of pump.

624 Temperature sensor in the flow through heater, needed to control the flow through heater with the PCB board.

626 grip

628 heater triac and cooling

630 transformer to provide dc voltage to elements on a PCB

632 user interface LCD

634 user interface buttons

636 NTC pan connectivity

638 NTC pan

640 further NTC

650 nozzle

1000 main body

1001 main body axis

1010 top section

a angle between tube (201) and main body (1000) / body axis (1001) dj diameter of the tube opening in mm container height (volume height)

Duration of the fast duty cycle in soleniod pump

Duration of the slow duty clycle (in solenoid pump) EXAMPLES

A research prototype was built, similar to the system schematically depicted in fig. 2. The device generates about 2 kW of thermal energy as well as about 50 W of mechanical power. The steam was pressurized to around 3 bar (however, lower pressures are also possible).

A chocolate sauce, containing the following ingredients, was made with a system as described herein: 3/4 cup sugar, 1 1/2 tablespoons flour, 1/2 cup high-quality, unsweetened cocoa powder, 1 1/4 cups milk, 2 tablespoons butter, 1/2 teaspoon vanilla, or to taste tiny pinch of salt. This provides the composition, which especially comprises sugar + flour + cocoa powder + milk + butter + vanilla + salt. A good and tasty sauce was obtained within 0.5 minutes.

Further examples of sauces and jams that were effectively made with this technology were: Hollandaise sauce (French), Chocolate sauce (French), Bechamel sauce (French), Sweet and sour sauce (Chinese), Satay sauce (Indonesian), Strawberry jam, blueberry sauce, KFC style gravy (American), Lemon chicken sauce (Chinese), Alfredo sauce (Italian), Portuguese sauce (Macanese cuisine), Teriyaki sauce (Japanese), Butterscotch sauce.

Other examples are green pea soup, Chinese hot dessert soup recipes (Tong sui), black bean paste soup, peanut paste soup, egg tong sui, red bean paste soup, sweet almond soup, sweet walnut soup. Yet again other examples include chocolate mouse, pineapple flummery, etc. Again other examples include even steamed scrambled eggs. Such recipes can be based on fresh fruit or vegetable.

Pineapple flummery can be steam cooked with the following recipe:

Ingredients (serves 3)

1.5 tsp (3.5g sachet) gelatin powder

150 ml thickened cream

1 egg

30g caster sugar

4 pineapple fruit chunks. Cream of mushroom soup can be steam cooked with the following recipe

Ingredients:

4 tbsp mushrooms, chopped (12 g)

2/3 tbsp onions, chopped (8 g)

1 tsp garlic, minced (4 g)

1 tbsp unsalted butter (14 g)

1.5 tbsp flour (10 g)

Pinch of salt, black pepper, nutmeg

2/3 cup chicken broth (160 mL)

40 mL light cream

All examples provided nice sauces that can be used for home or uses in a restaurant within half a minute. Many more types of products are possible.

Pressurized steam is an interesting novel food processing technology for kitchen appliances that could perfectly make wide varieties of food from different cultural cuisines. It is capable of simplifying the traditional cooking procedure of the recipe used and can cook food at a much faster rate. For example, steam-jet can cook perfect consistency chocolate sauce with delicious taste and smooth texture in under one minute (1-2 servings).

For adequate macro flow generation, and consequently sufficient mixing, experiments were carried out with a system similar to the system schematically depicted in fig

2. wherein the tube was placed vertically and with tubes constructed with tube openings schematically depicted in the figures le - If The main nozzle configurations considered are depicted in the table below. They are a straight nozzle, which generates a steamjet vertically downwards, a perpendicular nozzle with steamjet in the horizontal direction, and a quadrupole nozzle, which has 4 steam jets directed at an angle of 45° with the horizontal. The nozzle exits were positioned roughly in the center of the mixing containers. The straight nozzle was held submerged relatively close to the liquid surface, whereas the other nozzles were submerged somewhat deeper in the liquid (about halfway)

Table 1 : Overview of some nozzle configurations used Denotation Nozzle exit diameter, No of nozzle Nozzle exit orientation d_] exits w.r.t. nozzle tube (mm)

2 mm single straight 2.0 1 In line

2 mm single 2.0 1 perpendicular, 90° perpendicular

1 mm 1.0 4 Diagonal, 45° downwards, quadruple 35° eccentric

Mixing tests are performed using 3 different ingredient containers: a regular cup, a small (sauce) pan, and a large casserole filled with respectively 150, 250, and 1000 ml of liquid composition. Best results were obtained with the single perpendicular (good macro flow) and intermediate results with the quadruple; the single straight results were moderate (less sufficient macroflow).

Claims

CLAIMS:

1. A method for cooking with a cooking system (1) a liquid based food composition (10) in a container (100), wherein the liquid based food composition (10) comprises a plurality of ingredients (10a,10b, ...) including a liquid (10a) and wherein the liquid based food composition (10) has a liquid surface (11), wherein the cooking system (1) comprises a hot aqueous vapor generator (200) with a tube (201) with a tube opening (202) configured to provide a jet (3) of hot aqueous vapor (4), the method comprising injecting the hot aqueous vapor (4) into the liquid based food composition (10) via the tube (201), wherein during at least part of a cooking time the tube opening (202) is below the liquid surface (11), and wherein the cooking system (1) further comprises a tube back flow prevention element (220) configured to prevent influx of the liquid based food composition (10) when the injection of the hot aqueous vapor (4) is terminated.

2. The method according to claim 1, wherein the hot aqueous vapor generator (200) is configured to provide thermal energy into the liquid based food composition (10) of at least 400 J/s, and wherein a product of a mass flow rate of the hot aqueous vapor (4) exiting the tube opening (202) and a velocity of said hot aqueous vapor (4) at the tube opening (202) exceeds 0.04 kgm/s².

3. The method according to any one of the preceding claims, wherein the hot aqueous vapor (4) consists of steam and wherein the liquid based food composition (10) comprises all ingredients to make a product (12) selected from the group consisting of a sauce, a syrup, a jam, a mousse, and a soup, or, wherein the liquid based food composition (10) comprises all ingredients to make a hot milk based product. 4. The method according to any one of the preceding claims, wherein the cooking system (1) comprises a steam valve (430) arranged downstream of the hot aqueous vapor generator (200) and a tube back flow prevention element (220) configured downstream of the steam valve (430), wherein tube back flow prevention element (220) is selected from the group consisting of a flow back valve and a venting valve.

5. The method according to any one of the preceding claims, wherein the tube back flow prevention element (220) comprises a flow back valve (221) arranged downstream of a jet valve (430) and a venting valve (222) arranged downstream of a jet valve (430), wherein the jet valve (430) is arranged downstream of the hot aqueous vapor generator (200), wherein the flow back valve (221) is configured downstream of the venting valve (222), and wherein the flow back valve (221) comprises a check valve.

6. The method according to any one of the preceding claims, wherein the hot aqueous vapor (4) is provided by heating an aqueous liquid (6), the hot aqueous vapor (4) is generated without substantially sucking air, and wherein the method comprises injecting the jet (3) of hot aqueous vapor (4) into the liquid based food composition (10) with the jet (3) having a horizontal speed component (3h) that is larger than a vertical speed component (3v).

7. The method according to any of the preceding claims, comprising providing the hot aqueous vapor (4) into the liquid based food composition (10) in a pulsed jet with a frequency in the range of 0.1-2 Hz.

8 The method according to any one of the preceding claims, wherein injection of the jet (3) is terminated after a predetermined temperature of the liquid based food composition (10) is obtained or wherein injection of the jet (3) is terminated after a predetermined temperature of the liquid based food composition (10) during a predetermined time is obtained, and wherein one or more of the cooking system (1) and the container (100) comprise a temperature sensor unit (300) configured to determine the temperature of the liquid based food composition (10).

9. The method according to claim 8, wherein one or more of the container (100) and the tube (201) comprise a temperature sensor (301).

10. A cooking system (1) comprising a water reservoir (210), a hot aqueous vapor generator (200), a tube (201) with tube opening (202), and a tube back flow prevention element (220), wherein the hot aqueous vapor generator comprises a pump (230) and a flow through heater (240), wherein the cooking system is configured to provide in operation a jet (3) of hot aqueous vapor (4) emanating from the tube opening (202).

11. The cooking system (1) according to claim 10, further comprising a temperature sensor unit (300) configured to determine the temperature of a liquid based food composition (10) in a container (100), and a control element (410), wherein the control element (410) is configured to terminate injection of the jet (3) after a predetermined temperature of the liquid based food composition (10) is obtained or wherein injection of the jet is terminated after a predetermined temperature of the a liquid based food composition (10) during a predetermined time is obtained. 12 The cooking system (1) according to any one of claims 10-11, wherein the tube

(201) comprises a temperature sensor (301) and wherein the tube back flow prevention element (220) comprises a flow back valve (221) arranged downstream of a jet valve (430) and a venting valve (222) arranged downstream of a jet valve (430), wherein the jet valve (430) is arranged downstream of the hot aqueous vapor generator (200), wherein the flow back valve (221) is configured downstream of the venting valve (222), and wherein the flow back valve (221) comprises a check valve.

13. The cooking system (1) according to any one of claims 10-12, further comprising a user interface element (420) configured to control a jet valve (430) arranged downstream of the hot aqueous vapor generator (200), wherein the jet valve (430) can be controlled by the user interface element (420) in at least a state not blocking a flow of the hot aqueous vapor (4) to the tube opening (202) and a state blocking said flow.

14 The cooking system (1) according to any one of the claims 10-13, configured to provide the hot aqueous vapor (4) in a pulsed jet with a frequency in the range of 0.1-2 Hz.

15. The cooking system (1) according to any one of claims 10-14, wherein the cooking system (1) is portable having a weight of less than 2000 grams, wherein the tube (201) comprises at least one property selected from the group consisting of (i) being arrangeable in at least two different angles (a) relative to a main body (1000) of the cooking system (1) and (ii) having telescopic properties.

16. The cooking system (1) according to any one of claims 10-15, wherein the cooking system comprises said container (100) and a docking station (500), wherein system is configurable in a docking mode wherein the container (100) is docked to the docking station (500) and a remote mode wherein the container (100) is not in physical contact with the docking station (500), wherein the docking station (500) comprises the water reservoir (210) and the hot aqueous vapor generator (200), wherein the docking station further comprises a steam channel (501), wherein the container (100) comprises said tube (201) and a container opening (101) in fluid contact with said tube (201), wherein in the docking mode the tube (201) and the steam channel (501) are in fluid contact.

17. The cooking system (1) according to claim 16, including one or more tube back flow prevention elements (220), and wherein the one or more tube back flow prevention elements (220) are selected from the group consisting of a flow back valve (221) and a venting valve (222).

18. The cooking system (1) according to any one of claims 10-17, wherein the tube back flow prevention element (220) comprises a flow back valve arranged within 4 cm from the tube opening (202).

19. The cooking system (1) according to any one of claims 10-18, comprising a steam valve (430) arranged downstream of the hot aqueous vapor generator (200) and a tube back flow prevention element (220) configured downstream of the steam valve (430). 20. A container (100) for steam jet cooking a liquid based food composition (10), wherein the container (100) has container wall (110) defining a maximum height (H) for a liquid based food composition (10) in said container (100), wherein the container wall further comprises a main container opening (120) for one or more of (i) introduction of ingredients (10a,10b, ...) and (ii) removal of a product (12) obtainable after steam jet cooking the liquid based food composition (10), wherein the main container opening (120) is configured above 0.5H, and wherein the container wall (110) further comprises a container opening (101) below 0.5H, wherein the container (100) further comprises a container opening outfiow prevention element (102) configured to prevent outfiow from the liquid (10a) via the container opening (101).