WO2017130099A1

WO2017130099A1 - Cooking apparatus

Info

Publication number: WO2017130099A1
Application number: PCT/IB2017/050355
Authority: WO
Inventors: Bester Tauya Zambuko
Original assignee: Bester Tauya Zambuko
Priority date: 2016-01-26
Filing date: 2017-01-24
Publication date: 2017-08-03

Abstract

A cooking apparatus (10) for preparing a semi-liquid foodstuff is disclosed, the cooking apparatus (10) comprising: a cooking compartment (14) having a powered heat source to heat substances within the compartment (14) and powered sensor means, adapted to show variable attributes of said substances, the sensor means being linked to a display associated with the apparatus; at least one ground grain repository (18) including a dispenser arrangement (20) linked to the cooking compartment to selectively dispense ground grain particles (22) from the repository (18) to the cooking compartment (14); and a water reservoir (24) for holding a quantity of water, the reservoir (24) being in fluid communication via a water flow channel (26) with the cooking compartment (14) and having a selectively openable and closeable valve in the water flow channel (26) to allow water to selectively enter the cooking compartment (14). The invention also extends to a method of preparing a semi-liquid foodstuff.

Description

COOKING APPARATUS

FIELD OF THE INVENTION

THIS INVENTION relates to food preparation. In particular, the invention relates to a method of preparing a semi-liquid foodstuff and to a cooking apparatus used in such method.

BACKGROUND TO THE INVENTION

It will be appreciated that the ever-increasing pace of life influences people's eating habits and food preparation methods.

It is not uncommon to find people who are convinced that they just don't have the time to spend hours in a kitchen to prepare a meal. Such people tend to find alternative and much quicker ways to satisfy their hunger and often end up eating out or getting takeaways. The more affluent, on the other hand, often acquire and work with modern equipment adapted to facilitate the food preparation process.

One example of modern equipment being used in food preparation is the coffee machine. It provides a quick and convenient way in which a hot beverage can be prepared to allow consumption thereof within seconds of pressing an appropriate button on the coffee making machine.

Accordingly, apparatuses configured to save time and provide a convenient way in which food can be prepared, plays a major role in the food preparation process nowadays as the modern lifestyle often demands that people act in a quick and efficient manner when food is prepared. The above being said, throughout time many people have been fond of semi-liquid like foods such as 'pap', polenta and grits. Polenta is a dish prepared from boiled cornmeal while grits refers to a thick corn based porridge mainly consumed in the USA. Pap, on the other hand refers to an African food, also commonly referred to as 'Sadza' or mealie-meal porridge, comprising a mixture of water and ground maize cooked together until a desired consistency is reached. Pap, polenta and grits can differ in viscosity and is often consumed as a porridge or side dish to a meat based main meal. Instead of ground maize, other grains can also be used to prepare a similar but different semi-liquid foodstuff with a unique taste and texture.

It will be appreciated that many people, although they have an affection for semi-liquid foods such as pap, nowadays simply do not have the time available to prepare it in the conventional way which includes: boiling water in a large pot on a stove or fire, manually adding ground maize and optional seasoning to the boiled water and waiting up to 1 hour for the mixture to reach desired consistency with multiple manual stirring sessions during this 1 hour waiting period.

It is believed that this invention addresses the abovementioned difficulties by providing an apparatus for preparing a semi-liquid foodstuff such as pap in a quick and convenient manner in any desired location as the apparatus is provided to be preferably, but not necessarily, portable.

SUMMARY OF THE INVENTION

In broad terms and in accordance with this invention there is provided a cooking apparatus for preparing a semi-liquid foodstuff, the apparatus comprising: a cooking compartment having a powered heat source to heat substances within the compartment and powered sensor means, adapted to show variable attributes of said substances, the sensor means being linked to a display associated with the apparatus; at least one ground grain repository including a dispenser arrangement linked to the cooking compartment to selectively dispense ground grain particles from the repository to the cooking compartment; and a water reservoir in fluid communication via a water flow channel with the cooking compartment and having a selectively openable and closeable valve in the water flow channel to allow water to selectively enter the cooking compartment.

In an embodiment of the invention, there is provided for the cooking compartment, water reservoir and ground grain repository to be integrally formed within a protective and aesthetically pleasing shell.

Alternatively, two shells enclose the cooking compartment, water reservoir and ground grain repository, with a gap formed between the inner and outer shells, which gap is partially evacuated of air thereby to insulate the apparatus.

In a further embodiment of the invention, the apparatus comprises two or more ground grain repositories and seasoning repositories, each repository being adapted to hold a user selected grain type or seasoning type and each includes a separate dispenser arrangement linked to the cooking compartment to selectively dispense selected ground grain particles or seasoning from the repository to the cooking compartment. In an embodiment of the invention, the heat source is an electric plate operatively positioned within the apparatus and in abutment with a base of the cooking compartment.

In an embodiment of the invention, at least one suitably powered stir implement is removably mounted to a casing of the cooking compartment to selectively stir ingredients within the cooking compartment. In an embodiment, the at least one suitably powered stir implement is positionable between an operable condition wherein the implement is located with said compartment in contact with ingredients of the compartment and a retracted condition relative to the cooking compartment wherein there is no contact between the ingredients of the compartment and the implement.

Preferably, but not necessarily, the display comprises a user interface with depressible buttons or a touch screen with operational icons thereby to allow a user to select the ground grain type that is to form the basis of the semi-liquid foodstuff to be prepared in the apparatus and which is to be dispensed via the dispensing arrangement to the cooking compartment.

The user interface may be linked to a dedicated circuit board thereby to permit a user to select suitable selection ingredient amounts so as to provide a desired consistency and type of the semi-liquid foodstuff to be prepared in the apparatus.

The apparatus may include an alarm to notify a user upon readiness of the foodstuff for consumption.

In broad terms and in accordance with a further aspect of the invention there is provided a method of preparing a semi-liquid foodstuff, said method comprising the steps of: providing a cooking apparatus as described herein above; filling the water reservoir through a suitable water inlet and closing said inlet; filling the at least one ground grain repository via a ground grain inlet with ground grain particles and closing said inlet; filling the at least one seasoning repository via a seasoning inlet with seasoning particles and closing said inlet; after actuation of the power source and upon selection on the display of a desired semi-liquid foodstuff, allowing the apparatus to automatically actuate: flow of water, seasoning and ground grain particles from the reservoir and repositories into the cooking compartment, the heat source based on a pre-set cooking time setting for the selected desired semi-liquid foodstuff, and sensors monitoring variable attributes of ingredients in the cooking compartment until ready for consumption upon which cooking automatically stops and alerts the user about readiness of the prepared foodstuff.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention is now described, by way of example, with reference to the accompanying non-limiting Figure, in which Figure 1 shows a schematic section view of a cooking apparatus for preparing a semi-liquid foodstuff according to an embodiment of the invention;

Figure 2 shows a high level diagram of a method for preparing a semi- liquid foodstuff according to an embodiment of the invention.

DETAILED DESCRIPTION OF THE DRAWING

This description is presented in the cause of providing what is believed to be the most useful and readily understood description of the principles and conceptual aspects of the invention. In this regard, no attempt is made to show structural details of the invention in more detail than is necessary for a fundamental understanding of the invention, the description taken with the drawings making apparent to those skilled in the art how at least one of the several forms of the invention may be embodied in practice.

In Figure 1 , reference numeral 10 refers to a cooking apparatus for preparing a semi-liquid foodstuff in accordance with an embodiment of the invention.

The cooking apparatus 10 is ideally used to provide a user (not shown) with peace of mind in that whichever type of semi-liquid grain based foodstuff he selects from a display, (not shown) suitably positioned on an outer shell 12 of the apparatus 10, will be cooked in time to perfection without him or her being required to be otherwise involved until he or she is reminded by the apparatus 10 that the foodstuff is ready for consumption. It is envisaged that the cooking apparatus 10 may be utilized in any convenient location ranging from one's home to the office and such usage of the apparatus 10, is believed to also fall within the scope of the present invention together with a method of manufacturing the apparatus 10.

The apparatus 10 specifically includes a cooking compartment 14 having a powered heat source such as an electric plate 16 to heat substances or ingredients within the compartment 14.

The electric plate 16 is typically powered by electrical energy generated by a ubiquitous electrical system employing mains power. In another, alternative embodiment, the electrical system may comprise at least one photovoltaic cell mounted on the apparatus adapted to power the apparatus 10 thereby enabling the apparatus 10 to be used in remote locations.

In this alternative embodiment, the electrical system typically comprises a DC-DC power converter for converting the power generated by the photovoltaic cell to usable DC voltage; or a DC-AC inverter for converting the DC voltage to usable AC voltage. This alternative electrical system also includes at least one 12 Volt battery for temporary electrical energy storage; an electrical distribution board for dividing electrical power feed into subsidiary circuits while providing a circuit breaker for each subsidiary circuit in a common enclosure; electrical inlets; electrical outlets; wiring; and safety elements.

The apparatus 10 also includes suitably powered sensor means (not shown), adapted to show variable attributes of the ingredients with the compartment 14. These attributes are typically selected from any one or more selected from the group consisting of temperature, time periods ingredients spend in the compartment 14, volume of different ingredients, mass of different ingredients, pressure within the compartment, viscosity of the mixed ingredients, and speed and intermittent stirring time periods of stir implements 30. The suitably powered stir implements 30 are removably mounted to a casing of the cooking compartment 14 to selectively stir ingredients within the cooking compartment 14. It will be appreciated that the stir implements 30 are positionable between an operable condition wherein the implements 30 are located with said compartment 14 in contact with ingredients of the compartment and a retracted condition relative to the cooking compartment 14 wherein there is no contact between the ingredients of the compartment 14 and the implements 30. Accordingly, the shell thickness below the cooking compartment is of such extent that the stir implements can easily be retracted into a closeable and openable chamber in the shell 12. In so doing, the prepared semi-liquid foodstuff can simply be dished up alone or with other dishes whilst being disposed within the cooking compartment.

It will be appreciated that the sensor means is obviously suitably linked to the display which is associated with the apparatus 10. The display typically includes a user friendly screen positioned in reach of the user on the shell 12 of the apparatus 10. In a non-described embodiment, it is envisaged that the display may even be remote from the apparatus and on a pc or smart device of a user, but in communication with the apparatus.

The apparatus 10 further includes a ground grain repository 18 including a dispenser arrangement 20 linked to the cooking compartment 14 to selectively dispense ground grain particles 22 from the repository 18 to the cooking compartment 14. The dispensing arrangement, typically, but not necessarily, consists of plastic tubing configured to receive a flow of ground grain particles 22 via a pneumatically driven system (not shown). The arrangement has an inlet on the repository side and an outlet at the cooking compartment side. The cooking apparatus 10 also includes a water reservoir 24 which is, via a water flow channel 26, in fluid communication with the cooking compartment 14. The channel 26 has a selectively openable and closeable valve 28 to allow water to selectively enter the cooking compartment 14 after actuation of a selected ground grain type or semi-liquid foodstuff consistency.

As can be seen from Figure 1 , the cooking compartment 14, water reservoir 24 and ground grain repository 18 are separate chambers or receptacles suitable located within a body or shell of the cooking apparatus 10. Accordingly, it will be appreciated that these chambers are typically, but not necessarily, integrally formed with and inwardly spaced relative to the body or shell 12. Thus, the outer shell 12 has a protective function, but is also aesthetically pleasing. As depicted in Figure 1 , an upper half of the body or shell 12 is hollowed out to receive and/or form the water reservoir 24. This upper half is also hinged on one side to the lower half of the body 12. The cooking compartment 14 and ground grain repository 18 are situated adjacent one another in the lower half of the body 12.

In other non-shown embodiments of this invention, two shells enclose the cooking compartment 14, water reservoir 24 and ground grain repository 18, with a gap formed between the inner and outer shells, which gap is partially evacuated of air thereby to insulate the apparatus.

It is also envisaged that in other embodiments falling within the ambit of the current invention, the apparatus 10 comprises two or more ground grain repositories and seasoning repositories, each repository being adapted to hold a user selected grain type or seasoning type and each includes a separate dispenser arrangement linked to the cooking compartment to selectively dispense selected ground grain particles or seasoning from the repository to the cooking compartment. In such a way, the user can select from the display whether he desired soft porridge-like pap, putu pap, mealie- meal porridge, Sadza, polenta, or grits to be made. The user is also free to select which type of seasoning he desires with his prepared foodstuff. The applicant believes that the cooking apparatus 10 and its corresponding method of use have the benefit of simplifying existing semi-liquid foodstuff preparation methods in an easy and convenient way.

The invention for which patent protection is sought is now defined by way of the appended set of claims.

Claims

A cooking apparatus for preparing a semi-liquid foodstuff, the cooking apparatus comprising: a cooking compartment having a powered heat source to heat substances within the compartment and powered sensor means, adapted to show variable attributes of said substances, the sensor means being linked to a display associated with the apparatus; at least one ground grain repository including a dispenser arrangement linked to the cooking compartment to selectively dispense ground grain particles from the repository to the cooking compartment; and a water reservoir for holding a quantity of water, the reservoir being in fluid communication via a water flow channel with the cooking compartment and having a selectively openable and closeable valve in the water flow channel to allow water to selectively enter the cooking compartment.

The apparatus of claim 1 , wherein the cooking compartment, water reservoir and ground grain repository are integrally formed within a protective and aesthetically pleasing shell.

The apparatus of claim 1 , wherein an inner and outer shell enclose the cooking compartment, water reservoir and ground grain repository, with a gap being formed between the inner and outer shells, which gap is partially evacuated of air thereby to insulate the apparatus.

The apparatus of claim 1 , further comprising two or more ground grain repositories and seasoning repositories, each repository being adapted to hold a user selected grain type or seasoning type.

The apparatus of claim 4, wherein each of the two or more ground grain repositories and seasoning repositories includes a separate dispenser arrangement linked to the cooking compartment to selectively dispense selected ground grain particles or seasoning from the repository to the cooking compartment.

The apparatus of claim 1 , wherein the heat source is an electric plate operatively connected onto the apparatus and in abutment with a base of the cooking compartment.

The apparatus of claim 1 , wherein at least one suitably powered stir implement is removably mounted to a casing of the cooking compartment to selectively stir ingredients within the cooking compartment.

The apparatus of claim 7, wherein the at least one suitably powered stir implement is positionable between an operable condition, wherein the implement is located within the cooking compartment in contact with ingredients of the cooking compartment; and a retracted condition relative to the cooking compartment, wherein no contact is made between ingredients of the compartment and the implement.

The apparatus of claim 1 , wherein the display comprises a user interface with depressible buttons or a touch screen with operational icons thereby to allow a user to select the ground grain type that is to form the basis of the semi-liquid foodstuff to be prepared in the apparatus and which is to be dispensed via the dispensing arrangement to the cooking compartment.

10. The apparatus of claim 9, wherein the user interface is linked to a dedicated circuit board thereby to permit a user to select suitable selection ingredient amounts to provide a desired consistency and type of the semi-liquid foodstuff to be prepared in the apparatus.

1 1 . The apparatus of claim 1 , comprising an alarm or visual indicator adapted to notify a user upon readiness of the foodstuff for consumption.

12. The apparatus of claim 1 , wherein the variable attributes of substances within the compartment are selected from any one or more of the group consisting of temperature, time periods ingredients spend in the compartment, volume of ingredients, mass of ingredients, pressure within the compartment, viscosity of the ingredients, and speed and intermittent stirring time periods of the at least one stir implement.

13. The apparatus of claim 6, wherein the electric plate is powered by electrical energy generated by an electrical system comprising at least one photovoltaic cell mounted on the apparatus.

14. The apparatus of claim 13, wherein the electrical system further comprises a DC-DC power converter for converting the power generated by the photovoltaic cell to usable DC voltage; DC-AC inverter for converting the DC voltage to usable AC voltage; at least one battery for temporary electrical energy storage; an electrical distribution board for dividing electrical power feed into subsidiary circuits while providing a circuit breaker for each subsidiary circuit in a common enclosure; electrical inlets; electrical outlets; wiring; and safety elements.

15. A method of preparing a semi-liquid foodstuff, said method comprising the steps of: providing a cooking apparatus as claimed in any one of claims 1 to 14; filling the water reservoir through a suitable water inlet and closing said inlet; filling the at least one ground grain repository via a ground grain inlet with ground grain particles and closing said inlet; filling the at least one seasoning repository via a seasoning inlet with seasoning particles and closing said inlet; after actuation of the power source and upon selection on the display of a desired semi-liquid foodstuff, allowing the apparatus to automatically actuate: flow of water, seasoning and ground grain particles from the reservoir and repositories into the cooking compartment, transfer of heat from the heat source to the cooking compartment, based on a pre-set cooking time setting for the selected desired semi-liquid foodstuff, and sensors monitoring variable attributes of ingredients in the cooking compartment until the semi-liquid foodstuff is ready for consumption, upon which cooking automatically stops and alerts the user via the alarm about readiness of the prepared semi-liquid foodstuff.