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1. 发明申请

WO2016177819A1 FOOD PREPARATION APPARATUS AND METHOD 审中-公开
标题翻译：食品制备装置及方法
公开(公告)号：WO2016177819A1
公开(公告)日：2016-11-10
申请号：PCT/EP2016/060072
申请日：2016-05-04
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LUO, Zhongchi , LI, Mo , LI, Wei , YIN, Bin
IPC分类号： A47J36/00 , A47J36/32 , A47J43/044 , A47J43/07 , A47J27/00
CPC分类号： A47J27/004 , A23L5/00 , A23L5/10 , A23L27/00 , A23V2002/00 , A47J36/165 , A47J36/32 , A47J43/044 , A47J43/07
摘要： Disclosed is a food preparation apparatus (100) comprising a food preparation compartment (101); a dielectric sensor (120) in said food preparation compartment, a data storage device (130) storing food seasoning data as a function of a dielectric constant of the food product, said food seasoning data relating to a plurality of condiments to be added to the food product; and a processor arrangement (110) coupled to said dielectric sensor. The processor arrangement is adapted to determine a dielectric property of a food product in the food preparation compartment from sensor data provided by said dielectric sensor; retrieve food seasoning data for the food product corresponding to the determined dielectric property from the data storage device; and, for each condiment of said plurality generate a seasoning instruction signal for adding an amount of said condiment of said plurality to the food product based on the retrieved food seasoning data until all condiments of said plurality have been added to the food product. A method of automatically generating seasoning instructions for adding a plurality of condiments to a food product during preparation of the food product is also disclosed.
摘要翻译：公开了一种食品制备装置（100），其包括食物准备室（101）; 在所述食物准备室中的介电传感器（120），存储食品调味数据作为食品的介电常数的函数的数据存储装置（130），所述食品调味数据与要添加到食品; 以及耦合到所述电介质传感器的处理器装置（110）。处理器布置适于根据由所述介电传感器提供的传感器数据确定食物制备室中的食品的介电性质; 从所述数据存储装置检索与所确定的介电性质对应的所述食品的食物调味料数据; 并且，对于所述多个的每个调味品，基于所检索到的食物调味数据，生成调味指示信号，用于将所述多个所述调味品的量添加到食品中，直到所述多个调味品已经添加到食品中。还公开了一种在制备食品期间自动产生用于将多种调味品添加到食品中的调味指令的方法。

2. 发明申请

WO2014006530A1 A METHOD AND APPARATUS FOR INCREASING THE SOLUBILITY OF FAT-SOLUBLE NUTRIENT IN WATER 审中-公开
标题翻译：一种提高水溶性脂溶性溶解度的方法和装置
公开(公告)号：WO2014006530A1
公开(公告)日：2014-01-09
申请号：PCT/IB2013/055158
申请日：2013-06-24
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Mo , SHI, Mei
IPC分类号： A23L1/30 , A23L1/302 , C02F1/461
CPC分类号： A23L2/52 , A23L33/11 , A23L33/115 , A23L33/15
摘要： The invention is about a method of increasing the solubility of fat-soluble nutrient in water. The method comprises a step (1 1) of increasing the pH of water to generate alkaline water with a pH of at least about 8.0; a step (12) of mixing the water with an edible oil to generate surfactant-containing water; a step (13) of adjusting the pH of the surfactant-containing water to a predetermined range; and a step (14) of combining the surfactant-containing water and substance containing the fat-soluble nutrient to produce food or drink. An apparatus for conducting the method is also provided.
摘要翻译：本发明涉及增加脂溶性营养物质在水中的溶解度的方法。该方法包括增加pH的pH以产生至少约8.0的pH的碱性水的步骤（11）; 将水与食用油混合以产生含表面活性剂的水的步骤（12）; 将含表面活性剂的水的pH调节至规定范围的工序（13）以及将含表面活性剂的水和含有脂溶性营养物质的物质组合以制备食品或饮料的步骤（14）。还提供了一种用于进行该方法的装置。

3. 发明申请

WO2016038039A1 CONTROLLING A COOKING PROCESS OF FOOD 审中-公开
标题翻译：控制烹饪过程的食物
公开(公告)号：WO2016038039A1
公开(公告)日：2016-03-17
申请号：PCT/EP2015/070502
申请日：2015-09-08
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Wei , YIN, Bin , LI, Mo , LUO, George
IPC分类号： H05B6/70 , H05B6/64
CPC分类号： H05B6/705 , G01N33/02 , H05B6/6467 , Y02B40/146
摘要： The embodiments of the present invention are related to cooking control process. A method for controlling a cooking process of food is disclosed. The method comprises steps of obtaining a protein status in the food in the course of heating the food; determining a doneness level of the food at least partially based on the protein status; and controlling the cooking process of the food at least partially based on the determined doneness level. Corresponding apparatus is also disclosed.
摘要翻译：本发明的实施例涉及烹饪控制过程。公开了一种用于控制食物烹饪过程的方法。该方法包括在加热食物的过程中获得食物中的蛋白质状态的步骤; 至少部分地基于蛋白质状态来确定食物的多汁性水平; 以及至少部分地基于所确定的多重度水平来控制食物的烹饪过程。还公开了相应的装置。

4. 发明申请

WO2015008261A1 A SOYMILK MAKER 审中-公开
标题翻译：一个SOYMILK MAKER
公开(公告)号：WO2015008261A1
公开(公告)日：2015-01-22
申请号：PCT/IB2014/063222
申请日：2014-07-18
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Mo , DING, Mian , XUE, Fei , TANG, Jiani , SU, Jing
IPC分类号： A47J43/07 , A47J43/08
CPC分类号： A47J43/0716 , A47J43/085
摘要： The disclosure proposes a soymilk maker (10) comprising a housing (12) and a grinding mechanism (200) accommodated within the housing. The grinding mechanism comprises a motor (202) mounted in the housing; a blade (206) being rotatable in a first plane at a first rotational speed for grinding soybeans under the action of the motor for cutting the soybeans; and a miller (204) being rotatable in a second plane at a second rotational speed under the action of the motor for milling the soybeans. The second plane is spaced from and extends substantially parallel to the first plane, and the first rotational speed is higher than the second rotational speed.
摘要翻译：本公开提出了一种豆浆机（10），其包括容纳在壳体内的壳体（12）和研磨机构（200）。磨削机构包括安装在壳体中的马达（202）刀片（206）可在第一平面内以用于在用于切割大豆的马达的作用下研磨大豆的第一转速旋转; 以及在用于铣削大豆的电动机的作用下在第二平面中以第二转速旋转的铣刀（204）。第二平面与第一平面间隔开并且基本上平行于第一平面延伸，并且第一旋转速度高于第二旋转速度。

5. 发明申请

WO2016096442A1 A METHOD AND APPARATUS FOR DETERMINGING SIZE INFORMATION OF FOOD INGREDIENTS 审中-公开
标题翻译：一种用于确定食品成分尺寸信息的方法和装置
公开(公告)号：WO2016096442A1
公开(公告)日：2016-06-23
申请号：PCT/EP2015/078434
申请日：2015-12-03
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Wei , YIN, Bin , LUO, Zhongchi , LI, Mo
IPC分类号： H05B1/02 , H05B6/64 , G01B17/02 , G01B15/02 , H05B6/68
CPC分类号： G01B15/04 , G01B15/02 , H05B6/6467 , H05B6/68 , H05B6/705 , Y02B40/146
摘要： The invention relates to a method and apparatus for determining a size information of food ingredients. The method comprises a step of applying (110) to the food ingredients an electrical field having a given radio frequency, the electrical field being generated by a source positioned in close proximity to the food ingredients, a first step of measuring (120) a ratio between the energy of the electrical field reflected from the food ingredients, and the energy of the electrical field generated by said source and applied to the food ingredients. The method also comprises a first step of determining (130), based on said ratio, an average thickness of the food ingredients along the direction of the electrical field applied to the food ingredients. The method also comprises a second step of measuring (140), for a plurality of distances between the source of the electrical field and the food ingredients, the ratio (R2) between the energy of the electrical field reflected from the food ingredients, and the energy of the electrical field applied to the food ingredients. The method further comprises a step of identifying (150) a relatively sudden change in the amplitude of the ratios measured by said second step of measuring (140) and a step of deriving (160) the corresponding distance between the source of the electrical field and the food ingredients for which said relatively sudden change occurred. The method also comprises a second step of determining (170), based on said corresponding distance and the divergent angle of the electrical field irradiating at said corresponding distance, an average diameter of the food ingredients in a plane perpendicular to the direction of the electrical field applied to the food ingredients. This invention results in a more convenient, robust and accurate way to determine the average thickness of the food ingredients.
摘要翻译：本发明涉及一种用于确定食物成分的尺寸信息的方法和装置。该方法包括以下步骤：向食品配料施加具有给定射频的电场，该电场由位于食物成分附近的源产生;第一步骤，测量（120）比率在从食物成分反映的电场的能量和由所述源产生的电场的能量之间并施加到食物成分之间。该方法还包括第一步骤，基于所述比例，确定（130）沿着施加到食物成分的电场方向的食物成分的平均厚度。该方法还包括第二步骤，对于电场源和食物成分之间的多个距离，测量（140）从食物成分反射的电场的能量之间的比率（R2）和施加于食品成分的电场的能量。该方法还包括以下步骤：识别（150）通过测量（140）的所述第二步骤测量的比率的幅度的相对突然的变化;以及步骤（160）将电场源与发生相对突然变化的食物成分。该方法还包括基于所述对应距离和在所述相应距离照射的电场的发散角确定（170）的第二步骤，在垂直于电场方向的平面中的食物成分的平均直径适用于食品成分。本发明导致确定食物成分的平均厚度的更方便，稳健和准确的方法。

6. 发明申请

WO2015132136A1 A METHOD OF CONTROLLING A HEATING UNIT OF A COOKING DEVICE, A COOKING DEVICE AND A SOYBEAN MILK MAKER 审中-公开
标题翻译：一种烹饪装置的加热单元，烹饪器具和大豆奶制品的控制方法
公开(公告)号：WO2015132136A1
公开(公告)日：2015-09-11
申请号：PCT/EP2015/054083
申请日：2015-02-26
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Mo , KUI, Xiaoyun , XUE, Fei
IPC分类号： A47J27/62 , A47J43/04
CPC分类号： A47J27/62 , A23C11/103 , A47J43/04
摘要： There are provided a method of controlling a heating unit of a cooking device, a cooking device and a soybean milk maker. The method of controlling a heating unit (104) of a cooking device comprises: detecting (S110) a conductive property (102) of a mixture (101) of water and food, wherein the conductive property (102) of the mixture indicates a degree of overflow risk of the mixture (101); and sending (S120) a control signal (103) with regard to the heating unit (104) for heating the mixture (101) based on the detected conductive property (102) of the mixture (101) to control the operation of the heating unit (104). With embodiments of the present disclosure, the overflow problem can be solved efficiently at low cost, the structure of the cooking device can be greatly simplified and at the same time the temperature will remain close to the boiling point, which means that the heating process is efficient.
摘要翻译：提供了一种控制烹饪装置，烹饪装置和豆浆机的加热单元的方法。控制烹饪装置的加热单元（104）的方法包括：检测（S110）水和食物的混合物（101）的导电性质（102），其中混合物的导电性质（102）指示度的混合物的溢出风险（101）; 根据检测到的混合物（101）的导电性能（102），发送（S120）关于加热单元（104）的加热单元（104）的控制信号（103），以控制加热单元（104）。利用本公开的实施例，可以以低成本有效地解决溢流问题，可以大大简化烹饪装置的结构，同时温度将保持接近沸点，这意味着加热过程是高效。

7. 发明申请

WO2015121099A1 SOYBEAN PRETREATMENT METHOD 审中-公开
标题翻译：大豆预处理方法
公开(公告)号：WO2015121099A1
公开(公告)日：2015-08-20
申请号：PCT/EP2015/052106
申请日：2015-02-03
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Mo , KUI, Xiaoyun , XUE, Fei , SU, Jing
IPC分类号： A23L1/201 , A23L1/211 , A23B9/02 , A23B9/10
CPC分类号： A23C11/103 , A23L11/03 , A23L11/10 , A23L11/30
摘要： The present invention relates to a soybean pretreatment method, which includes the steps of cooking soybeans to inhibit anti-nutrients and/or eliminate anti-nutrients contained therein and drying the cooked soybeans to a water content of less than 8% while keeping the volume expansibility of soybeans at a level of at least 300%. The soybean pretreatment method may provide a fast soy milk making process.
摘要翻译：本发明涉及一种大豆预处理方法，其包括以下步骤：烹饪大豆以抑制抗营养物质和/或消除其中所含的抗营养物质，并将煮熟的大豆干燥至含水量小于8％，同时保持体积可膨胀性的大豆至少有300％的水平。大豆预处理方法可以提供快速的豆浆制备方法。

8. 发明申请

WO2015101435A1 A METHOD OF MAKING SOYMILK 审中-公开
标题翻译：制作大豆的方法
公开(公告)号：WO2015101435A1
公开(公告)日：2015-07-09
申请号：PCT/EP2014/073938
申请日：2014-11-06
申请人： KONINKLIJKE PHILIPS N.V.
发明人： SU, Jing , XUE, Fei , LI, Mo
IPC分类号： A23C11/10 , A23L1/211 , C07K14/81 , C07K14/415
CPC分类号： A23C11/103 , A23L2/02 , A23L2/085 , A23L2/52 , A23L2/66 , A23L2/74 , A23L2/78 , A23L11/07 , A23L11/30
摘要： This disclosure relates to a method of making soymilk comprising the step of subjecting the soymilk processing stream to a dialysis separation so as to separate Bowman- Birk inhibitor (BBI) from the soymilk processing stream, which consequently shortens the cooking time. The disclosure also relates to the equipment using said method and related food processor.
摘要翻译：本公开内容涉及一种制备豆奶的方法，该方法包括以下步骤：对豆浆加工流进行透析分离，以便从豆浆加工流中分离出鲍曼 - 比克抑制剂（BBI），从而缩短烹饪时间。本公开还涉及使用所述方法和相关食品加工机的设备。

9. 发明公开

EP3113657A1 A METHOD OF CONTROLLING A HEATING UNIT OF A COOKING DEVICE, A COOKING DEVICE AND A SOYBEAN MILK MAKER 有权
标题翻译： VERFAHREN ZUR STEUERUNG EINER HEIZEINHEIT EINER KOCHVORRICHTUNG，KOCHVORRICHTUNG UND SOJABOHNENMILCHBEREITER
公开(公告)号：EP3113657A1
公开(公告)日：2017-01-11
申请号：EP15707914.6
申请日：2015-02-26
申请人： Koninklijke Philips N.V.
发明人： LI, Mo , KUI, Xiaoyun , XUE, Fei
IPC分类号： A47J27/62 , A47J43/04
CPC分类号： A47J27/62 , A23C11/103 , A47J43/04
摘要： There are provided a method of controlling a heating unit of a cooking device, a cooking device and a soybean milk maker. The method of controlling a heating unit (104) of a cooking device comprises: detecting (S110) a conductive property (102) of a mixture (101) of water and food, wherein the conductive property (102) of the mixture indicates a degree of overflow risk of the mixture (101); and sending (S120) a control signal (103) with regard to the heating unit (104) for heating the mixture (101) based on the detected conductive property (102) of the mixture (101) to control the operation of the heating unit (104). With embodiments of the present disclosure, the overflow problem can be solved efficiently at low cost, the structure of the cooking device can be greatly simplified and at the same time the temperature will remain close to the boiling point, which means that the heating process is efficient.
摘要翻译：提供了一种控制烹饪装置，烹饪装置和豆浆机的加热单元的方法。控制烹饪装置的加热单元（104）的方法包括：检测（S110）水和食物的混合物（101）的导电性质（102），其中混合物的导电性质（102）指示度的混合物的溢出风险（101）; 并根据检测到的混合物（101）的导电性能（102）发送（S120）关于加热单元（104）的加热单元（104）的控制信号（103），以控制加热单元（104）。利用本公开的实施例，可以以低成本有效地解决溢流问题，可以大大简化烹饪装置的结构，同时温度将保持接近沸点，这意味着加热过程是高效。

10. 发明授权

EP3291718B1 FOOD PREPARATION APPARATUS AND METHOD 有权
公开(公告)号：EP3291718B1
公开(公告)日：2018-08-29
申请号：EP16720429.6
申请日：2016-05-04
申请人： Koninklijke Philips N.V.
发明人： LUO, Zhongchi , LI, Mo , LI, Wei , YIN, Bin
IPC分类号： A47J36/32 , A47J36/00 , A47J36/02 , A47J43/044 , A47J43/07 , A47J27/00 , A23L5/00 , A23L5/10 , A23L27/00
CPC分类号： A47J27/004 , A23L5/00 , A23L5/10 , A23L27/00 , A23V2002/00 , A47J36/165 , A47J36/32 , A47J43/044 , A47J43/07
摘要： Disclosed is a food preparation apparatus (100) comprising a food preparation compartment (101); a dielectric sensor (120) in said food preparation compartment, a data storage device (130) storing food seasoning data as a function of a dielectric constant of the food product, said food seasoning data relating to a plurality of condiments to be added to the food product; and a processor arrangement (110) coupled to said dielectric sensor. The processor arrangement is adapted to determine a dielectric property of a food product in the food preparation compartment from sensor data provided by said dielectric sensor; retrieve food seasoning data for the food product corresponding to the determined dielectric property from the data storage device; and, for each condiment of said plurality generate a seasoning instruction signal for adding an amount of said condiment of said plurality to the food product based on the retrieved food seasoning data until all condiments of said plurality have been added to the food product. A method of automatically generating seasoning instructions for adding a plurality of condiments to a food product during preparation of the food product is also disclosed.

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