AU621915B2 - Process for preserving food compositions, such as dough for pancakes, fritters and similar - Google Patents

Description

OPI DATE 12/01/90 APPLN. ID 38714 t89 AOJP D 6 21909 RAT 5 IBER PTF8/02 DEMANDE INTERNATIONALE PUBLIEE EN VERTU DU TRAITE DE COOPERATION EN MATIERE DE BREVETS (PCT) (51) Classification internationaic des brevets 4 (11) Numiro de publication internationale: W~O S9/12396 A21 D 10/00, B65D 25/08 Al (43) Date de p-,blication internationale: 28 d~cembre 1989 (28.12.89) (21) Numeiro de la demnande internationale: PCT/FR89/00327 (81) Etats disignks; AT (brevet europ~en), AU, BE (brevet eu rop~en), CH (brevet europ~en), DE (brevet europ~en). D K.

(22) Date de depbt international: 23 juin 1989 (23.06.89) Fl, FR (brevet europ~en), GB (brevet europ~en), IT (brevet europ~en), JP, LU (brevet europ~en), MC, NL (brevet europ~en), NO, SE (brevet europ~en), US.

Donn~es relatives A~ la priorit6: 88/08515 24 juin 1988 (24.06.88) FR Publie Ai'ec rapport reclherche in terna tiona le.

(71) Deposant (pour bous ics Etats d~sign~s sauf DENIS Avant l'expiration du d~lai pr~i' pour ]a modification dtu4 FRANCE [FR/FRI; 33, boulevard Solf~rino, F-35000 revendicaiions, sera republie si de telles modfficatioL .5017 Rennes rep'ues.

(72) Inventeudr; et Invenleur/Deposant (US seulementl VASSENEIX, Andre [FR/FR]; Route de Fay-aux-Loges, F-45550 Saint-Denis-de-I-l6tel (FR).

(74) Nlandataire: ARM ENGAUD, Charles; Cabinet Armengaud Ain&, 3. aveni'e Bugeaud, F-751 16 Paris (FR).

(54)Title: PROCESS FOR PRESERVING FOOD COMPOSITIONS. SUCH AS DOUGH FOR PANCAKES. FRITERS AND SIMILAR (54)T~tre: PROCEDE DE CONSERVATION DE COMPOSITIONS ALIMENTAIRES DU GENRE PATE A CREPES.

BEIGNETS ET ANALOGUES (57) Abstract Process for ensuring the long preservation of food compositions, having essentially as ingredients cereal flour, eggs, sugar, milk or a railk substitute, such as a soybean food filtrate and flavourings. whereby the dough components are separated into two ph,.3es, a powder phase and'a sterilized liquid phase, characterized in that the powder phase comprises, apart from the flour and sugar, the egg whites, and that th e liquid phase comprises, apart from the other components, egg yolks, each ofsa id phases being inserted in a separated packing, suitably prepared, in particular aspt,- .4cally treated, with a view to long preservation of the phase which it contains.

(57) Abrigi Proc~d6 destin& A~ assurer la longue conservation de compositions alimentaires dans la constitution desquelles entrent essentiellement de la farine de c~r~ales, des j cufs, du sucre. du lait ou un substitut du lait tel que le filtrat alimentaire de soja et des 1 produits aromatisants, suivant lequel les constituants de la pate sont r~partis en deux phases, un.- phase poudre et une phase liquide st~rilis~e, caract&ris& en ce que Ia ph'e poudre comprend, outre la farine et ie sucre, les blasncs d'oruf, et la phase liquide comnprend, outre les autres constituants, les jaunes d'ccuf, chacune de ces phases 6tant introduite dans un emballage distinct, convenablement pr~par notamnment aseptis6, en( vue de la longue conservation de la phase qu'il contient.{ Signature(s) of Declared at RENNES (Francet)iis 30th declrant(s) 33, bd Sol/frino (No attestation or othei 35000 In RNTES signature is required.) 3 W STl. 99.30.16S: Note; Initialal Alterao i Fax.: 99.65.18. TO: D e i S or.L a, copial de 5, P rance 1 SIRIT j43 022 554 tvJ The Commissioner of Patents Davies Collison, Patent Attorneys, Melbourne and Canberra.

day of January 1990 Andr6 VASSENEIX C -Giran "l--rrr~l----r-rxIr-r-r~ r r Ii jif g et~

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4 S. S -1A- The present invention relates to a method allowing long preservation of food compositions, for example pancakes, fritters, blini and similar paste type foods.

It is known that the composition of foods of this type include constituents of two kinds: on the one hand, flour of any origin, for example wheat or buckwheat, containing starch which causes, during the cooking of the paste, a cross-linking phenomenon which imparts to the products obtained a very particular texture; and on the other hand, elements more easily soluble in water, such as eggs, sugar, salt, milk and/or soya bean alimentary filtrate, flavouring products.

The problem which one is confronted with when providing for the long preservation of compositi, ns of this kind comes from the fact that if one wants to use to this end, taking in account the legal provisions governing the matter, a total sterilization by heating at a high temperature: either, presently, 115°C for 10 min, or, 145"C for 3 min, there is caused as soon as a temperature of 60°C is reached the destruction of the starch grains, making them unsuitable for the cross-linking which has just beei mentioned, and making impossible the formation of the desired products.

It should be added that in addition to the legal problems associated with the addition to the composition of preservatives, antibiotics or other additives, it is practically not possible to call upon sophisticated techniques, such as ionization, because of their prohibitive cost, without even being sure of obtaining a total sterility.

911121,wpftdisk5238764.l,1 41 r' 2- The invention allows solving the problem thus posed in a particularly simple and economic way and provides a method for the preservation of foods constituted by at least flour, egg, and milk or milk substitute, said method comprising distributing the constituents into a powder phase and a sterilized liquid phase, characterized in that the powder phase includes the white of the egg and the flour, and the liquid phase includes the yoke(s) of the egg and other constituents, each of the phases being stored in separate asepticised containers prepared to preserve the phase it contains.

Each container is of the aseptic type, and conveniently the atmosphere in the one which contains the 15 flour is chemically inert, preferably an inert gas.

The reunion of the two phases is provided, in an extemporaneous manner, by means of the instructions supplied to the consumer.

The powder phase preferably includes sugar.

The method according to the invention can be advantageously put in practice by means of a packaging, an embodiment of which is described hereafter with reference to the accompanying drawing, it being made clear t:-at it is only a non limiting example.

In this example, the packaging is made of two 30 superimposed enclosures, made of any appropriate material, the upper enclosure 1 containing the liquid phase and the lower enclosure 2 the powder phase. These enclosures are assembled by any means so as to obtain a tight homogeneous block.

0 S911121,wpftdisk52,38764.1,2 Lt7! -3- The upper enclosure is formed with an orifice 3, closed by a material allowing easy perforation by means of a stick 4, attached outside the package.

The lower enclosure is separated from the upper enclosure by a mutual wall 5, also in a material (an aluminium foil for example) adapted for being easily perforated by means of stick 4.

The volume of the lower enclosure is determined so as to form a space for containing the powder phase, a space corresponding to the volume of liquid contained in the enclosure 1 and an extra space so that, during use, and once the orifice 3 has been uncovered and wall 15 separating the two enclosures has been perforated, and once the mixture of the two phases has been thus r effected, one may complete this mixture by stirring the medium without necessary overflow.

Of course, the invention is in no way limited to the example treated and can be the object of many variations Swithout departing from its scope.

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Claims (7)

1. A method for the preservation of foods constituted by at least flour, egg, and milk or milk substitute, said method comprising distributing the constituents into a powder phase and a sterilized liquid phase, characterized in that the powder phase includes the white of the egg and the flour, and the liquid phase includes the yoke(s) of the egg and other constituents, each of the phases being stored in separate asepticised containers prepared to preserve the phase it contains.

2. A method according to claim 1, wherein the container for the powder phase has a chemically inert atmosphere.

3. A method according to claim 2 wherein the inert G* atmosphere is an inert gas.

4. A method according to claim wherein the powder phase includes sugar. A packaging when used in the method according to any one of claims 1-4.comprising two superimposed enclosures

5. arranged so as to provide a homogeneous block, one of said enclosures containing the liquid phase and having a closed orifice, the other of said enclosures containing the powder phase, the two enclosures being separated by a f "mutual wall adapted for perforation by means provided .i with the packaging.

6. A packaging according to claim Owherein the volume of the enclosure containing the powder phase is determined so as to create a space for the powder, a space corresponding to the volume of the liquid phase and an extra space allowing for an easy stirring of the mixture once the orifice has been uncovered and the communication between the enclosures has been established NV 911121,wpftdisk52,3876L4 A-, r'.i .t by perforation.

7. A method for the preservation of foods constituted by at least flour, egg, and milk or milk substitute, substantially as hereinbefore described with reference to the accompanying drawings. Dated this 21st day of November 1991. DENIS FRANCE By his Patent Attorneys DAVIES COLLISON CAVE V 11 9*11 MW ,8 64.L