EP1489917A1 - Culinary base and method for the preparation of a ready-cooked dish or a flavored drink - Google Patents

Culinary base and method for the preparation of a ready-cooked dish or a flavored drink

Info

Publication number
EP1489917A1
EP1489917A1 EP03727582A EP03727582A EP1489917A1 EP 1489917 A1 EP1489917 A1 EP 1489917A1 EP 03727582 A EP03727582 A EP 03727582A EP 03727582 A EP03727582 A EP 03727582A EP 1489917 A1 EP1489917 A1 EP 1489917A1
Authority
EP
European Patent Office
Prior art keywords
culinary
base
culinary base
food
chosen
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP03727582A
Other languages
German (de)
French (fr)
Inventor
Frédéric DERBESY
Jean-Marie Samec
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Progress
Services Actions Industrielles de Developpement Chimie SARL
Original Assignee
Progress
Services Actions Industrielles de Developpement Chimie SARL
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FR0203500A external-priority patent/FR2836788A1/en
Application filed by Progress, Services Actions Industrielles de Developpement Chimie SARL filed Critical Progress
Publication of EP1489917A1 publication Critical patent/EP1489917A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the field of dietetics, and more particularly to that of high-protein diets, in particular in humans.
  • high protein snacks or high protein products intended for special medical purposes are known, which are ready-to-eat food preparations in the form of cream or in the form of powder to be diluted in water. , which replace a meal.
  • preparations There are five classes of preparations: dessert, soup, omelet, flank, pancakes (or pancake, bread) available in different flavors. Within each class, the preparations are not varied. For example, sweet preparations are limited to the vanilla, coffee or chocolate flavor. Salty preparations are generally available as dehydrated soup.
  • the Applicants have developed a preparation hereinafter referred to as a culinary base, making it possible to cook, and to accompany the food, in compliance with a high protein diet, namely large intake of proteins and low intake of carbohydrates and lipids.
  • a first object of the invention is a culinary base comprising at least 75%, advantageously at least 80%, of proteins by dry weight relative to the final dry weight of said base, lipids and carbohydrates.
  • culinary basis is meant a system for directly accompanying, or for cooking and accompanying a food, said system having an essentially neutral flavor, which can be seasoned, in particular salty, spicy, sweet, and which, thanks to its culinary function , can replace all the basic ingredients necessary for the preparation of the food, such as butter, flour, milk, cream ...
  • This culinary function is illustrated in particular by a binding and emulsifying power of said base .
  • the terms “protein” and “protide” will be used interchangeably to denote an amino acid, a peptide, a polypeptide, a protein, and any substance whose hydrolysis produces at least one amino acid, a peptide, a polypeptide or protein, and mixtures thereof.
  • a food is of animal or vegetable origin, and constitutes, in the process of the invention, the "theme” or “Subject” of the perfumed drink or cooked dish, which the culinary base will allow to prepare. Thus, it is the presentation of this food, for example in the form of a drink, a cream, its heating or its cooking, using the culinary base, which leads to said flavored drink or said dish. cooked.
  • the food or foods according to the invention can be in the raw state, precooked or cooked.
  • the food is partially or completely cooked, it is preferably cooked in the absence of fat, for example in water or steam, so as not to provide unnecessary lipid intake, the culinary base providing it alone, the minimum contribution required for the preparation of the cooked dish.
  • processed food is meant a food which has undergone one or more treatments, on an industrial scale or not, in particular for its transformation into consumable food, such as extraction, roasting ...
  • an elaborate food is cocoa powder, coffee.
  • the proteins are advantageously chosen from heat-resistant proteins, in particular from casein, albumin and globulin from milk.
  • the carbohydrates of the culinary base will be chosen from the assimilable carbohydrates with rapid absorption, the assimilable carbohydrates with slow absorption and the fibers.
  • a culinary base of the invention may further comprise vitamins, trace elements and mineral salts.
  • the vitamins are in particular those chosen from vitamins A, Bl, B2, B5, B6, B9, B12, C, D, D2, E, H, Kl and PP
  • the trace elements are in particular those chosen from iodine, fluorine , iron, zinc, bromine, aluminum, silicon, copper, manganese, selenium, chromium, molybdenum, phosphorus and cobalt
  • the mineral salts are in particular chosen from calcium, sodium, potassium, magnesium salts, and in particular chlorides and carbonates. Their proportions are around 10% of the Recommended Daily Allowance (RDA).
  • a culinary base as defined above is advantageously in the form of a powder, tablets or a cream. Such presentations make it possible to easily and precisely withdraw a predetermined quantity of culinary base adapted to the quantity of food to be prepared.
  • the consistency of the cream is variable, it can vary between the consistency of the liquid milk cream and the thick cream, as they are commercially available.
  • a culinary base comprises at least 75%, or even at least 80%, of milk proteins in dry weight relative to the final dry weight of said base, it is in the form of a cream and carbohydrates only include lactose at most traces and / or lipids only include cholesterol at most traces.
  • a suitable emulsifier is chosen from polyphosphates, preferably in a proportion of approximately 0.3 g per 10 g of protein by dry weight.
  • a suitable thickener is chosen from alginates, preferably in a proportion of approximately 0.3 to 0.4 g per 10 g of protein by dry weight.
  • Xanthan is advantageously used as a stabilizer and / or thickener. When it is in the form of a cream, in accordance with the preferred variant, it comprises in g (unless otherwise indicated) per 100 g of cream:
  • Another object of the invention is a process for the preparation of a cooked dish or a flavored drink, comprising the following steps: at least one food is available in the raw, precooked, cooked or prepared, and said food is mixed with a culinary base of the invention as defined above; this is advantageously in the form of cream.
  • the base is in the form of a powder, and before its use, in particular its mixture with the said food or foods, it is dissolved in water, or any liquid preferably low in calories, such as water for cooking vegetables, according to a variable dosage depending on the dish or drink to prepare.
  • water or any liquid preferably low in calories, such as water for cooking vegetables
  • the culinary base according to the invention withstands high temperatures, and heating it to cooking temperatures for food does not generate toxic products or products liable to affect the benefit of the diet. It can be heated, before it is mixed with the said food (s), and / or it is the assembly resulting from the mixing said food (s) with the cooking base, which is heated.
  • the said food or foods will advantageously be chosen from vegetables, meats, fish, fruits and their mixtures.
  • preferably low calorie foods will be selected.
  • the said food or said foods can be chosen from powdered chocolate, coffee, fruit juices.
  • Another object of the invention is a cooked dish or a scented drink capable of being obtained by a process as described above.
  • the invention also relates to a culinary base comprising a proportion of at least 75% of proteins by dry weight relative to the final dry weight of said base, and the lipid and carbohydrate supplement.
  • composition in grams of this base, per 100 g of the base by dry weight, is as follows:
  • the soup obtained is a velouté, which while having the smoothness and flavor of a soup prepared with fat, especially cream, is low in calories, around 32 Kcal per 100 g of soup by dry weight.
  • This base can also be used to obtain a bechamel sauce.
  • the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.6%, said proteins being chosen from milk proteins, aspartame, gum xanthan, magnesium carbonate.
  • composition in grams of this base, per 100 g of the base by dry weight, is as follows:
  • This base is advantageously used to prepare a chocolate cream, at a rate of about 20 g per 200 ml of water and about 50 g of defatted cocoa powder.
  • a chocolate cream comprising, by dry weight relative to the total dry weight of the cream, 83% protein, 9% lipids and 8% carbohydrates. She is low in calories, around 14 Kcal per 100 g of cream by dry weight.
  • the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 87%, said proteins being chosen from milk and egg proteins, flavor and salt.
  • the exact composition in grams of this base, per 100 g of the base by dry weight, is as follows: Proteins 75.1
  • the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.4%, said proteins being chosen from milk and egg proteins, from wheat flour , baking powder, magnesium carbonate.
  • Humidity 6.0 This base is advantageously used to obtain low-calorie pancakes by cooking.
  • Example 5 The culinary base is a cream and is prepared as follows.
  • the mixture is introduced into an appropriate packaging, a metal box for example, it is sealed then immediately immersed in a water bath at 90 ° C to stay there for one hour, for the sterilization of the cream.
  • the conditioned cream is then cooled for one hour in a running cold water bath.
  • the cream thus obtained has the appearance and viscosity of thick cream, which in the case of a high-protein diet, it completely replaces.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

The culinary base comprises at least 75 % proteins by dry weight in relation to the final weight of said base, lipids and carbohydrates. In order to prepare a ready-cooked dish or flavored drink, at least one raw, pre-cooked, cooked or further-processed food is provided and said foods are mixed with the culinary base.

Description

BASE CULINAIRE ET PROCEDE DE PREPARATION D' UN PLAT CUISINE OU D ' UNE BOISSON PARFUMEEFOOD BASE AND PROCESS FOR PREPARING A COOKED MEAT OR A SCENTED BEVERAGE
L'invention relève du domaine de la diététique, et plus particulièrement de celui des régimes alimentaires hyperprotéinés, en particulier chez l'homme.The invention relates to the field of dietetics, and more particularly to that of high-protein diets, in particular in humans.
On sait qu'une consommation trop importante de glucides et de lipides entraîne la formation par l'organisme de réserves graisseuses, et engendre donc d'un excès pondéral. Une réduction de l'apport en glucides et lipides contraint l'organisme à transformer les protéines absorbées, mais si l'apport de celles-ci est insuffisant, l'organisme va puiser dans la masse musculaire en en provoquant la perte progressive. Par un apport élevé en protéines et faible en glucides et lipides, les régimes hyperprotéinés ont ainsi pour but une perte de poids avec un maintien de la masse musculaire, l'organisme consommant les glucides et lipides accumulés sous forme de réserves, et les protéines ingérées .We know that too much consumption of carbohydrates and lipids leads to the formation by the body of fatty reserves, and therefore generates excess weight. A reduction in the intake of carbohydrates and lipids forces the body to transform the proteins absorbed, but if the intake of these is insufficient, the body will draw on muscle mass by causing its gradual loss. By a high protein intake and low in carbohydrates and lipids, high protein diets thus aim at weight loss with maintenance of muscle mass, the body consuming the carbohydrates and lipids accumulated in the form of reserves, and the proteins ingested .
Dans le cadre des régimes hyperprotéinés, on connaît les encas hyperprotéinés ou les produits hyperprotéinés destinés à des fins médicales spéciales, qui sont des préparations alimentaires prêt-à-consommer sous la forme de crème ou sous la forme de poudre à diluer dans l'eau, qui remplacent un repas.In the context of high protein diets, high protein snacks or high protein products intended for special medical purposes are known, which are ready-to-eat food preparations in the form of cream or in the form of powder to be diluted in water. , which replace a meal.
Il existe cinq classes de préparations : dessert, soupe, omelette, flanc, crêpes (ou pancake, pain) déclinés en différentes saveurs. Au sein de chaque classe, les préparations ne sont pas variées. Par exemple, les préparations sucrées sont limitées au goût vanille, café ou chocolat. Les préparations salées sont, elles, généralement disponibles à l'état de soupe déshydratée.There are five classes of preparations: dessert, soup, omelet, flank, pancakes (or pancake, bread) available in different flavors. Within each class, the preparations are not varied. For example, sweet preparations are limited to the vanilla, coffee or chocolate flavor. Salty preparations are generally available as dehydrated soup.
Ces solutions présentent de nombreux inconvénients, d'abord parce que du fait qu'elles se substituent aux repas, elles privent l'organisme de tout apport d'aliments frais. Ensuite, la faible diversité des saveurs consommées au cours du régime, qui sont au surplus des goûts construits ou reconstitués, entraîne une rapide lassitude du consommateur. Enfin, elles font perdre au consommateur 1 ' habitude de prendre un vrai repas .These solutions have many drawbacks, firstly because they replace meals, they deprive the body of everything intake of fresh food. Then, the low diversity of flavors consumed during the diet, which are in addition to the tastes constructed or reconstituted, leads to a rapid weariness of the consumer. Finally, they make the consumer lose the habit of eating a real meal.
Les Demanderesses ont mis au point une préparation ci-après dénommée base culinaire, permettant de cuisiner éventuellement, et d'accompagner les aliments, dans le respect d'un régime hyperprotéiné, à savoir apport important en protéines et faible apport en glucides et lipides .The Applicants have developed a preparation hereinafter referred to as a culinary base, making it possible to cook, and to accompany the food, in compliance with a high protein diet, namely large intake of proteins and low intake of carbohydrates and lipids.
Ainsi, un premier objet de l'invention est une base culinaire comprenant au moins 75%, avantageusement au moins 80%, de protéines en poids sec par rapport au poids sec final de ladite base, des lipides et des glucides.Thus, a first object of the invention is a culinary base comprising at least 75%, advantageously at least 80%, of proteins by dry weight relative to the final dry weight of said base, lipids and carbohydrates.
Avant d'exposer plus en détails les objets de l'invention, la définition de termes employés dans la description et les revendications est ci-après donnée.Before explaining in more detail the objects of the invention, the definition of terms used in the description and the claims is given below.
Par base culinaire, on entend un système pour accompagner directement, ou pour cuire et accompagner un aliment, ledit système ayant une saveur essentiellement neutre, et qui peut être assaisonné, en particulier salé, épicé, sucré, et qui, grâce à sa fonction culinaire, peut se substituer à tous les ingrédients de base nécessaires à la préparation de l'aliment, comme le beurre, la farine, le lait, la crème... Cette fonction culinaire s'illustre notamment par un pouvoir liant et émulsionnant de ladite base.By culinary basis is meant a system for directly accompanying, or for cooking and accompanying a food, said system having an essentially neutral flavor, which can be seasoned, in particular salty, spicy, sweet, and which, thanks to its culinary function , can replace all the basic ingredients necessary for the preparation of the food, such as butter, flour, milk, cream ... This culinary function is illustrated in particular by a binding and emulsifying power of said base .
Selon l'invention, on utilisera indifféremment les termes « protéine » et « protide » pour désigner un acide aminé, un peptide, un polypeptide, une protéine, et toute substance dont l'hydrolyse produit au moins un acide aminé, un peptide, un polypeptide ou une protéine, et les mélanges de ceux-ci. Un aliment est d'origine animale ou végétale, et constitue, dans le procédé de l'invention, le « thème » ou « sujet » de la boisson parfumée ou du plat cuisiné, que la base culinaire permettra de préparer. Ainsi, c'est la présentation de cet aliment, par exemple sous la forme d'une boisson, d'une crème, son réchauffement ou sa cuisson, à l'aide de la base culinaire, qui conduit à ladite boisson parfumée ou ledit plat cuisiné.According to the invention, the terms “protein” and “protide” will be used interchangeably to denote an amino acid, a peptide, a polypeptide, a protein, and any substance whose hydrolysis produces at least one amino acid, a peptide, a polypeptide or protein, and mixtures thereof. A food is of animal or vegetable origin, and constitutes, in the process of the invention, the "theme" or "Subject" of the perfumed drink or cooked dish, which the culinary base will allow to prepare. Thus, it is the presentation of this food, for example in the form of a drink, a cream, its heating or its cooking, using the culinary base, which leads to said flavored drink or said dish. cooked.
Le ou les aliments selon l'invention peuvent être à l'état cru, précuit ou cuit. Quand l'aliment est partiellement ou complètement cuit, sa cuisson est preferentiellement réalisée en l'absence de matières grasses, par exemple à l'eau ou à la vapeur, afin de ne pas fournir d'apport lipidique inutile, la base culinaire fournissant à elle seule, l'apport minimal requis pour la préparation du plat cuisiné. Par aliment élaboré, on entend un aliment qui a subi un ou des traitements, à l'échelle industrielle ou non, notamment pour sa transformation en aliment consommable, tels qu'extraction, torréfaction... A titre d'exemple, un aliment élaboré est de la poudre de cacao, du café .The food or foods according to the invention can be in the raw state, precooked or cooked. When the food is partially or completely cooked, it is preferably cooked in the absence of fat, for example in water or steam, so as not to provide unnecessary lipid intake, the culinary base providing it alone, the minimum contribution required for the preparation of the cooked dish. By processed food is meant a food which has undergone one or more treatments, on an industrial scale or not, in particular for its transformation into consumable food, such as extraction, roasting ... For example, an elaborate food is cocoa powder, coffee.
Des caractéristiques préférentielles d'une base culinaire selon l'invention, qui doivent être considérées seules ou en combinaison, sont ci-après exposées.Preferential characteristics of a culinary base according to the invention, which must be considered alone or in combination, are set out below.
Les protéines sont avantageusement choisies parmi les protéines thermorésistantes, en particulier parmi la caséine, l'albumine et la globuline du lait.The proteins are advantageously chosen from heat-resistant proteins, in particular from casein, albumin and globulin from milk.
Les glucides de la base culinaire seront choisis parmi les glucides assimilables à absorption rapide, les glucides assimilables à absorption lente et les fibres. Une base culinaire de l'invention peut comprendre en outre des vitamines, des oligoêléments et des sels minéraux. Les vitamines sont notamment celles choisies parmi les vitamines A, Bl, B2 , B5, B6, B9, B12, C, D, D2 , E, H, Kl et PP, les oligoéléments sont notamment ceux choisis parmi l'iode, le fluor, le fer, le zinc, le brome, l'aluminium, le silicium, le cuivre, le manganèse, le sélénium, le chrome, le molybdène, le phosphore et le cobalt, et les sels minéraux sont notamment choisis parmi les sels de calcium, de sodium, de potassium, de magnésium, et notamment les chlorures et les carbonates. Leurs proportions sont de l'ordre de 10% des Apports Journaliers Recommandés (AJR) .The carbohydrates of the culinary base will be chosen from the assimilable carbohydrates with rapid absorption, the assimilable carbohydrates with slow absorption and the fibers. A culinary base of the invention may further comprise vitamins, trace elements and mineral salts. The vitamins are in particular those chosen from vitamins A, Bl, B2, B5, B6, B9, B12, C, D, D2, E, H, Kl and PP, the trace elements are in particular those chosen from iodine, fluorine , iron, zinc, bromine, aluminum, silicon, copper, manganese, selenium, chromium, molybdenum, phosphorus and cobalt, and the mineral salts are in particular chosen from calcium, sodium, potassium, magnesium salts, and in particular chlorides and carbonates. Their proportions are around 10% of the Recommended Daily Allowance (RDA).
Une base culinaire telle que définie ci-dessus se présente avantageusement sous la forme d'une poudre, de tablettes ou d'une crème. De telles présentations permettent de prélever facilement et précisément une quantité prédéterminée de base culinaire adaptée à la quantité d'aliment à préparer. La consistance de la crème est variable, elle peut varier entre la consistance de la crème liquide du lait et la crème épaisse, telle qu'on les trouve dans le commerce .A culinary base as defined above is advantageously in the form of a powder, tablets or a cream. Such presentations make it possible to easily and precisely withdraw a predetermined quantity of culinary base adapted to the quantity of food to be prepared. The consistency of the cream is variable, it can vary between the consistency of the liquid milk cream and the thick cream, as they are commercially available.
Selon une variante préférentielle de l'invention, une base culinaire comprend au moins 75%, voire au moins 80%, de protéines du lait en poids sec par rapport au poids sec final de ladite base, elle se présente sous la forme d'une crème et les glucides ne comprennent du lactose qu'à l'état de traces au plus et/ou les lipides ne comprennent du cholestérol qu'à l'état de traces au plus.According to a preferred variant of the invention, a culinary base comprises at least 75%, or even at least 80%, of milk proteins in dry weight relative to the final dry weight of said base, it is in the form of a cream and carbohydrates only include lactose at most traces and / or lipids only include cholesterol at most traces.
Ainsi, sensiblement exempte de lactose, elle est particulièrement adaptée aux consommateurs souffrant d'allergie au lactose.Thus, substantially free of lactose, it is particularly suitable for consumers suffering from lactose allergy.
Elle peut en outre comprendre au moins un émulsifiant et/ou au moins un stabilisant et/ou au moins un épaississant. Un émulsifiant approprié est choisi parmi les polyphosphates, de préférence en une proportion d'environ 0,3 g pour 10 g de protéine en poids sec. Un épaississant approprié est choisi parmi les alginates, de préférence en une proportion d'environ 0,3 à 0,4 g pour 10 g de protéine en poids sec . Le xanthane est de avantageusement utilisé en tant que stabilisant et/ou épaississant. Lorsqu'elle se présente sous la forme de crème, conformément à la variante préférentielle, elle comprend en g (sauf indication contraire) pour 100 g de crème :It can also comprise at least one emulsifier and / or at least one stabilizer and / or at least one thickener. A suitable emulsifier is chosen from polyphosphates, preferably in a proportion of approximately 0.3 g per 10 g of protein by dry weight. A suitable thickener is chosen from alginates, preferably in a proportion of approximately 0.3 to 0.4 g per 10 g of protein by dry weight. Xanthan is advantageously used as a stabilizer and / or thickener. When it is in the form of a cream, in accordance with the preferred variant, it comprises in g (unless otherwise indicated) per 100 g of cream:
protéines du lait 13 glucides assimilables moins de 1,2 lipides moins de 0,2 sels minéraux 10% des AJR* vitamines 10% des AJR* xanthane 0,2 eau 83milk proteins 13 assimilable carbohydrates less than 1.2 lipids less than 0.2 mineral salts 10% of RDA * vitamins 10% of RDA * xanthan 0.2 water 83
Apports Journaliers Recommandés Un autre objet de l'invention est un procédé de préparation d'un plat cuisiné ou d'une boisson parfumée, comprenant les étapes suivantes : on dispose d'au moins un aliment à l'état cru, précuit, cuit ou élaboré, et on mélange lesdits aliments avec une base culinaire de l'invention telle que définie ci-dessus ; celle-ci est avantageusement sous la forme de crème.Another object of the invention is a process for the preparation of a cooked dish or a flavored drink, comprising the following steps: at least one food is available in the raw, precooked, cooked or prepared, and said food is mixed with a culinary base of the invention as defined above; this is advantageously in the form of cream.
Si la base est sous forme de poudre, et avant son utilisation, notamment son mélange avec le ou lesdits aliments, on la dissout dans de l'eau, ou tout liquide de préférence peu calorique, tel que l'eau de cuisson de légumes, selon un dosage variable en fonction du plat ou boisson à préparer. Ainsi, si l'on prépare une soupe ou une boisson, la même quantité de base culinaire sera diluée dans un volume d'eau supérieur que celui qui serait retenu si la base était utilisée pour la préparation d'un gratin de légumes par exemple.If the base is in the form of a powder, and before its use, in particular its mixture with the said food or foods, it is dissolved in water, or any liquid preferably low in calories, such as water for cooking vegetables, according to a variable dosage depending on the dish or drink to prepare. Thus, if we prepare a soup or a drink, the same amount of culinary base will be diluted in a greater volume of water than that which would be retained if the base was used for the preparation of a gratin of vegetables for example.
La base culinaire selon l'invention supporte les températures élevées, et son chauffage à des températures de cuisson des aliments n'engendre pas de produits toxiques ou susceptibles d'affecter l'intérêt du régime. Elle peut être chauffée, avant qu'on la mélange avec le ou lesdits aliments, et/ou c'est l'ensemble résultant du mélange du ou desdits aliments avec la base culinaire, qui est chauffé.The culinary base according to the invention withstands high temperatures, and heating it to cooking temperatures for food does not generate toxic products or products liable to affect the benefit of the diet. It can be heated, before it is mixed with the said food (s), and / or it is the assembly resulting from the mixing said food (s) with the cooking base, which is heated.
Pour préparer un plat cuisiné, on choisira avantageusement le ou lesdits aliments parmi les légumes, les viandes, les poissons, les fruits, et leurs mélanges.To prepare a cooked dish, the said food or foods will advantageously be chosen from vegetables, meats, fish, fruits and their mixtures.
Dans le cadre d'un régime sévère, on sélectionnera de préférence des aliments peu caloriques.As part of a severe diet, preferably low calorie foods will be selected.
Pour préparer une boisson parfumée, le ou lesdits aliments peuvent être choisis parmi le chocolat en poudre, le café, les jus de fruits.To prepare a perfumed drink, the said food or said foods can be chosen from powdered chocolate, coffee, fruit juices.
Un autre objet de l'invention est un plat cuisiné ou une boisson parfumée susceptible d' être obtenue par un procédé tel que décrit précédemment .Another object of the invention is a cooked dish or a scented drink capable of being obtained by a process as described above.
L'invention concerne aussi une base culinaire comprenant une proportion d'au moins 75% de protéines en poids sec par rapport au poids sec final de ladite base, et le complément en lipides et en glucides.The invention also relates to a culinary base comprising a proportion of at least 75% of proteins by dry weight relative to the final dry weight of said base, and the lipid and carbohydrate supplement.
Des exemples de composition et d'utilisations de bases culinaires selon l'invention sont présentés ci- après, et d'où ressortiront les avantages de l'invention.Examples of the composition and uses of culinary bases according to the invention are presented below, and from which the advantages of the invention will emerge.
Exemple 1 :Example 1:
La base culinaire est une poudre et comprend des protéines en une proportion en poids sec par rapport au poids sec de la base, de 75,3%, lesdites protéines étant choisies parmi les protéines de lait et les protéine de soja, du sirop de glucose, du sel, de la gomme de xanthane, du carbonate de magnésium.The culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.3%, said proteins being chosen from milk proteins and soy proteins, glucose syrup , salt, xanthan gum, magnesium carbonate.
La composition exacte en grammes de cette base, pour 100 g de la base en poids sec, est la suivante :The exact composition in grams of this base, per 100 g of the base by dry weight, is as follows:
Protéines 75,3Proteins 75.3
Glucides assimilables 9,2Carbohydrates available 9.2
Lipides 1,5Fat 1.5
Fibres 1,0Fibers 1.0
Minéraux 8,5Minerals 8.5
Humidité 4,5 Cette base est avantageusement utilisée pour préparer des soupes en utilisant des légumes frais tels que des poireaux, du céleri, à raison d'environ 20 g pour 200 ml d'eau ou de bouillon de légumes. On obtient une soupe comprenant en poids sec par rapport au poids sec total de la soupe, 80% de protéines, 5% de lipides et 15% de glucides.Humidity 4.5 This base is advantageously used to prepare soups using fresh vegetables such as leeks, celery, at a rate of about 20 g per 200 ml of water or vegetable broth. A soup is obtained comprising, by dry weight relative to the total dry weight of the soup, 80% protein, 5% fat and 15% carbohydrates.
La soupe obtenue est un velouté, qui tout en ayant l'onctuosité et la saveur d'un potage préparé avec des matières grasses notamment crème, est peu calorique, environ 32 Kcal pour 100 g de soupe en poids sec.The soup obtained is a velouté, which while having the smoothness and flavor of a soup prepared with fat, especially cream, is low in calories, around 32 Kcal per 100 g of soup by dry weight.
Cette base peut aussi être utilisée pour obtenir une sauce béchamel .This base can also be used to obtain a bechamel sauce.
Exemple 2 :Example 2:
La base culinaire est une poudre et comprend des protéines en une proportion en poids sec par rapport au poids sec de la base, de 75,6%, lesdites protéines étant choisies parmi les protéines de lait, de l'aspartame, de la gomme de xanthane, du carbonate de magnésium.The culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.6%, said proteins being chosen from milk proteins, aspartame, gum xanthan, magnesium carbonate.
La composition exacte en grammes de cette base, pour 100 g de la base en poids sec, est la suivante :The exact composition in grams of this base, per 100 g of the base by dry weight, is as follows:
Protéines 75,6Proteins 75.6
Glucides assimilables 13,1 Lipides 1,0Carbohydrates available 13.1 Fat 1.0
Fibres 0,90.9 fibers
Minéraux 4 , 8Minerals 4, 8
Humidité 4,6Humidity 4.6
Cette base est avantageusement utilisée pour préparer une crème chocolatée, à raison d'environ 20 g pour 200 ml d'eau et environ 50 g de poudre de cacao dégraissé .This base is advantageously used to prepare a chocolate cream, at a rate of about 20 g per 200 ml of water and about 50 g of defatted cocoa powder.
On obtient une crème chocolatée comprenant en poids sec par rapport au poids sec total de la crème, 83% de protéines, 9% de lipides et 8% de glucides. Elle est peu calorique, environ 14 Kcal pour 100 g de crème en poids sec .A chocolate cream is obtained comprising, by dry weight relative to the total dry weight of the cream, 83% protein, 9% lipids and 8% carbohydrates. She is low in calories, around 14 Kcal per 100 g of cream by dry weight.
Exemple 3 : La base culinaire est une poudre et comprend des protéines en une proportion en poids sec par rapport au poids sec de la base, de 87%, lesdites protéines étant choisies parmi les protéines de lait et d'oeuf, arôme et sel . La composition exacte en grammes de cette base, pour 100 g de la base en poids sec, est la suivante : Protéines 75,1EXAMPLE 3 The culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 87%, said proteins being chosen from milk and egg proteins, flavor and salt. The exact composition in grams of this base, per 100 g of the base by dry weight, is as follows: Proteins 75.1
Glucides assimilables 3,6 Fibres 0 , 3 Lipides 7,1Carbohydrates available 3.6 Fiber 0, 3 Fat 7.1
Minéraux 7 , 8Minerals 7, 8
Humidité 6,1Humidity 6.1
Cette base est avantageusement utilisée pour préparer une terrine de légumes, à raison d'environ 20 g pour 100 ml d'eau.This base is advantageously used to prepare a vegetable terrine, at a rate of approximately 20 g per 100 ml of water.
Exemple 4 :Example 4:
La base culinaire est une poudre et comprend des protéines en une proportion en poids sec par rapport au poids sec de la base, de 75,4%, lesdites protéines étant choisies parmi les protéines de lait et d'oeuf, de la farine de blé, de la levure chimique, du carbonate de magnésium.The culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.4%, said proteins being chosen from milk and egg proteins, from wheat flour , baking powder, magnesium carbonate.
La composition exacte en grammes de cette base, pour 100 g de la base en poids sec, est la suivante :The exact composition in grams of this base, per 100 g of the base by dry weight, is as follows:
Protéines 75,4Proteins 75.4
Glucides assimilables 10,2Carbohydrates available 10.2
Fibres 0,40.4 fibers
Lipides 3,8Fat 3.8
Minéraux 4,2Minerals 4.2
Humidité 6,0 Cette base est avantageusement utilisée pour obtenir par cuisson des crêpes peu caloriques.Humidity 6.0 This base is advantageously used to obtain low-calorie pancakes by cooking.
Exemple 5 : La base culinaire est une crème et est préparée comme suit .Example 5: The culinary base is a cream and is prepared as follows.
94,75 g de protéines thermorésistantes du lait, disponibles dans le commerce, 1 g de xanthane, 0,50 g d'une composition de vitamines (disponible commercialement), 0,50 g d'une composition d' oligoéléments (Fe, Zn, I, Se, Mn et Cu) (disponible dans le commerce), 0,60 g de carbonate de calcium, 0,60 g de chlorure de sodium et 2,05 g de chlorure de potassium, sont mélangés à sec dans un conteneur. Ce mélange est versé dans 500 g d'eau préalablement portés à une température de 90°C, sous agitation forte de type Ultraturaxe. Dans un matériel à double paroi, le mélange ainsi obtenu est porté à 90 °C pendant 5 minutes puis laissé à refroidir à 70°C.94.75 g of heat-resistant milk proteins, commercially available, 1 g of xanthan, 0.50 g of a vitamin composition (commercially available), 0.50 g of a composition of trace elements (Fe, Zn , I, Se, Mn and Cu) (commercially available), 0.60 g of calcium carbonate, 0.60 g of sodium chloride and 2.05 g of potassium chloride, are dry mixed in a container . This mixture is poured into 500 g of water previously brought to a temperature of 90 ° C., with vigorous stirring of the Ultraturax type. In a double-walled material, the mixture thus obtained is brought to 90 ° C for 5 minutes and then allowed to cool to 70 ° C.
Le mélange est introduit dans un conditionnement approprié, une boîte métallique par exemple, celui-ci est scellé puis immédiatement immergé dans un bain-marie à 90°C pour y séjourner une heure, pour la stérilisation de la crème. La crème conditionnée est ensuite refroidie pendant une heure dans un bain d'eau froide courante. La crème ainsi obtenue présente l'aspect et la viscosité de la crème épaisse, à laquelle dans le cas d'un régime hyperprotéiné, elle se substitue complètement. The mixture is introduced into an appropriate packaging, a metal box for example, it is sealed then immediately immersed in a water bath at 90 ° C to stay there for one hour, for the sterilization of the cream. The conditioned cream is then cooled for one hour in a running cold water bath. The cream thus obtained has the appearance and viscosity of thick cream, which in the case of a high-protein diet, it completely replaces.

Claims

REVENDICATIONS
1. Base culinaire comprenant au moins 75% de protéines en poids sec par rapport au poids sec final de ladite base, des lipides et des glucides. 1. Culinary base comprising at least 75% protein by dry weight relative to the final dry weight of said base, lipids and carbohydrates.
2. Base culinaire selon la revendication 1, caractérisée en ce que les protéines sont choisies parmi les protéines thermorésistantes.2. Culinary base according to claim 1, characterized in that the proteins are chosen from heat-resistant proteins.
3. Base culinaire selon la revendication 2, caractérisée en ce que les protéines thermorésistantes sont choisies parmi la caséine, l'albumine et la globuline du lait.3. Culinary base according to claim 2, characterized in that the heat-resistant proteins are chosen from casein, albumin and globulin in milk.
4. Base culinaire selon l'une quelconque des revendications 1 à 3, caractérisée en ce qu'elle se présente sous la forme d'une poudre, de tablettes ou d'une crème.4. Culinary base according to any one of claims 1 to 3, characterized in that it is in the form of a powder, tablets or a cream.
5. Base culinaire selon la revendication 1, caractérisée en ce que les glucides sont choisis parmi les glucides assimilables à absorption rapide, les glucides assimilables à absorption lente et les fibres. 5. Culinary base according to claim 1, characterized in that the carbohydrates are chosen from assimilable carbohydrates with rapid absorption, assimilable carbohydrates with slow absorption and fibers.
6. Base culinaire selon la revendication 1, caractérisée en ce qu'elle comprend en outre des vitamines, des oligoéléments et des sels minéraux.6. Culinary base according to claim 1, characterized in that it further comprises vitamins, trace elements and mineral salts.
7. Base culinaire selon la revendication 6, caractérisée en ce que les vitamines sont choisies parmi les vitamines A, Bl, B2 , B5 , B6, B9, B12, C, D, E, H et PP.7. Culinary base according to claim 6, characterized in that the vitamins are chosen from vitamins A, Bl, B2, B5, B6, B9, B12, C, D, E, H and PP.
8. Base culinaire selon la revendication 6, caractérisée en ce que les oligoéléments sont choisis parmi l'iode, le fluor, le fer, le zinc, le brome, l'aluminium, le silicium, le cuivre, le manganèse, le sélénium, le chrome, le molybdène, le phosphore, le manganèse et le cobalt .8. Culinary base according to claim 6, characterized in that the trace elements are chosen from iodine, fluorine, iron, zinc, bromine, aluminum, silicon, copper, manganese, selenium, chromium, molybdenum, phosphorus, manganese and cobalt.
9. Base culinaire selon la revendication 6, caractérisée en ce que les sels minéraux sont choisis parmi les sels de calcium, de sodium, de potassium et de magnésium, et notamment les chlorures et les carbonates. 9. Culinary base according to claim 6, characterized in that the mineral salts are chosen from calcium, sodium, potassium and magnesium salts, and in particular chlorides and carbonates.
10. Base culinaire selon les revendications 3, 4 et l'une quelconque des revendications 5 à 9, caractérisée en ce qu'elle comprend au moins 75% de protéines du lait en poids sec par rapport au poids sec final de ladite base, en ce qu'elle se présente sous la forme d'une crème et en ce que les glucides ne comprennent du lactose qu'à l'état de traces au plus et/ou les lipides ne comprennent du cholestérol qu'à l'état de traces au plus.10. Culinary base according to claims 3, 4 and any one of claims 5 to 9, characterized in that it comprises at least 75% milk protein by dry weight relative to the final dry weight of said base, in what it is in the form of a cream and in that the carbohydrates only include lactose in trace amounts at most and / or the lipids only include cholesterol in trace amounts at most.
11. Base culinaire selon la revendication 10, caractérisée en ce qu'elle comprend en outre au moins un émulsifiant et/ou au moins un stabilisant et/ou au moins un épaississant.11. Culinary base according to claim 10, characterized in that it further comprises at least one emulsifier and / or at least one stabilizer and / or at least one thickener.
12. Base culinaire selon la revendication 11, caractérisée en ce qu'elle comprend en g (sauf indication contraire) pour 100 g de crème : protéines du lait 13 glucides assimilables moins de 1,2 lipides moins de 0,2 sels minéraux 10% des AJR (Apports Journaliers Recommandés) vitamines 10% des AJR xanthane 0 , 2 eau 8312. Culinary base according to claim 11, characterized in that it comprises in g (unless otherwise indicated) per 100 g of cream: milk proteins 13 assimilable carbohydrates less than 1.2 lipids less than 0.2 mineral salts 10% RDA (Recommended Daily Allowance) vitamins 10% of RDA xanthan 0, 2 water 83
13. Base culinaire selon la revendication 11 ou 12, caractérisée en ce qu'elle comprend en outre des polyphosphates et/ou des alginates.13. Culinary base according to claim 11 or 12, characterized in that it further comprises polyphosphates and / or alginates.
14. Procédé de préparation d'un plat cuisiné ou d'une boisson parfumée, caractérisé par les étapes suivantes : on dispose d'au moins un aliment à l'état cru, précuit, cuit ou élaboré, on mélange lesdits aliments avec une base culinaire selon l'une quelconque des revendications 1 à 13. 14. Process for preparing a cooked dish or a flavored drink, characterized by the following steps: at least one food is available in the raw, precooked, cooked or prepared state, said food is mixed with a base Culinary according to any one of claims 1 to 13.
15. Procédé selon la revendication 14, caractérisé en ce que la base culinaire est sous la forme de crème .15. The method of claim 14, characterized in that the culinary base is in the form of cream.
16. Procédé selon la revendication 14, caractérisé en ce que la base culinaire est sous forme de poudre et en ce que, avant de la mélanger avec le ou lesdits aliments, on la dissout dans de l'eau.16. Method according to claim 14, characterized in that the culinary base is in the form of powder and in that, before mixing it with said food or foods, it is dissolved in water.
17. Procédé selon la revendication 14, caractérisé en ce que, avant de mélanger le ou lesdits aliments avec la base culinaire, on chauffe celle-ci.17. Method according to claim 14, characterized in that, before mixing the said food (s) with the culinary base, the latter is heated.
18. Procédé selon la revendication 14, caractérisé en ce que, après avoir mélangé le ou lesdits aliments avec la base culinaire, on chauffe l'ensemble obtenu. 18. Method according to claim 14, characterized in that, after having mixed the said food or foods with the culinary base, the assembly obtained is heated.
19. Procédé selon l'une quelconque des revendications 14 à 18 pour préparer un plat cuisiné, caractérisé en ce que le ou lesdits aliments sont choisis parmi les légumes, les viandes, les poissons, les fruits et leurs mélanges. 19. Method according to any one of claims 14 to 18 for preparing a cooked dish, characterized in that the said food or foods are chosen from vegetables, meats, fish, fruits and their mixtures.
20. Procédé selon l'une quelconque des revendications 14 à 18 pour préparer une boisson parfumée, caractérisé en ce que le ou lesdits aliments sont choisis parmi le chocolat en poudre, le café, les jus de fruits.20. Method according to any one of claims 14 to 18 for preparing a flavored drink, characterized in that the said food or foods are chosen from powdered chocolate, coffee, fruit juices.
21. Plat cuisiné ou boisson parfumée susceptible d'être obtenue par un procédé selon l'une quelconque des revendications 14 à 20. 21. Ready meal or flavored drink capable of being obtained by a process according to any one of claims 14 to 20.
EP03727582A 2002-03-11 2003-03-11 Culinary base and method for the preparation of a ready-cooked dish or a flavored drink Withdrawn EP1489917A1 (en)

Applications Claiming Priority (5)

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FR0203500 2002-03-11
FR0203500A FR2836788A1 (en) 2002-03-11 2002-03-11 Culinary base, useful for making ready-made meals or flavored beverages, comprises proteins, lipids and carbohydrates
FR0215206A FR2836789B1 (en) 2002-03-11 2002-12-03 CULINARY BASE AND PROCESS FOR PREPARING A KITCHEN DISH OR A PERFUMED BEVERAGE
FR0215206 2002-12-03
PCT/FR2003/000780 WO2003075674A1 (en) 2002-03-11 2003-03-11 Culinary base and method for the preparation of a ready-cooked dish or a flavored drink

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US3988511A (en) * 1969-12-31 1976-10-26 Abraham Schapiro Preparation of water dispersible protein products
GB1446965A (en) * 1974-02-14 1976-08-18 Agricultural Vegetable Prod Preparation of food products
FR2348655A1 (en) * 1976-04-20 1977-11-18 Sopharga Lab NEW FOOD OR DIET SUBSTANCE HAVING AN ALVEOLAR STRUCTURE AND ITS PREPARATION PROCESS
US4985270A (en) * 1988-01-26 1991-01-15 The Nutrasweet Company Cream substitute ingredient and food products
DE4313014A1 (en) * 1992-06-10 1993-12-16 Danmark Protein A S Videbaek Partly denatured whey protein product
US6113975A (en) * 1995-07-06 2000-09-05 Shoalhave Starches Pty Ltd Processes for the modification of wheat gluten
FR2794615B1 (en) * 1999-06-11 2001-08-10 Bongrain Sa FOOD PRODUCT HAVING FIBROUS TEXTURE OBTAINED FROM WHEY PROTEINS
US20030203042A1 (en) * 2002-04-24 2003-10-30 Cook Lisa Ann Compositions comprising milk protein concentrate and fatty acid and processes of their preparation

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WO2003075674A1 (en) 2003-09-18
FR2836789A1 (en) 2003-09-12

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