EP1732811A1 - Method for producing dishes served in sauce - Google Patents

Method for producing dishes served in sauce

Info

Publication number
EP1732811A1
EP1732811A1 EP05732467A EP05732467A EP1732811A1 EP 1732811 A1 EP1732811 A1 EP 1732811A1 EP 05732467 A EP05732467 A EP 05732467A EP 05732467 A EP05732467 A EP 05732467A EP 1732811 A1 EP1732811 A1 EP 1732811A1
Authority
EP
European Patent Office
Prior art keywords
sauce
products
temperature
pot
manufacturing
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Withdrawn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
EP05732467A
Other languages
German (de)
French (fr)
Inventor
Bertrand Arbogast
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.)
Individual
Original Assignee
Individual
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
Application filed by Individual filed Critical Individual
Publication of EP1732811A1 publication Critical patent/EP1732811A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B29/00—Packaging of materials presenting special problems
    • B65B29/08—Packaging of edible materials intended to be cooked in the package
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus

Definitions

  • the present invention relates to a method of manufacturing dishes in sauce containing food products such as vegetables, fruits, meat, dairy products, etc. with a view to their conservation for several months without sterilization or pasteurization, or the addition of additives of the preservative and / or coloring type.
  • Current regulations differentiate between sterilized products that can benefit from a long shelf life, which can be stored for months or even years without alteration, and fresh or pasteurized products that the consumer must generally keep in a refrigerated place. , and which are in principle to be consumed relatively quickly.
  • the problem with long-term storage of course lies in the maintenance over time of the various ingredients involved in the development of the finished product.
  • certain additives can also be used in order to preserve the visual appearance of the product, so that, even if it is still consumable, it has not radically changed in appearance (for example in color ) between the time of purchase and the time of consumption.
  • products for example of the sauce type, the use-by date of which is fixed several months after their placing on the market include both additives belonging to the category of preservatives and additives which are actually dyes. This is particularly true for tomato-based sauces, for which consumers are attentive to the visual aspect, which must remain in a red spectrum, otherwise the consumer could ask questions about the quality of the food. purchased.
  • the heat treatment used is the sterilization, which is carried out at a higher temperature than pasteurization, after manufacture and packaging of the sauces.
  • the products are heated according to a time / temperature curve which varies according to the products. The problem is that sterilization has a direct effect on the flavor of the product.
  • the alternative currently available on the market consists of products which can be consumed for long periods, the taste and flavor of which have been appreciably altered by sterilization, and products qualified as fresh. , whose taste qualities are conversely better preserved, but which it is not possible to keep beyond a few weeks, despite the possible use of vacuum packaging or modified atmosphere, and the use frequent additives and preservatives.
  • the present invention proposes to modify this state of affairs.
  • the cooling time depends, as mentioned, on the volume of the packaging. More precisely, according to the invention, the objective is to reach a core temperature of less than 6 ° C. in the shortest possible time. Preferably, to obtain the effects specific to the invention, the cooking temperature in the pot must be between 95 ° C and 105 ° C at its core.
  • the process of the invention applies, for example, to sauces whose basic ingredients have been mentioned before, which in no way prejudges the addition of additional ingredients such as alcohol, to give a particular flavor to certain recipes.
  • additional ingredients such as alcohol
  • the addition of other ingredients, as long as they do not modify the characteristics of the process, is perfectly possible and depends on the imagination of the cook and the type of flavor sought.

Landscapes

  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a method for producing dishes served in sauce containing food products such as vegetables, fruits, dairy products and meats whereby preserving them for several months without adding preservatives and/or coloring agents and without sterilizing. This method consists of: cooking, in a pot, the fresh ingredients mixed with seasoning products such as salt, pepper, spices, hot peppers and with animal and/or vegetable fat for a duration of 20 minutes up to 6 hours at a minimum temperature of 80 DEG C, and; rapidly cooling these cooked products filled with sauce for a duration less than 2 hours depending on the volume thereof and at a temperature less than 10 DEG C.

Description

PROCÉDÉ DE FABRICATION DE PLATS EN SAUCE PROCESS FOR PRODUCING SAUCE DISHES
La présente invention concerne un procédé de fabrication de plats en sauce contenant des produits alimentaires tels que légumes, fruits, viande, produits laitiers, etc. en vue de leur conservation pendant plusieurs mois sans stérilisation ni pasteurisation, ni adjonction d'additifs du type conservateurs et/ou colorants. Les réglementations actuelles établissent une différence entre les produits stérilisés pouvant bénéficier d'une longue conservation, que l'on peut stocker pendant des mois, voire des années sans altération, et les produits frais ou pasteurisés que le consommateur doit généralement conserver dans un endroit réfrigéré, et qui sont en principe à consommer relativement rapidement. Le problème qui s'attache à la longue conservation réside bien entendu dans le maintien dans le temps des différents ingrédients participant à l'élaboration du produit fini. En particulier, lorsque ces aliments sont des viandes ou des légumes tels qu'utilisés dans la fabrication de sauce, il s'agit d'éviter tout problème bactériologique pendant une durée autorisée de consommation d'au moins plusieurs mois. Pour garantir la destruction des micro-organismes dans un aliment, de manière à éviter la transmission de germes pathogènes et le développement d'altérations dans le produit lui-même, le produit peut subir un traitement du type stérilisation d'une part, et recevoir des additifs chimiques d'autre part. Le but de ces derniers est en premier lieu d'empêcher le développement desdits micro-organismes, ou de leurs spores, afin de préserver l'innocuité du produit. En second lieu, certains additifs peuvent également être utilisés dans le but de préserver l'aspect visuel du produit, afin que, même s'il est toujours consommable, celui-ci n'ait pas radicalement changé d'aspect (par exemple de couleur) entre le moment de son achat et le moment de sa consommation. C'est la raison pour laquelle, dans la plupart des cas, les produits par exemple de type sauce dont la date limite de consommation est fixée plusieurs mois après leur mise sur le marché comprennent à la fois des additifs appartenant à la catégorie des conservateurs et des additifs qui sont en réalité des colorants. C'est particulièrement vrai pour les sauces à base de tomate, pour lesquelles les consommateurs sont attentifs à l'aspect visuel, qui doit rester dans un spectre rouge, faute de quoi le consommateur pourrait se poser des questions sur la qualité de l'aliment acheté. Tous ces produits à longue conservation subissent par ailleurs un traitement, en général basé sur la chaleur, en vue d'y détruire les bactéries et plus généralement tous les micro-organismes susceptibles de générer des pathologies. Dans la plupart des cas, le traitement thermique utilisé est la stérilisation, qui est effectuée à plus haute température que la pasteurisation, après fabrication et conditionnement des sauces. A l'occasion d'une stérilisation, les produits sont chauffés selon une courbe temps /température qui varie selon les produits. Le problème est que la stérilisation a un effet direct sur la saveur du produit.The present invention relates to a method of manufacturing dishes in sauce containing food products such as vegetables, fruits, meat, dairy products, etc. with a view to their conservation for several months without sterilization or pasteurization, or the addition of additives of the preservative and / or coloring type. Current regulations differentiate between sterilized products that can benefit from a long shelf life, which can be stored for months or even years without alteration, and fresh or pasteurized products that the consumer must generally keep in a refrigerated place. , and which are in principle to be consumed relatively quickly. The problem with long-term storage of course lies in the maintenance over time of the various ingredients involved in the development of the finished product. In particular, when these foods are meats or vegetables as used in the manufacture of sauce, it is a question of avoiding any bacteriological problem for an authorized period of consumption of at least several months. To guarantee the destruction of microorganisms in a food, so as to avoid the transmission of pathogenic germs and the development of alterations in the product itself, the product can undergo a treatment of the sterilization type on the one hand, and receive chemical additives on the other hand. The purpose of these is primarily to prevent the development of said microorganisms, or their spores, in order to preserve the safety of the product. Secondly, certain additives can also be used in order to preserve the visual appearance of the product, so that, even if it is still consumable, it has not radically changed in appearance (for example in color ) between the time of purchase and the time of consumption. This is the reason why, in most cases, products, for example of the sauce type, the use-by date of which is fixed several months after their placing on the market include both additives belonging to the category of preservatives and additives which are actually dyes. This is particularly true for tomato-based sauces, for which consumers are attentive to the visual aspect, which must remain in a red spectrum, otherwise the consumer could ask questions about the quality of the food. purchased. All these long-life products also undergo treatment, generally based on heat, with a view to destroying bacteria and more generally all microorganisms capable of generating pathologies. In most cases, the heat treatment used is the sterilization, which is carried out at a higher temperature than pasteurization, after manufacture and packaging of the sauces. During sterilization, the products are heated according to a time / temperature curve which varies according to the products. The problem is that sterilization has a direct effect on the flavor of the product.
Cet effet n'est au surplus pas minime, puisque le goût par exemple d'une sauce est nettement altéré par la double action des additifs qui ont été introduits, et par l'intensité du processus de stérilisation qu'elle a subi. La pasteurisation entraîne également une altération du goût. Cet inconvénient n'affecte bien entendu pas les produits frais, pour lesquels les processus en vigueur en matière hygiénique et alimentaire imposent en revanche des durées limites de consommation très proches de leur mise sur le marché, afin d'éviter tout développement préjudiciable de micro-organismes. Ces produits frais, comportant souvent des composants additionnels visant à empêcher le développement de ces micro-organismes, bactéries, etc., n'ont cependant subi aucun traitement de type stérilisation pour la destruction de ceux-ci, dont la prolifération peut dès lors intervenir assez rapidement. En d'autres termes, l'alternative actuellement disponible sur le marché consiste en des produits qu'il est possible de consommer pendant de longues périodes, dont le goût et la saveur ont été sensiblement altérés par la stérilisation, et des produits qualifiés de frais, dont les qualités gustatives sont à l'inverse mieux préservées, mais qu'il n'est pas possible de conserver au-delà de quelques semaines, malgré l'usage possible d'emballage sous vide ou sous atmosphère modifiée, et l'usage fréquent d'additifs et de conservateurs. La présente invention se propose de modifier cet état de fait. Le procédé de fabrication qui en fait l'objet a en effet débouché sur un résultat surprenant et totalement inattendu, dans la mesure où des sauces qui en sont issues, bien que n'ayant subi aucune stérilisation ou pasteurisation après conditionnement, et en l'absence d'additifs ou conservateurs, ont pu être conservées pendant plusieurs mois sans rien perdre de leurs qualités gustatives tout en conservant leur innocuité pour le consommateur puisque leur stabilité a été établie. Autrement dit, les sauces fabriquées selon le procédé de l'invention conservent une saveur remarquable, en l'occurrence celle qu'elles ont en fin de la cuisson des aliments frais qui les composent, et cette saveur se retrouve en l'état même après une longue période. De nombreux tests ont été effectués, qui sont parfaitement concordants et qui montrent qu'il n'existe pas de problème bactériologique, même mineur, pendant une durée limite de consommation d'au moins 3 mois, dans la mesure où le produit a été conservé au frais. En réalité, ces tests ont même montré que le produit restait stable bien plus longtemps que 3 mois. Pour obtenir ce résultat, le procédé se caractérise en ce qu'il consiste à :This effect is moreover not minimal, since the taste for example of a sauce is clearly altered by the double action of the additives which have been introduced, and by the intensity of the sterilization process which it has undergone. Pasteurization also leads to an alteration of taste. This drawback does not, of course, affect fresh products, for which the processes in force in hygienic and food matters, on the other hand, impose time limits for consumption very close to their placing on the market, in order to avoid any harmful development of micro- organizations. These fresh products, often containing additional components aimed at preventing the development of these microorganisms, bacteria, etc., have not undergone any sterilization type treatment for the destruction of these, the proliferation of which may therefore occur. fast enough. In other words, the alternative currently available on the market consists of products which can be consumed for long periods, the taste and flavor of which have been appreciably altered by sterilization, and products qualified as fresh. , whose taste qualities are conversely better preserved, but which it is not possible to keep beyond a few weeks, despite the possible use of vacuum packaging or modified atmosphere, and the use frequent additives and preservatives. The present invention proposes to modify this state of affairs. The manufacturing process which is the subject of it has indeed resulted in a surprising and totally unexpected result, insofar as the sauces which result therefrom, although not having undergone any sterilization or pasteurization after packaging, and by Absence of additives or preservatives, could be preserved for several months without losing anything of their taste qualities while preserving their harmlessness for the consumer since their stability has been established. In other words, the sauces produced according to the process of the invention retain a remarkable flavor, in this case that which they have at the end of the cooking of the fresh foods which compose them, and this flavor is found in the same state after A long period. Numerous tests have been carried out, which are perfectly consistent and which show that there is no bacteriological problem, even a minor one, for a consumption period of at least 3 months, insofar as the product has been preserved. fresh. In reality, these tests even showed that the product remained stable much longer than 3 months. To obtain this result, the process is characterized in that it consists in:
- procéder à la cuisson dans une marmite des ingrédients frais mélangés à des produits d'assaisonnement du type sel, poivre, épices, piments et à de la matière grasse animale et/ou végétale pendant une durée allant de 20 minutes à 6 heures à une température minimale de 80°C;- cook in a pot fresh ingredients mixed with seasoning products such as salt, pepper, spices, peppers and animal and / or vegetable fat for a period ranging from 20 minutes to 6 hours to a minimum temperature of 80 ° C;
- conditionner à chaud dans un récipient propre la sauce à une température supérieure à 80°C, les conditionnements étant fermés immédiatement après remplissage ; et- hot condition the sauce in a clean container at a temperature above 80 ° C, the packages being closed immediately after filling; and
- refroidir rapidement lesdits conditionnements remplis de sauce, pendant une durée inférieure à 2 heures dépendant du volume de ces derniers, à une température inférieure à 10°C. Le respect de la succession et du contenu de ces étapes permet de préserver un goût très frais et très fidèle au goût d'origine, même après plusieurs mois de conservation de la sauce, et ce malgré l'absence de tout conservateur ou traitement à haute température du produit fini. Les produits réalisés à l'aide du procédé de l'invention ont été régulièrement testés, et l'on s'est aperçu qu'au bout de 2 mois, 3 mois, voire 6 mois, les résultats étaient toujours les mêmes, c'est-à-dire sans détérioration gustative ou bactériologique. Après conditionnement en pots hermétiques, un refroidissement rapide est effectué dans une enceinte portée à une température comprise entre 0°C et -25°C. L'une des conséquences de ce refroidissement est notamment de provoquer un certain vide à l'intérieur du pot. Ce vide au moins partiel, qui n'altère pas non plus les qualités de saveur et de goût du produit, joue un rôle dans la meilleure conservation des sauces dans leur conditionnement. Il n'est en effet guère favorable au développement d'au moins un certain nombre de micro-organismes susceptibles de prospérer dans lesdites sauces. La durée de refroidissement dépend, comme cela a été mentionné, du volume du conditionnement. Plus précisément, selon l'invention, l'objectif est d'atteindre une température à cœur inférieure à 6°C dans un délai le plus court possible. De préférence, pour obtenir les effets propres à l'invention, la température de cuisson dans la marmite doit être comprise entre 95°C et 105°C à cœur. Il est à noter que, du fait de l'appellation « produit frais », il est conseillé au consommateur, par une indication sur l'emballage, de conserver son produit dans une ambiance réfrigérée. Cela étant, différents tests de stabilité ont été réalisés sur des sauces fabriquées par le procédé de l'invention, et qui n'ont pas été conservées au frais. Ces tests, qui sont notamment basés sur la mesure du pH de la sauce, montrent que, pour certaines sauces, la condition de conservation dans un endroit réfrigéré n'est pas déterminante. Le produit reste stable d'une manière étonnante, sur une durée de plusieurs mois, ce qui participe à l'effet inattendu qui résulte de l'invention. Les sauces qui sont concernées par le procédé de l'invention sont par exemple des sauces à base de tomate, utilisées dans une cuisine notamment d'origine italienne pour assaisonner des pâtes. Il peut ainsi s'agir de sauces de type bolognaises, etc. Il est à noter que le procédé de l'invention s'applique par exemple à des sauces dont les ingrédients de base ont été mentionnés auparavant, ce qui ne préjuge en aucun cas de l'ajout d'ingrédients additionnels comme de l'alcool, pour donner une saveur particulière à certaines recettes. L'ajout d'autres ingrédients, à partir du moment où ils ne modifient pas les caractéristiques du procédé, est parfaitement possible et dépend de l'imagination du cuisinier et du type de saveur recherché. - rapidly cooling said packages filled with sauce, for a period of less than 2 hours depending on the volume of the latter, to a temperature below 10 ° C. Respect for the succession and the content of these stages makes it possible to preserve a very fresh taste and very faithful to the original taste, even after several months of conservation of the sauce, and this despite the absence of any preservative or treatment at high temperature of the finished product. The products produced using the process of the invention were regularly tested, and it was found that after 2 months, 3 months, or even 6 months, the results were always the same, it that is to say without taste or bacteriological deterioration. After packaging in airtight jars, rapid cooling is carried out in an enclosure brought to a temperature between 0 ° C and -25 ° C. One of the consequences of this cooling is in particular to cause a certain vacuum inside the pot. This at least partial vacuum, which also does not alter the flavor and taste qualities of the product, plays a role in the best preservation of the sauces in their packaging. It is in fact hardly favorable to the development of at least a certain number of microorganisms capable of thriving in said sauces. The cooling time depends, as mentioned, on the volume of the packaging. More precisely, according to the invention, the objective is to reach a core temperature of less than 6 ° C. in the shortest possible time. Preferably, to obtain the effects specific to the invention, the cooking temperature in the pot must be between 95 ° C and 105 ° C at its core. It should be noted that, due to the designation "fresh product", the consumer is advised, by an indication on the packaging, to keep his product in a refrigerated atmosphere. However, various stability tests have been made on sauces made by the process of the invention, and which have not been kept cool. These tests, which are notably based on measuring the pH of the sauce, show that, for certain sauces, the condition of storage in a refrigerated place is not decisive. The product remains surprisingly stable, over a period of several months, which contributes to the unexpected effect which results from the invention. The sauces which are concerned with the process of the invention are, for example, tomato-based sauces, used in a kitchen, in particular of Italian origin, to season pasta. It can thus be Bolognese type sauces, etc. It should be noted that the process of the invention applies, for example, to sauces whose basic ingredients have been mentioned before, which in no way prejudges the addition of additional ingredients such as alcohol, to give a particular flavor to certain recipes. The addition of other ingredients, as long as they do not modify the characteristics of the process, is perfectly possible and depends on the imagination of the cook and the type of flavor sought.

Claims

REVENDICATIONS
1. Procédé de fabrication de plats en sauce contenant des produits alimentaires tels que légumes, fruits, produits laitiers et viandes en vue de leur conservation pendant plusieurs mois sans adjonction d'additifs conservateurs etou colorants ni stérilisation, caractérisé en ce qu'il consiste à : - procéder à la cuisson dans une marmite des ingrédients frais mélangés à des produits d'assaisonnement du type sel, poivre, épices, piments et à de la matière grasse animale et/ou végétale pendant une durée allant de 20 minutes à 6 heures à une température minimale de 80°C ; - conditionner à chaud dans un récipient propre la sauce ainsi obtenue à une température supérieure à 80°C, les conditionnements étant fermés immédiatement après remplissage ; et - refroidir rapidement lesdits conditionnements remplis de sauce, pendant une durée inférieure à 2 heures dépendant du volume de ces derniers, à une température inférieure à 10°C.1. A method of manufacturing dishes in sauce containing food products such as vegetables, fruits, dairy products and meats with a view to their preservation for several months without the addition of preservative and / or coloring additives or sterilization, characterized in that it consists in : - bake in a pot fresh ingredients mixed with seasoning products such as salt, pepper, spices, peppers and animal and / or vegetable fat for a period ranging from 20 minutes to 6 hours at a minimum temperature of 80 ° C; - hot condition in a clean container the sauce thus obtained at a temperature above 80 ° C, the packages being closed immediately after filling; and - rapidly cooling said packages filled with sauce, for a period of less than 2 hours depending on the volume of the latter, to a temperature below 10 ° C.
2. Procédé de fabrication de sauces selon la revendication précédente, caractérisé en ce que le refroidissement rapide s'effectue dans une enceinte portée à une température comprise entre 0°C et -25°C. 2. Method for manufacturing sauces according to the preceding claim, characterized in that the rapid cooling takes place in an enclosure brought to a temperature between 0 ° C and -25 ° C.
3. Procédé de fabrication de sauces selon l'une quelconque des revendications précédentes, caractérisé en ce que la température de cuisson dans la marmite est comprise entre 95°C et 105°C à cœur. 3. Method for manufacturing sauces according to any one of the preceding claims, characterized in that the cooking temperature in the pot is between 95 ° C and 105 ° C at heart.
EP05732467A 2004-03-01 2005-02-28 Method for producing dishes served in sauce Withdrawn EP1732811A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0402095A FR2866789B1 (en) 2004-03-01 2004-03-01 PROCESS FOR PRODUCING SAUCE DISHES
PCT/FR2005/000472 WO2005090166A1 (en) 2004-03-01 2005-02-28 Method for producing dishes served in sauce

Publications (1)

Publication Number Publication Date
EP1732811A1 true EP1732811A1 (en) 2006-12-20

Family

ID=34834162

Family Applications (1)

Application Number Title Priority Date Filing Date
EP05732467A Withdrawn EP1732811A1 (en) 2004-03-01 2005-02-28 Method for producing dishes served in sauce

Country Status (5)

Country Link
US (1) US20070292586A1 (en)
EP (1) EP1732811A1 (en)
CN (1) CN1976844A (en)
FR (1) FR2866789B1 (en)
WO (1) WO2005090166A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2931205B1 (en) 2008-05-16 2010-05-14 Aircelle Sa PROPULSIVE ASSEMBLY FOR AIRCRAFT, AND AIR INTAKE STRUCTURE FOR SUCH AN ASSEMBLY
DE102010012211A1 (en) * 2010-03-19 2011-09-22 Krones Ag Apparatus and method for hot filling of beverages
EP3772992B1 (en) * 2018-04-10 2022-05-18 Freshfoodz GmbH Method for conserving a meal prepared by heating, and for providing communal catering

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB859948A (en) * 1957-03-26 1961-01-25 William Henry Smith Preparation, storage and supply of pre-cooked or partially cooked meals
CH403605A (en) * 1962-10-10 1965-11-30 Nestle Sa Process for filling plastic containers, containers used for carrying out the process and application of the process
US4218486A (en) * 1975-01-28 1980-08-19 W. R. Grace & Co. Process for packaging, cooling and storing food items
IT1055241B (en) * 1976-02-12 1981-12-21 Ohri Naxhi PROCESS FOR PASTEURIZING PACKAGED BAKERY PRODUCTS
US4560564A (en) * 1983-10-28 1985-12-24 The Procter & Gamble Company Textured protein tomato sauce products
US4568555A (en) * 1985-05-02 1986-02-04 Nabisco Brands, Inc. Cheese sauce
CH665605A5 (en) * 1986-01-28 1988-05-31 Christophe Aubert METHOD FOR PACKAGING, WITH PASTEURIZATION, PERISHABLE FOOD PRODUCTS.
CA1290972C (en) * 1988-03-11 1991-10-22 Donald A. Poole Method of providing shelf stable liquid food products
AU1541592A (en) * 1991-03-04 1992-10-06 Curtice-Burns, Inc. Pressure-processed foods
FR2837169B1 (en) * 2002-03-13 2004-05-28 Atria PROCESS FOR OBTAINING A READY-TO-EAT DISH
JP2004026216A (en) * 2002-06-25 2004-01-29 Toppan Printing Co Ltd Sterilizing-filling method and device for liquid container

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2005090166A1 *

Also Published As

Publication number Publication date
FR2866789A1 (en) 2005-09-02
WO2005090166A1 (en) 2005-09-29
FR2866789B1 (en) 2006-06-23
CN1976844A (en) 2007-06-06
US20070292586A1 (en) 2007-12-20

Similar Documents

Publication Publication Date Title
Bansal et al. Minimally processed foods: Overview
Yıkmış et al. Evaluation of sous-vide technology in gastronomy
KR20140017757A (en) Ready to eat food of marinated fish and method for preparing the same
EP1844663B1 (en) Method of manufacturing a food preparation that is heterogeneous and complex, fresh and packaged
JP6628922B1 (en) Packaged cooked seafood products and method for producing the same
JP2011147391A (en) Method for producing skin-attached fully-ripened fruit preserved in syrup, and skin-attached fully-ripened fruit preserved in syrup produced by the method
EP1732811A1 (en) Method for producing dishes served in sauce
CA2889883A1 (en) Method for pasteurizing ground poultry
KR101490752B1 (en) The manufacturing method of home meal replacement
KR20140079239A (en) Method of manufacturing beef jerky containning natural additives and it thereof
US20020142077A1 (en) Food product based on fish products and preparation procedure
KR101130515B1 (en) Method for sterilizing surimi gel product available for normal temperature distribution and manufacturing method of retort surimi gel product using the same
TWI232085B (en) Method for producing food wrapping leaf
TWI826156B (en) Methods for preparing ready-to-eat products
CN112889908B (en) Method for processing marinated eggs
KR101056660B1 (en) Method of Making Pizza Tteokbokki Using White Kimchi
KR102421160B1 (en) Manufacturing method of kimchi for room temperature distribution
KR102603762B1 (en) Manufacturing mehtod of steamed and dried yellow corvina with barley using carrot and green tea
Tubbiyam et al. Proteolysis and lipid oxidation during ‘mu som’fermentation as affected by different ratios of white and black glutinous rice
KR20110127969A (en) Manufacturing method of garlic food material and garlic source using the food material
CN106954811A (en) A kind of shortening cola flavor crab and its processing method
Leistner et al. Hurdle Technology (Combined Methods) for Food Preservation: Applications
Venugopal Heat treated fishery products
EP3262957B1 (en) High pressure treatment of foodstuff comprising an assortment of ingredients
EP4000403A1 (en) Method for manufacturing a mollusc-based food product

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20061002

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU MC NL PL PT RO SE SI SK TR

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20100211

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20110927