FR2652994A1 - Food product for slicing, such as mortadella or a large sausage, comprising a block of pasteurised food material designed for preparing a range (plate) of so-called gastronomic desserts or desserts of much simpler preparation - Google Patents

Food product for slicing, such as mortadella or a large sausage, comprising a block of pasteurised food material designed for preparing a range (plate) of so-called gastronomic desserts or desserts of much simpler preparation Download PDF

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Publication number
FR2652994A1
FR2652994A1 FR8913801A FR8913801A FR2652994A1 FR 2652994 A1 FR2652994 A1 FR 2652994A1 FR 8913801 A FR8913801 A FR 8913801A FR 8913801 A FR8913801 A FR 8913801A FR 2652994 A1 FR2652994 A1 FR 2652994A1
Authority
FR
France
Prior art keywords
food
desserts
food material
product
connective tissue
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.)
Pending
Application number
FR8913801A
Other languages
French (fr)
Inventor
Platre David
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
Priority to FR8913801A priority Critical patent/FR2652994A1/en
Publication of FR2652994A1 publication Critical patent/FR2652994A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen

Abstract

Food product for slicing, such as mortadella or a large sausage, comprising a block of pasteurised food material. The invention relates to a method making it possible for any user whatsoever to produce ranges of so-called gastronomic desserts or desserts of simpler design in a very short period of time, hence the cost-effectiveness of the product. It consists of an artificial connective tissue, namely an artificial casing of a food mass based on gelatinised whole or ground fruit which, during pasteurisation, join together and make it possible to have a solid product due to the melting of the gelatine. The user will therefore have only to cut off his slices and to present them on a plate according to his tastes and his requirements. This food product is, above all, intended for the catering professions.

Description

Procédé déstiné à facilité la présentation de desserts sur assiettes dites gastronomiques ou de présentation plus simples préservé actuellement aux Restaurants Gastronomiques ou aux restaurants équivalents ceux-ci. Process intended to facilitate the presentation of desserts on so-called gourmet plates or simpler presentation currently preserved in Gastronomic Restaurants or equivalent restaurants.

La présente invention est un produit à trancher tel que la mortadelle ou le saucisson comprenant un bloc de matière alimentaire pasteurise. The present invention is a slicing product such as mortadella or sausage comprising a block of pasteurized food material.

Il faut savoir que ce style de dessert est très onéreux et nécessite une ou plusieur personnes pour leur réalisation. C' est pourquoi ces desserts sont classes t' desserts de luxe ", du fait de leur présentation et sont réservés au style de restaurants cités dans le 1er paragraphe. Ceci, car ils ont la possibilité d'avoir une équipe qui passe son temps à la préparation de ces dites assiettes d'où un prix de revient treks élevé. You should know that this style of dessert is very expensive and requires one or more people to make it. This is why these desserts are classified as "luxury desserts", because of their presentation and are reserved for the style of restaurants mentioned in the 1st paragraph. This, because they have the possibility of having a team that spends its time at the preparation of these so-called plates, hence a high cost of treks.

En effet, le petit restaurateur ou la personne suceptible dt8trB à mQme de faire des desserts de ce style ne le peut pas, pour deux raisons majeures : - le temps de préparation des produits étant
très long, le prix de revient est lourd à
suporter, sans compter les matières pre
mières et le temps passé à la preparation.Indeed, the small restaurateur or the suceptible person dt8trB able to make desserts of this style cannot, for two major reasons: - the time of preparation of the products being
very long, the cost price is heavy at
suport, not counting the raw materials
and the time spent in preparation.

- la personne ou le restaurateur ne peut pren
dre d'avance au niveau de la préparation sur
ce style de présentation et il est donc
obligé de faire l'assiette à la demande du
client ou de tout autre personne.- the person or the restaurateur cannot take
dre ahead in terms of preparation on
this style of presentation and so it's
forced to make the plate at the request of
client or any other person.

Le but de la présente invention est de remedier à cet inconvénient et pour se faire, elle propose un produit alimentaire tel que défini dans le 2 eme paragraphe de cette description et qui se caractérise en ce qutil comporte un fourrage d'une masse al ç taire souple, gélatinée à base de fruits broyés ou entiers dans un tissu conjonctif artificiel , ici un boyau artificiel.The purpose of the present invention is to remedy this drawback and to do so, it offers a food product as defined in the 2nd paragraph of this description and which is characterized in that it comprises a filling of random mass. flexible, gelatin based on crushed or whole fruit in an artificial connective tissue, here an artificial casing.

Conformément à l'invention, la solidarisation de la masse alimentaire au tissu conjonctif artificiel ainsi que la solidarisation de la masse alimentaire elle-m8me est assurée par la réaction de gélification de cette m9me matière alimentaire au cours de la pas teurisatbon à 97 OC sachant que la gélatine fond à 25 OC, Le produit est donc solidarisé après la pasteurisation. In accordance with the invention, the attachment of the food mass to the artificial connective tissue as well as the attachment of the food mass itself is ensured by the gelling reaction of this same food material during the step 97 teurisatbon knowing that the gelatin melts at 25 ° C. The product is therefore solidified after pasteurization.

Comme il est indiqué précédemment, le produit est constitué par le tissu conjonctif artificiel et un fourrage de fruits broyés ou entiers gélatinés ( à base de gélatine en poudre ), consequemment utilisée pour éviter que le produit ait un aspect gélatiniforme. La présente invention concerne par ailleurs un procédé de fabrication du produit alimentaire ci-dessus défini. As indicated above, the product consists of artificial connective tissue and a filling of crushed or whole gelatinated fruit (based on powdered gelatin), therefore used to prevent the product from having a gelatinous appearance. The present invention further relates to a method of manufacturing the food product defined above.

Ce procédé consiste à fourrer ou pousser une masse de matière gélatinée à llintérieur d'un tissu conjonctif artificiel et soumettre l'ensemble ainsi obtenu à une pasteurisation, puis à mettre sous-vide le produit alimentaire résultant.This process consists in stuffing or pushing a mass of gelatinous material inside an artificial connective tissue and subjecting the assembly thus obtained to pasteurization, then putting the resulting food product under vacuum.

I1 est à noter que ltopération peut être réalisée dans un moule ou un sac de cuisson. It should be noted that the operation can be carried out in a mold or a cooking bag.

L'davantage et la facilité de mise en oeuvre de l'inven- tion ressortiront de la description faite ci-après. The advantage and the ease of implementation of the invention will emerge from the description given below.

La figure 1 représente le produit tel qu'il est présenté à l'utilisateur. C'est une vue en perspective du produit alimentaire ficelé aux deux extrémités, ainsi obtenu par ce procédé. Figure 1 shows the product as presented to the user. It is a perspective view of the food product tied at both ends, thus obtained by this process.

La figure 2 représente une coupe du produit présenté longitudinalement. Figure 2 shows a section of the product presented longitudinally.

La figure 3 représente la tranche du produit à plat avec ses morceaux apparents. Figure 3 shows the edge of the product flat with its visible pieces.

L'utilisateur coupe les tranches dont il a besoin dans le boudin et les présente sur une assiette selon ses goOts. The user cuts the slices he needs from the sausage and presents them on a plate according to his tastes.

I1 est bien entendu que ce produit sera commercialisé accompagné de sachets individuels ( dose pour assiette ) de sauces et coulis de fruits sous-vide. It is understood that this product will be marketed accompanied by individual sachets (dose for plate) of sauces and fruit coulis under vacuum.

Le produit selon l'invention est parfaitement destiné aux métiers de la restauration.  The product according to the invention is perfectly intended for the catering trades.

Claims (5)

REVENDICATIONS 1. Produit alimentaire à trancher, tel que la mortadelle ou le 1. Food product to be sliced, such as mortadella or saucisson, comprenant un bloc de matière alimentaire pasteurisé caractérisé par le fourrage d'une matière alimentaire souple à base de fruits broyés ou entiers. sausage, comprising a block of pasteurized food material characterized by the filling of a flexible food material based on crushed or whole fruit. . Produit alimentaire selon revendication 1, caractérisé en ce que le tissu conjonctif artificiel est un boyau artificiel. . Food product according to claim 1, characterized in that the artificial connective tissue is an artificial hose. 3. Produit alimentaire selon revendication 1 ou 2, dans lequel la matiere alimentaire est à base de fruits broyés ou entiers pasteurisés, caractérisé en ce que la solidarisation du tissu conjonctif artificiel au bloc de matière alimentaire gélatiné ainsi que la solidarisation de la matière alimentaire ellem8me sont assurées par la réaction de gélification de cette m9me matière alimentaire au cours de la pasteurisation à 97 OC de l'ensemble du tissu conjonctif artificiel - matière alimentaire à base de fruits gélatinés. 3. Food product according to claim 1 or 2, wherein the food material is based on crushed or whole pasteurized fruit, characterized in that the joining of the artificial connective tissue to the block of gelatinized food material as well as the joining of the food material itself. are ensured by the gelling reaction of this same food material during the pasteurization at 97 ° C. of the entire artificial connective tissue - food material based on gelatinized fruits. 4. Procédé de fabrication du produit alimentaire selon l'une des quelconques revendications précédentes, caractérisé en ce qu'il consiste à fourrer au dépard une masse alimentaire non gélitiniforme à base de fruits broyés ou entiers dans un tissu conjonctif artificiel et à soumettre ltensemble ainsi obtenu à une pasteurisation, puis à conditionner sous-vide le produit résultant. 4. Method for manufacturing the food product according to any one of the preceding claims, characterized in that it consists in stuffing a non-gelitiniform food mass based on crushed or whole fruits in an artificial connective tissue and in submitting the whole thus obtained by pasteurization, then vacuum packaging the resulting product. 5. Produit solidarisé selon les revendications 3 ou 4 caractérisé en ce que l'élément de fourrage contenant de la gélatine fondant à 25 OC permette la solidification du bloc alimentaire lui-m8me ainsi que la solidarisation avec le tissu conjonctif artificiel au moment de la pasteurisation à 97 OC,  5. product joined according to claims 3 or 4 characterized in that the filling element containing gelatin melting at 25 OC allows the solidification of the food unit itself as well as the connection with the artificial connective tissue at the time of pasteurization at 97 OC, 6 . Procédé selon revendication 4 ou 5, caractérisé en ce que l'on réalise la pasteurisation dans une cuve conçue pour le produit.  6. Method according to claim 4 or 5, characterized in that the pasteurization is carried out in a tank designed for the product.
FR8913801A 1989-10-17 1989-10-17 Food product for slicing, such as mortadella or a large sausage, comprising a block of pasteurised food material designed for preparing a range (plate) of so-called gastronomic desserts or desserts of much simpler preparation Pending FR2652994A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8913801A FR2652994A1 (en) 1989-10-17 1989-10-17 Food product for slicing, such as mortadella or a large sausage, comprising a block of pasteurised food material designed for preparing a range (plate) of so-called gastronomic desserts or desserts of much simpler preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8913801A FR2652994A1 (en) 1989-10-17 1989-10-17 Food product for slicing, such as mortadella or a large sausage, comprising a block of pasteurised food material designed for preparing a range (plate) of so-called gastronomic desserts or desserts of much simpler preparation

Publications (1)

Publication Number Publication Date
FR2652994A1 true FR2652994A1 (en) 1991-04-19

Family

ID=9386634

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8913801A Pending FR2652994A1 (en) 1989-10-17 1989-10-17 Food product for slicing, such as mortadella or a large sausage, comprising a block of pasteurised food material designed for preparing a range (plate) of so-called gastronomic desserts or desserts of much simpler preparation

Country Status (1)

Country Link
FR (1) FR2652994A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004053218A1 (en) * 2004-11-04 2006-05-11 Höhl, Peter Cut solid mass, in strand form having cross section, comprises marmalade, jam, jelly, aspic, gelatin or vegetable optionally with mixture of spices, fruits, capers or cucumber pieces, where the strand is optionally wrapped by a covering
EP2386210A3 (en) * 2010-05-14 2013-01-16 VASSEMER Geflügelfeinkost GmbH Method for producing a food-in-aspic food dish
ES2409086A1 (en) * 2011-12-20 2013-06-24 Expafruit, S.A. Dessert of fruits with flan texture and process of obtaining. (Machine-translation by Google Translate, not legally binding)
CN104256422A (en) * 2014-09-28 2015-01-07 惠州市欧野科技有限公司 Pomegranate vegetarian ham
GB2589386A (en) * 2018-12-21 2021-06-02 Jelly Drops Ltd Confectionery

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2798814A (en) * 1957-01-11 1957-07-09 Eugene J Rivoche Frozen food patties and method of preparing same
DE2042135A1 (en) * 1969-09-08 1972-02-17 Armour & Co Process for treating a raw or porous foodstuff to be divided into equal portions before cooking, and foodstuff that can be divided accordingly
US3870811A (en) * 1971-04-16 1975-03-11 Gervais Danone Ag Processes for the production of protein-rich foodstuffs from natural protein-containing foods that are subject to syneresis
EP0121746A2 (en) * 1983-03-12 1984-10-17 FFF Franchi's Fast Food GmbH Produktions- und Vertriebs-KG Process for the preparation of a cuttable food from tomatoes
EP0325478A2 (en) * 1988-01-22 1989-07-26 Takeda Chemical Industries, Ltd. Shaped foods of fruit or vegetable and production thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2798814A (en) * 1957-01-11 1957-07-09 Eugene J Rivoche Frozen food patties and method of preparing same
DE2042135A1 (en) * 1969-09-08 1972-02-17 Armour & Co Process for treating a raw or porous foodstuff to be divided into equal portions before cooking, and foodstuff that can be divided accordingly
US3870811A (en) * 1971-04-16 1975-03-11 Gervais Danone Ag Processes for the production of protein-rich foodstuffs from natural protein-containing foods that are subject to syneresis
EP0121746A2 (en) * 1983-03-12 1984-10-17 FFF Franchi's Fast Food GmbH Produktions- und Vertriebs-KG Process for the preparation of a cuttable food from tomatoes
EP0325478A2 (en) * 1988-01-22 1989-07-26 Takeda Chemical Industries, Ltd. Shaped foods of fruit or vegetable and production thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004053218A1 (en) * 2004-11-04 2006-05-11 Höhl, Peter Cut solid mass, in strand form having cross section, comprises marmalade, jam, jelly, aspic, gelatin or vegetable optionally with mixture of spices, fruits, capers or cucumber pieces, where the strand is optionally wrapped by a covering
EP2386210A3 (en) * 2010-05-14 2013-01-16 VASSEMER Geflügelfeinkost GmbH Method for producing a food-in-aspic food dish
ES2409086A1 (en) * 2011-12-20 2013-06-24 Expafruit, S.A. Dessert of fruits with flan texture and process of obtaining. (Machine-translation by Google Translate, not legally binding)
CN104256422A (en) * 2014-09-28 2015-01-07 惠州市欧野科技有限公司 Pomegranate vegetarian ham
GB2589386A (en) * 2018-12-21 2021-06-02 Jelly Drops Ltd Confectionery
GB2589386B (en) * 2018-12-21 2024-02-21 Jelly Drops Ltd Confectionery

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