FR2658037A1 - Binder for sauce for ready-prepared (pre-cooked) dishes, especially vacuum packed ready-prepared dishes - Google Patents
Binder for sauce for ready-prepared (pre-cooked) dishes, especially vacuum packed ready-prepared dishes Download PDFInfo
- Publication number
- FR2658037A1 FR2658037A1 FR9000864A FR9000864A FR2658037A1 FR 2658037 A1 FR2658037 A1 FR 2658037A1 FR 9000864 A FR9000864 A FR 9000864A FR 9000864 A FR9000864 A FR 9000864A FR 2658037 A1 FR2658037 A1 FR 2658037A1
- Authority
- FR
- France
- Prior art keywords
- dishes
- ready
- prepared
- binder
- sauce
- 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- Withdrawn
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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
- 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
- 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
Description
La présente invention est relative à un liant pour sauce de plats cuisinés, notamment de plats cuisinés conditionnés en emballages sous vide. The present invention relates to a binder for sauce for ready meals, in particular ready meals packaged in vacuum packaging.
On constate, tant dans le domaine de la restauration professionnelle que dans le cadre de la cuisine familiale, à une demande de plus en plus importante de plats cuisinés prêts à l'emploi, déshydratés, surgelés ou plus récemment conditionnés sous vide. De tels plats ne nécessitent en vue de leur consommation qu'unie simple opération de réchauffage dans un four traditionnel ou un four à micro-ondes ou bain-marie. There is, both in the field of professional catering and in the context of family cooking, an increasing demand for ready-to-use cooked dishes, dehydrated, frozen or more recently vacuum-packed. Such dishes require for consumption only a simple reheating operation in a traditional oven or a microwave or bain-marie.
La demande porte notamment sur des plats cuisinés qui, une fois réchauffés présentent toutes les caractéristiques organoleptiques et d'apparence des plats cuisinés traditionnels, une partie de la demande insistant en outre sur une valeur calorique réduite. The demand relates in particular to cooked dishes which, once reheated have all the organoleptic and appearance characteristics of traditional cooked dishes, part of the demand also insisting on a reduced caloric value.
Les plats conditionnés en emballage sous vide sont confectionnés essentiellement de deux manières. The dishes packaged in vacuum packaging are made essentially in two ways.
Une première manière consiste à cuisiner le plat de manière traditionnelle puis à le conditionner sous vide dans un emballage approprié, tel qu'une barquette, que l'on soumet ensuite à un traitement de pasteurisation. A first way is to cook the dish in the traditional way and then to condition it under vacuum in an appropriate packaging, such as a tray, which is then subjected to a pasteurization treatment.
La seconde manière consiste à conditionner dans un emballage sous vide approprié, là encore, tel qu une barquette, les différents ingrédients nécessaires à la confection du plat cuisiné puis à chauffer le plat dans son conditionnement de manière à réaliser la cuisson des ingrédients, le chauffage nécessaire à la cuisson étant suivi d'une étape de pasteurisation. The second way consists in conditioning in a suitable vacuum packaging, again, such as a tray, the various ingredients necessary for the preparation of the cooked dish and then heating the dish in its packaging so as to cook the ingredients, heating necessary for cooking, followed by a pasteurization step.
Le liant traditionnellement utilisé en cuisine pour la confection de sauces, est l'amidon, généralement sous forme de farine ou de fécule. The binder traditionally used in cooking for making sauces is starch, generally in the form of flour or starch.
On a donc tout naturellement pensé à utiliser l'amidon en tant que liant pour la sauce de plats en sauce cuisinés conditionnés en emballages sous vide. We therefore naturally thought of using starch as a binder for the sauce of ready-made gravy dishes packaged in vacuum packaging.
Or, l'on constate que, lors du réchauffage de plats en sauce ainsi conditionnés en vue de leur consommation, la sauce a tendance à se liquéfier, ce qui est dommageable tant au niveau de l'apparence du produit à consommer que de ses propriétés organoleptiques. However, it is found that, when reheating dishes in sauce thus conditioned for consumption, the sauce tends to liquefy, which is harmful both in terms of the appearance of the product to be consumed and its properties. organoleptics.
On pense que ce phénomène résulte d'une certaine dégradation de l'amidon liée à la phase de mise sous vide et aux variations de température auxquelles il est soumis au cours des phases de fabrication, notamment de pasteurisation et au cours du réchauffage précédant la consommation. It is believed that this phenomenon results from a certain degradation of the starch linked to the vacuuming phase and to the temperature variations to which it is subjected during the manufacturing phases, in particular pasteurization and during the reheating preceding consumption. .
La présente invention a pour objet, un liant pour sauces utilisable en particulier dans la confection de plats cuisinés conditionnés en emballages sous vide évitant notamment ces inconvénients. The subject of the present invention is a binder for sauces which can be used in particular in the preparation of ready meals packaged in vacuum packings, in particular avoiding these drawbacks.
Le liant pour sauce selon l'invention se caractérise par le fait qu'il comprend essentiellement de la gélatine alimentaire, notamment sous forme pulvérulente. The sauce binder according to the invention is characterized in that it essentially comprises edible gelatin, in particular in powder form.
La société déposante a en effet pu déterminer que, de manière tout à fait surprenante, un additif en lui-même connu utilisé par exemple pour réaliser de la gelée de charcuterie ou en pâtisserie pour réaliser des entremets, lorsqu'il était utilisé pour la confection de sauces, à la place de l'amidon, et dans les mêmes proportions que celui-ci évitait les problèmes liés à l'amidon et rappelés ci-dessus, notamment pour les plats en sauce cuisinés conditionnés en emballages sous vide. The applicant company was able to determine that, quite surprisingly, an additive in itself known used for example to make jelly from cold cuts or pastry to make desserts, when it was used for making of sauces, instead of starch, and in the same proportions as this avoided the problems associated with starch and recalled above, in particular for cooked sauce dishes packaged in vacuum packaging.
En outre, la gélatine alimentaire présente une valeur calorique notablement inférieure à poids égal à 1' amidon, de telle sorte qu'il est possible de confectionner grâce à l'invention des sauces à valeur calorique réduite et donc des plats allégés par rapport aux plats traditionnels tout en conservant la même apparence et les mêmes qualités organoleptiques. In addition, edible gelatin has a caloric value significantly lower by weight equal to 1 starch, so that it is possible thanks to the invention to make sauces with reduced caloric value and therefore reduced dishes compared to dishes traditional while maintaining the same appearance and the same organoleptic qualities.
On constate en outre, de manière remarquable, qu'une sauce confectionnée avec le liant selon l'invention, constitué essentiellement de gélatine alimentaire, conserve une consistance pratiquement constante après plusieurs opérations successives de chauffage et de refroidissement du plat, que celui-ci ait été conditionné en emballage sous vide, surgelé ou fabriqué de manière traditionnelle contrairement à ce qui est le cas avec des sauces traditionnelles utilisant d'autres liants, notamment de l'amidon. It is also noted, remarkably, that a sauce made with the binder according to the invention, essentially consisting of edible gelatin, retains a practically constant consistency after several successive heating and cooling operations of the dish, whether it has been packaged in vacuum packaging, frozen or made in a traditional way, unlike what is the case with traditional sauces using other binders, in particular starch.
Le liant selon l'invention peut être utilisé dans les mêmes conditions que les liants existants, notamment l'amidon, en étant ajoutés au moment approprié au cours de la phase de cuisson ou mis en place avec les autres ingrédients avant le chauffage dans le cas de la fabrication de plats cuisinés où la cuisson s'effectue dans l'emballage sous vide. The binder according to the invention can be used under the same conditions as the existing binders, in particular starch, by being added at the appropriate time during the baking phase or put in place with the other ingredients before heating in the case the manufacture of ready meals where cooking takes place in vacuum packaging.
Lorsque le liant, dans la forme préférée de mise en oeuvre de l'invention est constitué essentiellement de gélatine alimentaire sous forme pulvérulente, il peut être mélangé avant son utilisation avec d'autres additifs usuels tels que des colorants, des arômes, des conservateurs etc. When the binder, in the preferred form of implementation of the invention consists essentially of edible gelatin in powder form, it can be mixed before its use with other usual additives such as colors, flavors, preservatives, etc. .
En tant que gélatine alimentaire selon l'invention, on peut utiliser aussi bien de la gélatine d'origine animale que de la gélatine d'origine végétale ayant les qualités requises pour l'alimentation humaine. As edible gelatin according to the invention, it is possible to use both gelatin of animal origin and gelatin of vegetable origin having the qualities required for human consumption.
Comme indiqué ci-dessus, la quantité de liant sous forme de gélatine alimentaire à ajouter dans le cadre de la réalisation de sauces selon l'invention est sensiblement la même que celle des liants traditionnels. As indicated above, the quantity of binder in the form of edible gelatin to be added in the context of the production of sauces according to the invention is substantially the same as that of traditional binders.
On peut indiquer qu a titre préférentiel, la quantité de gélatine alimentaire ajoutée en tant que liant dans la préparation d'une sauce est comprise entre 1 % et 10 % en poids de la sauce. It may be indicated that, on a preferential basis, the amount of edible gelatin added as a binder in the preparation of a sauce is between 1% and 10% by weight of the sauce.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9000864A FR2658037A1 (en) | 1990-01-25 | 1990-01-25 | Binder for sauce for ready-prepared (pre-cooked) dishes, especially vacuum packed ready-prepared dishes |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9000864A FR2658037A1 (en) | 1990-01-25 | 1990-01-25 | Binder for sauce for ready-prepared (pre-cooked) dishes, especially vacuum packed ready-prepared dishes |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2658037A1 true FR2658037A1 (en) | 1991-08-16 |
Family
ID=9393097
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR9000864A Withdrawn FR2658037A1 (en) | 1990-01-25 | 1990-01-25 | Binder for sauce for ready-prepared (pre-cooked) dishes, especially vacuum packed ready-prepared dishes |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2658037A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2739758A1 (en) * | 1995-10-16 | 1997-04-18 | Anne De Bretagne Fabrique D An | Ready-cooked meat and vegetable product |
WO2016202725A1 (en) * | 2015-06-15 | 2016-12-22 | Unilever N.V. | Food product |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
OA04524A (en) * | 1973-01-13 | 1980-03-30 | P B Gelatines S A | Improved compositions containing gelatin. |
-
1990
- 1990-01-25 FR FR9000864A patent/FR2658037A1/en not_active Withdrawn
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
OA04524A (en) * | 1973-01-13 | 1980-03-30 | P B Gelatines S A | Improved compositions containing gelatin. |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2739758A1 (en) * | 1995-10-16 | 1997-04-18 | Anne De Bretagne Fabrique D An | Ready-cooked meat and vegetable product |
WO2016202725A1 (en) * | 2015-06-15 | 2016-12-22 | Unilever N.V. | Food product |
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ST | Notification of lapse |