FR2786987A1 - Production of appetizer from solid egg base commences by mixing sterile flavoring and coloring ingredients, including e.g. special vinegars, followed by packaging and interval of osmotic absorption - Google Patents
Production of appetizer from solid egg base commences by mixing sterile flavoring and coloring ingredients, including e.g. special vinegars, followed by packaging and interval of osmotic absorption Download PDFInfo
- Publication number
- FR2786987A1 FR2786987A1 FR9815646A FR9815646A FR2786987A1 FR 2786987 A1 FR2786987 A1 FR 2786987A1 FR 9815646 A FR9815646 A FR 9815646A FR 9815646 A FR9815646 A FR 9815646A FR 2786987 A1 FR2786987 A1 FR 2786987A1
- Authority
- FR
- France
- Prior art keywords
- markers
- preparation
- flavored
- vinegars
- eggs
- 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.)
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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
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
- A23B5/0057—Preserving by heating without the shell 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
-1 --1 -
PROCÉDE DE FABRICATION D'UNE PREPARATION CULINAIRE PRETE A PROCESS FOR THE MANUFACTURE OF A CULINARY PREPARATION A
L'EMPLOI A BASE D' OEUFS ET LA (LES) PREPARATION (S) OBTENUE (S) PAR LEDIT PROCÉDÉ. THE USE OF EGGS AND THE PREPARATION (S) OBTAINED BY SAID PROCESS.
La présente invention concerne un procédé de fabrication d'une préparation culinaire prête à l'emploi à base d'oeufs, notamment The present invention relates to a process for manufacturing a ready-to-use culinary preparation based on eggs, in particular
d'une préparation pour l'apéritif entre amis, d'une préparation pour traiteurs ou d'une préparation pour cocktails. Elle concerne également ladite préparation culinaire prête à l'emploi10 à base d'oeufs obtenue par ledit procédé. a preparation for an aperitif with friends, a preparation for caterers or a preparation for cocktails. It also relates to said ready-to-use culinary preparation10 based on eggs obtained by said process.
Entre leur travail et leurs loisirs, les hommes et les femmes de la vie moderne n'ont plus le temps de cuisiner. Ils souhaitent cependant manger de manière équilibrée et agréable. C'est15 pourquoi, l'industrie de l'agro-alimentaire développe actuellement de manière importante les produits finis tel que les Between their work and their leisure, the men and women of modern life no longer have time to cook. However, they want to eat in a balanced and pleasant way. This is why the food industry is currently significantly developing finished products such as
"Amuses gueules", les arachides sous toutes ses formes, etc... "Appetizers", peanuts in all its forms, etc ...
Une nouvelle tendance apparaît également concernant des A new trend is also emerging regarding
préparations d'en cas sans perdre trop de temps. case preparations without wasting too much time.
Dans le domaine des préparations culinaires à base d'oeufs, on trouve aujourd'hui de nombreux produits issus de la transformation de l'oeuf en produits prêts à l'emploi: oeufs In the field of egg-based culinary preparations, there are today many products from the transformation of the egg into ready-to-use products: eggs
pochés, oeufs durs, etc...poached, hard-boiled eggs, etc.
Les nombreuses difficultés rencontrées pour obtenir un produit The many difficulties encountered in obtaining a product
frais, sûr bactériologiquement et satisfaisant tant pour le goût que pour l'aspect, font qu'il n'existe actuellement sur le marché quasiment aucune préparation culinaire prête à l'emploi à base30 d'oeufs et vendus en libre service, à l'état solide. fresh, bacteriologically safe and satisfactory for both taste and appearance, there are currently almost no ready-to-use culinary preparations on the market based on eggs and sold in self-service, solid state.
La présente invention vise à palier ces inconvénients en proposant un procédé pour fabriquer une préparation culinaire prête à l'emploi à base d'oeufs, offrant une sécurité35 bactériologique maximum et garantissant un mélange intime et subtil des saveurs et de l'aspect. Elle propose également une préparation culinaire prête à l'emploi à base d'oeufs, solides, utilisable de manière rapide comme un produit frais, avec The present invention aims to overcome these drawbacks by proposing a method for manufacturing a ready-to-use culinary preparation based on eggs, offering maximum bacteriological security and guaranteeing an intimate and subtle mixture of flavors and appearance. It also offers a ready-to-use cooking preparation based on solid eggs, which can be used quickly as a fresh product, with
modification du goût et/ou de l'aspect. change in taste and / or appearance.
-2- Dans ce but, l'invention concerne un procédé de fabrication d'une -2- For this purpose, the invention relates to a method of manufacturing a
préparation culinaire prête à base d'oeufs du genre indiqué en préambule, caractérisé en ce que l'on mélange une base d'oeufs solides et des ingrédients appelés marquants, stabilisés5 bactériologiquement, et en ce que l'on conditionne le mélange obtenu à l'état stérile. ready-made culinary preparation based on eggs of the kind indicated in the preamble, characterized in that a base of solid eggs is mixed with ingredients called markers, bacteriologically stabilized, and in that the mixture obtained is conditioned to sterile state.
Selon une variante du procédé, on stabilise bactériologiquement According to a variant of the process, bacteriologically stabilized
ladite base d'oeufs et lesdits marquants après les avoir10 mélangés. said egg base and said markers after having mixed them.
Dans une autre variante du procédé selon l'invention, on stabilise bactériologiquement la base d'oeufs, d'une manière séparée des marquants, avant le mélange. Dans ce cas, après15 l'étape de stabilisation bactériologique, on peut mélanger et conditionner la base d'oeufs et les marquants dans un même contenant. D'une manière préférée, on conditionne la base d'oeufs et les In another variant of the process according to the invention, the egg base is bacteriologically stabilized, separately from the markers, before mixing. In this case, after the bacteriological stabilization step, the egg base and the markers can be mixed and packaged in the same container. In a preferred manner, the egg base and the
marquants à l'état stérile dans un contenant et on obture ledit contenant par operculage. markers in a sterile state in a container and the said container is sealed by sealing.
De manière à offrir un grand choix de préparations, les marquants peuvent-être choisis parmi les groupes comprenant toutes sortes25 de vinaigres et/ou toutes sortes de colorants alimentaires et/ou In order to offer a large choice of preparations, the markers can be chosen from groups comprising all kinds of vinegars and / or all kinds of food colors and / or
aromatisants autorisés.flavorings allowed.
Pour une meilleure garantie bactériologique, la préparation selon l'invention est conditionnée à l'état stérile dans un contenant For a better bacteriological guarantee, the preparation according to the invention is packaged in a sterile state in a container
fermé par un opercule.closed with a seal.
Le procédé de fabrication d'une préparation culinaire prête à l'emploi à base d'oeufs, selon la présente invention permet de fabriquer notamment des oeufs de cailles au vinaigre comprenant35 une base d'oeufs solides et différents ingrédients appelés marquants. L'ensemble des constituants de la préparation est The process for manufacturing a ready-to-use culinary preparation based on eggs, according to the present invention makes it possible in particular to produce quail eggs in vinegar comprising a base of solid eggs and various ingredients called markers. All the constituents of the preparation are
stabilisé bactériologiquement de manière à apporter toutes les garanties bactériologiques. bacteriologically stabilized so as to provide all the bacteriological guarantees.
-3- Il existe différentes variantes quant à la réalisation de la stabilisation bactériologique. La forme de réalisation particulièrement préférée du procédé selon la présente invention consiste à stabiliser bactériologiquement la base d'oeufs et les marquants durant le mélange. La première étape consiste à préparer la base d'oeufs solide. Les oeufs sont placés dans un contenant rempli de liquide chauffé à ébullition pendant le temps nécessaire à leur coagulation. On recueille les oeufs entiers pour les refroidir. Les oeufs sont ensuite écaillés soit par procédure manuelle, soit par un procédé mécanique. La base d'oeufs est ensuite débarrassée des -3- There are different variations as to the achievement of bacteriological stabilization. The particularly preferred embodiment of the process according to the present invention consists in bacteriologically stabilizing the egg base and the markers during mixing. The first step is to prepare the solid egg base. The eggs are placed in a container filled with liquid heated to a boil for the time necessary for their coagulation. Whole eggs are collected to cool them. The eggs are then flaked either by manual procedure or by a mechanical process. The egg base is then cleared of
éventuelles impuretés par lavage.any impurities by washing.
La deuxième étape de la forme de réalisation du procédé selon l'invention consiste à la stérilisation des contenants. Les contenants sont placés dans un récipient chauffé à 69 , et sont The second step of the embodiment of the method according to the invention consists in sterilizing the containers. The containers are placed in a container heated to 69, and are
recueillis juste avant usage.collected just before use.
La troisième étape de la forme de réalisation préférée du procédé The third step of the preferred embodiment of the method
selon l'invention consiste à préparer les marquants. according to the invention consists in preparing the markers.
Contrairement à la base d'oeufs, les marquants sont stabilisés bactériologiquement avant la mise en oeuvre du procédé. Les marquants peuvent être neutres de goût ou comporter divers Unlike the egg base, the markers are bacteriologically stabilized before the implementation of the process. The markers can be neutral in taste or contain various
additifs naturels ou artificiels.natural or artificial additives.
La dernière étape de la forme de réalisation préférée du procédé The last step of the preferred embodiment of the method
selon l'invention consiste à la conclusion (Conservation + fin). Les contenants sont extraits du récipient. On y mélange la base30 d'oeufs solide et les marquants. Les contenants sont ensuite opercules de manière appropriée pour conserver l'état stérile. according to the invention consists in the conclusion (Conservation + end). The containers are removed from the container. The solid egg base and the markers are mixed there. The containers are then appropriately sealed to keep the sterile state.
Les contenants sont ensuite stockés durant le temps suffisant permettant de réaliser l'osmose entre la base d'oeufs solide et les marquants. Cette opération se réalise de préférence à l'abri35 de la lumière. The containers are then stored for sufficient time to achieve osmosis between the solid egg base and the markers. This operation is preferably carried out away from light.
4- Chaque préparation comprend une base d'oeufs solide, des 4- Each preparation includes a solid egg base,
marquants stabilisés bactériologiquement puis est conditionnée à l'état stérile par exemple dans des bocaux en verre. markers stabilized bacteriologically and then packaged in a sterile state, for example in glass jars.
Il existe différentes sortes de préparations en fonction du choix des marquants qui peuvent être toutes sortes de vinaigres colorés et/ou aromatisés. La base d'oeufs solide peut-être issue d'oeufs naturels ou de tout procédé permettant de la constituer. La base d'oeufs solide peut-être colorée et/ou aromatisée à base d'additifs autorisés pour l'alimentation préalablement ou non à There are different kinds of preparations depending on the choice of markers which can be all kinds of colored and / or flavored vinegars. The solid egg base may be obtained from natural eggs or from any process which makes it possible to form it. The solid egg base may be colored and / or flavored with the aid of additives authorized for food, whether or not prior to
la dernière étape.the last step.
La préparation selon l'invention peut être directement présentée The preparation according to the invention can be presented directly
sur table. Elle peut également servir à la présentation ou à la composition d'un plat. on table. It can also be used for the presentation or composition of a dish.
La stabilisation bactériologique de tous les ingrédients et les Bacteriological stabilization of all ingredients and
conditions d'hygiène du procédé offrent les meilleures garanties20 bactériologiques et permettent de conserver la préparation en bocal pendant très longtemps. hygienic conditions of the process offer the best bacteriological guarantees20 and allow the preparation in a jar to be kept for a very long time.
La présente invention n'est pas limitée à l'exemple de The present invention is not limited to the example of
réalisation décrit mais s'étend à toute modification et variante25 évidente pour un homme de métier. embodiment described but extends to any modification and variant obvious to a person skilled in the art.
-5--5-
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9815646A FR2786987A1 (en) | 1998-12-11 | 1998-12-11 | Production of appetizer from solid egg base commences by mixing sterile flavoring and coloring ingredients, including e.g. special vinegars, followed by packaging and interval of osmotic absorption |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9815646A FR2786987A1 (en) | 1998-12-11 | 1998-12-11 | Production of appetizer from solid egg base commences by mixing sterile flavoring and coloring ingredients, including e.g. special vinegars, followed by packaging and interval of osmotic absorption |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2786987A1 true FR2786987A1 (en) | 2000-06-16 |
Family
ID=9533859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9815646A Pending FR2786987A1 (en) | 1998-12-11 | 1998-12-11 | Production of appetizer from solid egg base commences by mixing sterile flavoring and coloring ingredients, including e.g. special vinegars, followed by packaging and interval of osmotic absorption |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2786987A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2413044A1 (en) * | 1977-12-30 | 1979-07-27 | Perry Daniel | Preserving fresh or cooked food e.g. hard boiled eggs - in soln. contg. organic acid and alkaline metal salt |
| JPS62175155A (en) * | 1986-01-07 | 1987-07-31 | Sanyo Kokusaku Pulp Co Ltd | Vinegared solid egg |
| JPS63188358A (en) * | 1987-02-02 | 1988-08-03 | Q P Corp | Preparation of preservable egg salad |
| EP0336919A1 (en) * | 1988-03-24 | 1989-10-11 | Birgit Schneider | Egg-product and process for its production |
-
1998
- 1998-12-11 FR FR9815646A patent/FR2786987A1/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2413044A1 (en) * | 1977-12-30 | 1979-07-27 | Perry Daniel | Preserving fresh or cooked food e.g. hard boiled eggs - in soln. contg. organic acid and alkaline metal salt |
| JPS62175155A (en) * | 1986-01-07 | 1987-07-31 | Sanyo Kokusaku Pulp Co Ltd | Vinegared solid egg |
| JPS63188358A (en) * | 1987-02-02 | 1988-08-03 | Q P Corp | Preparation of preservable egg salad |
| EP0336919A1 (en) * | 1988-03-24 | 1989-10-11 | Birgit Schneider | Egg-product and process for its production |
Non-Patent Citations (3)
| Title |
|---|
| DATABASE WPI Section Ch Week 8736, Derwent World Patents Index; Class D13, AN 87-253813, XP002113220 * |
| DATABASE WPI Section Ch Week 8837, Derwent World Patents Index; Class D13, AN 88-260367, XP002113219 * |
| KULKARNI V V ET AL: "Preparation and storage stability of pickled poultry eggs.", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, INDIA, vol. 30, no. 6, 1993, Dep. of Animal Breeding & Genetics, Coll. of Vet. & Animal Sci., Palampur 176 062, India, pages 440 - 441, XP002113218 * |
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