FR2851888B1 - Pate crue hyperproteinee et hypercalorique pour la fabrication de produits, notamment frits, imitant les produits a base de pomme de terre, et son procede de fabrication - Google Patents

Pate crue hyperproteinee et hypercalorique pour la fabrication de produits, notamment frits, imitant les produits a base de pomme de terre, et son procede de fabrication

Info

Publication number
FR2851888B1
FR2851888B1 FR0302630A FR0302630A FR2851888B1 FR 2851888 B1 FR2851888 B1 FR 2851888B1 FR 0302630 A FR0302630 A FR 0302630A FR 0302630 A FR0302630 A FR 0302630A FR 2851888 B1 FR2851888 B1 FR 2851888B1
Authority
FR
France
Prior art keywords
producing
products
mimically
hyperproteined
cryped
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.)
Expired - Fee Related
Application number
FR0302630A
Other languages
English (en)
Other versions
FR2851888A1 (fr
Inventor
Reginald Allouche
Aurelie Stewart
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.)
Europeenne de Produits Dietetiques Ste Cie Ceprodi
Original Assignee
Europeenne de Produits Dietetiques Ste Cie Ceprodi
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 Europeenne de Produits Dietetiques Ste Cie Ceprodi filed Critical Europeenne de Produits Dietetiques Ste Cie Ceprodi
Priority to FR0302630A priority Critical patent/FR2851888B1/fr
Priority to US10/420,200 priority patent/US20040175487A1/en
Priority to PCT/FR2004/000503 priority patent/WO2004080195A2/fr
Priority to EP04716632A priority patent/EP1599102A2/fr
Publication of FR2851888A1 publication Critical patent/FR2851888A1/fr
Application granted granted Critical
Publication of FR2851888B1 publication Critical patent/FR2851888B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • 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
    • A23L33/19—Dairy 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0302630A 2003-03-04 2003-03-04 Pate crue hyperproteinee et hypercalorique pour la fabrication de produits, notamment frits, imitant les produits a base de pomme de terre, et son procede de fabrication Expired - Fee Related FR2851888B1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
FR0302630A FR2851888B1 (fr) 2003-03-04 2003-03-04 Pate crue hyperproteinee et hypercalorique pour la fabrication de produits, notamment frits, imitant les produits a base de pomme de terre, et son procede de fabrication
US10/420,200 US20040175487A1 (en) 2003-03-04 2003-04-22 High protein and low calorie raw batter for making products, in particular fried products, resembling potato-based products, and method for preparing same
PCT/FR2004/000503 WO2004080195A2 (fr) 2003-03-04 2004-03-03 Pate crue hyperproteinee et hypocalorique pour la fabrication de produits, notamment frits, imitant les produits a base de pomme de terre, et son procede de fabrication.
EP04716632A EP1599102A2 (fr) 2003-03-04 2004-03-03 Pate crue hyperproteinee et hypocalorique pour la fabrication de produits, notamment frits, imitant les produits a base de pomme de terre, et son procede de fabrication.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0302630A FR2851888B1 (fr) 2003-03-04 2003-03-04 Pate crue hyperproteinee et hypercalorique pour la fabrication de produits, notamment frits, imitant les produits a base de pomme de terre, et son procede de fabrication

Publications (2)

Publication Number Publication Date
FR2851888A1 FR2851888A1 (fr) 2004-09-10
FR2851888B1 true FR2851888B1 (fr) 2006-08-25

Family

ID=32865222

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0302630A Expired - Fee Related FR2851888B1 (fr) 2003-03-04 2003-03-04 Pate crue hyperproteinee et hypercalorique pour la fabrication de produits, notamment frits, imitant les produits a base de pomme de terre, et son procede de fabrication

Country Status (4)

Country Link
US (1) US20040175487A1 (fr)
EP (1) EP1599102A2 (fr)
FR (1) FR2851888B1 (fr)
WO (1) WO2004080195A2 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060121160A1 (en) * 2004-12-03 2006-06-08 Cargill, Incorporated Egg-filled food product
US20120288606A1 (en) * 2010-01-06 2012-11-15 Alan Artner High protein cooked product
US20200205424A1 (en) * 2017-09-14 2020-07-02 Lambweston / Meijer V.O.F. Potato Dough

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1792645A1 (de) * 1967-12-14 1971-11-25 Procter & Gamble Verfahren zur Verbesserung des Geschmacks von Kartoffelprodukten
US3849582A (en) * 1970-08-17 1974-11-19 Ralston Purina Co Fortified snack process and product
US3911142A (en) * 1973-09-28 1975-10-07 Henry J Huelskamp Process for preparing a protein snack food and the resulting product
DE2428546C3 (de) * 1974-06-14 1978-03-02 Pfanni-Werk Otto Eckart Kg, 8000 Muenchen Verfahren zur Herstellung eines bei Siedehitze rekonstituierbaren, verbesserten Kartoffelpürees
US4183966A (en) * 1978-04-14 1980-01-15 The Board of Regents of the Oklahoma Agricultural & Mechanical Colleges acting for and on behalf of Oklahoma State University of Agriculture and Applied Science Method of manufacturing a high protein snack food
FR2688660B1 (fr) * 1992-02-12 1994-09-30 Jouve Daniel Procede de preparation en continu d'un produit alimentaire denomme "pate a dauphines".
FR2787296B1 (fr) * 1998-12-22 2001-04-13 Cie Europ De Produits Dietetiq Pomme dauphine ou frite hyperprotidique hypocalorique
FR2788409B1 (fr) * 1999-01-19 2002-10-11 Cie Europ De Produits Dietetiq Gateau hyperprotidique hypocalorique
ATE249756T1 (de) * 1999-03-16 2003-10-15 Anton Meli Protein angereicherter kartoffelteig

Also Published As

Publication number Publication date
WO2004080195A3 (fr) 2005-05-06
EP1599102A2 (fr) 2005-11-30
WO2004080195A2 (fr) 2004-09-23
US20040175487A1 (en) 2004-09-09
FR2851888A1 (fr) 2004-09-10

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Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20151130