FR2873266B1 - Composition pour la preparation de produit alimentaire au moins partiellement gelifie - Google Patents

Composition pour la preparation de produit alimentaire au moins partiellement gelifie

Info

Publication number
FR2873266B1
FR2873266B1 FR0408158A FR0408158A FR2873266B1 FR 2873266 B1 FR2873266 B1 FR 2873266B1 FR 0408158 A FR0408158 A FR 0408158A FR 0408158 A FR0408158 A FR 0408158A FR 2873266 B1 FR2873266 B1 FR 2873266B1
Authority
FR
France
Prior art keywords
gelified
partially
preparation
composition
food product
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
FR0408158A
Other languages
English (en)
Other versions
FR2873266A1 (fr
Inventor
Philippe Torcatis
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.)
PALGA INTERNAT SOC PAR ACTIONS
Original Assignee
PALGA INTERNAT SOC PAR ACTIONS
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 PALGA INTERNAT SOC PAR ACTIONS filed Critical PALGA INTERNAT SOC PAR ACTIONS
Priority to FR0408158A priority Critical patent/FR2873266B1/fr
Priority to US11/024,730 priority patent/US20060019016A1/en
Priority to PCT/FR2005/001778 priority patent/WO2006021642A1/fr
Publication of FR2873266A1 publication Critical patent/FR2873266A1/fr
Application granted granted Critical
Publication of FR2873266B1 publication Critical patent/FR2873266B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
FR0408158A 2004-07-23 2004-07-23 Composition pour la preparation de produit alimentaire au moins partiellement gelifie Expired - Fee Related FR2873266B1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR0408158A FR2873266B1 (fr) 2004-07-23 2004-07-23 Composition pour la preparation de produit alimentaire au moins partiellement gelifie
US11/024,730 US20060019016A1 (en) 2004-07-23 2004-12-30 Composition for preparing a food product that is at least partially gelled
PCT/FR2005/001778 WO2006021642A1 (fr) 2004-07-23 2005-07-08 Procede et composition pour la preparation de produit alimentaire au moins partiellement gelifie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0408158A FR2873266B1 (fr) 2004-07-23 2004-07-23 Composition pour la preparation de produit alimentaire au moins partiellement gelifie

Publications (2)

Publication Number Publication Date
FR2873266A1 FR2873266A1 (fr) 2006-01-27
FR2873266B1 true FR2873266B1 (fr) 2008-11-14

Family

ID=34948235

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0408158A Expired - Fee Related FR2873266B1 (fr) 2004-07-23 2004-07-23 Composition pour la preparation de produit alimentaire au moins partiellement gelifie

Country Status (2)

Country Link
FR (1) FR2873266B1 (fr)
WO (1) WO2006021642A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2328003B1 (es) * 2008-03-07 2010-09-22 Just Leon Ferrer Procedimiento de preparacion de productos alimenticios gelificados a partir de pulpa de fruta, producto obtenido por el mismo e instalacion para llevar a cabo tal procedimiento.
FR2983683A1 (fr) * 2011-12-08 2013-06-14 L Or Du Perigord Procede de fabrication d'un foie gras sale
CN109479983A (zh) * 2018-12-27 2019-03-19 山东禹王生态食业有限公司 一种大豆拉丝蛋白素火腿及其制备方法
CN112273528A (zh) * 2020-10-29 2021-01-29 珠海市澳加联盈生物科技有限公司 异相喷雾法制备薄层人造肉的工艺
FR3134291A1 (fr) * 2022-04-08 2023-10-13 Mache & Co Procédé de préparation d’une composition alimentaire, destinée à être cuisinée, comprenant des algues

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3016302A (en) * 1958-12-30 1962-01-09 Kelco Co Instant chiffon pie filling and method of producing the same
US4163805A (en) * 1975-12-24 1979-08-07 Scm Corporation Reconstituted food product
US4603054A (en) * 1985-03-21 1986-07-29 Colorado State Univ. Research Foundation Process for preparing algin/calcium gel structured meat products
US4880654A (en) * 1986-12-22 1989-11-14 Minoru Okada Process for preparing simulated meat
GB8813773D0 (en) * 1988-06-10 1988-07-13 Kelco Int Ltd Alginate gels
US5422135A (en) * 1989-05-17 1995-06-06 Nadreph Limited Process for preparing a gelled food product sheet
JPH04237476A (ja) * 1991-01-11 1992-08-25 Meiji Milk Prod Co Ltd 生肉片類の接着方法
US5366742A (en) * 1993-05-03 1994-11-22 Fmc Corporation Colloidal microcrystalline cellulose and barrier dispersant composition and method for manufacture
JP3074567B1 (ja) * 1999-11-22 2000-08-07 有限会社白金バイオ企画 畜肉加工食品の製造方法
FR2842708B1 (fr) * 2002-07-26 2005-07-29 Heysham Internat Ltd Produit alimentaire enrobe, composition, procede et appareil pour sa fabrication
DE10256398B4 (de) * 2002-12-02 2006-01-26 Lucullus Backen & Genießen GmbH & Co. KG Tortengusspulver und Verfahren zur Zubereitung von Tortenguss

Also Published As

Publication number Publication date
WO2006021642A1 (fr) 2006-03-02
FR2873266A1 (fr) 2006-01-27

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Effective date: 20120330