FR3011443A1 - DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS - Google Patents

DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS Download PDF

Info

Publication number
FR3011443A1
FR3011443A1 FR1359711A FR1359711A FR3011443A1 FR 3011443 A1 FR3011443 A1 FR 3011443A1 FR 1359711 A FR1359711 A FR 1359711A FR 1359711 A FR1359711 A FR 1359711A FR 3011443 A1 FR3011443 A1 FR 3011443A1
Authority
FR
France
Prior art keywords
food
salt
smoked
absorbent fabric
cooking
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.)
Granted
Application number
FR1359711A
Other languages
French (fr)
Other versions
FR3011443B1 (en
Inventor
Georges Parmentier
Var Emmanuel Roux
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.)
Bmgl Fr
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=49911676&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=FR3011443(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Priority to FR1359711A priority Critical patent/FR3011443B1/en
Publication of FR3011443A1 publication Critical patent/FR3011443A1/en
Application granted granted Critical
Publication of FR3011443B1 publication Critical patent/FR3011443B1/en
Active 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts
    • 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
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un dispositif de conservation et/ou de cuisson par transfert d'un aliment contenant de l'eau et/ou au moins une matière grasse, comprenant un tissu absorbant, pour entourer ledit aliment à cuire et/ou à protéger, de manière optionnelle du sel, fumé à chaud ou non, et un sachet souple d'emballage en matière plastique adapté à la conservation sous vide, destiné à recevoir à la fois l'aliment et ledit tissu absorbant. La présente invention concerne également un procédé de conservation et un procédé de cuisson d'aliments sous vide mettant en œuvre le dispositif selon l'invention.The present invention relates to a device for preserving and / or cooking by transfer of a food containing water and / or at least one fat, comprising an absorbent fabric, to surround said food to be cooked and / or to protect, optionally salt, hot smoked or not, and a flexible plastic packaging bag adapted for vacuum storage, for receiving both the food and said absorbent fabric. The present invention also relates to a preservation method and a process for cooking food under vacuum using the device according to the invention.

Description

Dispositif et procédés de conservation et de cuisson d'aliments sous vide La présente invention concerne de manière générale un dispositif, un procédé de conservation (par exemple par salaison et imprégnation d'essences de plantes, fleurs ou de tissus ou par fumage), et un procédé de cuisson d'aliments sous vide.The present invention relates generally to a device, a method of preservation (for example by curing and impregnation of essences of plants, flowers or tissues or by smoking), and a process for cooking food under vacuum.

Par conservation d'un aliment, on entend traditionnellement une technique de préservation d'un aliment (et éventuellement d'aromatisation et/ou de coloration d'un aliment) qui en modifie ses qualités organoleptiques et sa texture (et éventuellement sa coloration et son arôme). On peut notamment citer à titre d'exemples de techniques de conservation classiques le fumage ou la salaison. Par cuisson d'un aliment, on entend traditionnellement l'opération par laquelle un aliment est transformé ou modifié sur le plan physico-chimique, sous l'effet de la chaleur. La 20 cuisson permet de modifier les qualités nutritives d'un aliment, sa texture et la structure de certaines de ses molécules (pouvant ainsi le rendre plus digeste), ainsi que son goût, sa saveur, son aspect (couleur notamment), etc. . La cuisson permet également de tuer ou détruire certains germes, 25 parasites se trouvant dans l'aliment, en fonction de la température atteinte et du mode de cuisson. Ces techniques traditionnelles de conservation (en particulier le fumage) ou de cuisson présentent toutefois de nombreux inconvénients. Si l'on souhaite, outre le fait de 30 conserver ou cuire le produit, l'aromatiser ou le saumurer à coeur (par exemple pour des jambons ou des saucissons), ces techniques nécessitent de disposer d'équipements professionnels pouvant être volumineux et onéreux (tels que des bacs de salaison équipés d'injecteurs de saumure, fumoir ou un four traditionnel à bois). Pour résoudre les problèmes précités, le déposant a mis au point un dispositif pour la conservation et/ou la cuisson 5 d'aliments sous vide comportant un tissu absorbant et protecteur de protection apte à être soumis à une cuisson sous vide. Plus particulièrement, le demandeur a mis au point un dispositif de conservation et/ou de cuisson par transfert d'un 10 aliment contenant de l'eau et/ou au moins une matière grasse, comprenant : - un tissu absorbant fumé ou non, pour entourer ledit aliment à cuire et/ou à protéger, - de manière optionnelle du sel, fumé ou non, et 15 - un sachet souple d'emballage en matière plastique adapté à la conservation sous vide, destiné à recevoir à la fois l'aliment et ledit tissu absorbant. Le tissu absorbant du dispositif selon l'invention a pour effet d'absorber l'eau et/ou la matière grasse, et le cas 20 échéant l'excès de sel de l'aliment. Le dispositif selon l'invention permet : 1) d'éviter que le jus de cuisson ne coule (et donc tout risque de ramollissement de l'aliment, dans le cas d'une cuisson notamment, et 25 2) d'absorber le surplus de sel des poissons ou viandes à fumer ou à mariner (les marinades ne devant pas se transformer en saumure), empêchant ainsi une sursalaison de l'aliment, et 3) le cas échéant, de fixer les saveurs à l'intérieur de 30 l'aliment. Le tissu absorbant du dispositif selon l'invention présente en outre l'avantage d'être adapté à la cuisson sous vide, au contraire par exemple d'une toile de protection enduite de paraffine qui ne peut être utilisée lors d'une cuisson, ou d'un papier aluminium ou d'un film plastique qui deviennent cassants et lors de la cuisson et ensuite difficilement manipulables à froid. Le tissu absorbant du dispositif selon l'invention est donc particulièrement adapté s'il l'on envisage une cuisson sous vide de certains aliments qui peuvent perforer les sachets sous vide. A titre d'aliments perforants et pouvant être cuits ou conservés sous vide à l'aide du dispositif selon l'invention, on peut notamment citer les gigots, les poulets, les poissons y compris ceux à chair fragile, ainsi que tout autre type d'aliments contenant des os, des arêtes, etc., par exemple du saumon, les filets de hadock, et les anguilles. A titre de tissu absorbant, on utilise, de préférence, dans le cadre de la présente invention, un tissu non tissé 15 constitué à 100% de viscose, avec un poids surfacique de l'ordre de 45 g/m2. Un tel tissu de contact alimentaire est apte à absorber jusqu'à 20 fois son poids en moins de 8 secondes. En outre, un tel tissu est très résistant à sec et à l'état humide, et permet d'absorber totalement les surfaces 20 sur lesquelles il est appliqué. De manière avantageuse, le dispositif selon l'invention peut contenir, outre le tissu absorbant entourant ledit aliment et le sachet souple d'emballage, du sel (sel fin ou gros sel de mer humide), fumé ou non. 25 On utilisera avantageusement du sel fumé et ledit tissu absorbant selon l'invention également fumé si l'on souhaite conférer un goût fumé à l'aliment, le sel fumé pouvant être associé à du sucre blanc ou roux, de manière à former une marinade pour de la fumaison par imprégnation. 30 Si l'on envisage seulement une salaison simple de l'aliment, on utilisera avantageusement du sel non fumé mélangé à des épices ou des herbes pouvant être fraiches, partiellement ou complètement déshydratées ou séchées, ou des essences de plantes de manière à former une marinade de salaison simple. La présente invention a encore pour objet un procédé de conservation par transfert ou imprégnation d'un aliment 5 contenant de l'eau et/ou au moins une matière grasse, ledit procédé comprenant les étapes suivantes : - on dispose sur un tissu absorbant fumé ou non étalé une première couche de sel, sur laquelle - on dispose ensuite ledit aliment à conserver, que 10 - l'on recouvre d'une deuxième couche de sel, puis - on enroule complètement ledit aliment ainsi traité au sel dans ledit tissu absorbant, et on dispose l'ensemble un sachet souple d'emballage en matière plastique adapté à la cuisson sous vide ou la 15 conservation sous vide, - on procède à la mise sous vide du sachet souple ainsi rempli, puis - on laisse l'ensemble en chambre froide à une température comprise entre 0°C et 5°C, et de 20 préférence de l'ordre de 3°C, pendant au moins 24 heures. L'aliment, le tissu absorbant et le sachet souple d'emballage sont tels que définis précédemment. Pour les aliments crus, il est préférable que le maintien 25 en chambre froide dure au moins 48 heures, et mieux au moins une semaine pour une bonne imprégnation de l'aliment par le sel. On peut avantageusement utiliser du sel préalablement fumé et ledit tissu absorbant selon l'invention également fumé 30 à chaud, de sorte que le procédé selon l'invention constitue un procédé de fumage artificiel. Par fumage artificiel, on entend, au sens de la présente invention, un procédé conférant à un aliment un gout fumé, sans utiliser de fumoir, ou plus généralement sans mise en contact de l'aliment avec des fumées produites par la combustion du bois. Le fumage à chaud du sel fin peut avantageusement être réalisé en disposant du sel fin sur de tissu absorbant 5 notamment en viscose (le même que celui que l'on utilise ensuite pour entourer l'aliment avant son introduction dans le sachet souple et sa mise sous vide). Puis, on met l'ensemble (tissu absorbant, et sel fin) dans un fumoir et on chauffe à une température comprise entre 40 et 70°C, et de préférence à 10 une température de l'ordre de 68°C. Le sel fumé peut être avantageusement associé à du sucre blanc ou roux, de manière à former une marinade de fumage. Si l'on envisage seulement une salaison simple de l'aliment, on utilisera avantageusement du sel non fumé 15 mélangé à des épices ou des herbes fraiches séchées, de manière à former une marinade parfumée de salaison simple. La présente invention a encore pour objet un procédé de cuisson par transfert d'un aliment contenant de l'eau et/ou au moins une matière grasse, ledit procédé comprenant les étapes 20 suivantes : - on dispose sur un tissu absorbant fumé ou non étalé ledit aliment à cuire, recouvrant éventuellement une première couche de sel disposée sur ledit tissu absorbant, 25 - de manière optionnelle, on recouvre l'aliment d'une deuxième couche de sel pouvant être parfumé, puis - on enroule complètement ledit aliment mis sous sel dans ledit tissu absorbant, et on dispose l'ensemble dans un sachet souple d'emballage en matière 30 plastique adapté à la cuisson sous vide ou la conservation sous vide, - on procède à la mise sous vide du sachet souple ainsi rempli, puis - on cuit l'ensemble.By preserving a food, traditionally means a technique for preserving a food (and possibly flavoring and / or coloring food) that changes its organoleptic qualities and texture (and possibly its color and its aroma). Examples of conventional preservation techniques include smoking or curing. By cooking a food, is traditionally meant the operation by which a food is transformed or changed physicochemically, under the effect of heat. Cooking makes it possible to modify the nutritional qualities of a food, its texture and the structure of certain of its molecules (thus making it more digestible), as well as its taste, its flavor, its appearance (in particular color), etc. . Cooking also kills or destroys some germs, 25 parasites in the food, depending on the temperature reached and the cooking mode. These traditional techniques of preservation (especially smoking) or cooking, however, have many disadvantages. If one wishes, in addition to keeping or cooking the product, aromatize or brine heart (for example for hams or sausages), these techniques require the availability of professional equipment can be bulky and expensive (such as salting tanks equipped with brine injectors, smokers or traditional wood-burning ovens). In order to solve the aforementioned problems, the applicant has developed a device for the preservation and / or cooking of vacuum foods comprising an absorbent and protective protective fabric capable of being subjected to vacuum cooking. More particularly, the applicant has developed a device for preserving and / or cooking by transfer of a food containing water and / or at least one fat, comprising: - an absorbent fabric smoked or not, for surrounding said food to be cooked and / or protected, - optionally salt, smoked or not, and - a flexible plastic packaging bag adapted for vacuum storage, intended to receive both the food and said absorbent tissue. The absorbent fabric of the device according to the invention has the effect of absorbing the water and / or the fat, and optionally the excess salt of the food. The device according to the invention allows: 1) to prevent the cooking juices from sinking (and therefore any risk of softening of the food, in the case of cooking in particular, and 2) to absorb the surplus salt of fish or meat to be smoked or marinated (marinades should not be turned into brine), thus preventing over-salting of the food, and 3) if necessary, to fix the flavors within 30 l 'food. The absorbent fabric of the device according to the invention also has the advantage of being adapted to cooking under vacuum, unlike, for example, a paraffin-coated protective fabric that can not be used during cooking, or an aluminum foil or a plastic film that becomes brittle and during cooking and then difficult to handle cold. The absorbent fabric of the device according to the invention is therefore particularly suitable if it is envisaged a vacuum cooking of certain foods that can perforate the vacuum bags. As piercing feeds that can be cooked or stored under vacuum using the device according to the invention, particular mention may be made of legs, chickens, fish, including those with fragile flesh, as well as any other type of feed. food containing bone, bones, etc., eg salmon, hadock fillets, and eels. Absorbent fabric is preferably used in the context of the present invention, a nonwoven fabric consisting of 100% viscose, with a basis weight of about 45 g / m2. Such a food contact fabric is able to absorb up to 20 times its weight in less than 8 seconds. In addition, such a fabric is very resistant to dryness and in the wet state, and fully absorbs the surfaces to which it is applied. Advantageously, the device according to the invention may contain, in addition to the absorbent fabric surrounding said food and the flexible packaging bag, salt (fine salt or coarse sea salt), whether smoked or not. It is advantageous to use smoked salt and said absorbent fabric according to the invention also smoked if it is desired to impart a smoky taste to the food, the smoked salt being able to be combined with white or russet sugar, so as to form a marinade. for smoking by impregnation. If only simple curing of the feed is contemplated, unsalted salt mixed with spices or herbs which may be fresh, partially or completely dehydrated or dried, or essences of plants to be used, will advantageously be used. simple salting marinade. Another subject of the present invention is a method of preservation by transfer or impregnation of a food containing water and / or at least one fat, said process comprising the following steps: it is disposed on a smoked absorbent fabric or not spreading a first layer of salt, on which - then disposing said food to be preserved, which is covered with a second layer of salt, then - completely wraps said food thus treated with salt in said absorbent fabric, and the set is provided with a flexible plastic packaging bag suitable for vacuum cooking or vacuum storage; the flexible bag thus filled is evacuated, and the whole is left in cold room at a temperature between 0 ° C and 5 ° C, and preferably of the order of 3 ° C, for at least 24 hours. The food, the absorbent fabric and the flexible packaging bag are as defined above. For raw foods, it is preferred that the cold room hold be at least 48 hours, and preferably at least one week for good salt impregnation. It is advantageous to use previously smoked salt and said absorbent fabric according to the invention also heat-treated, so that the process according to the invention constitutes an artificial smoking process. By artificial smoking is meant, in the sense of the present invention, a process conferring a food taste smoked, without using a smoker, or more generally without contacting the food with fumes produced by burning wood. The hot smoking of the fine salt can advantageously be carried out by placing fine salt on absorbent fabric 5, in particular viscose (the same as that which is then used to surround the food before it is introduced into the flexible bag and placed thereon. under vacuum). Then, the assembly (absorbent fabric, and fine salt) is placed in a smoker and heated to a temperature between 40 and 70 ° C, and preferably at a temperature of about 68 ° C. The smoked salt can be advantageously combined with white or red sugar, so as to form a smoking marinade. If only simple curing of the feed is contemplated, unsalted salt mixed with dried spices or dried herbs will be advantageously used to form a single salted flavoring marinade. The present invention further relates to a method of cooking by transfer of a food containing water and / or at least one fat, said method comprising the following steps: - it is arranged on a smothered absorbent fabric or not spread said food to be cooked, optionally covering a first layer of salt disposed on said absorbent fabric, - optionally, the food is covered with a second layer of salt that can be perfumed, then is completely wrapped said food put under salt in said absorbent fabric, and the whole is placed in a flexible plastic packaging bag suitable for vacuum cooking or vacuum storage, the flexible bag thus filled is evacuated, then we cook the whole.

Dans le procédé de cuisson selon l'invention, la température de cuisson des aliments est choisie en fonction de la nature de l'aliment à cuire. Ainsi, elle sera avantageusement comprise : - entre 40°C et 68°C lorsque ledit aliment est un poisson, - entre 54°C et 72°C lorsque ledit aliment est une viande, - entre 90°C et 95°C lorsque ledit aliment est un légume. L'invention est illustrée plus en détail dans les exemples suivants. Dans les exemples, sauf indication contraire, tous les pourcentages et parties sont exprimés en poids.In the cooking method according to the invention, the cooking temperature of the food is chosen according to the nature of the food to be cooked. Thus, it will advantageously be: between 40 ° C and 68 ° C when said food is a fish, between 54 ° C and 72 ° C when said food is a meat, between 90 ° C and 95 ° C when said food food is a vegetable. The invention is illustrated in more detail in the following examples. In the examples, unless otherwise indicated, all percentages and parts are by weight.

EXEMPLES Produits - 2 filets de saumon de 2,5 kg - sel, - sel fumé. EXEMPLE 1 (comparatif 1) On laisse mariner un filet de saumon dans du gros sel (en une quantité d'environ 150 g) pendant au moins 10 heures, puis on le rince et on le laisse sécher pendant au moins 12 heures supplémentaires. On l'introduit ensuite dans un fumoir traditionnel pour le fumer pendant 6 à 12 heures. On obtient du saumon fumé, qui doit être consommé dans les 5 jours qui suivent et ne peut être conservé au-delà de cette durée.35 EXEMPLE 2 (selon l'invention) A l'aide du dispositif de conservation selon l'invention, 5 on cherche à conserver le deuxième filet de saumon en lui conférant un gout fumé. Pour cela, on procède comme suit : - on dispose sur un tissu absorbant préalablement fumé étalé une première couche de sel fumé (environ 20 g), sur laquelle 10 - on dispose ensuite le filet de saumon, - que l'on recouvre d'une deuxième couche de sel fumé (25 g à 50 g), puis - on enroule complètement le filet de saumon ainsi salé dans le tissu absorbant fumé, et on dispose 15 l'ensemble un sachet souple d'emballage en matière plastique adapté à la conservation sous vide, - on procède à la mise sous vide du sachet souple ainsi rempli, puis - on laisse l'ensemble en chambre froide à une 20 température de l'ordre de 3°C pendant au moins 24 heures. Au bout de 24 heures, on obtient un filet de saumon au gout fumé, qui est protégé sous vide, ce qui lui confère un 25 gain au niveau de la facilité de manipulation par rapport à un filet de saumon fumé de manière traditionnelle (cf. comme illustré à l'exemple 1). Le gout fumé obtenu peut être adapté en jouant sur la quantité de sel et la durée. La durée de conservation du produit ainsi obtenu peut aller jusque 21 30 jours dans un réfrigérateur maintenu à une température de l'ordre de 1 ou 3°C.EXAMPLES Products - 2 salmon fillets of 2.5 kg - salt, - smoked salt. EXAMPLE 1 (Comparative 1) A salmon fillet was marinated in coarse salt (in an amount of about 150 g) for at least 10 hours, then rinsed and allowed to dry for at least an additional 12 hours. It is then introduced into a traditional smoking room for smoking for 6 to 12 hours. Smoked salmon is obtained, which must be consumed within 5 days and can not be stored beyond this period. EXAMPLE 2 (according to the invention) Using the preservation device according to the invention, 5 we try to preserve the second salmon fillet by giving it a smoked taste. For this, the following procedure is carried out: a first layer of smoked salt (approximately 20 g) is placed on a previously smoked absorbent fabric, on which is then placed the salmon fillet, which is covered with a second layer of smoked salt (25 g to 50 g), then the salted salmon fillet is completely wrapped in the smoked absorbent fabric, and a flexible plastic packaging bag adapted to the vacuum storage, the flexible bag thus filled is evacuated, then the whole is left in a cold room at a temperature of the order of 3 ° C. for at least 24 hours. After 24 hours, a salmon fillet of smoked taste is obtained, which is protected under vacuum, which gives it a gain in ease of handling compared to a smoked salmon fillet in a traditional manner (cf. as illustrated in Example 1). The smoked taste obtained can be adapted by varying the amount of salt and the duration. The shelf life of the product thus obtained can be up to 21 days in a refrigerator maintained at a temperature of the order of 1 or 3 ° C.

Claims (10)

REVENDICATIONS1. Dispositif de conservation et/ou de cuisson par 5 transfert d'un aliment contenant de l'eau et/ou au moins une matière grasse, comprenant : - un tissu absorbant fumé ou non, pour entourer ledit aliment à cuire et/ou à protéger, - de manière optionnelle du sel, fumé ou non, et 10 - un sachet souple d'emballage en matière plastique adapté à la conservation sous vide, destiné à recevoir à la fois l'aliment et ledit tissu absorbant.REVENDICATIONS1. Device for storing and / or cooking by transfer of a food containing water and / or at least one fat, comprising: - an absorbent fabric smoked or not, to surround said food to be cooked and / or to protect optionally salt, whether or not smoked, and a flexible plastic packaging bag adapted for vacuum storage, for receiving both the food and said absorbent fabric. 2. Dispositif selon la revendication 1, dans lequel le 15 tissu absorbant est un tissu non tissé en viscose, avec un poids surfacique de 45 g/m2.The device of claim 1, wherein the absorbent fabric is a viscose nonwoven fabric having a basis weight of 45 g / m 2. 3. Dispositif selon les revendications 1 ou 2, contenant du sel fumé ou du sel non fumé mélangé à des épices ou des 20 herbes fraiches séchées.3. Device according to claims 1 or 2, containing smoked salt or non-smoked salt mixed with spices or dried fresh herbs. 4. Procédé de conservation par transfert ou imprégnation d'un aliment contenant de l'eau et/ou au moins une matière grasse, ledit procédé comprenant les étapes suivantes : 25 - on dispose sur un tissu absorbant fumé ou non étalé une première couche de sel, sur laquelle - on dispose ensuite ledit aliment à conserver, que - l'on recouvre d'une deuxième couche de sel, puis - on enroule complètement ledit aliment ainsi traité au 30 sel dans ledit tissu absorbant, et on dispose l'ensemble un sachet souple d'emballage en matière plastique adapté à la cuisson sous vide,- on procède à la mise sous vide du sachet souple ainsi rempli, puis - on laisse l'ensemble en chambre froide à une température comprise entre 0°C et 5°C, et de préférence de l'ordre de 3°C pendant au moins 24 heures.4. A method of preserving by transfer or impregnation of a food containing water and / or at least one fat, said method comprising the following steps: - a first layer of food is placed on a smoked or non-spread absorbent fabric salt, on which - it then disposes said food to be preserved, that - it is covered with a second layer of salt, then - is wound completely said salt-treated food in said absorbent fabric, and it has all a flexible bag of plastic packaging adapted to cooking under vacuum, - it is proceeded to the evacuation of the flexible bag thus filled, then - the whole is left in a cold room at a temperature between 0 ° C and 5 ° C, and preferably of the order of 3 ° C for at least 24 hours. 5. Procédé selon la revendication 4, dans lequel le maintien en chambre froide dure au moins 48 heures et de 10 préférence au moins 7 jours.5. The method of claim 4, wherein maintaining in a cold room lasts at least 48 hours and preferably at least 7 days. 6. Procédé selon les revendications 4 ou 5, dans lequel le sel est du sel fin préalablement fumé, de sorte qu'il constitue un procédé de fumage artificiel. 156. Process according to claims 4 or 5, wherein the salt is fine salt previously smoked, so that it is an artificial smoking process. 15 7. Procédé selon la revendication 6, dans lequel le sel fin fumé est mélangé à du sucre blanc ou du sucre roux, de manière à constituer une marinade de fumage. 207. The method of claim 6, wherein the fine smoked salt is mixed with white sugar or brown sugar, so as to constitute a smoking marinade. 20 8. Procédé selon les revendications 4 ou 5, dans lequel le sel est du sel non fumé, qui est mélangé à des épices ou des herbes fraiches séchées de manière à constituer une marinade parfumée de salaison simple. 25The process according to claims 4 or 5, wherein the salt is unsmoked salt, which is mixed with spices or fresh herbs dried to form a single cured salted marinade. 25 9. Procédé de cuisson par transfert d'un aliment contenant de l'eau et/ou au moins une matière grasse, ledit procédé comprenant les étapes suivantes : - on dispose sur un tissu absorbant fumé ou non étalé ledit aliment à cuire, recouvrant éventuellement une 30 première couche de sel disposée sur ledit tissu absorbant, - que l'on recouvre, de manière optionnelle, d'une deuxième couche de sel, puis- on enroule complètement ledit aliment dans ledit tissu absorbant, et on dispose l'ensemble dans un sachet souple d'emballage en matière plastique adapté à la cuisson sous vide, - on procède à la mise sous vide du sachet souple ainsi rempli, puis - on cuit l'ensemble.9. Method of cooking by transfer of a food containing water and / or at least one fat, said method comprising the following steps: - it is arranged on a smoked or non-spreading absorbent fabric said food to be cooked, possibly covering a first salt layer disposed on said absorbent fabric, which is optionally covered with a second salt layer, then said food is completely wrapped in said absorbent fabric, and disposed therein a flexible bag of plastic packaging suitable for cooking under vacuum, - one proceeds to the evacuation of the flexible bag thus filled, then the whole is cooked. 10. Procédé selon la revendication 9, dans lequel la température de cuisson est comprise : - entre 40°C et 68°C lorsque ledit aliment est un poisson, - entre 54°C et 72°C lorsque ledit aliment est une viande, - entre 90°C et 95°C lorsque ledit aliment est un légume.10. The method of claim 9, wherein the firing temperature is: - between 40 ° C and 68 ° C when said food is a fish, - between 54 ° C and 72 ° C when said food is a meat, - between 90 ° C and 95 ° C when said food is a vegetable.
FR1359711A 2013-10-07 2013-10-07 DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS Active FR3011443B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1359711A FR3011443B1 (en) 2013-10-07 2013-10-07 DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1359711A FR3011443B1 (en) 2013-10-07 2013-10-07 DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS

Publications (2)

Publication Number Publication Date
FR3011443A1 true FR3011443A1 (en) 2015-04-10
FR3011443B1 FR3011443B1 (en) 2016-12-30

Family

ID=49911676

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1359711A Active FR3011443B1 (en) 2013-10-07 2013-10-07 DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS

Country Status (1)

Country Link
FR (1) FR3011443B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019162076A1 (en) 2018-02-26 2019-08-29 Lekisport Ag Guard
EP3649864A1 (en) * 2018-11-09 2020-05-13 Georges Parmentier Production of an edible substance having a smoked taste with low levels of polycyclic aromatic hydrocarbons
FR3124062A1 (en) * 2021-06-17 2022-12-23 Georges Parmentier REMOVABLE LID FOR COOKING OR HEATING FOOD IN A MICROWAVE OVEN

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2558042A (en) * 1948-12-07 1951-06-26 American Viscose Corp Protective coating composition for hams
GB838355A (en) * 1957-11-09 1960-06-22 Broederne Ameln Ab Method of preventing fish, especially fat fish and shell-fish, from becoming rancid and desiccated
JPS557042A (en) * 1978-06-29 1980-01-18 Fujimori Kogyo Kk Preparation of roast meat
EP0438619A1 (en) * 1990-01-24 1991-07-31 Frisco-Findus Ag Cooked meat

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2558042A (en) * 1948-12-07 1951-06-26 American Viscose Corp Protective coating composition for hams
GB838355A (en) * 1957-11-09 1960-06-22 Broederne Ameln Ab Method of preventing fish, especially fat fish and shell-fish, from becoming rancid and desiccated
JPS557042A (en) * 1978-06-29 1980-01-18 Fujimori Kogyo Kk Preparation of roast meat
EP0438619A1 (en) * 1990-01-24 1991-07-31 Frisco-Findus Ag Cooked meat

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019162076A1 (en) 2018-02-26 2019-08-29 Lekisport Ag Guard
EP3649864A1 (en) * 2018-11-09 2020-05-13 Georges Parmentier Production of an edible substance having a smoked taste with low levels of polycyclic aromatic hydrocarbons
FR3088173A1 (en) * 2018-11-09 2020-05-15 Georges Parmentier MANUFACTURE OF AN EDIBLE SUBSTANCE HAVING LOW SMOKED TASTE OF POLYCYCLIC AROMATIC HYDROCARBONS
FR3124062A1 (en) * 2021-06-17 2022-12-23 Georges Parmentier REMOVABLE LID FOR COOKING OR HEATING FOOD IN A MICROWAVE OVEN

Also Published As

Publication number Publication date
FR3011443B1 (en) 2016-12-30

Similar Documents

Publication Publication Date Title
KR101593298B1 (en) Method for manufacturing smoked chitterlings and Packaged chitterlings thereby
JP5670314B2 (en) Cooked chestnuts in a sealed container, method for producing maltose in chestnuts, method for enhancing sweetness of cooked chestnuts, and method for producing cooked chestnuts in sealed containers
FR3011443A1 (en) DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS
KR101297896B1 (en) Method of manufacturing instant grilled fishes
KR20180097317A (en) Manufacturing method for smoked chitterlings
JP6208087B2 (en) Process for producing fresh seafood
KR101440785B1 (en) Method of manufacturing a Ham using Loin and a Ham manufactured by the Method
JP2001275558A (en) Unskinned cooked potato, method for producing cooked potato and method for removing skin of unskinned potato
JP4909942B2 (en) Method for producing smoked seafood
JP4368414B1 (en) Processed koji suitable for frozen storage, method for producing the same, and method for freezing koji
JP2007020537A (en) Method for preserving whole fish sushi
JP7055422B2 (en) How to flavor eggs
JP2010088320A (en) Method for producing processed food of smoked crab meat, and processed food of smoked crab meat
JP2006340702A (en) Method for producing frozen cooked chinese bamboo shoot
JP3139010U (en) Charcoal grilled dried fish
FR3029073A1 (en) SALAISON COMPOSITION AND PROCESS FOR PREPARING A FOOD PRODUCT BASED ON ANIMAL FLESH
JP2011072245A (en) High-grade seasoned grilled fish and method for producing the same
JP2008237156A (en) Manufacturing method of smoked product of fillet of mackerel
RU2284133C1 (en) Method for production of desiccated squid
KR101779171B1 (en) Method for parboiled fish and the parboiled fish prepared therefrom
JP2000312555A (en) Smoked crustacea, and its production
JP2005333835A (en) Method for producing charbroiling-flavored dried fish, and charbroiling-flavored dried fish produced by the method
JP4940482B2 (en) Process for producing processed foods for crustaceans
JP6035360B2 (en) Manufacturing method of Shiogama grilled meat
JP6399779B2 (en) Method for producing cephalopod dry food

Legal Events

Date Code Title Description
AU Other action affecting the ownership or exploitation of an industrial property right

Effective date: 20150707

PLFP Fee payment

Year of fee payment: 3

PLFP Fee payment

Year of fee payment: 4

TQ Partial transmission of property

Owner name: LAURENT PARMENTIER, FR

Effective date: 20170315

Owner name: EMMANUEL ROUX VAR, FR

Effective date: 20170315

PLFP Fee payment

Year of fee payment: 5

PLFP Fee payment

Year of fee payment: 6

PLFP Fee payment

Year of fee payment: 7

PLFP Fee payment

Year of fee payment: 8

PLFP Fee payment

Year of fee payment: 9

PLFP Fee payment

Year of fee payment: 10

TP Transmission of property

Owner name: BMGL, FR

Effective date: 20230131

PLFP Fee payment

Year of fee payment: 11