FR3028721A3 - FOODSTUFF - Google Patents
FOODSTUFF Download PDFInfo
- Publication number
- FR3028721A3 FR3028721A3 FR1561018A FR1561018A FR3028721A3 FR 3028721 A3 FR3028721 A3 FR 3028721A3 FR 1561018 A FR1561018 A FR 1561018A FR 1561018 A FR1561018 A FR 1561018A FR 3028721 A3 FR3028721 A3 FR 3028721A3
- Authority
- FR
- France
- Prior art keywords
- main body
- meat
- food product
- sausage
- ingredient
- 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
Links
- 235000013580 sausages Nutrition 0.000 claims abstract description 20
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 235000013622 meat product Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000011324 bead Substances 0.000 claims abstract description 7
- 235000011837 pasties Nutrition 0.000 claims abstract description 4
- 235000019690 meat sausages Nutrition 0.000 claims abstract 2
- 235000015067 sauces Nutrition 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 7
- 241000219198 Brassica Species 0.000 claims description 5
- 235000003351 Brassica cretica Nutrition 0.000 claims description 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 5
- 235000010460 mustard Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241000227653 Lycopersicon Species 0.000 description 4
- 235000013351 cheese Nutrition 0.000 description 3
- 235000020991 processed meat Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011049 pearl Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
- A23L29/231—Pectin; Derivatives 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
- A23L29/206—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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Produit alimentaire fait à partir d'un produit de viande élaborée, de charcuterie ou similaire, et en particulier du genre saucisse de Francfort qui comprend un corps principal allongé (1) fait d'un produit comestible à base de viande, qui inclut en outre, au moins un ingrédient additionnel ayant une texture pâteuse, ledit ingrédient étant distribué en une pluralité de petites perles (2) ayant une configuration de forme sphérique distribuée tout au long du corps principal complet.A food product made from an elaborated meat product, sausages or the like, and in particular from the Frankfurt sausage genus which comprises an elongated main body (1) made of an edible meat product, which further includes at least one additional ingredient having a pasty texture, said ingredient being dispensed into a plurality of small beads (2) having a configuration of spherical shape distributed throughout the entire main body.
Description
1 PRODUIT ALIMENTAIRE Objet de l'invention La présente invention concerne un produit alimentaire incorporant de notables innovations et avantages. Plus précisément, l'invention propose en particulier le développement d'une pièce de charcuterie ou de viande élaborée, par exemple du genre saucisse et similaires, notamment 10 du genre saucisse de Francfort qui comprend un corps principal allongé fait d'un produit comestible à base de viande. Arrière plan technologique 15 On connait bien sur le marché une grande variété de produits élaborés à base de viande, parmi lesquels un produit de consommation qui a un grand succès commercial ce sont les saucisses cuites connues comme saucisses de Francfort. Il est fréquent que l'usager ou le consommateur combine les saucisses avec des sauces, telles que de la moutarde et/ou de la sauce tomate, pour leur donner plus de goût, mais il existe le risque pour l'usager de se 20 salir lorsqu'il applique les sauces sur la saucisse ou bien en les mangeant. D'autre part, des saucisses de Francfort comportant une portion solide de fromage à l'intérieur sont disponibles sur le marché, néanmoins, cette configuration ne se traduit pas en une distribution homogène de la saveur étant donné que selon on réalise la coupe, il est possible que l'usager ne capte pas la saveur du fromage ensemble avec celui de la saucisse. 25 En outre, le Demandeur ne connait pas dans l'actualité aucune invention ayant toutes les caractéristiques que l'on décrit dans cette mémoire. Description de l'invention 30 La présente invention a été développée afin de fournir un produit de charcuterie ou de viande élaborée qui se configure comme une nouveauté dans le domaine d'application et résout les inconvénients mentionnés ci-dessus, en apportant, en outre, d'autres avantages additionnels qui seront évidents à partir de la description qui s'accompagne ci-après. 35 3028721 2 C'est pour autant un objet de la présente invention fournir un produit alimentaire fait à partir de viande élaborée, de charcuterie ou similaire, et en particulier du genre saucisse de Francfort qui comprend un corps principal allongé fait d'un produit comestible à base de viande, et il est caractérisé par le fait que le corps principal inclut en outre au moins un 5 ingrédient additionnel ayant une texture pâteuse, ledit ingrédient étant distribué en une pluralité de petites perles ayant une configuration de forme sphérique distribuée de manière homogène tout au long du corps principal complet. Dans cette mémoire on doit comprendre en tant que produit de viande élaborée tout produit 10 à base de viande ou de charcuterie élaborée préalablement à sa commercialisation et/ou consommation. Grâce à ces caractéristiques, on propose une pièce de viande ou de charcuterie permettant la combinaison de saveurs d'une forme homogène dans une seule pièce, telle qu'elle permet 15 d'obtenir une saveur mélangée dans toutes les tranches ou portions découpées de la pièce de charcuterie. Dans une réalisation particulièrement préférée, l'intérieur du corps principal comprend deux ou plus d'ingrédients différents distribués en une pluralité de petites perles ayant une 20 configuration de forme sensiblement sphérique. De préférence, l'ingrédient additionnel est d'un genre qui n'est pas de la viande, en étant du genre sauce, telle que de la moutarde, de la sauce tomate ou similaire. 25 D'autres caractéristiques et avantages du produit de charcuterie objet de la présente invention seront évidents à partir de la description d'une réalisation préférée, mais pas exclusive, illustrée à titre d'exemple non limitatif dans les dessins ci-joints, dans lesquels : Brève description des dessins 30 La Figure Lest une vue d'une configuration d'une saucisse de charcuterie ; et La Figure 2. est une vue schématique d'un produit de charcuterie du genre saucisse coupé en deux portions selon la présente invention. 35 3028721 3 Description d'une réalisation préférée Au vu des figures mentionnées et, selon la numération adoptée, on peut observer dans celles-ci un exemple de réalisation préférée de l'invention, laquelle comprend les parties et 5 les éléments indiqués et décrits en détail ci-après. Comme illustré, la pièce de charcuterie du genre saucisse de Francfort comprend essentiellement un corps principal allongé cylindrique, indiqué avec la référence (1), qui est fait avec un produit à base de viande comestible obtenu au moyen des techniques de fabrication conventionnelles, raison pour laquelle on n'entrera pas dans plus de détails de sa description. Ce corps principal inclut en outre dans son intérieur, divers ingrédients ayant une texture pâteuse, tels que par exemple, de la moutarde et de la sauce tomate, tels aliments n'étant pas limitatifs pour l'objet de l'invention.OBJECT OF THE INVENTION The present invention relates to a food product incorporating significant innovations and advantages. More specifically, the invention proposes in particular the development of a piece of processed meat or meat, for example of the sausage type and the like, in particular of the Frankfurt sausage type which comprises an elongated main body made of an edible product to meat base. BACKGROUND ART A wide variety of meat-based products are well known on the market, among which a consumer product which has a great commercial success are the cooked sausages known as sausages of Frankfurt. It is common for the user or consumer to combine sausages with sauces, such as mustard and / or tomato sauce, to give them more flavor, but there is the risk of the user getting dirty. when he applies the sauces to the sausage or eating them. On the other hand, sausages of Frankfurt with a solid portion of cheese inside are available on the market, however, this configuration does not translate into a homogeneous distribution of flavor since according to the cutting, it is It is possible that the user does not capture the flavor of the cheese together with that of the sausage. In addition, the Applicant does not currently know any invention having all the characteristics described in this memory. DESCRIPTION OF THE INVENTION The present invention has been developed to provide an elaborate meat or meat product which is configured as a novelty in the field of application and overcomes the disadvantages mentioned above, by additionally providing other additional advantages which will be evident from the description which accompanies hereinafter. It is therefore an object of the present invention to provide a food product made from processed meat, sausages or the like, and in particular of the Frankfurt sausage type which comprises an elongated main body made of an edible product. characterized in that the main body further includes at least one additional ingredient having a pasty texture, said ingredient being dispensed into a plurality of small beads having a homogeneously distributed spherical configuration. throughout the main body complete. In this memory, any meat product or meat product prepared prior to its marketing and / or consumption must be understood as an elaborate meat product. Thanks to these characteristics, a piece of meat or sausage is proposed allowing the combination of flavors of a homogeneous form in a single piece, such that it makes it possible to obtain a mixed flavor in all the slices or cut portions of the cheese. piece of charcuterie. In a particularly preferred embodiment, the interior of the main body comprises two or more different ingredients distributed in a plurality of small beads having a substantially spherical shaped configuration. Preferably, the additional ingredient is of a kind that is not meat, being of the sauce type, such as mustard, tomato sauce or the like. Other features and advantages of the sausage product of the present invention will be apparent from the description of a preferred but not exclusive embodiment, illustrated by way of non-limiting example in the accompanying drawings, in which: BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view of a sausage sausage configuration; and Figure 2 is a schematic view of sausage sausage product cut into two portions according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT In view of the figures mentioned, and according to the numbering adopted, it is possible to observe therein a preferred exemplary embodiment of the invention, which comprises the parts and the elements indicated and described in FIG. detail below. As illustrated, the sausage sausage piece of Frankfurt essentially comprises an elongated cylindrical main body, indicated with reference (1), which is made with an edible meat product obtained by conventional manufacturing techniques, reason for which one will not enter in more details of its description. This main body further includes in its interior, various ingredients having a pasty texture, such as for example, mustard and tomato sauce, such foods are not limiting for the object of the invention.
Tels ingrédients se trouvent distribués en une pluralité de petites perles (2) de moindre taille avec une configuration de forme sphérique, lesquelles sont distribuées tout au long du corps principal complet, les petites perles avec de la sauce tomate étant représentées graphiquement ombrées en noir et les petites perles de moutarde sans couleur.Such ingredients are distributed in a plurality of small, smaller sized beads (2) with a spherical configuration, which are distributed throughout the entire main body, the small beads with tomato sauce being represented graphically shaded in black and small mustard pearls without color.
Claims (4)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201431503U ES1134356Y (en) | 2014-11-20 | 2014-11-20 | FOOD PRODUCT |
Publications (2)
Publication Number | Publication Date |
---|---|
FR3028721A3 true FR3028721A3 (en) | 2016-05-27 |
FR3028721B3 FR3028721B3 (en) | 2016-12-30 |
Family
ID=51987719
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR1561018A Active FR3028721B3 (en) | 2014-11-20 | 2015-11-17 | FOODSTUFF |
Country Status (3)
Country | Link |
---|---|
ES (1) | ES1134356Y (en) |
FR (1) | FR3028721B3 (en) |
GR (1) | GR2003132Y (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2637428B1 (en) * | 2015-11-12 | 2018-08-06 | Grupo Alimentario Argal, S.A. | Food product and procedure for obtaining a Frankfurt sausage type food product |
-
2014
- 2014-11-20 ES ES201431503U patent/ES1134356Y/en active Active
-
2015
- 2015-11-17 FR FR1561018A patent/FR3028721B3/en active Active
- 2015-11-18 GR GR20150200133U patent/GR2003132Y/en unknown
Also Published As
Publication number | Publication date |
---|---|
ES1134356U (en) | 2014-12-04 |
FR3028721B3 (en) | 2016-12-30 |
GR2003132Y (en) | 2018-12-14 |
GR20150200133U (en) | 2017-08-04 |
ES1134356Y (en) | 2015-02-26 |
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Legal Events
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PLFP | Fee payment |
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PLFP | Fee payment |
Year of fee payment: 9 |
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CA | Change of address |
Effective date: 20231130 |
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CD | Change of name or company name |
Owner name: ARGAL ALIMENTACION SA, ES Effective date: 20231130 |