WO1996022029A1 - Procede de fabrication de frites et distributeur automatique pourvu de ce dispositif - Google Patents
Procede de fabrication de frites et distributeur automatique pourvu de ce dispositif Download PDFInfo
- Publication number
- WO1996022029A1 WO1996022029A1 PCT/CH1996/000023 CH9600023W WO9622029A1 WO 1996022029 A1 WO1996022029 A1 WO 1996022029A1 CH 9600023 W CH9600023 W CH 9600023W WO 9622029 A1 WO9622029 A1 WO 9622029A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fries
- dough
- mold
- frying
- shaping
- Prior art date
Links
Classifications
-
- G—PHYSICS
- G07—CHECKING-DEVICES
- G07F—COIN-FREED OR LIKE APPARATUS
- G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
- G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
- G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
- G07F17/0085—Food articles which for processing need cooking in a liquid, e.g. oil, water
-
- 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
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1228—Automatic machines for frying and dispensing metered amounts of food
-
- G—PHYSICS
- G07—CHECKING-DEVICES
- G07F—COIN-FREED OR LIKE APPARATUS
- G07F11/00—Coin-freed apparatus for dispensing, or the like, discrete articles
- G07F11/70—Coin-freed apparatus for dispensing, or the like, discrete articles in which the articles are formed in the apparatus from components, blanks, or material constituents
-
- G—PHYSICS
- G07—CHECKING-DEVICES
- G07F—COIN-FREED OR LIKE APPARATUS
- G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
- G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
- G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
Definitions
- the present invention relates to a process for the manufacture of food products, in particular chips based on dehydrated particles such as flour, flakes or granules of potatoes or the like, process in which the said dehydrated particles are measured, they are rehydrated to form a dough, this dough is compressed, it is shaped into French fries which are cooked and fried by peripheral heating in the presence of a fatty material
- It also relates to a device for the manufacture of food products, in particular French fries, based on dehydrated particles such as flour, flakes or granules of potatoes or the like, comprising a reservoir for said dehydrated particles, means for dosage, means for rehydrating these particles to form a dough, means for compressing said dough, means for shaping said dough into the form of French fries and means for cooking and frying said pre-shaped fries on the periphery, by heating in the presence of a fat.
- dehydrated particles such as flour, flakes or granules of potatoes or the like
- Each of these devices includes a reservoir containing flour or dehydrated potato flakes, a water reservoir, a device for preparing a dough based on said potato flour and water, means to reconstitute products resembling fries before cooking and a cooking tray.
- the flakes are first mixed with water so as to obtain a paste, then the paste is introduced into a compression device to form a product. compact This product is then pushed into a mold, then the extruded elements are cut and introduced into the cooking container which contains oil at high temperature. The immersion of the dough in the oil results in a significant absorption of oil, so that the fries obtained are fatty and do not correspond to the taste of the users
- French publication FR-A-2 226 936 describes a process and an apparatus for making food products in portions, and more particularly potato-based chips.
- the process described consists in preparing a dough from granules and / or dehydrated potato flakes to which water is added After kneading, the dough is spread out in a sheet and a cut is made to obtain a ribbon of chips This ribbon is passed through a fryer comprising a bath of hot oil Ce The hot oil bath is supplied by a hot oil supply pipe coming from an external source, the oil being continuously recycled at the exit of the bath.
- This process can be applied to industrial production of this type of product, but cannot be used in an automatic distributor of French fries prepared on demand.
- the present invention proposes to overcome these drawbacks by providing a simple and economical device using a fast and efficient process, the foods obtained being dietetic and meeting the taste requirements of users.
- This object is achieved by a process as defined in the preamble and characterized in that the said fries are shaped by extrusion through at least one mold and the said dough is baked and fried during the shaping fries, during their extrusion, and during their passage in said mold
- the dehydrated particles are rehydrated by adding to them and / or by injecting water and / or water vapor into their mass.
- said dehydrated particles are rehydrated during the dough compression phase
- a fat is incorporated into said paste.
- the interior cavity of the mold is coated and / or the said dough is coated with a film of fatty material during and / or after its shaping by extruding the fries in the said mold.
- the compression of said dough, its shaping of the fries, as well as the cooking and frying of these fries is carried out continuously.
- the dough is compressed, its fries are shaped, as well as the cooking and frying of these fries sequentially.
- the fries are cut irregularly after they have been cooked and fried when they leave the mold.
- said dehydrated particles are precooked.
- the set goal is also achieved by a device as defined in the preamble and characterized in that the means for baking and frying said fries are associated with the means for putting said dough in the form of fries, and comprise at least one extrusion mold equipped heating means and means for coating the cavity of this mold and / or the periphery of said fries with a fatty substance.
- the means for shaping said paste advantageously comprises a mold comprising at least one elongated housing, one end of which, called the inlet orifice, communicates with the said means for compressing the said paste, and the other end of which, called the discharge orifice, is fitted with a controlled mobile shutter.
- said mold comprises several housings.
- Each housing is preferably delimited by walls which define a cylindrical cavity with a square cross section, this section corresponding to the section of a fry.
- said rehydration means comprise a water and / or steam supply circuit which opens into a chamber arranged to receive said dehydrated particles
- said rehydration means comprise a circuit for supplying water and / or steam and at least one nozzle formed in the wall of a jack constituting said compression means, this circuit being arranged to inject this water and / or this steam into the mass of said dehydrated particles.
- said cylinder comprises a piston sliding axially, this cylinder being equipped with at least one ejector arranged to push the fries out of the mold after cooking and peripheral frying, said ejector being carried by the piston and moving coaxially to the latter.
- said cylinder comprises an endless screw.
- the device advantageously includes means for introducing a fatty substance comprising an oil supply pipe provided with nozzles distributed around the shaping means and opening into said housing of said mold.
- the means for introducing a fatty substance comprise an oil supply duct provided with nozzles distributed around the compression means, and opening into a zone situated at the outlet of said jack and at the inlet of said mold.
- the automatic fries distributor according to the invention is characterized in that it is provided with at least one device as defined above and with equipment for controlling this device controlled by an interlocking device.
- FIGS. 2 to 5 illustrate alternative embodiments of different elements of the device according to the invention.
- the device 10 essentially comprises a reservoir 11 of dehydrated particles, such as for example flour, flakes or granules of potatoes, means 12 for rehydrating the particles and forming a paste, means 13 for adding fat, compression means 14 for compressing the dough, means 15 for putting the dough into the form of fries, means 16 for cooking them and for frying the fries and packaging means 17.
- dehydrated particles such as for example flour, flakes or granules of potatoes
- means 12 for rehydrating the particles and forming a paste
- means 13 for adding fat
- compression means 14 for compressing the dough
- means 15 for putting the dough into the form of fries
- means 16 for cooking them and for frying the fries and packaging means 17.
- the dehydrated flakes contained in the tank 11 are essentially made from potatoes, these flakes being preferably precooked. They may also contain vitamins, sugar, salt, yeast, preservatives and / or colorings.
- the reservoir 11 is connected to metering means 18 making it possible to distribute a predefined quantity of flakes, as a function of the quantity of fries to be produced.
- the metering means are connected to a chamber 20 for preparing the dough.
- the rehydration means 12 are formed by a water reservoir 19 containing pure water or an aqueous solution containing various ingredients in solution, this reservoir being connected to the chamber 20 placed below the metering means 18.
- This chamber has an opening 21 opening into the compression means 14 arranged to compress the dough.
- the reservoir 19 is either connected by a conduit 19a to the chamber 20 or connected by a conduit 19b to the compression means 14.
- the means 13 for introducing a fatty substance comprise an oil reservoir 22, which can be connected to the chamber 20 by a conduit 20a in such a way that the flakes, the water and the oil are mixed before the shaping of the fries. They can also be connected by a conduit 20b to said compression means 14 or by a conduit 20c to said means 15 for putting the dough into the form of French fries.
- the means 14 for compressing the dough preferably comprise a cylindrical cylinder 23, the base of which has any shape, for example square or circular, and a piston 24 of a shape adapted to the cylinder. This piston is arranged to push the dough into the means 15 to shape it into fries.
- These means 15 which are illustrated in more detail in FIGS. 2 and 5 are essentially constituted by at least one extrusion mold.
- the means 16 for baking and frying the fries comprise at least one electrical resistance 25 wound around the means 15 for shaping the dough and maintaining the latter at a predefined constant temperature, which corresponds to the temperature for cooking the dough and for frying. fries.
- the means 15 for shaping the dough are arranged in the extension of the compression means 14 and communicate with the latter by one of their ends, called the discharge orifice, equipped with a cutting tool 26 arranged to cut the fries which then fall into a container 27 in the form of a tray.
- the cut is made irregularly so as to reproduce the shapes and dimensions of conventional fries.
- the packaging means 17 are formed by a magazine 17 ′ containing a number of stacked trays 27.
- FIG. 2 illustrates in more detail the means 14 for compressing the dough, the means 15 for shaping it, the means 16 for baking and frying the fries and the cutting tool 26.
- the means 14 for compressing the dough are constituted by the cylinder 23 in which the piston 24 moves.
- This piston is moved by a hollow piston rod 28 in which slides an ejector 29 whose function is explained in more detail below.
- the means 15 for shaping the dough comprise at least one mold 30 in which is formed a housing 31 consisting of a cavity having the shape of a cylinder with a square section.
- This housing has an opening 32 at its end opposite to the jack, this opening being able to be closed by a controlled shutter 33.
- the shutter may be necessary to allow the dough to be compacted inside the mold.
- the mold 30 also has through holes 34 distributed substantially uniformly over its surface. These holes have a diameter between 1/10 and 5/10 of mm and connect the inside of the housing to the outside of the mold. They allow the evacuation of gases and fumes produced during the cooking of fries.
- the mold may, if necessary, have a coating of a non-stick material or its walls may have undergone an appropriate surface treatment to avoid any adhesion of the dough inside the mold.
- the ejector 29 has a cross section less than or at most equal to that of the housing 31. It is arranged to be introduced into the housing 31 in order to eject the fries out of this housing, when the piston 24 is sufficiently close to the mold 30 and that the controlled shutter 33 does not close the opening 32.
- the water tank 19 of FIG. 1 is connected to a circuit 35 for supplying water and / or steam.
- This comprises a conduit 36 surrounding the cylindrical cylinder 23 provided with nozzles 37 allowing water vapor to be injected into the cylinder 23.
- This water vapor is introduced under a pressure of between 1 and 2 bars and at a temperature of around 120 ° C, which simultaneously ensures preheating of the dough which accelerates cooking and effective rehydration without kneading the dough.
- FIG. 3 illustrates an embodiment in which the means for compressing the dough comprise an endless screw 40 which pushes the dough continuously into the mold 15. This embodiment allows continuous operation, while the cylinder with alternative operation of the embodiment of Figure 2 allows only sequential operation.
- a worm simultaneously ensures the mixing of the dough and the rehydration of the particles.
- nozzles for supplying water or steam can be placed on the walls of the jack to ensure the rehydration of the particles inside this jack.
- This solution eliminates the mixer upstream of the cylinder, the rehydration, mixing and compression functions being performed simultaneously in this cylinder.
- Channels 41 can be made through the walls of the mold to ensure a supply of fat at the periphery of the fries reconstituted from the compacted dough.
- Figure 4 is a schematic sectional view illustrating an embodiment in which the means 13 for introducing a fatty material comprise a conduit 50 of oil supply provided with nozzles 51 opening into the jack 23, near the mold entry orifice 30.
- This oil is introduced by the nozzles so that when the dough is pushed by the piston of the jack in the mold, it is coated with a thin film of oil.
- This embodiment is particularly interesting by the fact that the oil necessary for cooking does not permeate the entire mass of the fried apple, but is distributed only over its surface, which gives foods of eminently character dietetic.
- FIG. 5 illustrates an alternative embodiment in which the mold 30 comprises several housings 31, which makes it possible to produce, in a single operation, a large quantity of fries and thus to reduce the production time.
- a certain volume or a certain weight of flakes is measured by the metering means 18 and introduced into the chamber 20.
- water and / or water vapor and oil are withdrawn from the respective reservoirs 19 and 22 and are introduced into this chamber 20.
- the rehydration takes place at the time of compaction in the means 14 for compressing the dough, that is to say in the jack 23.
- the piston 24 pushes the dough towards the mold, the opening 32 of the housing 31 being closed by the controlled shutter 33.
- the movement of the piston is stopped.
- the mold is maintained at a constant and uniform temperature of approximately 180 ° C. by the means 16 for internally baking and frying the fries thus reconstituted on the periphery.
- the shutter is kept in the closed position for about thirty seconds, then it is open.
- the ejector 29 is advanced towards the mold so that the fries contained in the housing are extracted from the mold. During their extraction, these chips are sectioned by the cutting tool 26 into sections of different lengths. The piston is then moved back and a new manufacturing cycle is restarted.
- the water or the steam is not introduced into the chamber 20, but into the jack 23.
- This method allows a homogeneous and rapid mixing of the flakes and the water without kneading and preheats the dough, which reduces the baking time in the mold
- the means 14 for compressing the dough illustrated in FIG. 3, allow a continuous process. While a portion of fries is baking in the mold, the dough used to prepare the next portion is compressed by the worm screw 40. This compression makes it possible to extract the fries from the mold without using an ejector, which simplifies construction. of the device.
- the fat is not mixed with the flakes to impregnate the dough, but injected into the mold to coat the dough on the surface, after it has been shaped and compacted.
- the device as partially illustrated in FIG. 4 allows the oil coming from the reservoir 22 to pass through the nozzles 51 and to deposit itself in the form of a film around the dough. The oil is therefore not incorporated into the dough, which makes it possible to obtain a fried food with a low fat content, and corresponds to a dietary criterion generally sought by consumers.
- the device partially illustrated in Figure 5 allows for several fries simultaneously.
- the manufacturing process using this device saves appreciable time when the device is used in a vending machine.
- FIG. 6 represents a vending machine for french fries deposited in a tray 27 which appears in a window 51.
- the dispenser 50 comprises a box which contains the device 10 as well as a coin acceptor 52 or similar provided with a slot 53 for introducing change.
- This dispenser is fully automatic, but it could also be manual or semi-automatic.
- the vending machine is possible for general public use.
- the semi-automatic distributor where the coin mechanism is replaced by a simple electric control handle is possible for use by restaurateurs.
- a completely manual version could be considered for home use. In all cases, the device for manufacturing French fries remains the same. Only the distribution of these fries changes.
- the production of fries is triggered on demand by activation of the device 10 requested by the coin acceptor.
- the device of the present invention makes it possible to obtain a fried food containing little fat, using a simple and economical device.
- the means 12 for rehydrating the particles may contain water as well as other products in solution, such as for example sugar or salt in order to adapt the taste of the food to the taste of consumers in the country in which this device is used.
- the fat intake can also be made directly in the mold. The latter then has orifices which open onto the walls of the cavities which define the dough shaping housings.
- the ejection of the products from the mold it could also be done by opening the mold and in the form of an overall evacuation of a series of products molded together in a multi-cavity mold.
Landscapes
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- General Physics & Mathematics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Physics & Mathematics (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Frying-Pans Or Fryers (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8521945A JPH09510626A (ja) | 1995-01-19 | 1996-01-17 | 脱水乾燥された粒子を材料とする食品、特にフライドポテトの生産方法及びその装置 |
EP96900237A EP0751717A1 (fr) | 1995-01-19 | 1996-01-17 | Procede de fabrication de frites et distributeur automatique pourvu de ce dispositif |
AU43830/96A AU4383096A (en) | 1995-01-19 | 1996-01-17 | Method for making french fries and automatic dispenser provided therewith |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR95/00851 | 1995-01-19 | ||
FR9500851A FR2729542B1 (fr) | 1995-01-19 | 1995-01-19 | Procede de fabrication de produits alimentaires et dispositif pour la mise en oeuvre de ce procede |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1996022029A1 true WO1996022029A1 (fr) | 1996-07-25 |
Family
ID=9475491
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CH1996/000023 WO1996022029A1 (fr) | 1995-01-19 | 1996-01-17 | Procede de fabrication de frites et distributeur automatique pourvu de ce dispositif |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP0751717A1 (fr) |
JP (1) | JPH09510626A (fr) |
AU (1) | AU4383096A (fr) |
CA (1) | CA2185881A1 (fr) |
FR (1) | FR2729542B1 (fr) |
WO (1) | WO1996022029A1 (fr) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6274184B1 (en) | 1998-02-09 | 2001-08-14 | Bestfoods | Process for producing shaped potato products |
WO2009150472A3 (fr) * | 2008-06-12 | 2010-02-11 | G Tees Limited | Articles de sport ou de jardin biodégradables, et appareil de fabrication d’articles biodégradables |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2226936A1 (fr) * | 1973-04-27 | 1974-11-22 | Gen Mills Inc | |
US4283425A (en) * | 1980-05-19 | 1981-08-11 | General Foods Corporation | Process for preparing low fat content potato chips and product thereof |
EP0184964A2 (fr) * | 1984-12-14 | 1986-06-18 | NABISCO BRANDS, Inc. | Amuse-gueules à base d'amidon et procédé |
JPH07327629A (ja) * | 1994-06-13 | 1995-12-19 | Atsusato Kitamura | フライドポテト自動製造装置 |
-
1995
- 1995-01-19 FR FR9500851A patent/FR2729542B1/fr not_active Expired - Fee Related
-
1996
- 1996-01-17 EP EP96900237A patent/EP0751717A1/fr not_active Withdrawn
- 1996-01-17 JP JP8521945A patent/JPH09510626A/ja active Pending
- 1996-01-17 AU AU43830/96A patent/AU4383096A/en not_active Abandoned
- 1996-01-17 WO PCT/CH1996/000023 patent/WO1996022029A1/fr not_active Application Discontinuation
- 1996-01-17 CA CA002185881A patent/CA2185881A1/fr not_active Abandoned
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2226936A1 (fr) * | 1973-04-27 | 1974-11-22 | Gen Mills Inc | |
US4283425A (en) * | 1980-05-19 | 1981-08-11 | General Foods Corporation | Process for preparing low fat content potato chips and product thereof |
EP0184964A2 (fr) * | 1984-12-14 | 1986-06-18 | NABISCO BRANDS, Inc. | Amuse-gueules à base d'amidon et procédé |
JPH07327629A (ja) * | 1994-06-13 | 1995-12-19 | Atsusato Kitamura | フライドポテト自動製造装置 |
Non-Patent Citations (1)
Title |
---|
DATABASE WPI Week 9608, Derwent World Patents Index; AN 96-072291, XP002000599 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6274184B1 (en) | 1998-02-09 | 2001-08-14 | Bestfoods | Process for producing shaped potato products |
WO2009150472A3 (fr) * | 2008-06-12 | 2010-02-11 | G Tees Limited | Articles de sport ou de jardin biodégradables, et appareil de fabrication d’articles biodégradables |
Also Published As
Publication number | Publication date |
---|---|
CA2185881A1 (fr) | 1996-07-25 |
JPH09510626A (ja) | 1997-10-28 |
AU4383096A (en) | 1996-08-07 |
FR2729542B1 (fr) | 1997-04-11 |
EP0751717A1 (fr) | 1997-01-08 |
FR2729542A1 (fr) | 1996-07-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
FR2559031A1 (fr) | Friandise a base de biscuit et procede de fabrication | |
TWI310678B (en) | Warm food product distributor | |
EP1524907B1 (fr) | Produit alimentaire enrobe, composition, procede et appareil pour sa fabrication | |
EP0195702A1 (fr) | Procédé et dispositif de préparation d'un produit alimentaire à base de pâte molle | |
EP3037006B1 (fr) | Procédé de fabrication d'aliment(s) fourré(s), et installation correspondante | |
FR2646589A1 (fr) | Procede et dispositif de cuisson automatique de produits alimentaires | |
FR2572899A1 (fr) | Procede et installation de fabrication d'un produit fourre | |
WO1987002866A1 (fr) | Dispositif pour la fabrication automatique de crepes individuelles enduites ou non | |
EP0751717A1 (fr) | Procede de fabrication de frites et distributeur automatique pourvu de ce dispositif | |
EP0336798B1 (fr) | Procédé et appareil pour la préparation de produits alimentaires composés de fueilles de viande | |
FR2497067A1 (fr) | Procede de preparation d'un produit alimentaire formant sandwich, dispositif pour la mise en oeuvre de ce procede, et produit ainsi obtenu | |
EP2364594B1 (fr) | Procédé de division de pâte en pâtons | |
EP1639896A1 (fr) | Procédé de fabrication d'un produit alimentaire comprenant une partie centrale enrobée de pâte, et dispositif pour sa mise en oeuvre | |
EP3661396B1 (fr) | Appareil pour la préparation d'aliments cuits en parties découpées et en présence de matière grasse | |
EP0115971B1 (fr) | Machine à préparer des spécialités culinaires en forme de galettes | |
EP0502801B1 (fr) | Procédé de mise en forme adéquate de pièces de pâte pour la fabrication de pains longs et un dispositif permettant l'application de ce procédé | |
CH536600A (fr) | Appareil pour former des morceaux de pommes de terre découpés pour être frits | |
WO2023057212A1 (fr) | Imprimante tridimensionnelle réalisant une cuisson d'un aliment | |
FR2879898A1 (fr) | Produit alimentaire, son procede de fabrication et dispositif pour la mise en oeuvre d'une forme particuliere de ce procede | |
WO2023209445A1 (fr) | Dispositif d'impression 3d alimentaire | |
FR3099028A1 (fr) | Procédé et machine de fabrication de crêpes épaisses, notamment des pancakes ou des blinis | |
EP1267633B1 (fr) | Procede et dispositif de depose d'un produit alimentaire sur une surface | |
FR2831767A1 (fr) | Procede moulage d'un produit fromager | |
FR2738992A1 (fr) | Dispositif pour la fabrication de galettes, notamment de riz | |
BE566356A (fr) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AM AT AU BB BG BR BY CA CH CN CZ DE DK EE ES FI GB GE HU JP KE KG KP KR KZ LK LR LT LU LV MD MG MN MW MX NO NZ PL PT RO RU SD SE SI SK TJ TT UA US UZ VN |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): KE LS MW SD SZ UG AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1996900237 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2185881 Country of ref document: CA |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
ENP | Entry into the national phase |
Ref document number: 1996 716296 Country of ref document: US Date of ref document: 19961018 Kind code of ref document: A |
|
WWP | Wipo information: published in national office |
Ref document number: 1996900237 Country of ref document: EP |
|
REG | Reference to national code |
Ref country code: DE Ref legal event code: 8642 |
|
WWW | Wipo information: withdrawn in national office |
Ref document number: 1996900237 Country of ref document: EP |