WO2003075674A1 - Base culinaire et procede de preparation d'un plat cuisine ou d'une boisson parfumee - Google Patents
Base culinaire et procede de preparation d'un plat cuisine ou d'une boisson parfumee Download PDFInfo
- Publication number
- WO2003075674A1 WO2003075674A1 PCT/FR2003/000780 FR0300780W WO03075674A1 WO 2003075674 A1 WO2003075674 A1 WO 2003075674A1 FR 0300780 W FR0300780 W FR 0300780W WO 03075674 A1 WO03075674 A1 WO 03075674A1
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- WO
- WIPO (PCT)
- Prior art keywords
- culinary
- base
- culinary base
- food
- chosen
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 11
- 238000002360 preparation method Methods 0.000 title description 11
- 235000013305 food Nutrition 0.000 claims abstract description 39
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 33
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 33
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 25
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 25
- 150000002632 lipids Chemical class 0.000 claims abstract description 15
- 235000018102 proteins Nutrition 0.000 claims description 32
- 239000006071 cream Substances 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 10
- 102000014171 Milk Proteins Human genes 0.000 claims description 9
- 108010011756 Milk Proteins Proteins 0.000 claims description 9
- 235000010755 mineral Nutrition 0.000 claims description 8
- 239000011707 mineral Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 235000021239 milk protein Nutrition 0.000 claims description 7
- 239000011573 trace mineral Substances 0.000 claims description 7
- 235000013619 trace mineral Nutrition 0.000 claims description 7
- 239000011782 vitamin Substances 0.000 claims description 7
- 235000013343 vitamin Nutrition 0.000 claims description 7
- 229940088594 vitamin Drugs 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 4
- 235000016213 coffee Nutrition 0.000 claims description 4
- 235000013353 coffee beverage Nutrition 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000002562 thickening agent Substances 0.000 claims description 4
- 229910052802 copper Inorganic materials 0.000 claims description 3
- 239000010949 copper Substances 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 229910052725 zinc Inorganic materials 0.000 claims description 3
- 239000011701 zinc Substances 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 102000009027 Albumins Human genes 0.000 claims description 2
- 108010088751 Albumins Proteins 0.000 claims description 2
- WKBOTKDWSSQWDR-UHFFFAOYSA-N Bromine atom Chemical compound [Br] WKBOTKDWSSQWDR-UHFFFAOYSA-N 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 claims description 2
- 108010076119 Caseins Proteins 0.000 claims description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 2
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 claims description 2
- 102000006395 Globulins Human genes 0.000 claims description 2
- 108010044091 Globulins Proteins 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- 229920000388 Polyphosphate Polymers 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 2
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Substances BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 claims description 2
- 229910052794 bromium Inorganic materials 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 150000003841 chloride salts Chemical class 0.000 claims description 2
- 235000019219 chocolate Nutrition 0.000 claims description 2
- 235000012000 cholesterol Nutrition 0.000 claims description 2
- 229910052804 chromium Inorganic materials 0.000 claims description 2
- 239000011651 chromium Substances 0.000 claims description 2
- 229910017052 cobalt Inorganic materials 0.000 claims description 2
- 239000010941 cobalt Substances 0.000 claims description 2
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 claims description 2
- 229910052731 fluorine Inorganic materials 0.000 claims description 2
- 239000011737 fluorine Substances 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 2
- 159000000003 magnesium salts Chemical class 0.000 claims description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 229910052750 molybdenum Inorganic materials 0.000 claims description 2
- 239000011733 molybdenum Substances 0.000 claims description 2
- 229910052698 phosphorus Inorganic materials 0.000 claims description 2
- 239000011574 phosphorus Substances 0.000 claims description 2
- 239000001205 polyphosphate Substances 0.000 claims description 2
- 235000011176 polyphosphates Nutrition 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011669 selenium Substances 0.000 claims description 2
- 229910052711 selenium Inorganic materials 0.000 claims description 2
- 229910052710 silicon Inorganic materials 0.000 claims description 2
- 239000010703 silicon Substances 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 claims 1
- 229910052748 manganese Inorganic materials 0.000 claims 1
- 239000011572 manganese Substances 0.000 claims 1
- 235000014347 soups Nutrition 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000008085 high protein diet Nutrition 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 240000007154 Coffea arabica Species 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 3
- 239000001095 magnesium carbonate Substances 0.000 description 3
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 3
- 235000012771 pancakes Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014651 chocolate spreads Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 101100462438 Mus musculus Otulin gene Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 235000012869 dehydrated soup Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 208000016254 weariness Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to the field of dietetics, and more particularly to that of high-protein diets, in particular in humans.
- high protein snacks or high protein products intended for special medical purposes are known, which are ready-to-eat food preparations in the form of cream or in the form of powder to be diluted in water. , which replace a meal.
- preparations There are five classes of preparations: dessert, soup, omelet, flank, pancakes (or pancake, bread) available in different flavors. Within each class, the preparations are not varied. For example, sweet preparations are limited to the vanilla, coffee or chocolate flavor. Salty preparations are generally available as dehydrated soup.
- the Applicants have developed a preparation hereinafter referred to as a culinary base, making it possible to cook, and to accompany the food, in compliance with a high protein diet, namely large intake of proteins and low intake of carbohydrates and lipids.
- a first object of the invention is a culinary base comprising at least 75%, advantageously at least 80%, of proteins by dry weight relative to the final dry weight of said base, lipids and carbohydrates.
- culinary basis is meant a system for directly accompanying, or for cooking and accompanying a food, said system having an essentially neutral flavor, which can be seasoned, in particular salty, spicy, sweet, and which, thanks to its culinary function , can replace all the basic ingredients necessary for the preparation of the food, such as butter, flour, milk, cream ...
- This culinary function is illustrated in particular by a binding and emulsifying power of said base .
- the terms “protein” and “protide” will be used interchangeably to denote an amino acid, a peptide, a polypeptide, a protein, and any substance whose hydrolysis produces at least one amino acid, a peptide, a polypeptide or protein, and mixtures thereof.
- a food is of animal or vegetable origin, and constitutes, in the process of the invention, the "theme” or “Subject” of the perfumed drink or cooked dish, which the culinary base will allow to prepare. Thus, it is the presentation of this food, for example in the form of a drink, a cream, its heating or its cooking, using the culinary base, which leads to said flavored drink or said dish. cooked.
- the food or foods according to the invention can be in the raw state, precooked or cooked.
- the food is partially or completely cooked, it is preferably cooked in the absence of fat, for example in water or steam, so as not to provide unnecessary lipid intake, the culinary base providing it alone, the minimum contribution required for the preparation of the cooked dish.
- processed food is meant a food which has undergone one or more treatments, on an industrial scale or not, in particular for its transformation into consumable food, such as extraction, roasting ...
- an elaborate food is cocoa powder, coffee.
- the proteins are advantageously chosen from heat-resistant proteins, in particular from casein, albumin and globulin from milk.
- the carbohydrates of the culinary base will be chosen from the assimilable carbohydrates with rapid absorption, the assimilable carbohydrates with slow absorption and the fibers.
- a culinary base of the invention may further comprise vitamins, trace elements and mineral salts.
- the vitamins are in particular those chosen from vitamins A, Bl, B2, B5, B6, B9, B12, C, D, D2, E, H, Kl and PP
- the trace elements are in particular those chosen from iodine, fluorine , iron, zinc, bromine, aluminum, silicon, copper, manganese, selenium, chromium, molybdenum, phosphorus and cobalt
- the mineral salts are in particular chosen from calcium, sodium, potassium, magnesium salts, and in particular chlorides and carbonates. Their proportions are around 10% of the Recommended Daily Allowance (RDA).
- a culinary base as defined above is advantageously in the form of a powder, tablets or a cream. Such presentations make it possible to easily and precisely withdraw a predetermined quantity of culinary base adapted to the quantity of food to be prepared.
- the consistency of the cream is variable, it can vary between the consistency of the liquid milk cream and the thick cream, as they are commercially available.
- a culinary base comprises at least 75%, or even at least 80%, of milk proteins in dry weight relative to the final dry weight of said base, it is in the form of a cream and carbohydrates only include lactose at most traces and / or lipids only include cholesterol at most traces.
- a suitable emulsifier is chosen from polyphosphates, preferably in a proportion of approximately 0.3 g per 10 g of protein by dry weight.
- a suitable thickener is chosen from alginates, preferably in a proportion of approximately 0.3 to 0.4 g per 10 g of protein by dry weight.
- Xanthan is advantageously used as a stabilizer and / or thickener. When it is in the form of a cream, in accordance with the preferred variant, it comprises in g (unless otherwise indicated) per 100 g of cream:
- Another object of the invention is a process for the preparation of a cooked dish or a flavored drink, comprising the following steps: at least one food is available in the raw, precooked, cooked or prepared, and said food is mixed with a culinary base of the invention as defined above; this is advantageously in the form of cream.
- the base is in the form of a powder, and before its use, in particular its mixture with the said food or foods, it is dissolved in water, or any liquid preferably low in calories, such as water for cooking vegetables, according to a variable dosage depending on the dish or drink to prepare.
- water or any liquid preferably low in calories, such as water for cooking vegetables
- the culinary base according to the invention withstands high temperatures, and heating it to cooking temperatures for food does not generate toxic products or products liable to affect the benefit of the diet. It can be heated, before it is mixed with the said food (s), and / or it is the assembly resulting from the mixing said food (s) with the cooking base, which is heated.
- the said food or foods will advantageously be chosen from vegetables, meats, fish, fruits and their mixtures.
- preferably low calorie foods will be selected.
- the said food or said foods can be chosen from powdered chocolate, coffee, fruit juices.
- Another object of the invention is a cooked dish or a scented drink capable of being obtained by a process as described above.
- the invention also relates to a culinary base comprising a proportion of at least 75% of proteins by dry weight relative to the final dry weight of said base, and the lipid and carbohydrate supplement.
- the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.3%, said proteins being chosen from milk proteins and soy proteins, glucose syrup , salt, xanthan gum, magnesium carbonate.
- composition in grams of this base, per 100 g of the base by dry weight, is as follows:
- Humidity 4.5 This base is advantageously used to prepare soups using fresh vegetables such as leeks, celery, at a rate of about 20 g per 200 ml of water or vegetable broth.
- a soup is obtained comprising, by dry weight relative to the total dry weight of the soup, 80% protein, 5% fat and 15% carbohydrates.
- the soup obtained is a velouté, which while having the smoothness and flavor of a soup prepared with fat, especially cream, is low in calories, around 32 Kcal per 100 g of soup by dry weight.
- This base can also be used to obtain a bechamel sauce.
- the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.6%, said proteins being chosen from milk proteins, aspartame, gum xanthan, magnesium carbonate.
- composition in grams of this base, per 100 g of the base by dry weight, is as follows:
- This base is advantageously used to prepare a chocolate cream, at a rate of about 20 g per 200 ml of water and about 50 g of defatted cocoa powder.
- a chocolate cream comprising, by dry weight relative to the total dry weight of the cream, 83% protein, 9% lipids and 8% carbohydrates. She is low in calories, around 14 Kcal per 100 g of cream by dry weight.
- the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 87%, said proteins being chosen from milk and egg proteins, flavor and salt.
- the exact composition in grams of this base, per 100 g of the base by dry weight, is as follows: Proteins 75.1
- This base is advantageously used to prepare a vegetable terrine, at a rate of approximately 20 g per 100 ml of water.
- the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.4%, said proteins being chosen from milk and egg proteins, from wheat flour , baking powder, magnesium carbonate.
- composition in grams of this base, per 100 g of the base by dry weight, is as follows:
- Humidity 6.0 This base is advantageously used to obtain low-calorie pancakes by cooking.
- Example 5 The culinary base is a cream and is prepared as follows.
- the mixture is introduced into an appropriate packaging, a metal box for example, it is sealed then immediately immersed in a water bath at 90 ° C to stay there for one hour, for the sterilization of the cream.
- the conditioned cream is then cooled for one hour in a running cold water bath.
- the cream thus obtained has the appearance and viscosity of thick cream, which in the case of a high-protein diet, it completely replaces.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/507,125 US20050079266A1 (en) | 2002-03-11 | 2003-03-11 | Culinary base and method for the preparation of a ready-cooked dish or a flavored drink |
AU2003233371A AU2003233371A1 (en) | 2002-03-11 | 2003-03-11 | Culinary base and method for the preparation of a ready-cooked dish or a flavored drink |
JP2003573960A JP2005519599A (ja) | 2002-03-11 | 2003-03-11 | 料理用ベースおよび調理済み料理またはフレーバー飲料を調製するための方法 |
EP03727582A EP1489917A1 (fr) | 2002-03-11 | 2003-03-11 | Base culinaire et procede de preparation d'un plat cuisine ou d'une boisson parfumee |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0203500A FR2836788A1 (fr) | 2002-03-11 | 2002-03-11 | Procede de preparation d'un plat cuisine ou d'une boisson parfumee et base culinaire |
FR02/03500 | 2002-03-11 | ||
FR0215206A FR2836789B1 (fr) | 2002-03-11 | 2002-12-03 | Base culinaire et procede de preparation d'un plat cuisine ou d'une boisson parfumee |
FR02/15206 | 2002-12-03 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2003075674A1 true WO2003075674A1 (fr) | 2003-09-18 |
Family
ID=27767085
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR2003/000780 WO2003075674A1 (fr) | 2002-03-11 | 2003-03-11 | Base culinaire et procede de preparation d'un plat cuisine ou d'une boisson parfumee |
Country Status (6)
Country | Link |
---|---|
US (1) | US20050079266A1 (fr) |
EP (1) | EP1489917A1 (fr) |
JP (1) | JP2005519599A (fr) |
AU (1) | AU2003233371A1 (fr) |
FR (1) | FR2836789B1 (fr) |
WO (1) | WO2003075674A1 (fr) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
USD887666S1 (en) | 2017-05-19 | 2020-06-23 | Generale Biscuit | Food bar |
CN114304475A (zh) * | 2022-01-13 | 2022-04-12 | 兰州工业研究院 | 一种啤特果除腥去膻味剂及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3988511A (en) * | 1969-12-31 | 1976-10-26 | Abraham Schapiro | Preparation of water dispersible protein products |
US4302477A (en) * | 1976-04-20 | 1981-11-24 | Roussel Uclaf | Food or dietetic substances having an alveolar structure and process of preparing same |
US4985270A (en) * | 1988-01-26 | 1991-01-15 | The Nutrasweet Company | Cream substitute ingredient and food products |
US5494696A (en) * | 1992-06-10 | 1996-02-27 | Danmark Protein A/S | Partially denatured whey protein product |
US6113975A (en) * | 1995-07-06 | 2000-09-05 | Shoalhave Starches Pty Ltd | Processes for the modification of wheat gluten |
FR2794615A1 (fr) * | 1999-06-11 | 2000-12-15 | Bongrain Sa | Produit alimentaire a texture fibreuse obtenue a partir de proteines de lactoserum |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1446965A (en) * | 1974-02-14 | 1976-08-18 | Agricultural Vegetable Prod | Preparation of food products |
US20030203042A1 (en) * | 2002-04-24 | 2003-10-30 | Cook Lisa Ann | Compositions comprising milk protein concentrate and fatty acid and processes of their preparation |
-
2002
- 2002-12-03 FR FR0215206A patent/FR2836789B1/fr not_active Expired - Fee Related
-
2003
- 2003-03-11 JP JP2003573960A patent/JP2005519599A/ja active Pending
- 2003-03-11 EP EP03727582A patent/EP1489917A1/fr not_active Withdrawn
- 2003-03-11 WO PCT/FR2003/000780 patent/WO2003075674A1/fr active Application Filing
- 2003-03-11 AU AU2003233371A patent/AU2003233371A1/en not_active Abandoned
- 2003-03-11 US US10/507,125 patent/US20050079266A1/en not_active Abandoned
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3988511A (en) * | 1969-12-31 | 1976-10-26 | Abraham Schapiro | Preparation of water dispersible protein products |
US4302477A (en) * | 1976-04-20 | 1981-11-24 | Roussel Uclaf | Food or dietetic substances having an alveolar structure and process of preparing same |
US4985270A (en) * | 1988-01-26 | 1991-01-15 | The Nutrasweet Company | Cream substitute ingredient and food products |
US5494696A (en) * | 1992-06-10 | 1996-02-27 | Danmark Protein A/S | Partially denatured whey protein product |
US6113975A (en) * | 1995-07-06 | 2000-09-05 | Shoalhave Starches Pty Ltd | Processes for the modification of wheat gluten |
FR2794615A1 (fr) * | 1999-06-11 | 2000-12-15 | Bongrain Sa | Produit alimentaire a texture fibreuse obtenue a partir de proteines de lactoserum |
Non-Patent Citations (1)
Title |
---|
SOUCI, FACHMANN & KRAUT: "La composition des aliments Tableaux des valeurs nutritives", 2000, MEDPHARM, STUTTGART, XP002236212 * |
Also Published As
Publication number | Publication date |
---|---|
FR2836789A1 (fr) | 2003-09-12 |
FR2836789B1 (fr) | 2006-02-17 |
EP1489917A1 (fr) | 2004-12-29 |
AU2003233371A1 (en) | 2003-09-22 |
JP2005519599A (ja) | 2005-07-07 |
US20050079266A1 (en) | 2005-04-14 |
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