WO2004012511A3 - Procede de fabrication d'un gateau ou preparation culinaire de longue conservation a temperature ambiante et pret a la consommation - Google Patents

Procede de fabrication d'un gateau ou preparation culinaire de longue conservation a temperature ambiante et pret a la consommation Download PDF

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Publication number
WO2004012511A3
WO2004012511A3 PCT/FR2003/002436 FR0302436W WO2004012511A3 WO 2004012511 A3 WO2004012511 A3 WO 2004012511A3 FR 0302436 W FR0302436 W FR 0302436W WO 2004012511 A3 WO2004012511 A3 WO 2004012511A3
Authority
WO
WIPO (PCT)
Prior art keywords
cake
eat
preserved
ready
making
Prior art date
Application number
PCT/FR2003/002436
Other languages
English (en)
Other versions
WO2004012511A2 (fr
Inventor
Flecher Rene Le
Original Assignee
Flecher Rene Le
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Flecher Rene Le filed Critical Flecher Rene Le
Priority to AU2003281835A priority Critical patent/AU2003281835A1/en
Priority to US10/522,867 priority patent/US20060099315A1/en
Priority to EP03756523A priority patent/EP1553839A2/fr
Publication of WO2004012511A2 publication Critical patent/WO2004012511A2/fr
Publication of WO2004012511A3 publication Critical patent/WO2004012511A3/fr

Links

Classifications

    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Selon le procédé, on prépare une base foisonnée sous gaz neutre ayant une activité d'eau proche de celle mesurée dans un gâteau réalisé selon une méthode traditionnelle. La base obtenue après mélange des ingrédients est ensuite conditionnée sous atmosphère contrôlée dans un conteneur étanche dans lequel on crée un vide.
PCT/FR2003/002436 2002-07-31 2003-07-31 Procede de fabrication d'un gateau ou preparation culinaire de longue conservation a temperature ambiante et pret a la consommation WO2004012511A2 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU2003281835A AU2003281835A1 (en) 2002-07-31 2003-07-31 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat
US10/522,867 US20060099315A1 (en) 2002-07-31 2003-07-31 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat
EP03756523A EP1553839A2 (fr) 2002-07-31 2003-07-31 Procede de fabrication d un gateau ou preparation culinaire de longue conservation a temperature ambiante et pret a la consommation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0209761A FR2842991B1 (fr) 2002-07-31 2002-07-31 Procede de fabrication d'un gateau ou preparation culinaire de longue conservation a temperature ambiante et pret a la consommation
FR02/09761 2002-07-31

Publications (2)

Publication Number Publication Date
WO2004012511A2 WO2004012511A2 (fr) 2004-02-12
WO2004012511A3 true WO2004012511A3 (fr) 2004-04-22

Family

ID=30129590

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2003/002436 WO2004012511A2 (fr) 2002-07-31 2003-07-31 Procede de fabrication d'un gateau ou preparation culinaire de longue conservation a temperature ambiante et pret a la consommation

Country Status (5)

Country Link
US (1) US20060099315A1 (fr)
EP (1) EP1553839A2 (fr)
AU (1) AU2003281835A1 (fr)
FR (1) FR2842991B1 (fr)
WO (1) WO2004012511A2 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2941845B1 (fr) * 2009-02-11 2019-07-12 Generale Biscuit Pate cuite comprenant une farine specifique
DE102013203575A1 (de) * 2013-03-01 2014-09-04 Kuchenmeister Gmbh Verfahren zur Herstellung von Backwaren mit langer Haltbarkeit
FR3077958B1 (fr) 2018-02-22 2022-05-27 Phytobokaz Procede et systeme de fabrication de pate sans ou pauvre en gluten

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3970763A (en) * 1973-04-11 1976-07-20 Lever Brothers Company Heat pasteurized cake batter
DE2501410A1 (de) * 1975-01-15 1976-07-22 Molkerei Zentrale Sued Gmbh Co Verfahren zur aenderung der konsistenz von milchfetterzeugnissen, insbesondere butter oder sahne
EP0406213A1 (fr) * 1989-06-30 1991-01-02 H. Bahlsens Keksfabrik KG Procédé de préparation de produits de boulangerie conservables
JPH04135440A (ja) * 1990-09-25 1992-05-08 House Food Ind Co Ltd 容器入りスポンジ状食品
FR2669811A1 (fr) * 1990-12-03 1992-06-05 Ajmb Procede et dispositif de fabrication et de conditionnement d'une preparation alimentaire foisonnee sterile, et preparation alimentaire foisonnee sterile obrenue avec un tel procede.
US5620736A (en) * 1992-09-28 1997-04-15 Nestec S.A. Preparation of cooled, spreadable foamed meat mousse
WO2002035936A1 (fr) * 2000-11-06 2002-05-10 General Mills, Inc. Systeme a pate levee, contenant du gaz inerte

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE253830T1 (de) * 1997-04-04 2003-11-15 Bestfoods Lagerstabiles fertigteig und verfahren zu seiner herstellung
US6165524A (en) * 1999-09-17 2000-12-26 General Mills, Inc. Shelf stable batter article and method of preparation

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3970763A (en) * 1973-04-11 1976-07-20 Lever Brothers Company Heat pasteurized cake batter
DE2501410A1 (de) * 1975-01-15 1976-07-22 Molkerei Zentrale Sued Gmbh Co Verfahren zur aenderung der konsistenz von milchfetterzeugnissen, insbesondere butter oder sahne
EP0406213A1 (fr) * 1989-06-30 1991-01-02 H. Bahlsens Keksfabrik KG Procédé de préparation de produits de boulangerie conservables
JPH04135440A (ja) * 1990-09-25 1992-05-08 House Food Ind Co Ltd 容器入りスポンジ状食品
FR2669811A1 (fr) * 1990-12-03 1992-06-05 Ajmb Procede et dispositif de fabrication et de conditionnement d'une preparation alimentaire foisonnee sterile, et preparation alimentaire foisonnee sterile obrenue avec un tel procede.
US5620736A (en) * 1992-09-28 1997-04-15 Nestec S.A. Preparation of cooled, spreadable foamed meat mousse
WO2002035936A1 (fr) * 2000-11-06 2002-05-10 General Mills, Inc. Systeme a pate levee, contenant du gaz inerte

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 199226, Derwent World Patents Index; Class D11, AN 1992-211575, XP002238359 *

Also Published As

Publication number Publication date
US20060099315A1 (en) 2006-05-11
WO2004012511A2 (fr) 2004-02-12
EP1553839A2 (fr) 2005-07-20
FR2842991A1 (fr) 2004-02-06
AU2003281835A1 (en) 2004-02-23
FR2842991B1 (fr) 2006-02-03
AU2003281835A8 (en) 2004-02-23

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