WO2011032607A1 - Method for making a cooking liquid for fondue, and liquid thus produced - Google Patents

Method for making a cooking liquid for fondue, and liquid thus produced Download PDF

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Publication number
WO2011032607A1
WO2011032607A1 PCT/EP2009/062221 EP2009062221W WO2011032607A1 WO 2011032607 A1 WO2011032607 A1 WO 2011032607A1 EP 2009062221 W EP2009062221 W EP 2009062221W WO 2011032607 A1 WO2011032607 A1 WO 2011032607A1
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WIPO (PCT)
Prior art keywords
container
liquid
product
minutes
fondue
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PCT/EP2009/062221
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French (fr)
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WO2011032607A9 (en
Inventor
Frédéric CORNARD
Fernand Lefere
Original Assignee
Cornard Frederic
Fernand Lefere
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.)
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Application filed by Cornard Frederic, Fernand Lefere filed Critical Cornard Frederic
Priority to PCT/EP2009/062221 priority Critical patent/WO2011032607A1/en
Publication of WO2011032607A1 publication Critical patent/WO2011032607A1/en
Publication of WO2011032607A9 publication Critical patent/WO2011032607A9/en

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    • 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

Definitions

  • the present invention relates to a method of manufacturing a food product and more particularly to a cooking liquid based on wine for fondue.
  • the fondues of "Burgundy” type are made of edible oil.
  • the use of these oils causes many disadvantages such as the release of unpleasant odors, the increase of the fat content in the food cooked in this oil, an important safety problem due to the fact that the oil is a flammable liquid. as well as the problem of landfilling and recycling of oils.
  • fondue recipes where the hot liquid used for cooking is replaced by wine, possibly with herbs or spices.
  • Such fondues have a high alcohol content (1 1 - 15%) and, despite this high alcohol content, do not keep long.
  • their taste tends to be unstable over time. This is especially true when spices and / or herbs are present in the mixture.
  • the present invention provides a method for solving the problems of the prior art and for obtaining an alcoholic liquor for fondue having a very great stability in time both from the point of view of the use-by date and the taste. This allows the industrial production of such liquids and their storage for extended periods.
  • the invention in a first aspect, relates to a method for preparing a fondue cooking liquid (also called fondue) comprising the step of, in a first container at least partially open and / or in contact with the ambient air, heating a first product composed of at least one dietary alcoholic liquid, and optionally spices and / or aromatic herbs, at a temperature of between 80 ° C and 100 ° C .; ° C and preferably between 90 and 100 ° C (for example at 100 ° C) for a time sufficient to obtain a second product in which the alcohol content is at least 20% lower and preferably at least 30% lower than in the first product. For example, this time can be between three minutes and ten minutes and preferably between five minutes and eight minutes.
  • the method further comprises the step of introducing the second product into a second container and then sealing said second container.
  • the method may further comprise the step of heating said second sealed container to a temperature of from 100 ° C to 130 ° C and preferably from 110 ° C to 125 ° C (eg, 18 ° C) for five to twelve minutes and preferably seven to ten minutes.
  • said second container In order to avoid the risk of explosion, it is preferable to fill said second container to a maximum of 22% of its maximum capacity.
  • the alcoholic liquid food is heated in the presence of spices and / or herbs for a period of three to ten minutes (for example from five to eight minutes ) at a temperature of between 80 ° C and 100 ° C.
  • This step is preferably at atmospheric pressure.
  • This step allows the flavors contained in the spices and / or herbs to well soak the liquid.
  • the liquid being alcoholic, the aromas dissolve much more easily than in the presence of a liquid having only water as a solvent. This impregnation of the aromas is further accentuated by the heating of the liquid.
  • the heating of the first step is carried out in a container at least partially open or in contact with the ambient air to allow part or all of the alcohol to evaporate.
  • the heating can be carried out at atmospheric pressure or reduced and preferably at atmospheric pressure so that the temperature is high enough to allow the aromas of good impregnate the liquid. At least a portion of the alcohol evaporates and is removed from the heating tank. Surprisingly, it has been noticed that despite at least partial evaporation of the alcohol present, the flavors continue to impregnate the liquid which therefore retains all its taste.
  • the alternative of simply diluting the alcohol with water instead of evaporating it in the presence of spices and / or herbs does not allow such a good extraction of the aromas.
  • the amount of spices and / or herbs used in this step may for example be between 0 and 20 g per liter of liquid alcoholic food used. Preferably, the amount of spice or herbs used in this step may be between 10 and 16 g per liter of liquid alcoholic food used.
  • spices or herbs can be used in embodiments of the present invention: salt, pepper, nutmeg, paprika, chilli, star anise, curry, rosemary, fennel, herbs of EUR, juniper, nail of clove, bay leaf, basil, thyme, tarragon, dill, parsley, mustard, garlic or ginger among others.
  • the mixture is introduced into a container and sealed.
  • the mixture retains all its taste and hygienic properties for a long time.
  • the product obtained at the end of the first step can be introduced into a Doypack®, that is to say a flexible container with bellows-shaped bottom that allows it to maintain vertical and is completely hermetic.
  • said sealed container is heated to a temperature of between 100 ° C and 130 ° C, preferably between 10 ° and 125 ° C for five to twelve hours. minutes (for example, seven to ten minutes). This makes it possible to lengthen the deadline of sale of the product without diminishing its taste quality.
  • the second product is preferably a liquid having a reduced alcohol content of at least 20% and preferably at least 30% relative to Alcohol content of the alcoholic liquid food used in the first step of the method.
  • the final product has an alcohol content of between 0, 0.5 or 1vol% and 9vol%, preferably a liquid having an alcohol content of between 0, 0.5 or 1 vol% and 8 vol. and even more preferably a liquid having an alcohol content between 0, 0.5 or 1 vol% and 7.5 vol%.
  • a reduced level of alcohol has the effect of limiting alcoholic odors during the final use of the product. This is advantageous because it limits the risk of fire during such a final use.
  • Such a reduced alcohol level also achieves an alcohol level of less than 3% in 30 minutes or less, or an alcohol level of less than 1% in 45 minutes or less during the final use of the product. , ie when heating the final product in a fondue pot. This is advantageous because it reduces the amount of alcohol consumed and / or inhaled by the consumer and makes the final product safe to consume by the consumer, including children.
  • neither the first product nor the final product comprises dairy products.
  • the first product and the final product each consist of at least one dietary alcoholic liquid, and optionally spices and / or aromatic herbs.
  • No viscous additive such as cheese and chocolate is included in the composition of the first product or the second product according to the present invention.
  • the dietary alcoholic liquid present in the first product has an alcohol content of between 3 and 20% vol, preferably between 10 and 15% vol.
  • the food alcoholic liquid is white, pink, red wine or a mixture thereof.
  • a fizzy food alcoholic liquid may be used in the first step of the method.
  • the method according to some embodiments of the present invention is particularly advantageous for making fondue bottoms from sparkling alcoholic liquids because it reduces the rate of carbon dioxide in the product to the point of making the product clean packaging in a low pressure resistant packaging such as flexible packaging.
  • beer or sparkling wine eg Champagne
  • sparkling wine eg Champagne
  • the invention relates to a fondue cooking liquid comprising or consisting of a food alcoholic liquid having an alcohol content between 0, 0.5 or 1% vol and 9% vol obtainable by any embodiment according to the first aspect of the invention.
  • the invention relates to the use of a cooking liquid obtained according to any one embodiment of the first aspect of the present invention as a fondue cooking liquid.
  • the invention relates to an assembly of a hermetically sealed container and its contents obtainable by any one of the embodiments of the first aspect of the present invention, provided that said mode comprises the the step of introducing the second product into a second container and hermetically sealing said second container.
  • the present invention relates to a method for conditioning a liquid obtainable by any embodiment of the first aspect of the present invention, said method comprising a step of introducing said liquid into a container and hermetically sealing said container.
  • said method may further comprise the step of heating said container to a temperature of from 100 ° C to 130 ° C, preferably from 10 ° C to 125 ° C.
  • the present invention relates to a method consisting of any embodiment of the first aspect with the provision that the first heating step of the first product is not present.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Alcoholic Beverages (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a method for preparing a cooking liquid for fondue, including a step of heating, in a first vessel which is at least partially open and/or in contact with the ambient air, a first product consisting of at least one alcoholic food liquid and optionally spices and/or herbs at a temperature of between 80 and 100°C for a duration that is sufficient for obtaining a second product in which the alcohol content is at least 20 % lower and preferably at least 30 % lower than that of the first product. The invention also relates to the resulting cooking liquid and to the use thereof.

Description

PROCEDE DE FABRICATION D'UN LIQUIDE DE CUISSON POUR FONDUE ET LE LIQUIDE AINSI PRODUIT  PROCESS FOR MANUFACTURING A FONDUE COOKING LIQUID AND THE LIQUID THUS PRODUCED
Domaine technique de l'invention Technical field of the invention
La présente invention se rapporte à un procédé de fabrication d'un produit alimentaire et plus particulièrement à un liquide de cuisson à base de vin pour fondue.  The present invention relates to a method of manufacturing a food product and more particularly to a cooking liquid based on wine for fondue.
Arrière-plan de l'invention Background of the invention
Les fondues de type "bourguignonne" sont réalisées dans de l'huile alimentaire. L'utilisation de ces huiles entraîne de nombreux désavantages tel que la libération d'odeurs désagréables, l'augmentation du taux de graisse dans les aliments cuits dans cette huile, un problème important de sécurité du au fait que l'huile est un liquide inflammable ainsi que le problème de la mise en décharge et du recyclage des huiles.  The fondues of "Burgundy" type are made of edible oil. The use of these oils causes many disadvantages such as the release of unpleasant odors, the increase of the fat content in the food cooked in this oil, an important safety problem due to the fact that the oil is a flammable liquid. as well as the problem of landfilling and recycling of oils.
Il existe des recettes de fondues où le liquide chaud servant à la cuisson est remplacé par du vin, éventuellement agrémenté d'herbes aromatiques ou d'épices. De telles fondues ont un taux d'alcool élevé (1 1 - 15%) et, malgré ce haut taux d'alcool, ne se conservent pas longtemps. De plus, leur goût tend à être peu stable dans le temps. Ceci est particulièrement vrai lorsque des épices et/ou herbes aromatiques sont présentes dans le mélange.  There are fondue recipes where the hot liquid used for cooking is replaced by wine, possibly with herbs or spices. Such fondues have a high alcohol content (1 1 - 15%) and, despite this high alcohol content, do not keep long. In addition, their taste tends to be unstable over time. This is especially true when spices and / or herbs are present in the mixture.
Résumé de l'invention Summary of the invention
La présente invention propose un procédé permettant de résoudre les problèmes de l'art antérieur et d'obtenir un liquide alcoolisé pour fondue ayant une très grande stabilité dans le temps à la fois du point de vue de la date limite de consommation et du goût. Ceci permet la production industrielle de tel liquides et leur stockage pour des durées prolongées.  The present invention provides a method for solving the problems of the prior art and for obtaining an alcoholic liquor for fondue having a very great stability in time both from the point of view of the use-by date and the taste. This allows the industrial production of such liquids and their storage for extended periods.
Description de l'invention Description of the invention
Dans un premier aspect, l'invention concerne une méthode de préparation d'un liquide de cuisson (aussi appelé fond) pour fondue comprenant l'étape consistant à, dans un premier récipient au moins partiellement ouvert et/ou en contact avec l'air ambiant, chauffer un premier produit composé d'au moins un liquide alcoolisé alimentaire, et éventuellement d'épices et/ou d'herbes aromatiques, à une température comprise entre 80°C et 100°C et de préférence entre 90 et 100°C (par exemple à 100°C) pour une durée suffisante pour obtenir un second produit dans lequel le taux d'alcool est au moins 20% inférieur et préférablement au moins 30% inférieur que dans le premier produit. Par exemple, cette durée peut être comprise entre trois minutes et dix minutes et de préférence entre cinq minutes et huit minutes. In a first aspect, the invention relates to a method for preparing a fondue cooking liquid (also called fondue) comprising the step of, in a first container at least partially open and / or in contact with the ambient air, heating a first product composed of at least one dietary alcoholic liquid, and optionally spices and / or aromatic herbs, at a temperature of between 80 ° C and 100 ° C .; ° C and preferably between 90 and 100 ° C (for example at 100 ° C) for a time sufficient to obtain a second product in which the alcohol content is at least 20% lower and preferably at least 30% lower than in the first product. For example, this time can be between three minutes and ten minutes and preferably between five minutes and eight minutes.
Selon un mode de réalisation du premier aspect de la présente invention, la méthode comprend en outre l'étape consistant à introduire le second produit dans un second récipient et à ensuite sceller hermétiquement ledit second récipient. La méthode peut en outre comprendre l'étape de chauffer ledit second récipient scellé hermétiquement à une température comprise entre 100°C et 130°C et de préférence entre 1 10°C et 125°C (par exemple à 1 18°C) pendant cinq à douze minutes et de préférence pendant sept à dix minutes.  According to an embodiment of the first aspect of the present invention, the method further comprises the step of introducing the second product into a second container and then sealing said second container. The method may further comprise the step of heating said second sealed container to a temperature of from 100 ° C to 130 ° C and preferably from 110 ° C to 125 ° C (eg, 18 ° C) for five to twelve minutes and preferably seven to ten minutes.
Afin d'éviter le risque d'explosion, il est préférable de ne remplir ledit second récipient qu'au maximum à 22% de sa capacité maximale.  In order to avoid the risk of explosion, it is preferable to fill said second container to a maximum of 22% of its maximum capacity.
Dans la première étape du procédé selon un mode particulier de réalisation de l'invention, le liquide alimentaire alcoolisé est chauffé en présence d'épices et/ou d'herbes pendant une durée de trois à dix minutes (par exemple de cinq à huit minutes) à une température comprise entre 80°C et 100°C. Cette étape se fait de préférence à pression atmosphérique. Cette étape permet aux arômes contenus dans les épices et/ou herbes de bien imprégner le liquide. Le liquide étant alcoolisé, les arômes se dissolvent beaucoup plus facilement qu'en présence d'un liquide ayant uniquement l'eau comme solvant. Cette imprégnation des arômes est encore accentuée par le chauffage du liquide. Dans un mode de réalisation de l'invention, le chauffage de la première étape est réalisé dans un récipient au moins partiellement ouvert ou en contact avec l'air ambiant afin de permettre à une partie ou a la totalité de l'alcool de s'évaporer. Le chauffage peut être réalisée a pression atmosphérique ou réduite et de préférence à pression atmosphérique fin que la température soit suffisamment élevée pour permettre aux arômes de bien imprégner le liquide. Au moins une partie de l'alcool s'évapore et est donc évacué de la cuve de chauffe. De manière surprenante, il a été remarqué que malgré l'évaporation au moins partielle de l'alcool présent, les arômes continuent à imprégner le liquide qui garde dès lors tout son goût. L'alternative consistant à simplement dilué l'alcool avec de l'eau au lieu de l'évaporé en présence des épices et/ou herbes ne permet pas une aussi bonne extraction des arômes. La quantité d'épices et/ou d'herbes mise en oeuvre dans cette étape peut par exemple être comprise entre 0 et 20 g par litre de liquide alcoolisé alimentaire mis en oeuvre. Préférablement, la quantité d'épice ou d'herbes mise en oeuvre dans cette étape peut être comprise entre 10 et 16 g par litre de liquide alcoolisé alimentaire mis en oeuvre. In the first step of the method according to a particular embodiment of the invention, the alcoholic liquid food is heated in the presence of spices and / or herbs for a period of three to ten minutes (for example from five to eight minutes ) at a temperature of between 80 ° C and 100 ° C. This step is preferably at atmospheric pressure. This step allows the flavors contained in the spices and / or herbs to well soak the liquid. The liquid being alcoholic, the aromas dissolve much more easily than in the presence of a liquid having only water as a solvent. This impregnation of the aromas is further accentuated by the heating of the liquid. In one embodiment of the invention, the heating of the first step is carried out in a container at least partially open or in contact with the ambient air to allow part or all of the alcohol to evaporate. The heating can be carried out at atmospheric pressure or reduced and preferably at atmospheric pressure so that the temperature is high enough to allow the aromas of good impregnate the liquid. At least a portion of the alcohol evaporates and is removed from the heating tank. Surprisingly, it has been noticed that despite at least partial evaporation of the alcohol present, the flavors continue to impregnate the liquid which therefore retains all its taste. The alternative of simply diluting the alcohol with water instead of evaporating it in the presence of spices and / or herbs does not allow such a good extraction of the aromas. The amount of spices and / or herbs used in this step may for example be between 0 and 20 g per liter of liquid alcoholic food used. Preferably, the amount of spice or herbs used in this step may be between 10 and 16 g per liter of liquid alcoholic food used.
Par exemples, les épices ou herbes suivantes peuvent être utilisées dans des modes de réalisation de la présente invention : sel, poivre, noix de muscade, paprika, piment, anis étoilé, curry, romarin, fenouil, herbes de Provence, genévrier, clou de girofle, feuille de laurier, basilic, thym, estragon, aneth, persil, moutarde, ail ou gingembre parmi d'autres.  For example, the following spices or herbs can be used in embodiments of the present invention: salt, pepper, nutmeg, paprika, chilli, star anise, curry, rosemary, fennel, herbs of Provence, juniper, nail of clove, bay leaf, basil, thyme, tarragon, dill, parsley, mustard, garlic or ginger among others.
Dans la seconde étape du procédé selon un mode de réalisation de la présente invention, le mélange est introduit dans un récipient et est scellé hermétiquement. En mettant le mélange à l'abri de l'air et préférentiel lement aussi de la lumière (auquel cas le récipient est opaque), ce dernier garde toute ses propriétés gustatives et hygiénique pour une longue période. Par exemple, le produit obtenu à la fin de la première étape peut-être introduit dans un Doypack®, c'est à dire un contenant souple avec fond en forme de soufflet qui lui permet un maintien vertical et qui est totalement hermétique.  In the second step of the process according to one embodiment of the present invention, the mixture is introduced into a container and sealed. By putting the mixture away from the air and preferably also from the light (in which case the container is opaque), the latter retains all its taste and hygienic properties for a long time. For example, the product obtained at the end of the first step can be introduced into a Doypack®, that is to say a flexible container with bellows-shaped bottom that allows it to maintain vertical and is completely hermetic.
Enfin, dans une dernière étape facultative du procédé selon un mode de réalisation de la présente invention, ledit récipient scellé est chauffé à une température comprise entre 100°C et 130°C, de préférence entre 1 10 et 125°C pendant cinq à douze minutes (par exemple pendant sept à dix minutes). Ceci permet de rallonger la date limite de vente du produit sans pour autant diminué sa qualité gustative.  Finally, in a final optional step of the process according to one embodiment of the present invention, said sealed container is heated to a temperature of between 100 ° C and 130 ° C, preferably between 10 ° and 125 ° C for five to twelve hours. minutes (for example, seven to ten minutes). This makes it possible to lengthen the deadline of sale of the product without diminishing its taste quality.
Le second produit est préférentiellement un liquide ayant un taux en alcool réduit d'au moins 20% et de préférence d'au moins 30% par rapport au taux d'alcool du liquide alcoolisé alimentaire mis en oeuvre dans la première étape de la méthode. The second product is preferably a liquid having a reduced alcohol content of at least 20% and preferably at least 30% relative to Alcohol content of the alcoholic liquid food used in the first step of the method.
Dans un mode particulier de réalisation de l'invention, le produit final à un taux en alcool compris entre 0, 0.5 ou 1vol% et 9vol%, préférablement un liquide ayant un taux en alcool compris entre 0, 0.5 ou 1 vol% et 8vol% et encore plus préférablement un liquide ayant un taux en alcool compris entre 0, 0.5 ou 1 vol% et 7.5vol%. Un tel taux réduit d'alcool à pour effet de limiter les effluves alcooliques lors de l'utilisation finale du produit. Ceci est avantageux car cela limite les risques de feu lors d'une telle utilisation finale. Un tel taux réduit d'alcool permet également d'atteindre un taux d'alcool inférieur à 3% en 30 minutes ou moins, ou un taux d'alcool inférieur à 1 % en 45 minutes ou moins lors de l'utilisation finale du produit, c'est à dire lors de la chauffe du produit final dans un caquelon de fondue. Ceci est avantageux car cela réduit la quantité d'alcool consommée et/ou inhalée par le consommateur et rend le produit final consommable sans dangers par le consommateur, y compris par les enfants.  In a particular embodiment of the invention, the final product has an alcohol content of between 0, 0.5 or 1vol% and 9vol%, preferably a liquid having an alcohol content of between 0, 0.5 or 1 vol% and 8 vol. and even more preferably a liquid having an alcohol content between 0, 0.5 or 1 vol% and 7.5 vol%. Such a reduced level of alcohol has the effect of limiting alcoholic odors during the final use of the product. This is advantageous because it limits the risk of fire during such a final use. Such a reduced alcohol level also achieves an alcohol level of less than 3% in 30 minutes or less, or an alcohol level of less than 1% in 45 minutes or less during the final use of the product. , ie when heating the final product in a fondue pot. This is advantageous because it reduces the amount of alcohol consumed and / or inhaled by the consumer and makes the final product safe to consume by the consumer, including children.
Dans un mode de réalisation de la présente invention, ni le premier produit, ni le produit final ne comprend de produits laitier. Dans un autre mode de réalisation de la présente invention, le premier produit et le produit final consistent chacun en au moins un liquide alcoolisé alimentaire, et éventuellement d'épices et/ou d'herbes aromatiques.  In one embodiment of the present invention, neither the first product nor the final product comprises dairy products. In another embodiment of the present invention, the first product and the final product each consist of at least one dietary alcoholic liquid, and optionally spices and / or aromatic herbs.
Pas d'additif visqueux tel que le fromage et le chocolat ne rentre dans la composition du premier produit ou du second produit selon la présente invention.  No viscous additive such as cheese and chocolate is included in the composition of the first product or the second product according to the present invention.
Dans un mode de réalisation de la présente invention, le liquide alcoolisé alimentaire présent dans le premier produit a un taux d'alcool compris entre 3 et 20%vol, préférentiellement entre 10 et 15%vol.  In one embodiment of the present invention, the dietary alcoholic liquid present in the first product has an alcohol content of between 3 and 20% vol, preferably between 10 and 15% vol.
Dans un mode de réalisation de la présente invention, le liquide alcoolisé alimentaire est du vin blanc, rosé, rouge ou un mélange de ceux-ci.  In one embodiment of the present invention, the food alcoholic liquid is white, pink, red wine or a mixture thereof.
Dans un mode particulier de réalisation de la présente invention, un liquide alcoolisé alimentaire pétillant peut être utilisé dans la première étape de la méthode. La méthode selon certains modes de réalisation de la présente invention est particulièrement avantageuse à la réalisation de fonds de fondue à partir de liquide alcoolisés pétillants car elle permet de réduire le taux de gaz carbonique dans le produit au point de rendre le produit propre au conditionnement dans un emballage peu résistant à la pression tel que les emballages souples. Par exemple, de la bière ou du vin mousseux (e.g. Champagne) peuvent être utilisés. In a particular embodiment of the present invention, a fizzy food alcoholic liquid may be used in the first step of the method. The method according to some embodiments of the present invention is particularly advantageous for making fondue bottoms from sparkling alcoholic liquids because it reduces the rate of carbon dioxide in the product to the point of making the product clean packaging in a low pressure resistant packaging such as flexible packaging. For example, beer or sparkling wine (eg Champagne) can be used.
Dans un second aspect, l'invention concerne un liquide de cuisson pour fondue comprenant ou consistant en un liquide alcoolique alimentaire ayant un taux d'alcool compris entre 0, 0.5 ou 1 %vol et 9%vol pouvant être obtenu par n'importe quel mode de réalisation selon le premier aspect de l'invention.  In a second aspect, the invention relates to a fondue cooking liquid comprising or consisting of a food alcoholic liquid having an alcohol content between 0, 0.5 or 1% vol and 9% vol obtainable by any embodiment according to the first aspect of the invention.
Dans un troisième aspect, l'invention concerne l'utilisation d'un liquide de cuisson obtenu selon un mode quelconque du premier aspect de la présente invention comme liquide de cuisson pour fondue.  In a third aspect, the invention relates to the use of a cooking liquid obtained according to any one embodiment of the first aspect of the present invention as a fondue cooking liquid.
Dans un quatrième aspect, l'invention concerne l'ensemble d'un récipient scellé hermétiquement et de son contenu pouvant être obtenu par l'un quelconque des modes de réalisation du premier aspect de la présente invention, pour autant que ledit mode comprend l'étape consistant à introduire le second produit dans un second récipient et à sceller hermétiquement ledit second récipient.  In a fourth aspect, the invention relates to an assembly of a hermetically sealed container and its contents obtainable by any one of the embodiments of the first aspect of the present invention, provided that said mode comprises the the step of introducing the second product into a second container and hermetically sealing said second container.
Dans un cinquième aspect, la présente invention concerne une méthode pour conditionner un liquide pouvant être obtenu par un mode de réalisation quelconque du premier aspect de la présente invention, ladite méthode comprenant un étape consistant à introduire ledit liquide dans un récipient et a sceller hermétiquement ledit récipient. Eventuellement, ladite méthode peut en outre comprendre l'étape de chauffer ledit récipient à une température comprise entre 100°C et 130°C, préférablement entre 1 10 et 125°C. En outre, dans ce cinquième aspect, la présente invention concerne une méthode consistant en n'importe quel mode de réalisation du premier aspect avec la provision que la première étape de chauffe du premier produit ne soit pas présente.  In a fifth aspect, the present invention relates to a method for conditioning a liquid obtainable by any embodiment of the first aspect of the present invention, said method comprising a step of introducing said liquid into a container and hermetically sealing said container. Optionally, said method may further comprise the step of heating said container to a temperature of from 100 ° C to 130 ° C, preferably from 10 ° C to 125 ° C. Furthermore, in this fifth aspect, the present invention relates to a method consisting of any embodiment of the first aspect with the provision that the first heating step of the first product is not present.

Claims

Une méthode de préparation d'un liquide de cuisson pour fondue comprenant l'étape consistant à, dans un premier récipient au moins partiellement ouvert et/ou en contact avec l'air ambiant, chauffer un premier produit composé d'au moins un liquide alcoolisé alimentaire et éventuellement d'épices et/ou d'herbes aromatiques à une température comprise entre 80°C et 100°C, préférablement entre 90 et 100°C pour une durée suffisante pour obtenir un second produit dans lequel le taux d'alcool est au moins 20% inférieur et préférablement au moins 30% inférieur que dans le premier produit. A method of preparing a cooking liquid for fondue comprising the step of, in a first container at least partially open and/or in contact with ambient air, heating a first product composed of at least one alcoholic liquid food and possibly spices and/or aromatic herbs at a temperature between 80°C and 100°C, preferably between 90 and 100°C for a sufficient time to obtain a second product in which the alcohol level is at least 20% lower and preferably at least 30% lower than in the first product.
Une méthode selon la revendication 1 , comprenant en outre l'étape consistant à introduire le second produit dans un second récipient et à sceller hermétiquement ledit second récipient. A method according to claim 1, further comprising the step of introducing the second product into a second container and hermetically sealing said second container.
Une méthode selon la revendication 2, comprenant en outre l'étape de chauffer ledit second récipient à une température comprise entre 100°C et 130°C, préférablement entre 1 10 et 125°C. A method according to claim 2, further comprising the step of heating said second container to a temperature between 100°C and 130°C, preferably between 1 10 and 125°C.
Une méthode selon la revendication 3, dans laquelle l'étape de chauffer ledit second récipient dure pendant cinq à douze minutes, préférablement pendant sept à dix minutes. A method according to claim 3, wherein the step of heating said second container lasts for five to twelve minutes, preferably seven to ten minutes.
La méthode selon l'une quelconque des revendications précédentes, dans laquelle le liquide alcoolisé alimentaire est du vin blanc, rosé, rouge ou un mélange de ceux-ci. The method according to any one of the preceding claims, wherein the edible alcoholic liquid is white, rosé, red wine or a mixture thereof.
La méthode selon l'une quelconque des revendications 2 à 5, dans laquelle ledit second récipient est un sachet en matière plastique de qualité alimentaire. The method according to any one of claims 2 to 5, wherein said second container is a food grade plastic bag.
7.- La méthode selon la revendication 6, dans laquelle ledit second récipient peut tenir verticalement sans support externe. 7.- The method according to claim 6, wherein said second container can stand vertically without external support.
La méthode selon la revendication 7, dans laquelle ledit second récipient est de type Doypack ®. The method according to claim 7, in which said second container is of the Doypack ® type.
La méthode selon n'importe laquelle des revendications 2 à 8 dans laquelle ledit second récipient est résistant à une température de 130°C pendant au moins 5 minutes et de préférence pendant au moins 7 minutes. The method according to any of claims 2 to 8 wherein said second container is resistant to a temperature of 130°C for at least 5 minutes and preferably for at least 7 minutes.
10. - La méthode selon n'importe laquelle des revendications 1 à 9 dans laquelle la durée du chauffage du premier produit est comprise entre trois minutes et dix minutes, préférablement entre cinq minutes et huit minutes. 10. - The method according to any one of claims 1 to 9 in which the duration of heating of the first product is between three minutes and ten minutes, preferably between five minutes and eight minutes.
1 1 . - Liquide de cuisson pour fondue pouvant être obtenu par l'une quelconque des revendications précédentes. 1 1 . - Cooking liquid for fondue which can be obtained by any one of the preceding claims.
12.- Utilisation d'un produit selon la revendication 1 1 comme liquide de cuisson pour une fondue. 12.- Use of a product according to claim 1 1 as a cooking liquid for a fondue.
13. - Récipient scellé hermétiquement pouvant être obtenu par l'une quelconques des revendications 2 à 10. 13. - Hermetically sealed container obtainable by any one of claims 2 to 10.
14. - Une méthode pour conditionner un liquide pouvant être obtenu par la méthode de préparation selon la revendication 1 , comprenant une étape consistant à introduire ledit liquide dans un récipient et a sceller hermétiquement ledit récipient. 14. - A method for conditioning a liquid obtainable by the preparation method according to claim 1, comprising a step consisting of introducing said liquid into a container and hermetically sealing said container.
15. - Une méthode selon la revendication 14, comprenant en outre l'étape de chauffer ledit récipient à une température comprise entre 100°C et 130°C, préférablement entre 1 10 et 125°C 15. - A method according to claim 14, further comprising the step of heating said container to a temperature between 100°C and 130°C, preferably between 1 10 and 125°C
PCT/EP2009/062221 2009-09-21 2009-09-21 Method for making a cooking liquid for fondue, and liquid thus produced WO2011032607A1 (en)

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