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1. (EP2373178) FRIED-CHUNK FOOD COMPOSITIONS

Office : European Patent Office
Application Number: 09836534 Application Date: 30.12.2009
Publication Number: 2373178 Publication Date: 12.10.2011
Publication Kind : A4
Designated States: AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LI, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR
Prior PCT appl.: Application Number:US2009006748 ; Publication Number: Click to see the data
IPC:
A23F 5/00
A23K 1/18
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
F
COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5
Coffee; Coffee substitutes; Preparations thereof
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
K
FEEDING-STUFFS SPECIALLY ADAPTED FOR ANIMALS; METHODS SPECIALLY ADAPTED FOR PRODUCTION THEREOF
1
Animal feeding-stuffs
18
specially adapted for particular animals
CPC:
A23K 50/45
Applicants: NESTEC SA
Inventors: DIXON DAN K
Priority Data: 2009006748 30.12.2009 US
20419009 02.01.2009 US
Title: (DE) NAHRUNGSMITTELZUSAMMENSETZUNGEN AUS GEFRIERSTÜCKEN
(EN) FRIED-CHUNK FOOD COMPOSITIONS
(FR) COMPOSITIONS ALIMENTAIRES DE MORCEAUX FRITS
Abstract:
(EN) The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205°C to produce fried food chunks having a moisture content of about 16% and an Aw of about 0.7 and (2) from about 5 to about 35% plasticizer applied to the fried food chunks, wherein the fried food chunks with applied plasticizer have a moisture content of about 12% or less and an Aw of about 0.65 or less. The compositions are made without using preservatives, have a desirable texture and appealing meat-like appearance, and are shelf-stable and therefore do not spoil due to unwanted microbial growth.
(FR) L’invention concerne des compositions alimentaires de morceaux frits comprenant (1) des morceaux alimentaires qui ont été frits dans l’huile à une température d’environ 110 à 205°C pour produire des morceaux alimentaires frits dont la teneur en humidité est d’environ 16% et l’Aw d’environ 0,7, et (2) environ 5 à 35% d’un ramollissant appliqué aux morceaux alimentaires frits, ces derniers présentant une teneur en humidité d’environ 12% ou moins et un Aw d’environ 0,65 ou moins. Ces compositions sont produites sans utiliser de conservateurs, présentent une texture souhaitable, ont l’apparence de viande, et sont de longue conservation, et donc ne se gâtent pas du fait d’une croissance microbienne indésirable.
Also published as:
MXMX/a/2011/007189JP2012514456US20110268849CN102271526RU2011132388CA2747352
MX2011007189RU0002535968BRPI0923931AU2009333808ID051.3942IN5629/DELNP/2011
WO/2010/077357