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1. (WO1992009213) METHOD AND DEVICE FOR PRODUCING AND CONDITIONING A STERILE EXPANDDED FOOD PREPARATION, AND STERILE EXPANDED FOOD PREPARATION OBTAINED WITH SUCH METHOD
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1992/009213 International Application No.: PCT/FR1991/000954
Publication Date: 11.06.1992 International Filing Date: 29.11.1991
Chapter 2 Demand Filed: 11.06.1992
IPC:
A23L 1/00 (2006.01) ,A23L 1/314 (2006.01) ,A23P 1/16 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
31
Meat products; Meat meal 
314
containing additives
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
P
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
1
Shaping or working of foodstuffs
10
Other shaping methods, e.g. moulding
16
Foaming or whipping
Applicants:
AJMB [FR/FR]; C.I.D.E. Rue St-Eloi F-71300 Montceau-les-Mines, FR (AllExceptUS)
BOSSU, Jean-Marie [FR/FR]; FR (UsOnly)
BOSSU, Annie [FR/FR]; FR (UsOnly)
Inventors:
BOSSU, Jean-Marie; FR
BOSSU, Annie; FR
Agent:
GUTMANN, Ernest ; Ernest Gutmann-Yves Plasseraud S.A. 67, bld. Haussmann F-75008 Paris, FR
Priority Data:
90/1512403.12.1990FR
Title (EN) METHOD AND DEVICE FOR PRODUCING AND CONDITIONING A STERILE EXPANDDED FOOD PREPARATION, AND STERILE EXPANDED FOOD PREPARATION OBTAINED WITH SUCH METHOD
(FR) PROCEDE ET DISPOSITIF DE FABRICATION ET DE CONDITIONNEMENT D'UNE PREPARATION ALIMENTAIRE FOISONNEE STERILE, ET PREPARATION ALIMENTAIRE FOISONNEE STERILE OBTENUE AVEC UN TEL PROCEDE
Abstract:
(EN) The invention relates to an expanded food preparation based on meat, fish, milk product, fruit, vegetable, chocolate or a mixture of such products, charaterized in that it is sterile and that it contains an expanding base including: a) one or a plurality of foaming surfactants, resisting to a temperature higher than 100 °C, preferably about 120 °C selected particularly amongst proteins, b) one or a plurality of texture stabilizers selected particularly amongst gums, the agents a) and b) being included in proportions such that the food preparation obtained has a density lower than 1, preferably between 0.9 and 0.3 and preferably on the 0.7. The invention also relates to a method and device for the production of said food preparation.
(FR) L'invention concerne une préparation alimentaire foisonnée à base de viande, de poisson, de produit laitier, de fruit, de légume, de chocolat ou d'un mélange de ces produits, caractérisée en ce qu'elle est stérile et en ce qu'elle contient une base foisonnante comprenant: a) un ou plusieurs agents tensio-actifs moussants, résistants à une température supérieure à 100 °C, de préférence autour de 120 °C choisis notamment parmi les protéines, b) un ou pusieurs agents stabilisants de texture choisis notamment parmi les gommes, les agents a) et b) étant dans des proportions telles que la préparation alimentaire formée a une densité inférieure à 1, de préférence entre 0,9 et 0,3 et de façon particulièrement avantageuse, inférieure à 0,7. L'invention vise aussi un procédé et un dispositif pour la fabrication de cette préparation alimentaire.
Designated States: CA, JP, US
European Patent Office (AT, BE, CH, DE, DK, ES, FR, GB, GR, IT, LU, NL, SE)
Publication Language: French (FR)
Filing Language: French (FR)
Also published as:
EP0560873