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1. WO2010094122 - METHOD AND APPARATUS FOR SMOKE-INFUSING PROTEINACEOUS FOODS AND SMOKED-INFUSED SUCH PROTEINACEOUS FOOD PRODUCT SO-OBTAINED

Publication Number WO/2010/094122
Publication Date 26.08.2010
International Application No. PCT/CA2010/000222
International Filing Date 18.02.2010
IPC
A23B 4/044 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4General methods for preserving meat, sausages, fish or fish products
044Smoking; Smoking devices
A23L 1/22 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
1Foods or foodstuffs; Their preparation or treatment
22Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
A23L 1/232 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
1Foods or foodstuffs; Their preparation or treatment
22Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
226Synthetic spices or flavouring agents or condiments
232Smoke flavours
A23L 1/325 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
1Foods or foodstuffs; Their preparation or treatment
325Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes
A23L 3/3418 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3409in the form of gases, e.g. fumigation; Compositions or apparatus therefor
3418in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
CPC
A01J 27/00
AHUMAN NECESSITIES
01AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
JMANUFACTURE OF DAIRY PRODUCTS
27After-treatment of cheese; Coating the cheese
A23B 4/052
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4General methods for preserving meat, sausages, fish or fish products
044Smoking; Smoking devices
052Smoke generators ; ; Smoking apparatus
A23C 19/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
097Preservation
10Addition of preservatives
A23C 19/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
14Treating cheese after having reached its definite form, e.g. ripening, smoking
A23C 2250/35
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
2250Particular aspects related to cheese
35Smoking of cheese or curd; Smoked cheeses; Smoking of milk components before conversion to cheese
A23L 27/27
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
20Synthetic spices, flavouring agents or condiments
27Smoke flavours
Applicants
  • CRUSTOCEAN TECHNOLOGIES LIMITED [CA]/[CA] (AllExceptUS)
  • ABLETT, Richard [CA]/[CA] (UsOnly)
  • GALLANT, Cyril [CA]/[CA] (UsOnly)
Inventors
  • ABLETT, Richard
  • GALLANT, Cyril
Agents
  • PATON, Miriam
Priority Data
265542618.02.2009CA
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD AND APPARATUS FOR SMOKE-INFUSING PROTEINACEOUS FOODS AND SMOKED-INFUSED SUCH PROTEINACEOUS FOOD PRODUCT SO-OBTAINED
(FR) PROCÉDÉS ET DISPOSITIF D'INJECTION DE FUMÉE POUR DENRÉES ALIMENTAIRES PROTÉIQUES ET DENRÉES ALIMENTAIRES PROTÉIQUES SOUMIS À UNE INJECTION DE FUMÉE AINSI OBTENUES
Abstract
(EN)
A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone, subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage /vacuum purging stage /vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.
(FR)
Procédé d'injection de fumée dans des denrées alimentaires protéiques consistant : a) à enfermer les denrées alimentaires protéiques dans une chambre sous vide; b) à introduire de la fumée directement ou indirectement dans la zone sous vide à partir d'une zone de production de fumée; c) à soumettre les denrées alimentaires à une décharge sous vide, sous une pression négative dans la zone de traitement sous vide, ce qui a pour effet de faire pénétrer la fumée dans lesdites denrées; d) à répéter les opérations d'introduction de la fumée directement ou indirectement dans la zone sous vide à partir de la zone de production de fumée, à soumettre les denrées alimentaires protéiques à une décharge sous vide sous une pression négative dans la zone de traitement sous vide, ceci au moins cinquante fois en séquences pulsées d'introduction de fumée/décharge sous vide/détente pour l'injection efficace de fumée dans les denrées alimentaires protéiques. Ces opérations sont suivies d'un cycle de repos post-réfrigération à une température appropriée et pendant un laps de temps adéquat.
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