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1. WO2019048795 - METHOD FOR PRESERVING RAW FOOD ITEMS

Publication Number WO/2019/048795
Publication Date 14.03.2019
International Application No. PCT/FR2018/052192
International Filing Date 07.09.2018
IPC
A23L 3/015 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
015by treatment with pressure variation, shock, acceleration or shear stress
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
A23B 4/16
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
14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
16in the form of gases, e.g. fumigation; Compositions or apparatus therefor
A23B 4/18
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
14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
18in the form of liquids or solids
A23B 7/085
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
7Preservation or chemical ripening of fruit or vegetables
08Preserving with sugars
085in a solution of sugar
A23B 7/148
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
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
144in the form of gases, e.g. fumigation; Compositions or apparatus therefor
148in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A23B 7/153
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
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
153in the form of liquids or solids
A23L 13/428
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
13Meat products; Meat meal; Preparation or treatment thereof
40containing additives
42Additives other than enzymes or microorganisms in meat products or meat meals
428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Applicants
  • JEAN MARC TACHET CRÉATION [FR]/[FR]
Inventors
  • TACHET, Jean-Marc
Agents
  • REGIMBEAU
Priority Data
175830108.09.2017FR
Publication Language French (FR)
Filing Language French (FR)
Designated States
Title
(EN) METHOD FOR PRESERVING RAW FOOD ITEMS
(FR) PROCEDE DE CONSERVATION D'ALIMENTS CRUS
Abstract
(EN)
The present invention concerns a method for preserving a raw food item of animal or plant origin, comprising the following steps: a) Incubating the raw food item in an impregnation solution made up of a syrup or an oil, optionally supplemented with plants and/or spices and/or honey; b) Packaging the raw food item under partial vacuum in the impregnation solution of same, the final underpressure obtained being between 5 and 20 millibars; and c) preserving the raw food item in the impregnation solution of same, under partial vacuum, at a temperature of between 0°C and 6°C.
(FR)
La présente invention concerne un procédé de conservation d'un aliment cru d'origine animale ou végétale, comprenant les étapes suivantes: a)Incubation de l'aliment cru dans une solution d'imprégnation composée d'un sirop ou d'une huile, optionnellement additionnée de plantes et/ou d'épices et/ou de miel; b)Conditionnement sous vide partiel de l'aliment cru dans sa solution d'imprégnation, la sous-pression finale obtenueétant comprise entre 5 et 20 millibars; et c)Conservation de l'aliment cru dans sa solution d'imprégnation, sous vide partiel, à une température comprise entre 0°C et 6°C.
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