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1. WO2020065240 - CELLULAR FOOD MATRIX WITH VOLUME VARIATION

Publication Number WO/2020/065240
Publication Date 02.04.2020
International Application No. PCT/FR2019/052294
International Filing Date 27.09.2019
IPC
A23C 19/068 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
068Particular types of cheese
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
A23G 1/52 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
50characterised by shape, structure or physical form, e.g. products with an inedible support
52Aerated, foamed, cellular or porous products
A21D 6/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
CPC
A21D 8/025
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
025Treating dough with gases
A23C 19/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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 2210/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
2210Physical treatment of dairy products
30Whipping, foaming, frothing or aerating dairy products
A23C 2240/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
2240Use or particular additives or ingredients
20Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
A23C 2250/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
2250Particular aspects related to cheese
10Cheese characterised by a specific form
Applicants
  • INSTITUT NATIONAL DE RECHERCHE EN SCIENCES ET TECHNOLOGIES POUR L'ENVIRONNEMENT ET L'AGRICULTURE - IRSTEA - [FR]/[FR]
Inventors
  • DIASCORN, Yves
  • GRENIER, David
  • LUCAS, Tiphaine
  • MARIETTE, François
Agents
  • NOVAGRAAF TECHNOLOGIES
Priority Data
185894528.09.2018FR
Publication Language French (FR)
Filing Language French (FR)
Designated States
Title
(EN) CELLULAR FOOD MATRIX WITH VOLUME VARIATION
(FR) MATRICE ALIMENTAIRE ALVÉOLÉE À VARIATION DE VOLUME
Abstract
(EN)
The present invention relates to a method for preparing a food matrix saturated with gas at a pressure above atmospheric pressure comprising the following steps: (a) introducing a deformable food matrix containing a gas phase, at the start of or during the formation of said gas phase in said food matrix, into a substantially non-deformable and hermetic container provided with an opening/closure system, (b) hermetically sealing said container, and (c) allowing the formation of said gas phase to occur in said food matrix within said hermetically sealed container in order to saturate said food matrix at a pressure above atmospheric pressure. The present invention also relates to a method for preparing a cellular food matrix, comprising the following steps: (a) preparing a food matrix saturated with gas at a pressure above atmospheric pressure according to the method defined above, (b) opening said container, this giving rise to the formation of cells in the food matrix and the volume variation of said food matrix.
(FR)
La présente invention se rapporte à un procédé de préparation d'une matrice alimentaire saturée en gaz à une pression supérieure à la pression atmosphérique comprenant les étapes suivantes : (a) introduire une matrice alimentaire déformable contenant une phase gazeuse, au début ou au cours de la formation de ladite phase gazeuse dans ladite matrice alimentaire, dans un récipient substantiellement indéformable et hermétique pourvu d'un système d'ouverture/fermeture, (b) fermer de manière hermétique ledit récipient, et (c) laisser la formation de ladite phase gazeuse se produire dans ladite matrice alimentaire au sein dudit récipient hermétiquement fermé pour saturer ladite matrice alimentaire à une pression supérieure à la pression atmosphérique. La présente invention se rapporte également à un procédé de préparation d'une matrice alimentaire alvéolée, comprenant les étapes suivantes : (a) préparer une matrice alimentaire saturée en gaz à une pression supérieure à la pression atmosphérique selon le procédé défini précédemment, (b) ouvrir ledit récipient, ceci provoquant la formation d'alvéoles dans la matrice alimentaire et la variation de volume de ladite matrice alimentaire.
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