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1. WO2022112665 - METHOD FOR COOKING, DEHYDRATING AND/OR CANDYING FOOD, AND FOOD PREPARED ACCORDING TO SUCH A METHOD

Publication Number WO/2022/112665
Publication Date 02.06.2022
International Application No. PCT/FR2021/000141
International Filing Date 24.11.2021
IPC
A23B 7/022 2006.1
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
02Dehydrating; Subsequent reconstitution
022with addition of chemicals
A23B 7/08 2006.1
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
A23L 5/10 2016.1
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
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
A23L 19/00 2016.1
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
19Products from fruits or vegetables; Preparation or treatment thereof
A23L 29/30 2016.1
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
29Foods or foodstuffs containing additives; Preparation or treatment thereof
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
A23F 5/02 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
02Treating green coffee; Preparations produced thereby
CPC
A23B 7/022
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
7Preservation or chemical ripening of fruit or vegetables
02Dehydrating; Subsequent reconstitution
022with addition of chemicals ; before or during drying, e.g. semi-moist products
A23B 7/085
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
7Preservation or chemical ripening of fruit or vegetables
08Preserving with sugars
085in a solution of sugar
A23F 5/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
02Treating green coffee; Preparations produced thereby
A23F 5/04
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
04Methods of roasting coffee
A23L 19/03
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
19Products from fruits or vegetables; Preparation or treatment thereof
03consisting of whole pieces or fragments without mashing the original pieces
A23L 19/18
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
19Products from fruits or vegetables; Preparation or treatment thereof
10of tuberous or like starch containing root crops
12of potatoes
18Roasted or fried products, e.g. snacks or chips
Applicants
  • ECOSYSTEM [FR]/[FR]
Inventors
  • POTTECHER, Frédéric
Agents
  • BOÜAN DU CHEF DU BOS, Louis Paterne
Priority Data
FR201207424.11.2020FR
Publication Language French (fr)
Filing Language French (FR)
Designated States
Title
(EN) METHOD FOR COOKING, DEHYDRATING AND/OR CANDYING FOOD, AND FOOD PREPARED ACCORDING TO SUCH A METHOD
(FR) PROCÉDÉ DE CUISSON, DE DÉSHYDRATATION ET/OU DE CONFISAGE D'ALIMENTS, ET ALIMENTS PRÉPARÉS SELON UN TEL PROCÉDÉ
Abstract
(EN) The present invention relates to a method for cooking, dehydrating and/or candying food in a cooking liquid comprising at least 50% glycerol, heated to a temperature of between 40°C and 171°C. It also relates to a food that has been subjected to heat until a Maillard reaction is obtained, and that contains at least 10% glycerol.
(FR) La présente invention concerne un procédé de cuisson, de déshydratation et/ou de confisage d'aliments dans un liquide de cuisson comprenant au moins 50 % de glycérol, chauffé à une température comprise entre 40°C et 171°C. Elle concerne également un aliment ayant été soumis à la chaleur jusqu'à obtention d'une réaction de Maillard, et contenant au moins 10 % de glycérol.
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