EP1489917A1 - Kulinarische zubereitung und verfahren zur herstellung von fertiggerichten und aromatisierten getränken - Google Patents

Kulinarische zubereitung und verfahren zur herstellung von fertiggerichten und aromatisierten getränken

Info

Publication number
EP1489917A1
EP1489917A1 EP03727582A EP03727582A EP1489917A1 EP 1489917 A1 EP1489917 A1 EP 1489917A1 EP 03727582 A EP03727582 A EP 03727582A EP 03727582 A EP03727582 A EP 03727582A EP 1489917 A1 EP1489917 A1 EP 1489917A1
Authority
EP
European Patent Office
Prior art keywords
culinary
base
culinary base
food
chosen
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP03727582A
Other languages
English (en)
French (fr)
Inventor
Frédéric DERBESY
Jean-Marie Samec
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Progress
Services Actions Industrielles de Developpement Chimie SARL
Original Assignee
Progress
Services Actions Industrielles de Developpement Chimie SARL
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FR0203500A external-priority patent/FR2836788A1/fr
Application filed by Progress, Services Actions Industrielles de Developpement Chimie SARL filed Critical Progress
Publication of EP1489917A1 publication Critical patent/EP1489917A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the field of dietetics, and more particularly to that of high-protein diets, in particular in humans.
  • high protein snacks or high protein products intended for special medical purposes are known, which are ready-to-eat food preparations in the form of cream or in the form of powder to be diluted in water. , which replace a meal.
  • preparations There are five classes of preparations: dessert, soup, omelet, flank, pancakes (or pancake, bread) available in different flavors. Within each class, the preparations are not varied. For example, sweet preparations are limited to the vanilla, coffee or chocolate flavor. Salty preparations are generally available as dehydrated soup.
  • the Applicants have developed a preparation hereinafter referred to as a culinary base, making it possible to cook, and to accompany the food, in compliance with a high protein diet, namely large intake of proteins and low intake of carbohydrates and lipids.
  • a first object of the invention is a culinary base comprising at least 75%, advantageously at least 80%, of proteins by dry weight relative to the final dry weight of said base, lipids and carbohydrates.
  • culinary basis is meant a system for directly accompanying, or for cooking and accompanying a food, said system having an essentially neutral flavor, which can be seasoned, in particular salty, spicy, sweet, and which, thanks to its culinary function , can replace all the basic ingredients necessary for the preparation of the food, such as butter, flour, milk, cream ...
  • This culinary function is illustrated in particular by a binding and emulsifying power of said base .
  • the terms “protein” and “protide” will be used interchangeably to denote an amino acid, a peptide, a polypeptide, a protein, and any substance whose hydrolysis produces at least one amino acid, a peptide, a polypeptide or protein, and mixtures thereof.
  • a food is of animal or vegetable origin, and constitutes, in the process of the invention, the "theme” or “Subject” of the perfumed drink or cooked dish, which the culinary base will allow to prepare. Thus, it is the presentation of this food, for example in the form of a drink, a cream, its heating or its cooking, using the culinary base, which leads to said flavored drink or said dish. cooked.
  • the food or foods according to the invention can be in the raw state, precooked or cooked.
  • the food is partially or completely cooked, it is preferably cooked in the absence of fat, for example in water or steam, so as not to provide unnecessary lipid intake, the culinary base providing it alone, the minimum contribution required for the preparation of the cooked dish.
  • processed food is meant a food which has undergone one or more treatments, on an industrial scale or not, in particular for its transformation into consumable food, such as extraction, roasting ...
  • an elaborate food is cocoa powder, coffee.
  • the proteins are advantageously chosen from heat-resistant proteins, in particular from casein, albumin and globulin from milk.
  • the carbohydrates of the culinary base will be chosen from the assimilable carbohydrates with rapid absorption, the assimilable carbohydrates with slow absorption and the fibers.
  • a culinary base of the invention may further comprise vitamins, trace elements and mineral salts.
  • the vitamins are in particular those chosen from vitamins A, Bl, B2, B5, B6, B9, B12, C, D, D2, E, H, Kl and PP
  • the trace elements are in particular those chosen from iodine, fluorine , iron, zinc, bromine, aluminum, silicon, copper, manganese, selenium, chromium, molybdenum, phosphorus and cobalt
  • the mineral salts are in particular chosen from calcium, sodium, potassium, magnesium salts, and in particular chlorides and carbonates. Their proportions are around 10% of the Recommended Daily Allowance (RDA).
  • a culinary base as defined above is advantageously in the form of a powder, tablets or a cream. Such presentations make it possible to easily and precisely withdraw a predetermined quantity of culinary base adapted to the quantity of food to be prepared.
  • the consistency of the cream is variable, it can vary between the consistency of the liquid milk cream and the thick cream, as they are commercially available.
  • a culinary base comprises at least 75%, or even at least 80%, of milk proteins in dry weight relative to the final dry weight of said base, it is in the form of a cream and carbohydrates only include lactose at most traces and / or lipids only include cholesterol at most traces.
  • a suitable emulsifier is chosen from polyphosphates, preferably in a proportion of approximately 0.3 g per 10 g of protein by dry weight.
  • a suitable thickener is chosen from alginates, preferably in a proportion of approximately 0.3 to 0.4 g per 10 g of protein by dry weight.
  • Xanthan is advantageously used as a stabilizer and / or thickener. When it is in the form of a cream, in accordance with the preferred variant, it comprises in g (unless otherwise indicated) per 100 g of cream:
  • Another object of the invention is a process for the preparation of a cooked dish or a flavored drink, comprising the following steps: at least one food is available in the raw, precooked, cooked or prepared, and said food is mixed with a culinary base of the invention as defined above; this is advantageously in the form of cream.
  • the base is in the form of a powder, and before its use, in particular its mixture with the said food or foods, it is dissolved in water, or any liquid preferably low in calories, such as water for cooking vegetables, according to a variable dosage depending on the dish or drink to prepare.
  • water or any liquid preferably low in calories, such as water for cooking vegetables
  • the culinary base according to the invention withstands high temperatures, and heating it to cooking temperatures for food does not generate toxic products or products liable to affect the benefit of the diet. It can be heated, before it is mixed with the said food (s), and / or it is the assembly resulting from the mixing said food (s) with the cooking base, which is heated.
  • the said food or foods will advantageously be chosen from vegetables, meats, fish, fruits and their mixtures.
  • preferably low calorie foods will be selected.
  • the said food or said foods can be chosen from powdered chocolate, coffee, fruit juices.
  • Another object of the invention is a cooked dish or a scented drink capable of being obtained by a process as described above.
  • the invention also relates to a culinary base comprising a proportion of at least 75% of proteins by dry weight relative to the final dry weight of said base, and the lipid and carbohydrate supplement.
  • composition in grams of this base, per 100 g of the base by dry weight, is as follows:
  • the soup obtained is a velouté, which while having the smoothness and flavor of a soup prepared with fat, especially cream, is low in calories, around 32 Kcal per 100 g of soup by dry weight.
  • This base can also be used to obtain a bechamel sauce.
  • the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.6%, said proteins being chosen from milk proteins, aspartame, gum xanthan, magnesium carbonate.
  • composition in grams of this base, per 100 g of the base by dry weight, is as follows:
  • This base is advantageously used to prepare a chocolate cream, at a rate of about 20 g per 200 ml of water and about 50 g of defatted cocoa powder.
  • a chocolate cream comprising, by dry weight relative to the total dry weight of the cream, 83% protein, 9% lipids and 8% carbohydrates. She is low in calories, around 14 Kcal per 100 g of cream by dry weight.
  • the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 87%, said proteins being chosen from milk and egg proteins, flavor and salt.
  • the exact composition in grams of this base, per 100 g of the base by dry weight, is as follows: Proteins 75.1
  • the culinary base is a powder and comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.4%, said proteins being chosen from milk and egg proteins, from wheat flour , baking powder, magnesium carbonate.
  • Humidity 6.0 This base is advantageously used to obtain low-calorie pancakes by cooking.
  • Example 5 The culinary base is a cream and is prepared as follows.
  • the mixture is introduced into an appropriate packaging, a metal box for example, it is sealed then immediately immersed in a water bath at 90 ° C to stay there for one hour, for the sterilization of the cream.
  • the conditioned cream is then cooled for one hour in a running cold water bath.
  • the cream thus obtained has the appearance and viscosity of thick cream, which in the case of a high-protein diet, it completely replaces.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
EP03727582A 2002-03-11 2003-03-11 Kulinarische zubereitung und verfahren zur herstellung von fertiggerichten und aromatisierten getränken Withdrawn EP1489917A1 (de)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
FR0203500 2002-03-11
FR0203500A FR2836788A1 (fr) 2002-03-11 2002-03-11 Procede de preparation d'un plat cuisine ou d'une boisson parfumee et base culinaire
FR0215206A FR2836789B1 (fr) 2002-03-11 2002-12-03 Base culinaire et procede de preparation d'un plat cuisine ou d'une boisson parfumee
FR0215206 2002-12-03
PCT/FR2003/000780 WO2003075674A1 (fr) 2002-03-11 2003-03-11 Base culinaire et procede de preparation d'un plat cuisine ou d'une boisson parfumee

Publications (1)

Publication Number Publication Date
EP1489917A1 true EP1489917A1 (de) 2004-12-29

Family

ID=27767085

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03727582A Withdrawn EP1489917A1 (de) 2002-03-11 2003-03-11 Kulinarische zubereitung und verfahren zur herstellung von fertiggerichten und aromatisierten getränken

Country Status (6)

Country Link
US (1) US20050079266A1 (de)
EP (1) EP1489917A1 (de)
JP (1) JP2005519599A (de)
AU (1) AU2003233371A1 (de)
FR (1) FR2836789B1 (de)
WO (1) WO2003075674A1 (de)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD887666S1 (en) 2017-05-19 2020-06-23 Generale Biscuit Food bar
CN114304475A (zh) * 2022-01-13 2022-04-12 兰州工业研究院 一种啤特果除腥去膻味剂及其制备方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3988511A (en) * 1969-12-31 1976-10-26 Abraham Schapiro Preparation of water dispersible protein products
GB1446965A (en) * 1974-02-14 1976-08-18 Agricultural Vegetable Prod Preparation of food products
FR2348655A1 (fr) * 1976-04-20 1977-11-18 Sopharga Lab Nouvelle substance alimentaire ou dietetique ayant une structure alveolaire et son procede de preparation
US4985270A (en) * 1988-01-26 1991-01-15 The Nutrasweet Company Cream substitute ingredient and food products
DE4313014A1 (de) * 1992-06-10 1993-12-16 Danmark Protein A S Videbaek Teildenaturiertes Molkenproteinprodukt
US6113975A (en) * 1995-07-06 2000-09-05 Shoalhave Starches Pty Ltd Processes for the modification of wheat gluten
FR2794615B1 (fr) * 1999-06-11 2001-08-10 Bongrain Sa Produit alimentaire a texture fibreuse obtenue a partir de proteines de lactoserum
US20030203042A1 (en) * 2002-04-24 2003-10-30 Cook Lisa Ann Compositions comprising milk protein concentrate and fatty acid and processes of their preparation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO03075674A1 *

Also Published As

Publication number Publication date
FR2836789A1 (fr) 2003-09-12
AU2003233371A1 (en) 2003-09-22
WO2003075674A1 (fr) 2003-09-18
FR2836789B1 (fr) 2006-02-17
US20050079266A1 (en) 2005-04-14
JP2005519599A (ja) 2005-07-07

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