FR2463585A1 - Frozen liquid cooked foods - are compacted into frozen granules to avoid spoilage on re-heating - Google Patents

Frozen liquid cooked foods - are compacted into frozen granules to avoid spoilage on re-heating Download PDF

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Publication number
FR2463585A1
FR2463585A1 FR7921309A FR7921309A FR2463585A1 FR 2463585 A1 FR2463585 A1 FR 2463585A1 FR 7921309 A FR7921309 A FR 7921309A FR 7921309 A FR7921309 A FR 7921309A FR 2463585 A1 FR2463585 A1 FR 2463585A1
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FR
France
Prior art keywords
frozen
compacted
freezing
heating
cooked foods
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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.)
Pending
Application number
FR7921309A
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French (fr)
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IMBACH PAUL
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IMBACH PAUL
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Filing date
Publication date
Application filed by IMBACH PAUL filed Critical IMBACH PAUL
Priority to FR7921309A priority Critical patent/FR2463585A1/en
Publication of FR2463585A1 publication Critical patent/FR2463585A1/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

Frozen cooked liquid foods, such as soups, sauces etc. are ground to a small particle size before opt. being compacted into a desired shape. This avoids problems on re-heating arising out of the poor thermal conductivity of the material (e.g. local carbonisation, dehydration etc.) and allows these products to be sold commercially.

Description

DESCRIPTION
a) Procédé de traitement de liquides élaborés, tels que sauces ou potages, permettant un réchauffage rapide.DESCRIPTION
a) Process for processing elaborate liquids, such as sauces or soups, allowing rapid reheating.

b) La présente invention concerne les fabrications de plats cuisinés surgelés, permettant une amélioration de la qualité et une utilisation aisée. b) The present invention relates to the manufacture of frozen ready meals, allowing an improvement in quality and easy use.

c) Actuellement, lors de l'élaboration d'un potage ou d'un plat cuisiné en sause surgelé, l'ensemble des composants, y compris les liquides sont surgelés après cuisson et forment un bloc compact, plus ou moins épais et faible conducteur de chaleur. Le réchauffage de ce bloc, en vue de l'utilisation, nécessite pour être réalisé dans de bonnes conditions, un matériel spécifique, fréquemment onéreux et une longue durée de remise en température de consommation. c) Currently, during the preparation of a soup or a cooked dish in frozen sause, all the components, including the liquids are frozen after cooking and form a compact block, more or less thick and weak conductor heat. The reheating of this block, with a view to using it, requires to be carried out under good conditions, specific equipment, frequently expensive and a long period of reheating consumption.

A défaut de matériel spécialisé, le réchauffage devient fréquemment hasardeux. Il en résulte alors des dessications, croûtages, voire carbonisation de certains ou tous ses composants. In the absence of specialized equipment, reheating frequently becomes hazardous. This then results in desiccation, crusting, or even charring of some or all of its components.

Ces multiples inconvénients limitent la diffusion de ces produits au secteur "grand public", à savoir
- le marché du plat cuisiné surgelé est restreint
- celui des potages et sauces surgelés, pratiquement inexistant.These multiple drawbacks limit the distribution of these products to the "general public" sector, namely
- the market for frozen ready meals is limited
- that of frozen soups and sauces, practically non-existent.

d) La fabrication, suivant mon procédé, permet d'éviter ces inconvénients. En effet, les minuscules glaçons de sauce ou autre liquide culinaire se liquéfient presque instantanément sous l'action de la chaleur. De ce fait, le réchauffage se pratique dans un récipient simple, casserole ou autre, sur une source de chaleur courante, tel que brûleur à gaz, plaque électrique ou autre. d) Manufacturing, according to my process, makes it possible to avoid these drawbacks. Indeed, the tiny ice cubes of sauce or other cooking liquid almost instantly liquefy under the action of heat. Therefore, reheating is done in a simple container, pan or other, on a current heat source, such as gas burner, electric hob or other.

La durée de réchauffage correspond à la durée de mise en ébulition d'un poids équivalent d'eau froide, majorée de 50 % environ. Par le fait même de cette rapidité, les éléments constitutifs ne peuvent, ni se dénaturer, ni se deshydrater oubrûler.The reheating time corresponds to the boiling time of an equivalent weight of cold water, increased by approximately 50%. By the very fact of this rapidity, the constituent elements can neither denature, nor dehydrate or burn.

e) Le procédé intervient à la suite de l'élaboration par méthode traditionnelle ou industrielle de tous liquides alimentaires élaborés tels que potages ou sauces cuisinés. e) The process takes place following the development by traditional or industrial method of all processed food liquids such as soups or cooked sauces.

Les liquides obtenus sont surgelés puis réduits en gragments du plus petit volume possible, par tous moyens mécaniques (broyage, concassage, floconnage, etc...) et sous toutes les formes existantes (cubes, billes, paillettes, etc...). Ils peuvent également être moulés à l'état liquide, puis surgelés sous ces mêmes formes. The liquids obtained are frozen and then reduced to fragments of the smallest possible volume, by all mechanical means (grinding, crushing, flaking, etc.) and in all existing forms (cubes, balls, flakes, etc.). They can also be molded in the liquid state and then frozen in these same forms.

f) Le procédé peut être employé par l'industrie de la surgélation alimentaire, dans l'élaboration de plats cuisinés, de potages, de sauces élaborées. Tous produits destinés à l'utilisation dans le domaine des cuisines de collectivité, de restauration et à l'usage domestique.  f) The process can be used by the food freezing industry, in the preparation of ready meals, soups, elaborate sauces. All products intended for use in the field of community kitchens, catering and domestic use.

Claims (1)

REVENDICATIONS Procédé de traitement de liquides alimentaires élabores, traités par surgélation et fragmentés en morceaux de plus petit volume possible pendant ou après la surgelation, par tous moyens mécaniques. Ces éléments ee présentent après leur traitement sous forme de grains, billes,cristaux, flocons, cubes, paillettes , etc t) pR C sDr SELON REVENDICATION 1.  Process for the treatment of elaborate food liquids, processed by freezing and fragmented into pieces of the smallest possible volume during or after freezing, by any mechanical means. These elements ee present after their treatment in the form of grains, beads, crystals, flakes, cubes, flakes, etc. t) pR C sDr ACCORDING TO CLAIM 1. Caractérisé par le fait que cette fragmentation peut être obtenue par moulage de toute forme pendant la surgélation. Characterized by the fact that this fragmentation can be obtained by molding of any shape during freezing. PROCEDE SELON REVENDICATION 1. PROCESS ACCORDING TO CLAIM 1. Caractèrisé par le fait que cette fragmentation peut ètre obtenue après la surgélation par concassage ou broyage desdits liquides pré alablesênt congelés en blocs de grande dimensions ou par pailletage après surgélation en couche mince  Characterized by the fact that this fragmentation can be obtained after freezing by crushing or grinding of said liquids beforehand frozen in large blocks or by flaking after freezing in a thin layer
FR7921309A 1979-08-17 1979-08-17 Frozen liquid cooked foods - are compacted into frozen granules to avoid spoilage on re-heating Pending FR2463585A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7921309A FR2463585A1 (en) 1979-08-17 1979-08-17 Frozen liquid cooked foods - are compacted into frozen granules to avoid spoilage on re-heating

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7921309A FR2463585A1 (en) 1979-08-17 1979-08-17 Frozen liquid cooked foods - are compacted into frozen granules to avoid spoilage on re-heating

Publications (1)

Publication Number Publication Date
FR2463585A1 true FR2463585A1 (en) 1981-02-27

Family

ID=9229049

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7921309A Pending FR2463585A1 (en) 1979-08-17 1979-08-17 Frozen liquid cooked foods - are compacted into frozen granules to avoid spoilage on re-heating

Country Status (1)

Country Link
FR (1) FR2463585A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0145544A2 (en) * 1983-11-07 1985-06-19 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Process and apparatus for making particles of frozen food products
FR2707138A1 (en) * 1993-06-18 1995-01-13 Bocon Snc Frozen or frozen food product and process for its preparation
WO1998021982A1 (en) * 1996-11-20 1998-05-28 Unilever Plc Frozen food product

Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB288310A (en) * 1927-04-08 1929-06-27 Boris Pavlovitsch Tsitovitsch Improvements relating to the freezing of colloidal liquids
GB351132A (en) * 1929-04-08 1931-06-25 Boris Pavlovitsch Tsitovitsch Improvements in and relating to the freezing of colloidal liquids
USRE18364E (en) * 1932-02-23 Method of preparing products of organic origin
US2424870A (en) * 1942-06-03 1947-07-29 Pack Corp Z Process of freezing comestibles
FR1087717A (en) * 1953-11-23 1955-02-28 Process for manufacturing a product which can be used, in particular, for the preparation of fillings, and product obtained by this process
US2863776A (en) * 1954-08-04 1958-12-09 Velma E Lisher Frozen beverage and method for making the same
US3030214A (en) * 1960-02-23 1962-04-17 Claude R Miller Method of freezing food products of small unit size and product obtained thereby
FR1490517A (en) * 1966-04-08 1967-08-04 Heurtey Sa Method and device for freezing
FR2008274A1 (en) * 1968-05-10 1970-01-16 Linde Ag Cooling finely divided solids and liquids
FR2165731A1 (en) * 1971-12-27 1973-08-10 Etienne Laboratoires Freezing process - for solids, liquids and gases using fluid refrigerant
DE2207247A1 (en) * 1972-02-16 1973-08-23 Magyar Huetoeipar Edible base for soups,vegetables and sauces - with an onion flavour
FR2203591A1 (en) * 1972-10-25 1974-05-17 V Nauchno Issle Butter prodn - by atomizing high fat content cream and cooling in liquefied inert gas
FR2259545A1 (en) * 1974-02-05 1975-08-29 Cpc International Inc
JPS5432650A (en) * 1977-08-17 1979-03-10 Wakayamaken Keizai Nougiyou Ki Treatment of green vegetable juice to prevent discoloration
LU81065A1 (en) * 1978-07-14 1979-06-19 Oetker Tiefkuehlkost PROCESS FOR THE PREPARATION OF FROZEN POTS
LU81747A1 (en) * 1979-07-04 1980-01-24 Oetker Tiefkuehlkost VERFAHREN ZUM AUFBRINGEN VON GESCHMACKSSTOFFEN UND SPEISEFETTEN AUF TIEFGEFRORENE LEBENSMITTEL MIT FREIER PORTIONIERBARKEIT, UM EINE VERZEHRFERTIGE SPEISE NUR NACH ZUSATZ VON WASSER UNTER HITZEEINWIRKUNG ZU

Patent Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE18364E (en) * 1932-02-23 Method of preparing products of organic origin
GB288310A (en) * 1927-04-08 1929-06-27 Boris Pavlovitsch Tsitovitsch Improvements relating to the freezing of colloidal liquids
GB351132A (en) * 1929-04-08 1931-06-25 Boris Pavlovitsch Tsitovitsch Improvements in and relating to the freezing of colloidal liquids
US2424870A (en) * 1942-06-03 1947-07-29 Pack Corp Z Process of freezing comestibles
FR1087717A (en) * 1953-11-23 1955-02-28 Process for manufacturing a product which can be used, in particular, for the preparation of fillings, and product obtained by this process
US2863776A (en) * 1954-08-04 1958-12-09 Velma E Lisher Frozen beverage and method for making the same
US3030214A (en) * 1960-02-23 1962-04-17 Claude R Miller Method of freezing food products of small unit size and product obtained thereby
FR1490517A (en) * 1966-04-08 1967-08-04 Heurtey Sa Method and device for freezing
FR2008274A1 (en) * 1968-05-10 1970-01-16 Linde Ag Cooling finely divided solids and liquids
FR2165731A1 (en) * 1971-12-27 1973-08-10 Etienne Laboratoires Freezing process - for solids, liquids and gases using fluid refrigerant
DE2207247A1 (en) * 1972-02-16 1973-08-23 Magyar Huetoeipar Edible base for soups,vegetables and sauces - with an onion flavour
FR2203591A1 (en) * 1972-10-25 1974-05-17 V Nauchno Issle Butter prodn - by atomizing high fat content cream and cooling in liquefied inert gas
FR2259545A1 (en) * 1974-02-05 1975-08-29 Cpc International Inc
JPS5432650A (en) * 1977-08-17 1979-03-10 Wakayamaken Keizai Nougiyou Ki Treatment of green vegetable juice to prevent discoloration
LU81065A1 (en) * 1978-07-14 1979-06-19 Oetker Tiefkuehlkost PROCESS FOR THE PREPARATION OF FROZEN POTS
LU81747A1 (en) * 1979-07-04 1980-01-24 Oetker Tiefkuehlkost VERFAHREN ZUM AUFBRINGEN VON GESCHMACKSSTOFFEN UND SPEISEFETTEN AUF TIEFGEFRORENE LEBENSMITTEL MIT FREIER PORTIONIERBARKEIT, UM EINE VERZEHRFERTIGE SPEISE NUR NACH ZUSATZ VON WASSER UNTER HITZEEINWIRKUNG ZU

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CA1979 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0145544A2 (en) * 1983-11-07 1985-06-19 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Process and apparatus for making particles of frozen food products
EP0145544A3 (en) * 1983-11-07 1985-07-03 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Process and apparatus for making particles of frozen food products
FR2707138A1 (en) * 1993-06-18 1995-01-13 Bocon Snc Frozen or frozen food product and process for its preparation
WO1998021982A1 (en) * 1996-11-20 1998-05-28 Unilever Plc Frozen food product

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