FR2635442A1 - Ready-to-use dry mixes for culinary preparations - Google Patents
Ready-to-use dry mixes for culinary preparations Download PDFInfo
- Publication number
- FR2635442A1 FR2635442A1 FR8804156A FR8804156A FR2635442A1 FR 2635442 A1 FR2635442 A1 FR 2635442A1 FR 8804156 A FR8804156 A FR 8804156A FR 8804156 A FR8804156 A FR 8804156A FR 2635442 A1 FR2635442 A1 FR 2635442A1
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- FR
- France
- Prior art keywords
- preparation
- dry
- dry mixes
- ready
- necessary
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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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
DESCRIPTION
La présente invention concerne des melanges secs prêts a l'emploi destinés b la confection rapide notamment de pate à crêpes, de patte à frire, de patte à gaufres, de pâte a beignets, de pate a pancakes tcrêpes préparées aux Etats-Unis pour le petit déjeûner), d'oeufs au lait.DESCRIPTION
The present invention relates to ready-to-use dry mixes intended for the rapid preparation of, in particular, pancake batter, fry batter, waffle batter, donut dough, pancake pancake batter prepared in the United States for breakfast), eggs with milk.
Traditionnellement, la confection de ces plats est réalisée par melange de farine, d'oeufs, de lait, de sel ou de sucre, de matiére grasse, de poudre levante, d'arômes. Traditionally, these dishes are made by mixing flour, eggs, milk, salt or sugar, fat, baking powder, flavorings.
Ces preparations nécessitent d'avoir a portée de nain les differents ingrédients, d'utiliser souvent plusieurs récipients. Elles génèrent des salissures telles que coquilles d'oeuf, farine ou autres ingrédients renversés. Elles demandent généralement d'avoir recours à un livre de recettes, ce qui augmente considérablement le temps de préparation. Les préparations doivent en outre reposer å cause de la formation de grumeaux. These preparations require having the various ingredients within reach, often using several containers. They generate soiling such as eggshells, flour or other spilled ingredients. They usually require the use of a cookbook, which greatly increases preparation time. The preparations must also rest due to the formation of lumps.
Comme le précise le brevet n' 1 160 097 du 25/10/56, une préparation å base de pomme de terre crue déshydratée et d'amidon permet de reconstituer une seule sorte de pate & frire, par réhydratation de la-poudre et réglage de la viscosité. As specified in patent No. 1,160,097 of 25/10/56, a preparation based on dehydrated raw potato and starch makes it possible to reconstitute a single kind of dough & fry, by rehydrating the powder and adjusting viscosity.
Les melanges secs prêts a l'emploi selon l'invention permettent de remedier à ces inconvénients. The ready-to-use dry mixtures according to the invention make it possible to remedy these drawbacks.
Chaque préparation est contenue dans un seul sachet qui renferme la totalité des ingrédients nécessaires å cette préparation. Ceux-ci sont assemblés en proportions exactes. Each preparation is contained in a single sachet which contains all the ingredients necessary for this preparation. These are assembled in exact proportions.
Après avoir verser le contenu du sachet dans un recipient suffisam- ment grand et y avoir ajouter la quantité prévue d'eau et de matière grasse (huile ou beurre fondu), l'utilisateur obtient en 2 å S minutes une pâte homogène et sans grumeaux qui peut etre cuite sans tarder. Les nélanges secs prets à l'remploi selon l'invention se conservent plusieurs :k,s à température ambiante, à l'abri de l'humidité. Ils peuvent donc etre utilisés en plusieurs fois. After having poured the contents of the sachet into a sufficiently large container and having added the intended quantity of water and fat (oil or melted butter), the user obtains in 2 å S minutes a homogeneous dough without lumps which can be cooked without delay. The dry mixtures ready for use according to the invention keep several: k, s at room temperature, protected from moisture. They can therefore be used in several times.
Selon un mode de préparation préférentiel, le melange sec prêt à 1' emploi selon l'invention, pour patte à crepes, se compose de farine, de poudre d'oeuf entier, de lait en poudre en proportions exactes. La patte se reconstitue par adjonction de matière grasse et d'eau en quantité né cessaire. According to a preferred method of preparation, the dry mixture ready for use according to the invention, for pancake leg, consists of flour, whole egg powder, milk powder in exact proportions. The leg is reconstituted by adding the necessary fat and water.
Selon une variante, le mélange sec pret à l'emploi pour crêpes peut etre sale ou sucré suivant l'utilisation envisagé. According to one variant, the dry ready-to-use mixture for pancakes can be dirty or sweet depending on the intended use.
Selon une autre variante, les mélanges secs prêts a l'emploi selon l'invention permettent de réaliser des préparations différentes, telles que : pâte à frire, pate a gaufres, pate a beignets, pâte à "pancakes",. According to another variant, the ready-to-use dry mixtures according to the invention allow different preparations to be made, such as: batter, waffle batter, donut batter, "pancake" batter.
oeufs au lait, par mélange des ingrédients nécessaires en proportion adequate. Chaque pâte sera reconstituée par adjonction d'eau et de ma tière grasse si nécessaire suivant la viscosité désirée.eggs in milk, by mixing the necessary ingredients in adequate proportion. Each paste will be reconstituted by adding water and fat if necessary according to the desired viscosity.
Selon une dernière variante applicable & toutes les préparations, les proportions des ingrédients composant les mélanges secs prêts & 1' emploi peuvent etre augmentées ou diminuées suivant la quantité de produit fini désirée
Les mélanges secs prêts à l'emploi selon l'invention s'utilisent en versant le contenu du sachet choisi de préparation dans un récipient assez grand pour recevoir la pâte reconstituée. Après avoir pratiqué un puits au milieu du mélange, l'utilisateur incorpore la quantité demandée d'eau, de matière grasse si nécessaire et il obtient facilement une pâte homogène et sans grumeaux par simple mouvement de rotation avec une fourchette pendant 2 à 3 minutes. La cuisson du produit fini est réalisée de façon traditionnelle.According to a last variant applicable to all preparations, the proportions of the ingredients making up the dry mixes ready for use can be increased or decreased according to the quantity of finished product desired.
The ready-to-use dry mixtures according to the invention are used by pouring the contents of the selected preparation sachet into a container large enough to receive the reconstituted dough. After having made a well in the middle of the mixture, the user incorporates the required quantity of water, of fatty matter if necessary and he easily obtains a homogeneous paste without lumps by simple movement of rotation with a fork for 2 to 3 minutes. The finished product is cooked in the traditional way.
Les mélanges secs prêts à l'emploi selon l'invention sont particulièrement destinés à être exploités industriellement pour satisfaire les utilisateurs pressés, sans connaissances culinaires, ou peu enclins à consulter un livre de recettes. The ready-to-use dry mixtures according to the invention are particularly intended to be used industrially to satisfy users in a hurry, without culinary knowledge, or little inclined to consult a cookbook.
Claims (8)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8804156A FR2635442A1 (en) | 1988-03-28 | 1988-03-28 | Ready-to-use dry mixes for culinary preparations |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8804156A FR2635442A1 (en) | 1988-03-28 | 1988-03-28 | Ready-to-use dry mixes for culinary preparations |
Publications (1)
Publication Number | Publication Date |
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FR2635442A1 true FR2635442A1 (en) | 1990-02-23 |
Family
ID=9364773
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8804156A Withdrawn FR2635442A1 (en) | 1988-03-28 | 1988-03-28 | Ready-to-use dry mixes for culinary preparations |
Country Status (1)
Country | Link |
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FR (1) | FR2635442A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2165808A1 (en) * | 2000-06-08 | 2002-03-16 | Carju Hosteleria S L | Food preparation involves small loaves or cakes using mixture of flour with sugar, powdered milk, whole or skimmed, whole egg powder reinforced with albumin and yeast |
ES2275375A1 (en) * | 2004-09-21 | 2007-06-01 | Puri Fernandez, S.L. | Nutritional composition for cereal flour for coating varying products for frying is comprised of specific ingredients which are mixed to obtain uniform and homogenous mixture |
ES2475493A1 (en) * | 2014-05-13 | 2014-07-10 | Food Market Barcelona, Sociedad Limitada | Prepared in powder for the preparation of waffles and procedure (Machine-translation by Google Translate, not legally binding) |
WO2014140462A1 (en) * | 2013-03-13 | 2014-09-18 | Seb S.A. | Composition for producing dessert and/or pastry cream |
ES2695307R1 (en) * | 2017-01-14 | 2019-01-28 | Hernandez Garcia Francisco Jose | PREPARED PACKAGING TO PREPARE CHURROS, PORRAS OR SIMILAR. |
-
1988
- 1988-03-28 FR FR8804156A patent/FR2635442A1/en not_active Withdrawn
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2165808A1 (en) * | 2000-06-08 | 2002-03-16 | Carju Hosteleria S L | Food preparation involves small loaves or cakes using mixture of flour with sugar, powdered milk, whole or skimmed, whole egg powder reinforced with albumin and yeast |
ES2275375A1 (en) * | 2004-09-21 | 2007-06-01 | Puri Fernandez, S.L. | Nutritional composition for cereal flour for coating varying products for frying is comprised of specific ingredients which are mixed to obtain uniform and homogenous mixture |
WO2014140462A1 (en) * | 2013-03-13 | 2014-09-18 | Seb S.A. | Composition for producing dessert and/or pastry cream |
FR3003137A1 (en) * | 2013-03-13 | 2014-09-19 | Seb Sa | COMPOSITION FOR MAKING DESSERT AND / OR ENTREMET CREAM |
ES2475493A1 (en) * | 2014-05-13 | 2014-07-10 | Food Market Barcelona, Sociedad Limitada | Prepared in powder for the preparation of waffles and procedure (Machine-translation by Google Translate, not legally binding) |
ES2695307R1 (en) * | 2017-01-14 | 2019-01-28 | Hernandez Garcia Francisco Jose | PREPARED PACKAGING TO PREPARE CHURROS, PORRAS OR SIMILAR. |
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Legal Events
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ST | Notification of lapse |