公开(公告)号：EP4099845B1

公开(公告)日：2023-10-11

申请号：EP22700759.8

申请日：2022-01-11

发明人： TANGUY, Alain

IPC分类号： A23L29/256 ,  A23C13/00 ,  A23P20/10 ,  A23P30/25

公开(公告)号：EP2510813B1

公开(公告)日：2015-07-29

申请号：EP12153151.1

申请日：2012-01-30

申请人： Sonjal

发明人： Tanguy, Alain

IPC分类号： A23L1/317 ,  A22C13/00

CPC分类号： A22C13/0013 ,  A22C2013/005 ,  A22C2013/0096 ,  A23L13/62 ,  A23L13/65

公开(公告)号：EP1397048B1

公开(公告)日：2006-03-22

申请号：EP02748956.6

申请日：2002-06-18

申请人： Sonjal

发明人： BOCABEILLE, Gilles

IPC分类号： A22C13/00 ,  A23P1/08 ,  A23L1/317 ,  A23C19/16 ,  A23P1/12 ,  A23L1/0532 ,  A23L1/0524

CPC分类号： A22C13/0013 ,  A22C2013/0023 ,  A23L13/03 ,  A23L13/426 ,  A23L13/65 ,  A23L17/70 ,  A23L29/231 ,  A23L29/256 ,  A23P20/10 ,  A23P20/105 ,  A23P30/25

摘要： The invention relates to a method for the preparation of food products, for example, sausages, comprising a base coated in a garnishing and preserving material. Said method comprises preparing the material, made from vegetable protein and hydrocolloid to give a ratio (protein/hydrocolloid) less than or equal to 1, substituting calcium acetate for sodium acetate in the base, then adding alcohol and an acidifying agent to the calcium gelification bath. The invention also relates to a product obtained by the above method.

公开(公告)号：EP2510813A1

公开(公告)日：2012-10-17

申请号：EP12153151.1

申请日：2012-01-30

申请人： Sonjal

发明人： Tanguy, Alain

IPC分类号： A23L1/317 ,  A22C13/00

CPC分类号： A22C13/0013 ,  A22C2013/005 ,  A22C2013/0096 ,  A23L13/62 ,  A23L13/65

摘要： L'invention concerne une composition aqueuse pour l'enrobage d'une préparation alimentaire, comprenant essentiellement de l'eau, et un procédé d'enrobage d'une préparation alimentaire correspondant.
Selon l'invention, une telle composition comprend en outre essentiellement 2 à 5% en poids humide d'alginate, 1 à 2,5% en poids humide d'amidon, et 0,6 à 1,3% en poids humide de carboxyméthylcellulose.

摘要翻译： 水基组合物（i）包括2-5％（重量）藻酸盐，1-2.5％（重量）淀粉和0.6-1.3％（重量）的羧甲基纤维素。 独立权利要求中包括了：（1）制造（i）包含通过具有= 120微米的筛目大小的过滤器的过滤（I）的步骤; 和（2）在植物的可食用外壳包括具有涂覆食品的方法，包括：获得（I）; 浸渍在（I）的食品或喷涂（I）围绕食品，或（I）的共挤出围绕所述食品的主要部分的主要部分的主要部分，以便涂覆所述食料; 并接触与胶凝剂的涂覆的食品，以固定外壳。

公开(公告)号：EP1355534B1

公开(公告)日：2005-08-17

申请号：EP02701356.4

申请日：2002-01-31

申请人： Sonjal S.A.S.

发明人： LE PAIH, Jacques

IPC分类号： A22C11/00

CPC分类号： A22C11/001 ,  A22C11/00 ,  A22C11/006

摘要： According to the invention, the products are produced by continuous co-extrusion of a bead (B) covered with a starting base comprising hydrocolloids in order to form a skin by means of calcium gelling when said bead is transferred into an elongated gelation bath (2). The bead is subsequently delivered in portions (P) that are placed in trays (C). Several beads (B) are co-extruded by co-extrusion heads (1) in parallel and are then transferred into a common gelation bath (2). Said beads are subsequently brought close together so that they can be placed in portions by the same means (3) acting on all of said beads (B) to form identical batches of products that are perfectly grouped and aligned in order to be loaded in the packaging tray (C) therefor.

公开(公告)号：EP1439755A1

公开(公告)日：2004-07-28

申请号：EP02802317.4

申请日：2002-10-10

申请人： Sonjal S.A.S.

发明人： BOCABEILLE, Gilles ,  LE PAIH, Jacques

IPC分类号： A22C11/00

CPC分类号： A22C11/001

摘要： The invention relates to a device that is used for the continuous production of sausage-type products comprising a bead which is covered with a skin that is obtained by means of gelation. For this purpose, the inventive device comprises a coextrusion head (1) which delivers into a gelation tub (2). According to the invention, said tub is circular in shape and defines an annular, peripheral channel (20) in which the bead exiting the coextrusion head (1) can be wound into a plurality of coils before leaving the gelation bath. Moreover, means are provided for creating a current in said bath so that the bead is driven continuously at more or less the coextrusion speed.

公开(公告)号：EP1397048A1

公开(公告)日：2004-03-17

申请号：EP02748956.6

申请日：2002-06-18

申请人： Sonjal S.A.S

发明人： BOCABEILLE, Gilles

IPC分类号： A22C13/00 ,  A23P1/08 ,  A23L1/317 ,  A23C19/16 ,  A23P1/12 ,  A23L1/0532 ,  A23L1/0524

CPC分类号： A22C13/0013 ,  A22C2013/0023 ,  A23L13/03 ,  A23L13/426 ,  A23L13/65 ,  A23L17/70 ,  A23L29/231 ,  A23L29/256 ,  A23P20/10 ,  A23P20/105 ,  A23P30/25

摘要： The invention relates to a method for the preparation of food products, for example, sausages, comprising a base coated in a garnishing and preserving material. Said method comprises preparing the material, made from vegetable protein and hydrocolloid to give a ratio (protein/hydrocolloid) less than or equal to 1, substituting calcium acetate for sodium acetate in the base, then adding alcohol and an acidifying agent to the calcium gelification bath. The invention also relates to a product obtained by the above method.

公开(公告)号：EP1355534A1

公开(公告)日：2003-10-29

申请号：EP02701356.4

申请日：2002-01-31

申请人： Sonjal S.A.S.

发明人： LE PAIH, Jacques

IPC分类号： A22C11/00

CPC分类号： A22C11/001 ,  A22C11/00 ,  A22C11/006

摘要： According to the invention, the products are produced by continuous co-extrusion of a bead (B) covered with a starting base comprising hydrocolloids in order to form a skin by means of calcium gelling when said bead is transferred into an elongated gelation bath (2). The bead is subsequently delivered in portions (P) that are placed in trays (C). Several beads (B) are co-extruded by co-extrusion heads (1) in parallel and are then transferred into a common gelation bath (2). Said beads are subsequently brought close together so that they can be placed in portions by the same means (3) acting on all of said beads (B) to form identical batches of products that are perfectly grouped and aligned in order to be loaded in the packaging tray (C) therefor.