WO2023135082 - A PROCESS FOR PREPARING A FOOD PRODUCT AND THE FOOD PRODUCT
National phase entry:
Publication Number
WO/2023/135082
Publication Date
20.07.2023
International Application No.
PCT/EP2023/050327
International Filing Date
09.01.2023
Title **
[English]
A PROCESS FOR PREPARING A FOOD PRODUCT AND THE FOOD PRODUCT
[French]
PROCÉDÉ DE PRÉPARATION D'UN PRODUIT ALIMENTAIRE ET PRODUIT ALIMENTAIRE
Applicants **
KATHOLIEKE UNIVERSITEIT LEUVEN
Inventors
ROELANTS, Ivo
MERCKX, Wouter
SOOGEN, Mathijs
Priority Data
22151840.0
17.01.2022
EP
Application details
| Total Number of Claims/PCT | * |
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International Searching Authority |
EPO
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Legal Entity
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| Entry into National Phase under |
Chapter II
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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 4123 | |
| EPO | Filing, Examination, Granting | 44222 | |
| Japan | Filing, Examination, Granting | 3637 | |
| South Korea | Filing, Examination, Granting | 4952 | |
| USA | Filing, Examination, Granting | 17190 |
Total:
74,124
The term for entry into the National Phase has expired. This quotation is for informational purposes only
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Abstract[English]
A dry food composition of animal origin, non-animal origin or extended meat product origin for reconstitution in a flesh like textured food by instantly rehydrating by cold aqueous liquid, for cold aqueous liquid at < 5°C or ice particles mixing by hand force or a kitchen appliance and cooking into a ready-to-eat flesh like food, is a need in the art fulfilled in that present invention concerns a dry food composition that comprises a dry powder of methylcellulose encapsulated in a protein-fat based encapsulate.[French]
Une composition alimentaire sèche d'origine animale, d'origine non animale ou d'origine carnée étendue destinée à être reconstituée dans un aliment dont la texture est semblable à celle de la chair par réhydratation instantanée par un liquide aqueux froid, par exemple, un liquide aqueux froid < 5 °C ou des particules de glace, par mélange à la main ou à l’aide d’un appareil de cuisine, et par cuisson pour obtenir un aliment dont la texture est semblable à celle de la chair prêt à consommer, est un besoin dans l'état de la technique satisfait en ce que la présente invention concerne une composition alimentaire sèche qui comprend une poudre sèche de méthylcellulose encapsulée dans un enrobage à base de protéine-matière grasse.