PROCESS FOR PRODUCING AT LEAST ONE INTERMEDIATE FOOD PRODUCT CAPABLE OF FORMING A MOUSSE AND/OR HAVING EMULSIFYING AND/OR GELLING PROPERTIES - ASSOCIATED PRODUCTS

The present invention relates to a culinary process for preparing an intermediate food product or IFP having gelling and emulsifying properties and serving as a texturing agent for the production of a final food product which is in the form of a gelatin, a mousse or an emulsion, said process compris...

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Bibliographische Detailangaben
1. Verfasser:	MAIRE, BEATRICE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a culinary process for preparing an intermediate food product or IFP having gelling and emulsifying properties and serving as a texturing agent for the production of a final food product which is in the form of a gelatin, a mousse or an emulsion, said process comprising a step S1 of providing horse beans. La présente invention concerne un procédé culinaire pour la préparation d'un produit alimentaire intermédiaire ou PAI ayant des propriétés gélifiantes et émulsifiantes et servant d'agent texturant pour la réalisation d'un produit alimentaire final se présentant sous la forme d'une gélatine, d'une mousse ou d'une émulsion, ledit procédé comprend une étape de fourniture S1 de féveroles.