Patents Assigned to Fromageries Bel
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Patent number: 10849306Abstract: A method for preparing a coated cheese product, includes: a) injecting a cheese material in the viscous state between two coating films, the films being malleable at the storage temperature of the coated cheese product, and each including, on the outer face, at least one external layer of a coating composition C1 in the gelled state, the coating composition including at least one hydrophobic polymer, and b) shaping at least a coated cheese product by pressure on the outer face of each coating film to obtain a coated cheese product including a cheese core including the material and a coating that is malleable at the storage temperature of the coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, the coating being formed by assembly by pressure of the two coating films including at least an outer layer of the coating composition C1.Type: GrantFiled: April 4, 2014Date of Patent: December 1, 2020Assignee: FROMAGERIES BELInventor: Pierre-Yves Pennarun
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Patent number: 10442090Abstract: A gripping device for gripping at least one deformable food product, includes: a chamber, a depressurization system for depressurizing the chamber, a fluid connection connecting the depressurization system to the chamber, and at least one perforated plate (246) defining a receiving surface (248) for receiving the deformable food product, the perforated plate (246) having at least one perforation opening into the receiving surface (248) and into the chamber.Type: GrantFiled: October 22, 2013Date of Patent: October 15, 2019Assignee: FROMAGERIES BELInventors: Leonard Didiot, Juan Godoy Ricalde, Julien Leclercq
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Patent number: 9943100Abstract: This method for producing stuffed food(s), each stuffed food including an outer envelope in a first food product, and an inner stuffing in a second food product, includes the following steps: providing a sheet of the first food product, and a roller of the second food product, and winding the sheet around the roller.Type: GrantFiled: October 22, 2013Date of Patent: April 17, 2018Assignee: FROMAGERIES BELInventors: Victor Da Ponte, Gerard Soudiere, Dominique Queste
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Patent number: 9290677Abstract: The present invention concerns a coating wax for food product, comprising at least one block copolymer formed of at least one block polymer (A) derived from the polymerization of at least two monomers (MA), the same or different, derived from long chain fatty acids, the said long chain comprising 14 to 34 carbon atoms; and of at least one block polymer (B), different from (A), derived from the polymerization of at least two monomers (MB), the same or different, derived from short chain fatty acids.Type: GrantFiled: March 30, 2011Date of Patent: March 22, 2016Assignee: FROMAGERIES BELInventor: Pierre-Yves Pennarun
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Publication number: 20160050878Abstract: A method for preparing a coated cheese product, includes: a) injecting a cheese material in the viscous state between two coating films, the films being malleable at the storage temperature of the coated cheese product, and each including, on the outer face, at least one external layer of a coating composition C1 in the gelled state, the coating composition including at least one hydrophobic polymer, and b) shaping at least a coated cheese product by pressure on the outer face of each coating film to obtain a coated cheese product including a cheese core including the material and a coating that is malleable at the storage temperature of the coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, the coating being formed by assembly by pressure of the two coating films including at least an outer layer of the coating composition C1.Type: ApplicationFiled: April 4, 2014Publication date: February 25, 2016Applicant: FROMAGERIES BELInventor: Pierre-Yves PENNARUN
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Patent number: 8778427Abstract: A packaging includes a first sheet (1), in the form of a receptacle (2) and a second cover sheet (71), for covering the food product (70) and for sealing the receptacle (2). The first sheet (1) is made from a plastic material and the first ends (53a, 53b) of tear-off guide elements are spaced laterally with regard to each other and define a pull tab (58) in a flap (21). The above is of application for example in the cooking of fondue cheese.Type: GrantFiled: March 24, 2004Date of Patent: July 15, 2014Assignee: Fromageries BelInventor: Sylvain Dal
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Patent number: 8722118Abstract: The present invention relates to a method for flavoring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavoring agent, selected from the group constituted by flavor fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavor fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.Type: GrantFiled: April 24, 2007Date of Patent: May 13, 2014Assignee: Fromageries BelInventor: Gilbert Delespaul
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Patent number: 8647249Abstract: The invention concerns an element including: 1 sheet (1) including an intermediate zone (29) located between two zones designed to form side walls (9, 11), the intermediate zone (29) being designed to form a flap folded along the tip against one first (9) of the side walls, and elements (51a, 51b) for guiding tears in the sheet (1) the elements forming a single pull tab (58) to cause tears, the pull tab (58) being, in the intermediate zone, spaced apart from the media axis (A) of the zone designed to form the base (3). The invention is, for example, applicable to packaging of melted cheese.Type: GrantFiled: July 11, 2006Date of Patent: February 11, 2014Assignee: Fromageries BelInventors: Sylvain Dal, Jean-Claude Weber
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Patent number: 8603553Abstract: Method for producing novel cheese products having a fibrous texture and a fresh and lactic taste by processing an initial raw material which includes a drawn-curd cheese having a firm and fibrous texture, adding a defined quantity of fermented milk product and processing the mixture.Type: GrantFiled: September 29, 2004Date of Patent: December 10, 2013Assignee: Fromageries BelInventor: Florence Viaud
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Publication number: 20130251880Abstract: The invention concerns a method for producing a sweet dairy product having a dry extract between 30 and 60%, consisting of a melted cheese base and at least one cereal, as well as a sweet dairy product obtainable by this method. The sweet dairy product is characterised by a long shelf life, i.e., an unrefrigerated shelf life of up to 4 months.Type: ApplicationFiled: November 30, 2011Publication date: September 26, 2013Applicant: FROMAGERIES BELInventor: Christophe Cheneval-Pallud
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Publication number: 20130156901Abstract: The present invention concerns a coating wax for food product, comprising at least one block copolymer formed of at least one block polymer (A) derived from the polymerization of at least two monomers (MA), the same or different, derived from long chain fatty acids, the said long chain comprising 14 to 34 carbon atoms; and of at least one block polymer (B), different from (A), derived from the polymerization of at least two monomers (MB), the same or different, derived from short chain fatty acids.Type: ApplicationFiled: March 30, 2011Publication date: June 20, 2013Applicant: Fromageries BelInventor: Pierre-Yves Pennarun
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Publication number: 20120328759Abstract: The invention relates to a method for producing a cheese product containing milk solids ?50% and consisting of a mixture of melted cheese and of at least one cereal, and to a cheese product which may be produced by the method. The cheese product is characterized by a long shelf life, i.e. a shelf life which may be up to 4 months at room temperature.Type: ApplicationFiled: September 9, 2010Publication date: December 27, 2012Applicant: FROMAGERIES BELInventor: Christophe Cheneval-Pallud
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Publication number: 20120064206Abstract: The present invention relates to a composition for coating a food product, particularly cheese, and more particularly firm paste cheese, and in particular pressed paste cheese, including coating wax and a bulking agent.Type: ApplicationFiled: March 15, 2010Publication date: March 15, 2012Applicant: FROMAGERIES BELInventor: Pierre-Yves Pennarun
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Patent number: 7968133Abstract: The invention concerns an element including: 1 sheet (1) including an intermediate zone (29) located between two zones designed to form side walls (9, 11), the intermediate zone (29) being designed to form a flap folded along the tip against one first (9) of the side walls, and elements (51a, 51b) for guiding tears in the sheet (1) the elements forming a single pull tab (58) to cause tears, the pull tab (58) being, in the intermediate zone, spaced apart from the media axis (A) of the zone designed to form the base (3). The invention is, for example, applicable to packaging of melted cheese.Type: GrantFiled: July 23, 2008Date of Patent: June 28, 2011Assignee: Fromageries BelInventors: Sylvain Dal, Jean-Claude Weber
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Publication number: 20110045133Abstract: Method of producing a cheese, according to which: a cheese curd is prepared; from the cheese curd there is prepared an intermediate cheese body; a first treatment at a temperature of from 40 to 90° C. is carried out on the cheese body; a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured body; the textured body is subjected to a second heat treatment by ohmic heating at a temperature of from 80 to 140° C. for from 10 seconds to 5 minutes; the body obtained is cooled to a temperature below 100° C. in order to obtain a cheese; and the cheese is packaged.Type: ApplicationFiled: February 24, 2009Publication date: February 24, 2011Applicant: Fromageries BelInventor: Olivier Furling
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Publication number: 20100215819Abstract: The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid, or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese with a solids content ?40%, for increasing the firmness of the processed cheese product. The invention also relates to processed cheese products with a solids content ?40% and including an anionic emulsifier, and also to a method for the production of such processed cheeses products.Type: ApplicationFiled: October 9, 2008Publication date: August 26, 2010Applicant: FROMAGERIES BELInventor: Remy Manera
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Publication number: 20100166936Abstract: Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: -the starting cheese material is ground so as to obtain a finely divided starting material, -the finely divided starting material is subjected to a kneading/cooking treatment at a temperature below 80° C., with holding for between 20 s and 5 min and a rate of rotation of less than 1000 rpm, in order to obtain a homogeneous paste, -the paste is subjected to a heat treatment at a temperature of between 80° and 140° for 10 seconds to 5 minutes, -the paste is cooled and, optionally, it is shaped and packaged in a wrapping.Type: ApplicationFiled: January 12, 2007Publication date: July 1, 2010Applicant: FROMAGERIES BELInventor: Olivier Furling
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Patent number: 7695788Abstract: A sealed rectangular parallelepiped polypropylene conditioning package with fast tear-off opening for pasty products likely to melt into a semi-liquid state, in particular cheese, includes a first sheet (1) cut out along a suitable contour and having a rectangular shell-type shape for receiving the product and for providing a gripping corner (2) for opening the package, a cover sheet and two tear-off strips (5,6). The gripping corner (2) has a triangular projection formed on one of the sides of the first sheet cut out into an octagonal shape and the tear-off strips (5, 6) form a pointed U shape whereof the tip is located in the triangular projection, thereby making it easy and simple to open.Type: GrantFiled: December 3, 2003Date of Patent: April 13, 2010Assignee: Fromageries BelInventors: Sylvain Dal, René Blatter
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Publication number: 20090186123Abstract: The present invention relates to a method for flavouring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavouring agent, selected from the group constituted by flavour fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavour fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.Type: ApplicationFiled: April 24, 2007Publication date: July 23, 2009Applicant: FROMAGERIES BELInventor: Gilbert Delespaul
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Patent number: D849527Type: GrantFiled: October 23, 2017Date of Patent: May 28, 2019Assignee: FROMAGERIES BELInventor: Carole Viallard