FR2837069A1 - Production of a frozen topping for sweet or savory pastry products comprises pouring a thickened or gelled coulis into a mold, placing at least one layer of food on the coulis, and freezing the mold - Google Patents
Production of a frozen topping for sweet or savory pastry products comprises pouring a thickened or gelled coulis into a mold, placing at least one layer of food on the coulis, and freezing the mold Download PDFInfo
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- FR2837069A1 FR2837069A1 FR0203131A FR0203131A FR2837069A1 FR 2837069 A1 FR2837069 A1 FR 2837069A1 FR 0203131 A FR0203131 A FR 0203131A FR 0203131 A FR0203131 A FR 0203131A FR 2837069 A1 FR2837069 A1 FR 2837069A1
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- mold
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
La presente invention concerne, de maniere generale, la fabrication deThe present invention relates generally to the manufacture of
preparations sucrees ou salees a fond de pfite, notamment de p3tisseries aux fruits et de pizza, en particulier de preparations pretes a etre consommees ou sweet or dirty preparations with a sweet base, in particular fruit pastry and pizza, in particular preparations ready for consumption or
a cuire.to cook.
On assiste depuis plusieurs annees a l'engouement des consommateurs pour les pfitisseries industrielles, les pizzas et autres preparations a fond de pate, assemblees et eventuellement cuites directement sur le lieu de vente. Ainsi, les grandes surfaces (hypermarches) proposent des patisseries et des produits sales a prix reduit, cults dans leurs laboratoires integres de pfitisserie, de boulangerie et de traiteur. Pour abaisser leurs coOts de production, et ainsi proposer des produits moins chers que ceux obtenus par des pfitissiers ou des traiteurs artisanaux, ainsi que pour produire en grande quantite ces produits sucres ou sales, les laboratoires des grandes surfaces ne confectionnent pas ces produits a partir d' ingredients de base tels que le sucre, la farine, le fait, etc. mais juxtaposent un nombre limite de constituents precuits ou premelanges. Ainsi, dans le cas particulier de la fabrication d'une tarte aux framboises, un employe de ce type de laboratoire utilise une pfite a tarte precuite ou crue, y verse une creme pfitissiere liquide prete a l'emploi, sur laquelle il dispose des framboises. Une couche superieure de nappage peut en outre etre deposee. La tarte est eventuellement cuite We have been witnessing for several years the craze of consumers for industrial pastries, pizzas and other pasta preparations, assembled and possibly cooked directly at the point of sale. Large supermarkets (hypermarkets) therefore offer pastries and dirty products at reduced prices, grown in their integrated pastry, bakery and catering laboratories. To lower their production costs, and thus offer products that are cheaper than those obtained by artisanal caterers or caterers, as well as to produce large quantities of these sugary or dirty products, the supermarkets' laboratories do not make these products from basic ingredients such as sugar, flour, fact, etc. but juxtapose a limited number of precooked or premixed constituents. Thus, in the particular case of the manufacture of a raspberry pie, an employee of this type of laboratory uses a pie with precooked or raw pie, pours into it a ready-to-use liquid pastry cream, on which he has raspberries . In addition, an upper layer of topping can be applied. The pie is possibly baked
quelques minutes, avant d'etre enfin emballee et mise en vente. a few minutes, before finally being packaged and put on sale.
De telles fabrications, bien que deja courses a mettre en ceuvre, restent cepend ant trop longu es en regard d es quantites potentiellement venda bles par ces grandes surfaces, le delai maximum de vente de ce type de preparations sucrees ou salees ne depassant pas 2 a 3 jours a compter de leur fabrication pour des raisons de conservation. De plus, les jours de grande affluence, I' aspect visuel du produit propose a la vente n'est pas toujours reussi car les employee ont tendance a disposer de maniere irreguliere les aliments sur le fond de pfite pour augmenter leur cadence de production. Par ailleurs, lors de ces jours de grande affluence, les grandes surfaces ont parfois recours a une Such fabrications, although already races to be implemented, however remain too long compared to the quantities potentially sold by these large surfaces, the maximum time of sale of this type of sweet or dirty preparations not exceeding 2 to 3 days from their manufacture for conservation reasons. In addition, on busy days, the visual aspect of the product offered for sale is not always successful because the employees tend to have the food irregularly on the bottom of pfite to increase their production rate. In addition, during these busy days, supermarkets sometimes have recourse to a
main d'couvre temporaire non experimentee. inexperienced temporary help.
Le but de la presente invention est de proposer un procede de fabrication d'une garniture congelee pour preparations sucrees ou salees a fond de pfite, a partir de laquelle on puisse obtenir une telle preparation rapidement, pour un faible coGt et avec un aspect soigne, et ce meme pour un The aim of the present invention is to provide a method for manufacturing a frozen filling for sweet or dirty preparations with a pfite base, from which such a preparation can be obtained quickly, for a low cost and with a neat appearance, and even for a
utilisateur non experimente.inexperienced user.
L'invention a, a cet effet, pour objet un procede de fabrication d'une garniture congelee pour preparation sucree ou salee a fond de pate, notamment pour patisserie aux fruits ou pour piza, dans lequel successivement on melange une base alimentaire avec un epaississant eVou un gelifiant, pour former un coulis epaissi eVou gelifie; on coule une couche audit coulis dans un motile; on met en place au moins une couche d'aliments sur ladite couche audit coulis; et on congele le moule comportant la garniture To this end, the invention has for its object a process for the manufacture of a frozen filling for sweet or dirty preparation with a pastry base, in particular for fruit pastry or for piza, in which successively a food base is mixed with a thickener. eVou a gelling agent, to form a thickened grout eVou gelling; a layer of said grout is poured into a motile; at least one layer of food is placed on said layer with said grout; and freeze the mold with the filling
formee audit coulis et desdits aliments qui reposent sur ledit coulis. formed at said grout and said foods which rest on said grout.
Suivant d'autres caracteristiques de ce procede de fabrication, prises isolement ou selon toutes les combinaisons techniquement possibles: - on ajoute au melange de base alimentaire avec le gelifiant un agent chimique d'augmentation de l'effet gelifiant; - I'epaississant est choisi parmi la caroube, le xanthane, I'amidon, le guar, la cellulose, la methyicellulose, la carboxymethylcellulose ou un melange de plusieurs de ces elements; - le gelifiant est choisi parmi le carraghenane, la pectine, la gelatine, I'alginate et un melange de piusieurs de ces elements; - on pasteurise le melange de la base alimentaire avec 1'epaississant eVou le gelifiant avant de couler le coulis epaissi eVou gelifie; - on coule le coulis epaissi eVou gelifie dans le moule a une temperature pour laquelle la viscosite audit coulis permet la repartition audit coulis dans le moule et le support mecanique des aliments mis en place sur ledit coulis; - les aliments mis en place sur la couche de coulis epaissi eVou gelifie vent des fruits surgeles; et - la mise en place de la couche d'aliments sur la couche de coulis epaissi eVou gelifie est effectuee suivant une configuration geometrique predeterminee. L' invention a egalement pour objet une garniture congelee en moule pour preparation sucree ou salee a fond de pate, notamment pour patisserie aux fruits ou pour piza, comportant un moule et une garniture surgelee comprenant une couche superieure d'aliments et une couche inferieure de According to other characteristics of this manufacturing process, taken in isolation or in all technically possible combinations: - a chemical agent for increasing the gelling effect is added to the food base mixture with the gelling agent; The thickener is chosen from carob, xanthan, starch, guar, cellulose, methyicellulose, carboxymethylcellulose or a mixture of several of these elements; the gel is chosen from carrageenan, pectin, gelatin, alginate and a mixture of several of these elements; - The mixture of the food base is pasteurized with the thickener and the gel before pouring the thickened coulis and the gel; - the thickened grout eVou is poured into the mold at a temperature for which the viscosity at said grout allows the distribution of said grout in the mold and the mechanical support of the food placed on said grout; - the food placed on the thickened grout layer eVou freezes frozen fruit; and - the establishment of the food layer on the thickened and grouted grout layer is carried out according to a predetermined geometrical configuration. The subject of the invention is also a frozen filling in a mold for sweet or dirty preparation with a pastry base, in particular for fruit pastry or for piza, comprising a mold and a frozen filling comprising an upper layer of food and a lower layer of
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support des aliments, laquelle couche de support comporte une base food support, which support layer has a base
alimentaire et un epaississant et/ou un gelifiant. food and a thickener and / or gel.
Suivant d'autres caracteristiques de cette garniture en barquette: - le moule est une barquette en plastique; - le moule est revetu de polytetrafluorethylene; et - le moule comporte au moins une languette de manipulation du motile, According to other characteristics of this tray lining: - the mold is a plastic tray; - The mold is coated with polytetrafluorethylene; and the mold comprises at least one tongue for handling the motile,
a proximite de laquelle est menagee une amorce de dechirure. in the vicinity of which is torn a primer.
L' invention a en outre pour objet un procede d'obtention d'une preparation sucree ou salee a fond de pate, notamment d'une patisserie aux fruits ou d'une piza, a partir d'une garniture congelee en moule telle que definie ci-dessus, dans lequel on retire, a l'etat congele, la garniture du motile, on place ladite garniture a l'etat congele sur un fond de pate, notamment une The invention further relates to a process for obtaining a sweet or dirty preparation with a pastry base, in particular a fruit pastry or a piza, from a frozen filling in a mold as defined. above, in which the garnish of the motile is removed in the frozen state, the said garnish is placed in the frozen state on a bottom of dough, in particular a
pate a tarte ou une pate a pain, et on fait decongeler la garniture. pie dough or bread dough, and thaw the filling.
Suivant une caracteristique preferee de ce procede d'obtention, pour faire decongeler la garniture, on eleve de maniere forcee la temperature de According to a preferred characteristic of this production process, to thaw the filling, the temperature is forcibly raised to
['ensemble forme de la garniture et du fond de pate. ['together form the filling and the bottom of the dough.
L' invention sera mieux comprise a la lecture de la description qui va The invention will be better understood on reading the description which follows.
suivre, donnee uniquement a titre d'exemple et faite en se referent aux dessins, sur lesquels: - la figure 1 est une vue en perspective d'un moule utilise dans le procede selon ['invention; et - la figure 2 est une vue en perspective d'une garniture en moule selon ['invention. Ci-dessous, et en regard des figures 1 et 2, va etre decrit un exemple de mise en aeuvre du procede selon ['invention dans le but d'obtenir une tarte aux framboises. Le procede selon ['invention est cependant applicable a d'autres fruits, comme il sera explique plus loin. De plus, la forme du contour exterieur de la garniture surgelee en barquette selon l' invention ntest pas limitee a une forme circulaire, mais peut etre de toute nature couramment follow, given only by way of example and made with reference to the drawings, in which: - Figure 1 is a perspective view of a mold used in the process according to the invention; and - Figure 2 is a perspective view of a mold lining according to the invention. Below, and with reference to FIGS. 1 and 2, an example of implementation of the method according to the invention will be described in order to obtain a raspberry pie. The process according to the invention is however applicable to other fruits, as will be explained later. In addition, the shape of the outer contour of the frozen filling in a tray according to the invention is not limited to a circular shape, but can be of any kind commonly
employee dans le domaine de la patisserie industrielle. employee in the field of industrial pastry.
Pour mettre en ccuvre le procede de fabrication, on prepare d'abord une base alimentaire fluide constituee de framboises ecrasees, d'eau et de sucre. Plus precisement, on raffine des framboises fraches ou decongelees en les ecrasant sur un tamis, ou sur plusieurs tamis dont les tailles de maille vent decroissantes. On incorpore ensuite a ces framboises ecrasees de l'eau To carry out the manufacturing process, a fluid food base consisting of crushed raspberries, water and sugar is first prepared. More precisely, we refine fresh or thawed raspberries by crushing them on a sieve, or on several sieves whose mesh sizes are decreasing. Then we add water to these crushed raspberries
et du sucre pour obtenir une puree liquide de saveur voulue. and sugar to obtain a puree of desired flavor.
Puis on melange cette puree liquide a un gelifiant de fa,con a former un coulis apte a la gelification. On notera que, dans tout le texte, le terme << coulis >> s'entend dans un sens large, et n'est pas limite a sa stricte definition reglementaire. On peut choisir comme gelifiant le carraghenane ou l'alginate, gelifiants naturels extraits d'algues marines, ou la pectine, substance gelifiante Then this liquid puree is mixed with a fa gelifier, designed to form a grout suitable for gelification. Note that, throughout the text, the term "grout" has a broad meaning, and is not limited to its strict regulatory definition. Carraghenane or alginate, natural gelling agents extracted from seaweed, or pectin, gelling substance, can be chosen as a gelifier.
extraite de fruits.extracted from fruit.
Pour augmenter l'effet gelifiant du carraghenane, de l'alginate ou de la pectine, on ajoute au coulis, en falble quantite, un agent chimique tel que le To increase the freezing effect of carrageenan, alginate or pectin, a chemical agent such as
lactate de calcium, de sodium eVou de potassium. calcium lactate, sodium and potassium.
Dans le tableau ci-dessous est donne un exemple de composition (en %O massique) d'un coulis avec gelifiant ainsi obtenu: Ingredients a melanger%0 Puree de framboise762,5 Sucre151,9 Carraghenane14,1 Eau70,5 Lactate de calcium On pasteurise ensuite ce coulis pour assurer sa totale gelification et pour garantir les normes bacteriologiques reglementaires, tout en preservant au maxi mum les caracteristiques organoleptiques d u prod u it. Cette pasteurisation s'effectue a environ 85 C et est suivie d'un refroidissement. Wile se deroule en cuve ou le coulis pasteurise peut etre stocke pour une utilisation ulterieure. Independamment des etapes decrites ci-dessus, on selectionne des framboises surgelees entieres visuellement exemptes de tout defaut ("aches, moisissures) et de caracteristiques geometriques homogenes (par exemple In the table below is given an example of the composition (in% mass%) of a coulis with gelifier thus obtained: Ingredients to be mixed% 0 Raspberry puree 762.5 Sugar 151.9 Carraghenane 14.1 Water 70.5 Calcium lactate On then pasteurizes this coulis to ensure its total gelification and to guarantee regulatory bacteriological standards, while preserving as much as possible the organoleptic characteristics of the product. This pasteurization is carried out at around 85 ° C. and is followed by cooling. Wile takes place in a vat where the pasteurized grout can be stored for later use. Independently of the stages described above, we select whole frozen raspberries visually free from any defect ("aches, molds") and from homogeneous geometric characteristics (for example
par un calibrage approprie).by an appropriate calibration).
Une fois qu'une quantite minimale de framboises pretes a etre utilisees est atteinte, on coule, depuis la cuve de stockage du coulis gelifie, une dose de coulis dans une barquette 1 representee seule sur la figure 1. Cette barquette 1 est en materiau adapte pour permettre le contact avec des Once a minimum quantity of raspberries ready to be used is reached, a dose of grout is poured from the storage tank of the gelified grout into a tray 1 shown alone in FIG. 1. This tray 1 is made of suitable material to allow contact with
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produits alimentaires, tel que le PVC (polychlorure de vinyle) pour usage alimentaire. Comme represente sur la figure 1, cette barquette se presente sous la forme d'un moule cylindrique, dont le bord exterieur 2 est pourvu de deux padres 4 diametralement opposees de languettes 6 adaptees pour manipuler la barquette. Entre les languettes 6 d'une padre 4, une amorce 8 de food products, such as PVC (polyvinyl chloride) for food use. As shown in Figure 1, this tray is in the form of a cylindrical mold, the outer edge 2 is provided with two padres 4 diametrically opposed tongues 6 adapted to handle the tray. Between the tabs 6 of a padre 4, a primer 8 of
dechirure de la barquette est menagee. tear of the tray is cleaned.
On dispose ensuite sur le coulis gelifie une couche de framboises qu'on a sel ection nees com me explique pl us haut. Le cou lis gel ifie est depose da ns la barquette a une temperature d'environ 60 C, ce qui lui confere une viscosite permettant d'une part la repartition rapide et aisee du coulis au fond de la barquette, et d'autre part une tenue mecanique suffisante a la fois pour supporter le poids d'au moins une couche de fruits sans que ceux-ci ne s'y enfoncent profondement et pour fixer la position des fruits deposes les uns par A layer of raspberries is then placed on the gelified coulis, which is selected as explained above. The gel ifie neck is placed in the tray at a temperature of around 60 ° C., which gives it a viscosity allowing on the one hand the quick and easy distribution of the grout at the bottom of the tray, and on the other hand a sufficient mechanical strength both to support the weight of at least one layer of fruit without them sinking deeply into it and to fix the position of the fruits deposited one by
rapport aux autres.compared to others.
Sur la figure 2 est representee la barquette 1 garnie d'une couche 10 de coulis gelifie et d'une couche 12 de framboises. Les framboises vent soigneusement disposees suivant une geometric predefinie, a savoir sous In Figure 2 is shown the tray 1 garnished with a layer 10 of jellied grout and a layer 12 of raspberries. The raspberries are carefully arranged according to a predefined geometric, namely under
forme de cinq cercles concentriques 14 figures en traits mixtes sur la figure 2. form of five concentric circles 14 figures in phantom in Figure 2.
La barquette ainsi garnie est deposee dans une caisse en plastique ajouree et est rapidement envoyee a un tunnel de surgelation ou placee dans une chambre de congelation. Une fois la surgelation ou la congelation de plusieurs barquettes garnies achevees, ces barquettes vent conditionnees, a une temperature de congelation standard, dans des cartons, en disposant entre chaque barquette un intercalaire pour eviter l'ecrasement des framboises 12. Ces cartons sont, toujours a la temperature de congelation, stockes sur des palettes qui vent ensuite recouvertes d'une enveloppe en plastique The tray thus filled is placed in an openwork plastic box and is quickly sent to a freezing tunnel or placed in a freezing room. Once the deep-freezing or freezing of several filled trays has been completed, these trays are conditioned, at a standard freezing temperature, in cartons, with an interlayer between each tray to prevent crushing of raspberries 12. These cartons are always at freezing temperature, stored on pallets which are then covered with a plastic envelope
perforce pour eviter la formation de givre sur les framboises. perforce to prevent frost from forming on raspberries.
Le procede de fabrication selon ['invention permet ainsi de disposer d'une garniture surgelee 10, 12 en barquette dont les fruits 12 vent ranges suivant une configuration geometrique predeterminee, en raison de leur maintien sur la couche de coulis gelifie qui les supporte. Ce support 10 est particulierement avantageux dans le cas de fruits frais ou sees dont les caracteristiques geometriques eVou physiques ne permettent pas un tel rangement sans couche de support. C'est notamment le cas pour les framboises qui vent de forme sensiblement spherique et qui ont tendance, meme a l'etat congele, a s'ecraser facilement, mais egalement pour les fraises, les abricots, les noix de pecan, les raisins sees, etc. L'utilisation de cette garniture surgelee pour confectionner un dessert patissier est par ailleurs facile. Pour par exemple la realisation d'une tarte aux framboises a partir de la barquette garnie de la figure 2, notamment dans un laboratoire de patisserie au sein d'une grande surface, I'utilisateur se contente de sortir la garniture surgelee 10, 12 de sa barquette 1, en s'aidant des languettes 6 qui facilitent le dechirement, au moins partiel, de la barquette, puis de placer cette garniture sur une pate a tarte. On amene ensuite la tarte ainsi formee au-dessus de sa temperature de congelation, en faisant decongeler la garniture soit par exemple a temperature ambiante, soit par elevation forcee de temperature, par exemple par cuisson au four ou par des micro-ondes, de la tarte pendant quelques minutes. Aucune autre operation n'est necessaire pour obtenir une tarte prete a etre vendue. Par rapport aux operations decrites d an s l e preambu le de la demand e, le no mbre d' operations The manufacturing method according to the invention thus makes it possible to have a frozen filling 10, 12 in a tray, the fruits 12 of which are arranged according to a predetermined geometrical configuration, because of their retention on the layer of gelled grout which supports them. This support 10 is particularly advantageous in the case of fresh or dried fruit whose geometrical and eVou physical characteristics do not allow such storage without a support layer. This is particularly the case for raspberries which are substantially spherical in shape and which tend, even in the frozen state, to crush easily, but also for strawberries, apricots, pecans, raisins , etc. Using this frozen filling to make a pastry dessert is also easy. For example, the making of a raspberry pie from the tray filled with FIG. 2, in particular in a pastry laboratory within a large area, the user is content to take out the frozen filling 10, 12 from its tray 1, with the help of the tongues 6 which facilitate tearing, at least partial, of the tray, then placing this filling on a pastry dough. The pie thus formed is then brought above its freezing temperature, by thawing the filling either for example at room temperature or by forced elevation of temperature, for example by baking in the oven or by microwaves, pie for a few minutes. No other operation is necessary to obtain a pie ready to be sold. In relation to the operations described in the preamble to the request, the number of operations
est reduit et ces operations ne necessitent aucun savoir-faire particulier. is reduced and these operations do not require any particular know-how.
La preparation sucree a fond de pate obtenue presente egalement The sugar-based preparation obtained also has present
l'avantage d'etre gustativement et visuellement constante d'un jour a l'autre. the advantage of being gustatory and visually constant from one day to the next.
De plus, la mise en vente de ces preparations peut etre realisee en flux tendu puisque leur temps de preparation se red uit uniquement aux temps de decongelation, d'elevation forcee de sa temperature et d'emballage pour la In addition, the sale of these preparations can be carried out just in time since their preparation time is reduced only to the time of thawing, forced elevation of its temperature and packaging for
vente, ce qui ne necessite que peu de main d'cauvre. sale, which requires little labor.
Ci-dessous va etre decrit un second exemple non represente de mise en couvre du procede selon ['invention, applique a la fabrication d'une Below will be described a second example, not shown, of covering the method according to the invention, applied to the manufacture of a
garniture pour piza royale.garnish for royal piza.
On prepare d' abord un coulis apte a l' epaississement en melangeant une base alimentaire a la tomate et un epaississant. Plus precisement, la base comporte essentiellement du double-concentre de tomate, de la graisse, des condiments et de l'eau. L'epaississant comporte de la caroube (fruit du caroubier) et du xanthane (polysaccharide fabrique par la bacterie xanthomonas). Dans le tableau qui suit est donne un exemple de composition (en %0 massique) d'un coulis avec epaississant ainsi obtenu: Ingredients a melanger %0 Double concentre de tomate 28% 250 Huile d'olive 20 Caroube 2,2 Xanthane 2,2 Sel 15 Poivre 1,5 Ail en poudre 3 Oignons en poudre 3,5 Origan 3,75 Eau 698,85 Le coulis est ensuite chauffe pour assurer son total epaississement et coule dans un motile, tel que la barquette 1 de la figure 1. La temperature de coulee du coulis, par exemple d'environ 60 C, est choisie pour que la viscosite de ce coulis epaissi permette a la fois la repartition du coulis dans le moule et le support mecanique des aliments qui seront mis en place sur ce coulis. On depose ensuite sur la couche de support formee du coulis epaissi, repartie dans le motile, une couche d'aliments en morceaux. Pour la piza royale consideree dans cet exemple, on dispose par exemple des First, a thickening coulis is prepared by mixing a tomato food base and a thickener. More precisely, the base consists essentially of double tomato concentrate, fat, condiments and water. The thickener includes carob (fruit of the carob tree) and xanthan (polysaccharide produced by the xanthomonas bacteria). In the table which follows is given an example of composition (in% mass 0) of a coulis with thickener thus obtained: Ingredients to be mixed% 0 Double tomato concentrate 28% 250 Olive oil 20 Carob 2.2 Xanthan 2, 2 Salt 15 Pepper 1.5 Powdered garlic 3 Powdered onions 3.5 Oregano 3.75 Water 698.85 The coulis is then heated to ensure its total thickening and flows into a motile, such as the tray 1 in Figure 1 The pouring temperature of the grout, for example around 60 C, is chosen so that the viscosity of this thickened grout allows both the distribution of the grout in the mold and the mechanical support of the food which will be placed on it. grout. A layer of chopped food is then deposited on the support layer formed of thickened grout, distributed in the motile. For the royal piza considered in this example, we have for example
champignons, des des de jambon, des olives et du gruyere rape. mushrooms, ham, olives and gruyere grated.
On obtient ainsi une garniture en moule que l'on congele ensuite sensiblement de la meme fa,con que celle decrite pour la garniture en barquette de la figure 2. Le coulis epaissi assure le maintien en place des aliments en morceaux deposes sur ce coulis, pendant la congelation et le A mold filling is thus obtained which is then frozen in substantially the same way, as that described for the filling in the tray of FIG. 2. The thickened grout keeps the food in place of pieces deposited on this grout, during freezing and
transport de la garniture.packing transport.
L'utilisation de cette garniture congelee pour obtenir une piza royale est sensiblement analogue a celle decrite pour obtenir une tarte aux framboises. On retire la garniture a l'btat congele de sa barquette et on la place sur une pate a pain. La piza ainsi obtenue est laissee a decongeler et The use of this frozen filling to obtain a royal piza is substantially similar to that described for obtaining a raspberry pie. Remove the frozen filling from its tray and place it on a bread dough. The piza thus obtained is left to thaw and
est eventuellement cuite, avant d'etre emballee pour la vente. is possibly cooked, before being packaged for sale.
Divers amenagements du procede de fabrication d'une garniture selon l' invention vent envisageables: - le moule est une plaque a rebord, comportant un revetement interieur en teflon (polytetrafluorethylene); la couche 10 de support d'aliments comporte a la fois un gelifiant et un epaississant; - les aliments entiers ou en morceaux deposes sur la couche de coulis epaissi et/ou gelifie peuvent etre des fruits, des legumes, de la viande, du fromage, du poisson, du chocolat, des << croquants >' (c'est-a-dire en particulier des cereales amalgamees), etc.; - la base alimentaire utilisee peut ne contenir que de l'eau et des aromes pour former un liquide huileux; - outre le carraghenane, I'alginate et la pectine, le gelifiant peut etre constitue de gelatine ou d'un melange de ces elements; et - outre la caroube et le xanthane, I'epaississant peut etre constitue d'amidon, de guar (plante de la famille des legumineuses), de methylcellulose, Various arrangements of the process for manufacturing a gasket according to the invention are possible: - the mold is a rim plate, comprising an internal coating in teflon (polytetrafluorethylene); the food support layer 10 comprises both a gel and a thickener; - the whole food or in pieces deposited on the layer of thickened and / or jellied grout can be fruits, vegetables, meat, cheese, fish, chocolate, "crunchies" (that is ie in particular amalgamated cereals), etc .; - the food base used may contain only water and aromas to form an oily liquid; - In addition to carrageenan, alginate and pectin, the gel can be made up of gelatin or a mixture of these elements; and - in addition to the carob and xanthan, the thickener can consist of starch, guar (plant of the legume family), methylcellulose,
de cellulose, de carboxymethylcellulose ou d'un melange de ces elements. cellulose, carboxymethylcellulose or a mixture of these.
Bien entendu, d'autres preparations a fond de pate que les tartes ou les Of course, other dough preparations other than pies or
pizas vent envisageables, par exemple les quiches,... possible wind pizas, for example quiches, ...
Claims (14)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0203131A FR2837069A1 (en) | 2002-03-13 | 2002-03-13 | Production of a frozen topping for sweet or savory pastry products comprises pouring a thickened or gelled coulis into a mold, placing at least one layer of food on the coulis, and freezing the mold |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0203131A FR2837069A1 (en) | 2002-03-13 | 2002-03-13 | Production of a frozen topping for sweet or savory pastry products comprises pouring a thickened or gelled coulis into a mold, placing at least one layer of food on the coulis, and freezing the mold |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2837069A1 true FR2837069A1 (en) | 2003-09-19 |
Family
ID=27772091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR0203131A Pending FR2837069A1 (en) | 2002-03-13 | 2002-03-13 | Production of a frozen topping for sweet or savory pastry products comprises pouring a thickened or gelled coulis into a mold, placing at least one layer of food on the coulis, and freezing the mold |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2837069A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023057785A1 (en) * | 2021-10-04 | 2023-04-13 | Hofburg Food Technologies Llc | Food thermoreversible gel seasoning |
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| GB2186475A (en) * | 1986-02-18 | 1987-08-19 | Stokes Bomford Limited | Food preparation method |
| EP0236651A1 (en) * | 1986-03-13 | 1987-09-16 | épouse NICOLAI Simone JANSSEN | Method of producing a fancy cake and its decoration according to an employment of this method |
| EP0422883A1 (en) * | 1989-10-10 | 1991-04-17 | Warner-Lambert Company | Starchless moulding process and apparatus |
| EP0512274A1 (en) * | 1991-04-09 | 1992-11-11 | FIRMA FRUBELLA GmbH | Deep-frozen, ready-to-use, cookable fruit mixture |
| WO1998047390A1 (en) * | 1997-04-22 | 1998-10-29 | Germantown International Limited | Edible compositions including particulated gel |
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| WO2023057785A1 (en) * | 2021-10-04 | 2023-04-13 | Hofburg Food Technologies Llc | Food thermoreversible gel seasoning |
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