CA1338372C - Method for preparing ingestable boat-shaped receptacles for the presentation of foodstuffs, and the boat-shaped receptacles obtained - Google Patents
Method for preparing ingestable boat-shaped receptacles for the presentation of foodstuffs, and the boat-shaped receptacles obtainedInfo
- Publication number
- CA1338372C CA1338372C CA000609072A CA609072A CA1338372C CA 1338372 C CA1338372 C CA 1338372C CA 000609072 A CA000609072 A CA 000609072A CA 609072 A CA609072 A CA 609072A CA 1338372 C CA1338372 C CA 1338372C
- Authority
- CA
- Canada
- Prior art keywords
- dough
- barquette
- barquettes
- undercrust
- leaven
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
- A21D13/33—Edible containers, e.g. cups or cones
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
Abstract
The invention relates to a method for preparing ingestable boat-shaped receptacles or barquettes for the presentation of foodstuffs, in which bread-dough based on flour, salt and water, with a leaven, is prepared and then the dough is left to raise.
The method according to the invention is characterized in that the raised dough mass is laminated in the shape of an undercrust having a thickness of about five millimiters, this undercrust is placed on a mold plate with protruding reliefs corresponding each to the inner shape of a barquette, the dough crust which is between the edges of the reliefs is cut away in order to be removed, the dough bits which are on the plate are subjected to a regulated fermentation, then the plate carrying the barquettes is placed in a baking oven.
Application to the fast food catering industry.
The method according to the invention is characterized in that the raised dough mass is laminated in the shape of an undercrust having a thickness of about five millimiters, this undercrust is placed on a mold plate with protruding reliefs corresponding each to the inner shape of a barquette, the dough crust which is between the edges of the reliefs is cut away in order to be removed, the dough bits which are on the plate are subjected to a regulated fermentation, then the plate carrying the barquettes is placed in a baking oven.
Application to the fast food catering industry.
Description
A method for preparlng lngestable boat-shaped receptacles for the presentation of foodst~ffs, and the boat-shaped receptacles obtalned ~ield of the Invention The present invention relates to ingestable boat-shaped receptacles, or "barquettes", usable more particularly in the field of the fast food catering industry. In the fast food catering industry, one may distinguish between the products in which a food product such as meat, vegetables and various seasonings are presented between two slices or two halves of a bread roll, these slices or half rolls being more or less thick, and the products including a receptacle made of an ingestable product, generally a dough converted into bread and baked, receptacle in which are placed the foodstuffs.
The present invention relates more especially to this second kind of products and more precisely to the ingestable receptacle.
Background of the Invention In EU-A-3 290 154 or in FR-A-q 516 353 (W0-A-83.01726) have already been proposed containers of this type, but formed of raised dough baked in a mold, in the form of a thick-walled cup. These containers may receive at the moment of their sale a filling containing q5 a rather large proportion of liquid, notably in the form of gravy.
US-A-3 290 154 proposes to provide a cup having a wall height relatively large as compared to its diameter, the wall being made of a relatively flexible crumb between two surfaces made of a crust. For so doing, a dough mass is placed in the cavity between the walls tefining the mold bottom and the dough is left to raise and it invades the annular cavity for~ing the wall. The gustatory characteristics of this thick-walled receptacle are bad and it is very difficult, due to its shape, to eat it, above all when filled wieh a more or less liq~id fQQdstuff. FR-A-~ 516 353 relates to a container of same type having suhstantially the same shame and exhibiting the ~ame disadvantages.
Methods and molds for preparing a roll very well known in the United States of Amerlca under the name of bun sre also known. These small round rolls, used for example cut into halves for recelvlng a hashed meat cake, are not adapted for receiving foodstuffs includlng a large proportion of llquid, due to the fact that they have no receivlng hollow portion and have no tight cover.
In order to remedy these disadvantages, it has been proposed (see US-A-2 222 112) to use a mold having a hollow core for forming a recess within the bun and to introduce heat in this hollow core for cooking the bun. Eventually, two cores may be placed side by side and the bun is in that case made of two halves connected by a hinge. Taking ~n account the usual consistency of the buns, the asse~bly is not tight and its shape is not easy to be ingested. Above all, the preparation method is complex and not automatizable since each core has to be surrounded with dough.
It has been proposed (US-A-3 908 022) to provide the bun with an elongated shape by using a double-walled mold. The product thus prepared has the same disadvantages as that of US-A-3 290 154. The preparation method is difficult to implement on an industrial scale and the obtention of a tight crust by the overheated inner mold is illusive.
Another known method (US-A-4 065 581) uses hollow elongated molds surrounded by a groove and the dough is deposited on the mold and flows up to the groove. This method may only be used in small scale production and the cooking mode is not indicated.
~bjects and Summary of the Invention The object of the present invention i5 to remedy these disadvantages by providing a container in the shape of a "barquette", having a lesser thickness and a shape making consumption easier, with good tightness allowing to retain the gravies and other liquids accompanyin~ the foodstuffs and which can be obtained easily and in a reproducible manner on an industrial scale.
3~ ~ccording to the invention, ehis ob~ect is reached by the f~ct that there ls prepared a bread tough based on flour, salt and water, wlth a leaven or a ferment culture, the dough ls left to ralse, the raised dough mass belng laminated ln the shape of an undercrust havlng a thickness of about five millimeters, this undercrust is then placed on a mold plate havlng protrudlng reliefs correspondlng each to the lnner shape of a barquette, the dough crust whlch ls between the edges of these reliefs ls cut off and removed, the dough blts which are on the plate are subjected to a regulated fermentation, then the plate carrying the barquette are placed in a baking oven.
The barquettes thus obtained have a thickness in the baked state of eight to ten millimlters and very regular outer crust of a straw-yellow color, bright, rigid, of a crusty appearance and very appetizing. The inner surface is made of a crust of shiny aspect, or a lacquered appearance and presenting a very good tightness avoiding the impregnation of the dough forming the barquette by gravies and other liquid phases.
The essential difference of the invention as compared to the known methods resides in the fact that one places, on a plate provided with reliefs for several barquettes, a continuous laminated dough occupying the whole surface of the plate, then the portions of the dough which are between the reliefs are discarded, the dough bits are subjected to a regulated fermentation and then the dough bits are placed, still on the plate, in a baking oven. One will realize that such a method is easily automatizable and allows obtaining repetitive results.
According to another feature of the method of the invention and in order to increase the tightness of the inner crust, the surface of the mold is lubricated prior to placing the undercrust therein.
The structure of the crumb is very homogeneous and fine while providing a very good isothermy for the hot fillings.
According to another feature, the protruding relief corresponding to one barquette is subdivided by one or several transverse cuts into a plurality of compartments by the partition walls formed in said cuts.
According to a variant, there are formed ln the undercrust groups of barquettes separated from one another by a thinned-out undercrust wall so as to form breaking leaders after baklng.
Advantageously ln that case, the thinned-out walls are formed by the cuttlng tool separating each group of barquettes, An ob~ect of the invention i8 also lnge~table barquettes obcalned by thls method.
Brlef Descriptlon of Drawings The invention will be described hereafter in more detail as an embodiment, with reference to the accompanying drawings wherein:
Fig, 1 is a top view of a barquette with a single compartment;
Fig, 2 is a sectional view of the barquette of Fig. 1 along line II-II;
Fig. 3 is a sectional view along line III-III of Fig. 1 of the filled barquette Fig. 4 is a plan detailed view of the mold used for making the barquette of Figs. 1 to 3;
Fig. 5 is a sectional view along line V-V of Fig. 4;
Fig. 6 is a detailed sectional view illustrating a stage of the preparation of barquettes with the method of the invention;
Fig. 7 is a longitudinal sectional view in register with a relief of a mold plate for preparing a three compartment barquette;
Fig. 8 is a longitudinal sectional view of the barquette made ~ith the mold of Fig. 7;
Fig. 9 is a perspective view of part of a mold for preparing groups of barquettes according to a variant of the invention;
Fig. 10 is a perspective view of a cutting tool cooperating with the mold of Fig. 9;
Fig. 11 is a perspective schematic view of the tool of Fig. 10 mounted in the mold of Fig. 9, where the dough has not been shown; and Fig. 12 is a transverse sectional view of the assembly of Fig. 11, with the dough shown.
Detailed Description of the Invention According to the invention, a bread dough of the type based o~
flour, water, salt and leaven ls prepared. Eventually, one may also use a dough of the type known for maklng special breads contalning bacon, onions, flours from varlous cereals, etc... or a dough of the mllk bread type.
The leaven ls prepared under the following conditions:
- at the beginning, one uses a straln of mlcroscopic mushroom~ of the saccharomycea cerevisae species (bread-maklng leaven);
- a cellular reactivation of this leaven is carried out by incorporating the leaven in a nutritive medium having substantially as 10 formula:
water: 84%
glucides 15%
mineral salts 1%
vitamins 100 p.p.m.
- the leaven is intimately mixed with the nutritive medium under a mild agitation, at a constant temperature of 28C, while measuring and regulating the physical factors such as mixture duration, pH, oxygenation, etc.
One gramme of bread-making leaven contains about lO billions of living cells.
The placing in contact with a liquid medium very rich in carbon hydrate and in elements indispensable to growth allows reactivating the leaven cells and placing them in a growth exponential phase, meaning that there is a multiplication of the number of cells. This satisfies the principle as such of bacterial multiplication and calls for biotechnological methods.
Placed under the optimal conditions, the leaven population doubles in 96 minutes.
The interest of this technique is shown by the fact that the leavens are directly "operational" when incorporated to the dough.
The latent periods (adaptation to the medium) are rediuced, or even practically suppressed, hence an appreaciable gain of time.
Then is made the dough in a kneader by seeding with the fermentative culture, by controlling the contact duratlon between dough and fer~ent. The do~gh is then laminated in the shape of an undercrust ~ 7 --of a thickness of about 5 mm.
Thereafter, a mold ls used, 6uch as shown ln Pigs. 4 to 6, or 9 to 12, made of an sheet metal 1 formed on lts superlor face wlth reliefs 2 corresponding to the shape of the cell to be obtalned in the barquette formlng the container according to the lnvention.
Undercrust 3 (Fig. 6), is applied on the mold in order to cover at 4 the rellefs which can be made of dished recesses ln sheet metal 1.
The undercrust ls cut at 5 along the periphery of the reliefs and portion 6 of the undercrust situated between the reliefs is removed so as to be re-incorporated in the dough mass of another undercrust.
The bits of dough 4 which are on reliefs 2 of plate 1 are then subjected to a regulated fermentation.
At the beg;nning of fermentation and baking, a solution of variable formula (water alone; water and additives; oil; oil and flavors; etc.) is nebulized. The interest of this technique is demonstrated by at least three points.
The water has a moistening effect on the dough; consequently, one avoids the formation of a crust (formation of a thin film on the surface of the barquette, action on coloration during baking) since one can obtain a bright straw-yellow color (similar to that of a French "baguette").
Thus is improved the tightness of the dough to water steam, the product gets less easily dry when baked. Evaporation is limited, the water tends to remain in the product. Thus is obtained a crumb which is more flexible and mellow.
If a nebulization of a fat for example is applied, said fat can be the support of an aromatization (bacon, cheese, various flavors, etc.).
With this method, one can also consider "painting" or coloring the barquette. (Marking with ~ logo, a trade-mark, etc.).
T0 sum it up, this nebulization can be the aid:
- for physically improving the product (water retention, mellowness, etc.);
- f or a sanitary improvement ~preservation of the product against ageing);
- for a gustative improvement (aromatization, etc.);
- for a vlsual improvement (coloration, msrklng, etc.) The barquettes are then baked by placing plates l carrying the barquette blanks in an oven with a flxed sole or other. When baking ls completed, the dough barquettes 7 thus formed are removed from the mold.
When the production is on an lndustrlal basis, the method can be automated, the setting in positlon of the undercrust, the cutting the latter and the e~ection of the dough between the reliefs belng carried out by automatic devices. Baking is then made preferably on a metalllc belt with imprints having the format of the barquettes, said belt circulating inside a tunnel oven.
The barquettes 7 are formed with a central cavity 8 the volume of which is at least equal to the volume of bread forming the barquette wall. Said barquette has an outer crust which is very smooth, of a straw yellow color, bright, rlgid, of a crusty and appetizing aspect.
The inner crust 10 is smooth, of a bright aspect and of a lacquered appearance. Crumb ll is fine and fine and regular. Edges 12 are more or less regular.
The gripping of the barquettes between the thumb, forefinger and second finger is very easy, and due to its width, the introduction in the mouth is perfect, which makes their consumption very clean.
As shown in Fig. 7, the relief 13 defining the inner shape of the barquette can include transverse cuts 14. In such a case, the dough of the undercrust which penetrates cuts 14 gives rise to transverse partition walls 15 by subdividing the cavity of the barquette into a central compartment 16 and two end compartments 17. These there compartments may be filled with different products, such as a filling for the "entrée" in one of compartments 17, a filling representing the principal dish in compartment 16 and a filling being the dessert in the other compartment 17.
In the variant of Figs. 9 to 12, plate l carries a plurality of groups of four reliefs 2, with a single group shown in the drawing.
When the dough layer 20 has been placed on plate l, a cutting tool is brought down, a portion of which corresponding to a group of rellefs being shown in Fig. lO. This cutting tool 2l is made of a frame 2-~ the lower edges 23 of whlch cut dough 20 around the group of rellefs 2, Frame 22 lncludes 8 cross-plece 24 formed of the medlans of frame 22 and the lower edges 25 of which are offset towards the lnside with respect to the cuttlng edges 23.
When tool 21 ls brought down on plate 1 (Figs. 11 and 12), the lower edges 26 of cross-piece 24 form ln dough 20 partition walls 26 (Fig. 12) of reduced thickness and which, after passage of plate 1 in the baklng oven, will form the breaking leaders for separating four barquettes corresponding to the four reliefs 2. These barquettes may be 10 filled previously with various foodstuffs forming a full meal, or a slngle foodstuff such as a filling with pizza or a quiche, for forming portions to be separated at the moment of consumption.
Of course, the number of reliefs of a group may be other than four.
The dough prepared according to the method of the invention is particularly adapted to deep freeze, in a partly or totally baked state. The dough can be reheated, alone or with its filling, in a microwave oven and it recovers its flexibility as well as the crunchy characteristic of its crust.
The present invention relates more especially to this second kind of products and more precisely to the ingestable receptacle.
Background of the Invention In EU-A-3 290 154 or in FR-A-q 516 353 (W0-A-83.01726) have already been proposed containers of this type, but formed of raised dough baked in a mold, in the form of a thick-walled cup. These containers may receive at the moment of their sale a filling containing q5 a rather large proportion of liquid, notably in the form of gravy.
US-A-3 290 154 proposes to provide a cup having a wall height relatively large as compared to its diameter, the wall being made of a relatively flexible crumb between two surfaces made of a crust. For so doing, a dough mass is placed in the cavity between the walls tefining the mold bottom and the dough is left to raise and it invades the annular cavity for~ing the wall. The gustatory characteristics of this thick-walled receptacle are bad and it is very difficult, due to its shape, to eat it, above all when filled wieh a more or less liq~id fQQdstuff. FR-A-~ 516 353 relates to a container of same type having suhstantially the same shame and exhibiting the ~ame disadvantages.
Methods and molds for preparing a roll very well known in the United States of Amerlca under the name of bun sre also known. These small round rolls, used for example cut into halves for recelvlng a hashed meat cake, are not adapted for receiving foodstuffs includlng a large proportion of llquid, due to the fact that they have no receivlng hollow portion and have no tight cover.
In order to remedy these disadvantages, it has been proposed (see US-A-2 222 112) to use a mold having a hollow core for forming a recess within the bun and to introduce heat in this hollow core for cooking the bun. Eventually, two cores may be placed side by side and the bun is in that case made of two halves connected by a hinge. Taking ~n account the usual consistency of the buns, the asse~bly is not tight and its shape is not easy to be ingested. Above all, the preparation method is complex and not automatizable since each core has to be surrounded with dough.
It has been proposed (US-A-3 908 022) to provide the bun with an elongated shape by using a double-walled mold. The product thus prepared has the same disadvantages as that of US-A-3 290 154. The preparation method is difficult to implement on an industrial scale and the obtention of a tight crust by the overheated inner mold is illusive.
Another known method (US-A-4 065 581) uses hollow elongated molds surrounded by a groove and the dough is deposited on the mold and flows up to the groove. This method may only be used in small scale production and the cooking mode is not indicated.
~bjects and Summary of the Invention The object of the present invention i5 to remedy these disadvantages by providing a container in the shape of a "barquette", having a lesser thickness and a shape making consumption easier, with good tightness allowing to retain the gravies and other liquids accompanyin~ the foodstuffs and which can be obtained easily and in a reproducible manner on an industrial scale.
3~ ~ccording to the invention, ehis ob~ect is reached by the f~ct that there ls prepared a bread tough based on flour, salt and water, wlth a leaven or a ferment culture, the dough ls left to ralse, the raised dough mass belng laminated ln the shape of an undercrust havlng a thickness of about five millimeters, this undercrust is then placed on a mold plate havlng protrudlng reliefs correspondlng each to the lnner shape of a barquette, the dough crust whlch ls between the edges of these reliefs ls cut off and removed, the dough blts which are on the plate are subjected to a regulated fermentation, then the plate carrying the barquette are placed in a baking oven.
The barquettes thus obtained have a thickness in the baked state of eight to ten millimlters and very regular outer crust of a straw-yellow color, bright, rigid, of a crusty appearance and very appetizing. The inner surface is made of a crust of shiny aspect, or a lacquered appearance and presenting a very good tightness avoiding the impregnation of the dough forming the barquette by gravies and other liquid phases.
The essential difference of the invention as compared to the known methods resides in the fact that one places, on a plate provided with reliefs for several barquettes, a continuous laminated dough occupying the whole surface of the plate, then the portions of the dough which are between the reliefs are discarded, the dough bits are subjected to a regulated fermentation and then the dough bits are placed, still on the plate, in a baking oven. One will realize that such a method is easily automatizable and allows obtaining repetitive results.
According to another feature of the method of the invention and in order to increase the tightness of the inner crust, the surface of the mold is lubricated prior to placing the undercrust therein.
The structure of the crumb is very homogeneous and fine while providing a very good isothermy for the hot fillings.
According to another feature, the protruding relief corresponding to one barquette is subdivided by one or several transverse cuts into a plurality of compartments by the partition walls formed in said cuts.
According to a variant, there are formed ln the undercrust groups of barquettes separated from one another by a thinned-out undercrust wall so as to form breaking leaders after baklng.
Advantageously ln that case, the thinned-out walls are formed by the cuttlng tool separating each group of barquettes, An ob~ect of the invention i8 also lnge~table barquettes obcalned by thls method.
Brlef Descriptlon of Drawings The invention will be described hereafter in more detail as an embodiment, with reference to the accompanying drawings wherein:
Fig, 1 is a top view of a barquette with a single compartment;
Fig, 2 is a sectional view of the barquette of Fig. 1 along line II-II;
Fig. 3 is a sectional view along line III-III of Fig. 1 of the filled barquette Fig. 4 is a plan detailed view of the mold used for making the barquette of Figs. 1 to 3;
Fig. 5 is a sectional view along line V-V of Fig. 4;
Fig. 6 is a detailed sectional view illustrating a stage of the preparation of barquettes with the method of the invention;
Fig. 7 is a longitudinal sectional view in register with a relief of a mold plate for preparing a three compartment barquette;
Fig. 8 is a longitudinal sectional view of the barquette made ~ith the mold of Fig. 7;
Fig. 9 is a perspective view of part of a mold for preparing groups of barquettes according to a variant of the invention;
Fig. 10 is a perspective view of a cutting tool cooperating with the mold of Fig. 9;
Fig. 11 is a perspective schematic view of the tool of Fig. 10 mounted in the mold of Fig. 9, where the dough has not been shown; and Fig. 12 is a transverse sectional view of the assembly of Fig. 11, with the dough shown.
Detailed Description of the Invention According to the invention, a bread dough of the type based o~
flour, water, salt and leaven ls prepared. Eventually, one may also use a dough of the type known for maklng special breads contalning bacon, onions, flours from varlous cereals, etc... or a dough of the mllk bread type.
The leaven ls prepared under the following conditions:
- at the beginning, one uses a straln of mlcroscopic mushroom~ of the saccharomycea cerevisae species (bread-maklng leaven);
- a cellular reactivation of this leaven is carried out by incorporating the leaven in a nutritive medium having substantially as 10 formula:
water: 84%
glucides 15%
mineral salts 1%
vitamins 100 p.p.m.
- the leaven is intimately mixed with the nutritive medium under a mild agitation, at a constant temperature of 28C, while measuring and regulating the physical factors such as mixture duration, pH, oxygenation, etc.
One gramme of bread-making leaven contains about lO billions of living cells.
The placing in contact with a liquid medium very rich in carbon hydrate and in elements indispensable to growth allows reactivating the leaven cells and placing them in a growth exponential phase, meaning that there is a multiplication of the number of cells. This satisfies the principle as such of bacterial multiplication and calls for biotechnological methods.
Placed under the optimal conditions, the leaven population doubles in 96 minutes.
The interest of this technique is shown by the fact that the leavens are directly "operational" when incorporated to the dough.
The latent periods (adaptation to the medium) are rediuced, or even practically suppressed, hence an appreaciable gain of time.
Then is made the dough in a kneader by seeding with the fermentative culture, by controlling the contact duratlon between dough and fer~ent. The do~gh is then laminated in the shape of an undercrust ~ 7 --of a thickness of about 5 mm.
Thereafter, a mold ls used, 6uch as shown ln Pigs. 4 to 6, or 9 to 12, made of an sheet metal 1 formed on lts superlor face wlth reliefs 2 corresponding to the shape of the cell to be obtalned in the barquette formlng the container according to the lnvention.
Undercrust 3 (Fig. 6), is applied on the mold in order to cover at 4 the rellefs which can be made of dished recesses ln sheet metal 1.
The undercrust ls cut at 5 along the periphery of the reliefs and portion 6 of the undercrust situated between the reliefs is removed so as to be re-incorporated in the dough mass of another undercrust.
The bits of dough 4 which are on reliefs 2 of plate 1 are then subjected to a regulated fermentation.
At the beg;nning of fermentation and baking, a solution of variable formula (water alone; water and additives; oil; oil and flavors; etc.) is nebulized. The interest of this technique is demonstrated by at least three points.
The water has a moistening effect on the dough; consequently, one avoids the formation of a crust (formation of a thin film on the surface of the barquette, action on coloration during baking) since one can obtain a bright straw-yellow color (similar to that of a French "baguette").
Thus is improved the tightness of the dough to water steam, the product gets less easily dry when baked. Evaporation is limited, the water tends to remain in the product. Thus is obtained a crumb which is more flexible and mellow.
If a nebulization of a fat for example is applied, said fat can be the support of an aromatization (bacon, cheese, various flavors, etc.).
With this method, one can also consider "painting" or coloring the barquette. (Marking with ~ logo, a trade-mark, etc.).
T0 sum it up, this nebulization can be the aid:
- for physically improving the product (water retention, mellowness, etc.);
- f or a sanitary improvement ~preservation of the product against ageing);
- for a gustative improvement (aromatization, etc.);
- for a vlsual improvement (coloration, msrklng, etc.) The barquettes are then baked by placing plates l carrying the barquette blanks in an oven with a flxed sole or other. When baking ls completed, the dough barquettes 7 thus formed are removed from the mold.
When the production is on an lndustrlal basis, the method can be automated, the setting in positlon of the undercrust, the cutting the latter and the e~ection of the dough between the reliefs belng carried out by automatic devices. Baking is then made preferably on a metalllc belt with imprints having the format of the barquettes, said belt circulating inside a tunnel oven.
The barquettes 7 are formed with a central cavity 8 the volume of which is at least equal to the volume of bread forming the barquette wall. Said barquette has an outer crust which is very smooth, of a straw yellow color, bright, rlgid, of a crusty and appetizing aspect.
The inner crust 10 is smooth, of a bright aspect and of a lacquered appearance. Crumb ll is fine and fine and regular. Edges 12 are more or less regular.
The gripping of the barquettes between the thumb, forefinger and second finger is very easy, and due to its width, the introduction in the mouth is perfect, which makes their consumption very clean.
As shown in Fig. 7, the relief 13 defining the inner shape of the barquette can include transverse cuts 14. In such a case, the dough of the undercrust which penetrates cuts 14 gives rise to transverse partition walls 15 by subdividing the cavity of the barquette into a central compartment 16 and two end compartments 17. These there compartments may be filled with different products, such as a filling for the "entrée" in one of compartments 17, a filling representing the principal dish in compartment 16 and a filling being the dessert in the other compartment 17.
In the variant of Figs. 9 to 12, plate l carries a plurality of groups of four reliefs 2, with a single group shown in the drawing.
When the dough layer 20 has been placed on plate l, a cutting tool is brought down, a portion of which corresponding to a group of rellefs being shown in Fig. lO. This cutting tool 2l is made of a frame 2-~ the lower edges 23 of whlch cut dough 20 around the group of rellefs 2, Frame 22 lncludes 8 cross-plece 24 formed of the medlans of frame 22 and the lower edges 25 of which are offset towards the lnside with respect to the cuttlng edges 23.
When tool 21 ls brought down on plate 1 (Figs. 11 and 12), the lower edges 26 of cross-piece 24 form ln dough 20 partition walls 26 (Fig. 12) of reduced thickness and which, after passage of plate 1 in the baklng oven, will form the breaking leaders for separating four barquettes corresponding to the four reliefs 2. These barquettes may be 10 filled previously with various foodstuffs forming a full meal, or a slngle foodstuff such as a filling with pizza or a quiche, for forming portions to be separated at the moment of consumption.
Of course, the number of reliefs of a group may be other than four.
The dough prepared according to the method of the invention is particularly adapted to deep freeze, in a partly or totally baked state. The dough can be reheated, alone or with its filling, in a microwave oven and it recovers its flexibility as well as the crunchy characteristic of its crust.
Claims (13)
1. A method for preparing ingestable barquettes for the presentation of foodstuffs, in which there is prepared a bread dough base on flour, salt and water, with a leaven, the dough is left to raise, characterized in that the raised dough mass is laminated in the shape of an undercrust having a thickness of about five millimeters, this undercrust is placed on a mold plate with reliefs corresponding each to the shape of a barquette, the layer of dough which is between the edges of the reliefs is cut in order be removed, the dough bits which are on the plate are subjected to a regulated fermentation, then the plate supporting the barquettes is placed in a baking oven.
2. A preparation method according to claim 1, characterized in that the leaven is made under the following conditions:
at the beginning, one uses a strain of microscopic mushrooms of the saccharomycea cervisae species (bread-making leaven);
a cellular reactivation of this leaven is carried out by incorporating the leaven in a nutritive medium having substantially as formula:
water 84%
glucides 15%
mineral salts 1%
vitamins 100 p.p.m.
the leaven in intimately mixed with the nutritive medium under mild agitation, at a constant temperature of about 28°C, while measuring and regulating the physical factors such as mixture duration, pH, oxygenation, etc.
at the beginning, one uses a strain of microscopic mushrooms of the saccharomycea cervisae species (bread-making leaven);
a cellular reactivation of this leaven is carried out by incorporating the leaven in a nutritive medium having substantially as formula:
water 84%
glucides 15%
mineral salts 1%
vitamins 100 p.p.m.
the leaven in intimately mixed with the nutritive medium under mild agitation, at a constant temperature of about 28°C, while measuring and regulating the physical factors such as mixture duration, pH, oxygenation, etc.
3. A preparation method according to claim 1, characterized in that in order to increase the tightness of the inner crust, the mold surface is lubricated prior to placing the dough undercrust.
4. A preparation method according to 1, characterized in that at the beginning of fermentation and baking, a solution made of water plus an additive, oil, oil and flavors, etc., is nebulized on the dough.
5. A preparation method according to claim 1, characterized in that the protruding relief corresponding to a barquette is subdivided by one or several transverse cuts so as to obtain a barquette subdivided into a plurality of compartments by the partition walls formed by said cuts.
6. A preparation method according to claim 1, characterized in that there are formed in the undercrust groups of barquettes separated from one another by a thinned-out undercrust wall so as to form breaking leaders after baking.
7. A preparation method according to claim 6, characterized in that the thinned-out walls are formed by the cutting tool separating each group of barquettes.
8. A preparation method according to any one of claims 1 to 7, characterized in that baking is carried out in a fixed sole oven.
9. A preparation method according to any one of claims 1 to 7, characterized in that baking is carried out in a tunnel oven, said reliefs being formed on a metallic belt moving through said tunnel oven.
10. A barquette for the presentation of foodstuffs, characterized in that it is in the shape of a rocket with a thickness in the baked state from eight to ten millimeters, an outer crust which is very regularly of a straw-yellow color, bright, rigid, of a crusty aspect and very appetizing, the inner surface being made of a crust of a bright aspect, of a lacquered appearance and having a very good tightness avoiding the impregnation of the dough forming the barquette by gravies and other liquid phases.
11. A barquette for the presentation of foodstuffs according to claim 10, characterized in that it includes separation inner walls.
12. A barquette for the presentation of foodstuffs, characterized in that it is made of several compartments separated by a breaking leader, with a thickness in the baked state from eight to ten millimeters, an outer crust very regularly of a straw-yellow color, bright, rigid, of a crusty aspect and very appetizing, the inner surface being made of a crust of a bright aspect, a lacquered appearance and having a very good tightness avoiding the impregnation of the dough forming the barquettes by gravies and other liquid phase.
13
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR88.11181 | 1988-08-24 | ||
| FR8811181A FR2635642B1 (en) | 1988-08-24 | 1988-08-24 | METHOD FOR MANUFACTURING INGERABLE TRAYS FOR PRESENTING FOODS AND TRAYS OBTAINED |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1338372C true CA1338372C (en) | 1996-06-11 |
Family
ID=9369495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000609072A Expired - Fee Related CA1338372C (en) | 1988-08-24 | 1989-08-23 | Method for preparing ingestable boat-shaped receptacles for the presentation of foodstuffs, and the boat-shaped receptacles obtained |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0431031B1 (en) |
| CA (1) | CA1338372C (en) |
| DE (1) | DE68907605T2 (en) |
| FR (1) | FR2635642B1 (en) |
| WO (1) | WO1990001877A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014198980A1 (en) * | 2013-06-14 | 2014-12-18 | Francisco Rincon Leon | Dry loaf with receiving region designed to house food therein and method for the production thereof |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2711119B1 (en) * | 1993-10-15 | 1995-12-08 | Sdb | Cardboard support for tasting a dish. |
| WO1998026666A1 (en) * | 1996-12-19 | 1998-06-25 | Societe Des Produits Nestle S.A. | Cookie dough |
| US6024997A (en) * | 1997-12-17 | 2000-02-15 | Nestec S.A. | Cookie dough |
| US6280783B1 (en) | 1996-12-19 | 2001-08-28 | Nestec Sa | Ready to bake refrigerated sweet dough |
| US6312743B1 (en) | 1996-12-19 | 2001-11-06 | Nestec Sa | Cookie dough |
| PT867117E (en) * | 1997-03-25 | 2003-02-28 | Nestle Sa | COOKED CEREAL BARS |
| ITVI970151A1 (en) * | 1997-09-05 | 1999-03-05 | Antonio Adriani | STUFFED SANDWICH |
| FR2778531B1 (en) * | 1998-05-15 | 2000-06-16 | Groupe Danone Sa | PROCESS FOR THE MANUFACTURE OF A DRY CEREAL PRODUCT AND PRODUCT THUS OBTAINED |
| US6627239B1 (en) | 2000-09-11 | 2003-09-30 | Nestec S.A. | Sweet dough tray |
| US20030035862A1 (en) | 2001-08-16 | 2003-02-20 | Kathleen Kostival | Ready to bake dough with shaped, coextruded filling and method of making same |
| JP3755136B2 (en) * | 2002-05-27 | 2006-03-15 | 株式会社ロッテ | Baked confectionery cup and its manufacturing method |
| US6942885B2 (en) | 2002-11-01 | 2005-09-13 | Nestec S.A. | Scored savory dough with toppings or fillings |
| DE102012016148A1 (en) * | 2012-08-14 | 2014-02-20 | Holger Damen | Dome-shaped bun, has dome-shaped top half whose outer diameter is equal to inner diameter of roll type bottom half of bun so that top half of bun fits exactly within bottom half of bun after baking process |
| DE202017104103U1 (en) * | 2017-07-10 | 2018-10-12 | Waffelfabrik Meyer Zu Venne Gmbh & Co. Kg | Consumable hollow vessel, in particular ice container |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB109990A (en) * | 1916-09-27 | 1917-09-27 | David Martin | Improvements in the Manufacture of Biscuits. |
| US3410691A (en) * | 1966-07-26 | 1968-11-12 | Mary E. Stanley | Edible food article and process of preparing |
| US3908022A (en) * | 1970-04-22 | 1975-09-23 | George L Selleck | Non-saturable bun |
| US4065581A (en) * | 1973-10-30 | 1977-12-27 | Heiderpriem Theodore B | Buns which have centrally-located recesses |
| FR2516353A1 (en) * | 1981-11-19 | 1983-05-20 | Locolas Claude | CONSUMABLE FOOD CONTAINER FOR FAST RESTORATION AND MEANS FOR ITS MANUFACTURE |
-
1988
- 1988-08-24 FR FR8811181A patent/FR2635642B1/en not_active Expired - Fee Related
-
1989
- 1989-08-18 EP EP89909777A patent/EP0431031B1/en not_active Expired - Lifetime
- 1989-08-18 DE DE89909777T patent/DE68907605T2/en not_active Expired - Lifetime
- 1989-08-18 WO PCT/FR1989/000424 patent/WO1990001877A1/en active IP Right Grant
- 1989-08-23 CA CA000609072A patent/CA1338372C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014198980A1 (en) * | 2013-06-14 | 2014-12-18 | Francisco Rincon Leon | Dry loaf with receiving region designed to house food therein and method for the production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| DE68907605D1 (en) | 1993-08-19 |
| FR2635642B1 (en) | 1992-07-03 |
| EP0431031A1 (en) | 1991-06-12 |
| FR2635642A1 (en) | 1990-03-02 |
| WO1990001877A1 (en) | 1990-03-08 |
| DE68907605T2 (en) | 1993-12-23 |
| EP0431031B1 (en) | 1993-07-14 |
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