EP1049379A1 - Method for making a food product, such as pizza, in particular for hand-held consumption and resulting product - Google Patents

Method for making a food product, such as pizza, in particular for hand-held consumption and resulting product

Info

Publication number
EP1049379A1
EP1049379A1 EP99900997A EP99900997A EP1049379A1 EP 1049379 A1 EP1049379 A1 EP 1049379A1 EP 99900997 A EP99900997 A EP 99900997A EP 99900997 A EP99900997 A EP 99900997A EP 1049379 A1 EP1049379 A1 EP 1049379A1
Authority
EP
European Patent Office
Prior art keywords
ingredients
pizza
dough
product
cooking
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.)
Withdrawn
Application number
EP99900997A
Other languages
German (de)
French (fr)
Inventor
Isabelle Rebeaud
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EVOLUTION ONE
Original Assignee
Evolution One
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Evolution One filed Critical Evolution One
Publication of EP1049379A1 publication Critical patent/EP1049379A1/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • A21C9/066—Apparatus for filling pieces of dough such as doughnuts using two separate sheets or pieces of dough with filling in between, e.g. crimped at their edges; Ravioli-making machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking

Definitions

  • the invention relates to a process for manufacturing a food product, of the pizza type, in particular for consumption by hand and the product thus obtained.
  • the invention aims to remedy these drawbacks and proposes a method for manufacturing a food product, of the pizza type, characterized in that it consists in:
  • the ingredients with a reduced water content can come from pre-drying, for example in the oven or from lyophilization, or can be precooked at least partially for some, those requiring a longer cooking time.
  • the pasta from above and from below is fine enough to allow rapid cooking of the product, namely essentially pasta from below and from above, and incidentally internal ingredients which are preferably already cooked.
  • a traditional pizza oven can be used and it will be a question of adapting the thicknesses of the doughs to obtain their simultaneous cooking in a given reduced duration, the top dough cooked by the ambient heat of the oven having to be naturally thinner in this case than the bottom dough cooked by the bottom of the oven.
  • a so-called sheet oven to obtain homogeneous heat and therefore homogeneous cooking of pasta from above and below.
  • the tomato sauce component coating the bottom dough essential for obtaining a pizza-type food product, is advantageously in pasty form with reduced water content and not in essentially liquid form as for traditional pizzas. It can be in granular or powdery form.
  • the other components are identical to traditional pizza ingredients, except that they are preferably presented at least for some in a cooked form or close to complete cooking and relatively dry.
  • the format of the product can be any, round, triangular, rectangular, etc. on request.
  • the pasta from above and from below can be joined by simply bringing their edge into contact, or by folding one of the edges over the other, or by crushing and cutting their edge, for example using a wheel or by a strip.
  • Lines or areas for joining the doughs to the surface may possibly be produced. They will be formed by simple contacting of the pasta, in places without ingredients, possibly at slight pressure, increasing the rigidity of the formed pouch and possibly forming a line of break for the product.
  • - cooking is rapid, with no stifling effect on the internal ingredients, which in addition, by their reduced water content, take advantage of the low level of internal vapors (water vapor) generated by cooking the upper and lower pasta, and - the pasta above and below form after cooking an assembly having sufficient rigidity for its simultaneous grasping and consumption and also enclosing the ingredients to prevent them from falling during consumption by hand.
  • the invention also relates to a pizza type food product obtained by implementing the method defined above.
  • FIG. 1 is a perspective view showing a food product, of pizza type, in the form of a pocket obtained according to the invention
  • FIG. 1 is a cross-sectional view of this pizza type product.
  • the food product according to the invention is very simply obtained from two strips of thin raw pizza dough, one constituting the base. 4
  • the bottom 1 is first prepared from a conventional raw pizza dough which is spread on a work table in the form of a strip in a rectangular or close format, for example around 20 cm long and 15 cm wide, corresponding substantially to the format of the food product to be obtained. Its thickness is slightly greater than 1 mm, for example 1.3 mm, a thickness which can be obtained by passing the dough between sizing rollers.
  • the thicknesses of the pastes can vary between approximately 0.6 and 1.9 mm.
  • the second strip 3 is then formed of raw pizza dough, of format substantially similar to the first strip, and calibrated to a thickness less than the previous one, for example 0.9 mm.
  • This second strip is applied to the first, substantially edge to edge. It then suffices to secure the edges 7 of the two strips arranged one on the other, for example by passing a crushing and cutting wheel along the edge 7 of the assembly, as represented by the vertical lines. of ends in FIG. 2.
  • the scraps 9 of strip shown in phantom are evacuated.
  • the baked pizza product comes in the form of a pocket that can be eaten by hand without the risk of spilling the ingredients.
  • the process can be automated, so industrial, by extruding a first strip of raw pizza dough on a conveyor belt, depositing the ingredients in consecutive regular dry form, depositing a second strip of pizza dough on the assembly in translation, joining and cutting the strips superimposed on their edge in the desired length format, then passage in a tunnel oven at a suitable heating temperature and duration (depending on the length of the oven), on a single production line.
  • a tunnel oven at a suitable heating temperature and duration (depending on the length of the oven), on a single production line.
  • the dough is folded back on itself so that it encloses the ingredients while providing an overlapping edge at the ends allowing the junction and the cooking of the the whole is done last.
  • the end junction can be carried out above, at the median level, by simple contact of the edges of raw dough, or laterally by contact, crushing and cutting by a toothed roller.
  • the dough can still be rolled up with a junction at the ends.
  • an intermediate element for example a piece of baked pizza dough, of format substantially that of the product or slightly smaller, deposit the ingredients on this intermediate element , then cover the whole with an envelope dough, of width slightly greater than twice that of the product so that it is folded over the filled intermediate element, and finally cook the whole obtained so as to cook the ingredients and wrap dough.
  • the envelope dough can be made with small slots on the surface or micro holes allowing 6

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)

Abstract

The invention concerns a method for making a food product, such as pizza, in particular for hand-held consumption and the resulting product, characterised in that it consists in: preparing a first raw pizza pastry, forming the pizza base (1), in the desired format for the final product; arranging on said base pastry (1) various pizza ingredients (5) with reduced water content, such as tomato sauce, mushrooms, pieces of ham so that they are easily cooked; coating the base pastry (1) with its ingredients (5) of a raw pizza pastry (3), forming a cover on the ingredients and on the base pastry, integral therewith at least at the edges (7); and placing the resulting assembly in the oven to be cooked.

Description

Procédé de fabrication d'un produit alimentaire, du type pizza, notamment pour sa consommation à la main et produit ainsi obtenu. Method for manufacturing a food product, of the pizza type, in particular for consumption by hand and product thus obtained.
L'invention concerne un procédé de fabrication d'un produit alimentaire, du type pizza, notamment pour sa consommation à la main et le produit ainsi obtenu.The invention relates to a process for manufacturing a food product, of the pizza type, in particular for consumption by hand and the product thus obtained.
On sait qu'une pizza traditionnelle ne peut-être consommée sans la nécessité d'une assiette en raison de sa taille et de sa forme ronde. De même, la division de cette pizza en parts, qu'elles soient triangulaires ou rectangulaires ne se prête pas non plus à une préhension et consommation simultanées convenables car les divers ingrédients contenus peuvent couler ou tomber.We know that a traditional pizza cannot be eaten without the need for a plate because of its size and its round shape. Likewise, the division of this pizza into parts, whether triangular or rectangular, does not lend itself to suitable simultaneous grasping and consumption either because the various ingredients contained may leak or fall.
On connaît en outre les pizzas à forme de chaussons dont les ingrédients enfermés par repliage de la pâte sont cuits à l'étouffée sous la pâte d'enveloppe repliée. Néanmoins, une cuisson satisfaisante des ingrédients conduit à surcuire la pâte d'enveloppe et à la carboniser. De plus, la cuisson à l'étouffée des ingrédients diminue nettement les qualités gustatives de cette pizza. Par ailleurs, la forme sensiblement demi-circulaire et peu rigide de ce type de pizza et le fait que les ingrédients sont cuits sous forme relativement pâteuse et peuvent donc couler ne permet pas sa préhension et consommation simultanées à la main. On connaît en outre par FR. 2 741 779 un procédé de fabrication d'un produit alimentaire, de type pizza, à forme d'étui et consommable comme un sandwich. Ce produit nécessite une cuisson du produit en deux temps.We also know pizza in the form of turnovers whose ingredients enclosed by folding the dough are baked under the folded envelope dough. However, satisfactory cooking of the ingredients leads to overcooking the shell dough and carbonizing it. In addition, stewing the ingredients significantly reduces the taste qualities of this pizza. Furthermore, the substantially semi-circular and not very rigid shape of this type of pizza and the fact that the ingredients are cooked in a relatively pasty form and can therefore flow does not allow it to be grasped and eaten simultaneously by hand. We also know from FR. 2,741,779 a process for manufacturing a food product, of the pizza type, in the form of a case and consumable like a sandwich. This product requires cooking the product in two stages.
L'invention vise à remédier à ces inconvénients et propose un procédé de fabrication d'un produit alimentaire, du type pizza, caractérisé en ce qu'il consiste à :The invention aims to remedy these drawbacks and proposes a method for manufacturing a food product, of the pizza type, characterized in that it consists in:
- préparer une première pâte à pizza crue, destinée à former le fond de pizza, au format du produit à obtenir ;- prepare a first raw pizza dough, intended to form the pizza base, in the format of the product to be obtained;
- disposer sur cette pâte de fond divers ingrédients de pizza à teneur en eau réduite, tels que sauce tomate, champignons, jambons, dans une présentation facilitant leur cuisson ; - revêtir la pâte de fond avec ses ingrédients d'une pâte à pizza crue, formant enveloppe sur les ingrédients et sur la pâte de fond, et solidarisée à celle-ci au moins par ses bords ; et - mettre au four l'ensemble obtenu de façon à le cuire. Les ingrédients sont avantageusement présentés dans une faible épaisseur (fines lamelles) ou hachés pour rendre leur cuisson plus aisée.- place on this base dough various pizza ingredients with reduced water content, such as tomato sauce, mushrooms, hams, in a presentation facilitating their cooking; - coating the bottom dough with its ingredients with a raw pizza dough, forming an envelope on the ingredients and on the bottom dough, and secured to it at least by its edges; and - put in the oven the assembly obtained so as to cook it. The ingredients are advantageously presented in a small thickness (thin strips) or chopped to make their cooking easier.
Les ingrédients à teneur en eau réduite peuvent être issus de préséchage par exemple au four ou de lyophilisation, ou être précuits au moins de façon partielle pour certains, ceux nécessitant un temps de cuisson plus important.The ingredients with a reduced water content can come from pre-drying, for example in the oven or from lyophilization, or can be precooked at least partially for some, those requiring a longer cooking time.
Les pâtes de dessus et de dessous sont assez fines pour permettre une cuisson rapide du produit, à savoir essentiellement des pâtes de dessous et de dessus, et accessoirement des ingrédients internes lesquels sont déjà de préférence cuits.The pasta from above and from below is fine enough to allow rapid cooking of the product, namely essentially pasta from below and from above, and incidentally internal ingredients which are preferably already cooked.
Un four traditionnel à pizza peut être utilisé et il s'agira d'adapter les épaisseurs des pâtes pour obtenir leur cuisson simultanée dans une durée réduite donnée, la pâte de dessus cuite par la chaleur ambiante du four devant naturellement être plus fine dans ce cas que la pâte de fond cuite par la sole du four. On utilise de préférence pour la cuisson un four dit tôle permettant d'obtenir une chaleur homogène et donc une cuisson homogène des pâtes de dessus et de dessous.A traditional pizza oven can be used and it will be a question of adapting the thicknesses of the doughs to obtain their simultaneous cooking in a given reduced duration, the top dough cooked by the ambient heat of the oven having to be naturally thinner in this case than the bottom dough cooked by the bottom of the oven. Preferably used for cooking a so-called sheet oven to obtain homogeneous heat and therefore homogeneous cooking of pasta from above and below.
Le composant sauce tomate revêtant la pâte de fond, essentiel pour l'obtention d'un produit alimentaire de type pizza, est avantageusement sous forme pâteuse à teneur en eau réduite et non sous forme essentiellement liquide comme pour les pizzas traditionnelles. Il peut se présenter sous forme granuleuse ou poudreuse.The tomato sauce component coating the bottom dough, essential for obtaining a pizza-type food product, is advantageously in pasty form with reduced water content and not in essentially liquid form as for traditional pizzas. It can be in granular or powdery form.
Les autres composants sont identiques aux ingrédients de pizza traditionnels, sauf qu'ils sont présentés de préférence au moins pour certains sous une forme cuite ou proche de la cuisson complète et relativement asséchée. 3The other components are identical to traditional pizza ingredients, except that they are preferably presented at least for some in a cooked form or close to complete cooking and relatively dry. 3
Le format du produit peut être quelconque, rond, triangulaire, rectangulaire, etc.. à la demande.The format of the product can be any, round, triangular, rectangular, etc. on request.
Les pâtes de dessus et de dessous pourront être solidarisées par simple mise en contact de leur bord, ou par repliage de l'un des bords sur l'autre, ou encore par écrasement et découpe de leur bord, par exemple à la molette ou par une réglette.The pasta from above and from below can be joined by simply bringing their edge into contact, or by folding one of the edges over the other, or by crushing and cutting their edge, for example using a wheel or by a strip.
Des lignes ou zones de solidarisation des pâtes en surface peuvent éventuellement être réalisées. Elles seront formées par simple mise en contact des pâtes, en des endroits sans ingrédients, éventuellement à légère pression, augmentant la rigidité de la poche constituée et formant éventuellement ligne de cassure pour le produit.Lines or areas for joining the doughs to the surface may possibly be produced. They will be formed by simple contacting of the pasta, in places without ingredients, possibly at slight pressure, increasing the rigidity of the formed pouch and possibly forming a line of break for the product.
Il résulte de cette disposition plusieurs avantages : - la cuisson est rapide, sans effet d'étouffée sur les ingrédients internes , lesquels prélèvent en outre par leur forme à teneur en eau réduite le faible niveau de vapeurs internes (vapeur d'eau) engendrées par la cuisson des pâtes supérieure et inférieure, et - les pâtes de dessus et de dessous forment après cuisson un ensemble présentant une rigidité suffisante pour sa préhension et consommation simultanées et enfermant par ailleurs les ingrédients pour éviter qu'ils ne tombent au cours de la consommation à la main. L'invention concerne également un produit alimentaire de type pizza obtenu par la mise en oeuvre du procédé défini ci-dessus .Several advantages result from this arrangement: - cooking is rapid, with no stifling effect on the internal ingredients, which in addition, by their reduced water content, take advantage of the low level of internal vapors (water vapor) generated by cooking the upper and lower pasta, and - the pasta above and below form after cooking an assembly having sufficient rigidity for its simultaneous grasping and consumption and also enclosing the ingredients to prevent them from falling during consumption by hand. The invention also relates to a pizza type food product obtained by implementing the method defined above.
L'invention est illustrée ci-après à l'aide d'un exemple de réalisation et en référence au dessin annexé sur lequel : - la figure 1 est une vue en perspective montrant un produit alimentaire, de type pizza, à forme de poche obtenu selon l'invention, etThe invention is illustrated below with the aid of an exemplary embodiment and with reference to the appended drawing in which: - Figure 1 is a perspective view showing a food product, of pizza type, in the form of a pocket obtained according to the invention, and
- la figure 2 est une vue en coupe transversale de ce produit de type pizza. Avec référence aux figures, le produit alimentaire selon l'invention est obtenu de façon très simple à partir de deux bandes de pâte à pizza crue fines, l'une constituant le fond 4- Figure 2 is a cross-sectional view of this pizza type product. With reference to the figures, the food product according to the invention is very simply obtained from two strips of thin raw pizza dough, one constituting the base. 4
1 et l'autre l'enveloppe 3 du produit à réaliser.1 and the other the envelope 3 of the product to be produced.
Selon l'exemple, on prépare d'abord le fond 1 à partir d'une pâte à pizza crue classique que l'on étend sur une table de travail sous forme de bande dans un format rectangulaire ou proche, par exemple d'environ 20 cm de long et 15 cm de large, correspondant sensiblement au format du produit alimentaire à obtenir. Son épaisseur est un peu supérieure à 1 mm, par exemple 1,3 mm, épaisseur qui peut être obtenue par passage de la pâte entre des rouleaux de calibrage.According to the example, the bottom 1 is first prepared from a conventional raw pizza dough which is spread on a work table in the form of a strip in a rectangular or close format, for example around 20 cm long and 15 cm wide, corresponding substantially to the format of the food product to be obtained. Its thickness is slightly greater than 1 mm, for example 1.3 mm, a thickness which can be obtained by passing the dough between sizing rollers.
Les épaisseurs des pâtes peuvent varier entre environ 0,6 et 1,9 mm.The thicknesses of the pastes can vary between approximately 0.6 and 1.9 mm.
On applique ensuite et répartit régulièrement sur la surface de la bande de pâte à pizza précitée 1 des ingrédients pour pizza 5, à teneur en eau réduite, par exemple une fine couche de sauce tomate à forte teneur en matière sèche, des morceaux de champignons fins ou hachés, de fines lamelles de jambon cuit et du fromage à pâte fondue prête à cuire en fine couche. On forme ensuite la seconde bande 3 de pâte à pizza crue, de format sensiblement analogue à la première bande, et calibrée à une épaisseur inférieure à la précédente, par exemple 0,9 mm. On applique cette seconde bande sur la première, sensiblement bord à bord. II suffit alors de solidariser les bords 7 des deux bandes disposées l'une sur l'autre, par exemple par passage d'une molette d'écrasement et de découpe le long du bord 7 de l'ensemble, comme représenté par les traits verticaux d'extrémités sur la figure 2. Les chutes 9 de bande représentées en trait mixtes sont évacuées.Then apply and distribute evenly over the surface of the aforementioned pizza dough strip 1 pizza ingredients 5, with reduced water content, for example a thin layer of tomato sauce with a high dry matter content, pieces of fine mushrooms or chopped, thin strips of cooked ham and melted cheese ready to cook in a thin layer. The second strip 3 is then formed of raw pizza dough, of format substantially similar to the first strip, and calibrated to a thickness less than the previous one, for example 0.9 mm. This second strip is applied to the first, substantially edge to edge. It then suffices to secure the edges 7 of the two strips arranged one on the other, for example by passing a crushing and cutting wheel along the edge 7 of the assembly, as represented by the vertical lines. of ends in FIG. 2. The scraps 9 of strip shown in phantom are evacuated.
Il suffit alors d'introduire cet ensemble dans un four traditionnel à pizza, à une température de chauffe de la sole d'environ 300°C, et de cuire environ 40s.It is then enough to introduce this set into a traditional pizza oven, at a temperature of heating the sole of approximately 300 ° C., and to cook approximately 40s.
Le produit de pizza cuit se présente à forme de poche pouvant être consommé à la main sans risque de coulée des ingrédients .The baked pizza product comes in the form of a pocket that can be eaten by hand without the risk of spilling the ingredients.
Naturellement, le procédé peut être automatisé, de façon industrielle, par extrusion d'une première bande de pâte à pizza crue sur un tapis convoyeur, dépose des ingrédients sous forme sèche régulière consécutive, dépose d'une seconde bande de pâte à pizza sur l'ensemble en translation, solidarisâtion et découpe des bandes superposées à leur bord au format en longueur souhaité, puis passage dans un four tunnel à une température de chauffe et durée appropriée (fonction de la longueur du four), sur une seule ligne de fabrication. On notera à titre de variante de réalisation que l'on peut n'utiliser qu'une seule bande de pâte formant pâte de fond par sa face de dessous et pâte d'enveloppe par sa face de dessus, de largeur sensiblement double ou légèrement supérieure au double de la largeur du produit à obtenir et après dépose des ingrédients sur ladite bande, on replie la pâte sur elle-même pour qu'elle enferme les ingrédients en ménageant un bord de chevauchement aux extrémités permettant la jonction, et la cuisson de l'ensemble est effectuée en dernier lieu. La jonction d'extrémité peut être effectuée au dessus, au niveau médian, par simple contact des bords de pâte crue, ou latéralement par contact, écrasement et découpe par une roulette dentée. La pâte peut encore être roulée avec jonction aux extrémités.Of course, the process can be automated, so industrial, by extruding a first strip of raw pizza dough on a conveyor belt, depositing the ingredients in consecutive regular dry form, depositing a second strip of pizza dough on the assembly in translation, joining and cutting the strips superimposed on their edge in the desired length format, then passage in a tunnel oven at a suitable heating temperature and duration (depending on the length of the oven), on a single production line. It will be noted as an alternative embodiment that it is possible to use only a single strip of dough forming bottom dough by its bottom face and envelope dough by its top face, of width substantially double or slightly greater. double the width of the product to be obtained and after depositing the ingredients on the said strip, the dough is folded back on itself so that it encloses the ingredients while providing an overlapping edge at the ends allowing the junction and the cooking of the the whole is done last. The end junction can be carried out above, at the median level, by simple contact of the edges of raw dough, or laterally by contact, crushing and cutting by a toothed roller. The dough can still be rolled up with a junction at the ends.
De plus, pour augmenter encore la rigidité du produit relativement à la variante précédente, on peut disposer un élément intermédiaire, par exemple un morceau de pâte à pizza cuit, de format sensiblement celui du produit ou légèrement inférieur, déposer les ingrédients sur cet élément intermédiaire, puis recouvrir l'ensemble d'une pâte d'enveloppe, de largeur légèrement supérieure au double de celle du produit de façon à ce quelle soit repliée sur l'élément intermédiaire garni, et enfin cuire l'ensemble obtenu de façon à cuire les ingrédients et la pâte d'enveloppe. Enfin et comme il est classique de le faire en matière de cuisine, la pâte d'enveloppe peut être ménagée avec de petites fentes en surface ou des micro trous permettant aux 6In addition, to further increase the rigidity of the product relative to the previous variant, there may be an intermediate element, for example a piece of baked pizza dough, of format substantially that of the product or slightly smaller, deposit the ingredients on this intermediate element , then cover the whole with an envelope dough, of width slightly greater than twice that of the product so that it is folded over the filled intermediate element, and finally cook the whole obtained so as to cook the ingredients and wrap dough. Finally and as it is conventional to do in the kitchen, the envelope dough can be made with small slots on the surface or micro holes allowing 6
vapeurs de cuisson internes de s'échapper, afin de favoriser la cuisson des ingrédients internes. internal cooking vapors to escape, to promote cooking of internal ingredients.

Claims

77
REVENDICATIONS 1. Procédé de fabrication d'un produit alimentaire, du type pizza, caractérisé en ce qu'il consiste à :CLAIMS 1. Method for manufacturing a food product, of the pizza type, characterized in that it consists of:
- préparer une première pâte à pizza crue, destinée à former le fond (1) de pizza, au format du produit à obtenir ;- Prepare a first raw pizza dough, intended to form the bottom (1) of pizza, in the format of the product to be obtained;
- disposer sur cette pâte de fond ( 1 ) divers ingrédients de pizza (5) à teneur en eau réduite, tels que sauce tomate, champignons, jambons dans une présentation facilitant leur cuisson ;- have on this base dough (1) various pizza ingredients (5) with reduced water content, such as tomato sauce, mushrooms, hams in a presentation facilitating their cooking;
- revêtir la pâte de fond (1) avec ses ingrédients (5) d'une pâte à pizza crue (3), formant enveloppe sur les ingrédients et sur la pâte de fond, et solidarisée à celle- ci au moins par ses bords (7), et - mettre au four l'ensemble obtenu de façon à le cuire en cuisson rapide et sans effet d'étouffée sur les ingrédients internes, les épaisseurs des pâtes de dessus (3) et de dessous (1) étant adaptées de façon à obtenir une cuisson sensiblement simultanée des pâtes (1, 3) et des ingrédients contenus (5) et à former après cuisson un ensemble présentant une rigidité suffisante pour sa préhension et consommation simultanées et enfermant par ailleurs les ingrédients pour éviter qu'ils ne tombent au cours de la consommation à la main. - coating the bottom dough (1) with its ingredients (5) with a raw pizza dough (3), forming an envelope on the ingredients and on the bottom dough, and secured to it at least by its edges ( 7), and - put in the oven the assembly obtained so as to cook it in rapid cooking and without smothering effect on the internal ingredients, the thicknesses of the pasta from above (3) and from below (1) being adapted so to obtain a substantially simultaneous cooking of the pasta (1, 3) and the contained ingredients (5) and to form after cooking an assembly having sufficient rigidity for its simultaneous grasping and consumption and also enclosing the ingredients to prevent them from falling out during consumption by hand.
2. Procédé selon la revendication 1 , caractérisé en ce que lesdits ingrédients (5) sont présentés dans une faible épaisseur (fines lamelles) ou hachés.2. Method according to claim 1, characterized in that said ingredients (5) are presented in a small thickness (thin strips) or chopped.
3. Procédé selon l'une des revendications 1-2 caractérisé en ce que lesdits ingrédients (5) sont pré- séchés.3. Method according to one of claims 1-2 characterized in that said ingredients (5) are pre-dried.
4. Procédé selon l'une des revendications 1-2, caractérisé en ce que lesdits ingrédients (5) sont issus de lyophilisation.4. Method according to one of claims 1-2, characterized in that said ingredients (5) are derived from lyophilization.
5. Procédé selon l'une des revendications précédentes, caractérisé en ce que lesdits ingrédients (5) sont précuits, au moins de façon partielle pour certains.5. Method according to one of the preceding claims, characterized in that said ingredients (5) are precooked, at least partially for some.
6. Procédé selon l'une des revendications précédentes. 86. Method according to one of the preceding claims. 8
caractérisé en ce que les pâtes de dessus (3) et de dessous (1) sont solidarisées par simple mise en contact de leur bord (7), ou par repliage de l'un des bords (7) sur l'autre, ou encore par écrasement et découpe de leur bord ( 7 ) , par exemple à la molette ou par réglette.characterized in that the doughs from above (3) and from below (1) are joined together by simple bringing their edge (7) into contact, or by folding one of the edges (7) over the other, or alternatively by crushing and cutting their edge (7), for example with a thumbwheel or by strip.
7. Procédé selon l'une des revendications précédentes, caractérisé en ce que lesdites pâtes inférieure et supérieure sont calibrées à une épaisseur réduite d'environ 0,6 à 1,9 mm. 7. Method according to one of the preceding claims, characterized in that said lower and upper pastes are calibrated to a reduced thickness of approximately 0.6 to 1.9 mm.
8. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'il fait intervenir une seule bande de pâte, de largeur sensiblement double ou légèrement supérieure au double de la largeur du produit à obtenir et après dépose des ingrédients sur ladite bande, on replie la pâte sur elle-même pour qu'elle enferme les ingrédients en ménageant un bord de chevauchement aux extrémités permettant la jonction, et la cuisson de l'ensemble est effectuée en dernier lieu.8. Method according to one of the preceding claims, characterized in that it involves a single strip of dough, of width substantially double or slightly greater than twice the width of the product to be obtained and after depositing the ingredients on said strip, the dough is folded back on itself so that it encloses the ingredients, leaving an overlapping edge at the ends allowing the junction, and the whole is baked last.
9. Procédé selon la revendication 8 , caractérisé en ce que pour augmenter encore la rigidité du produit, on dispose un élément intermédiaire, par exemple un morceau de pâte à pizza cuit, de format sensiblement celui du produit ou légèrement inférieur par exemple, on dépose les ingrédients sur cet élément intermédiaire, puis on recouvre l'ensemble d'une patte d'enveloppe, de largeur légèrement supérieure au double du produit de façon à ce quelle soit repliée sur l'élément intermédiaire garni, et enfin on cuit l'ensemble obtenu de façon à cuire les ingrédients et la pâte d'enveloppe. 9. Method according to claim 8, characterized in that to further increase the rigidity of the product, there is an intermediate element, for example a piece of baked pizza dough, of format substantially that of the product or slightly smaller, for example, the ingredients on this intermediate element, then cover the assembly with an envelope tab, of width slightly greater than twice the product so that it is folded over the filled intermediate element, and finally the whole is cooked obtained in order to cook the ingredients and the envelope dough.
10. Procédé selon l'une des revendications précédentes, caractérisé en ce que la pâte d'enveloppe est ménagée avec de petites fentes en surface ou des micro trous permettant aux vapeurs de cuisson internes de s'échapper, afin de favoriser la cuisson des ingrédients internes. 10. Method according to one of the preceding claims, characterized in that the envelope dough is formed with small slots on the surface or micro holes allowing the internal cooking vapors to escape, in order to promote the cooking of the ingredients. internal.
11. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'il est automatisé, de façon industrielle, comportant l' extrusion d'une première bande de pâte à pizza crue (1) sur un tapis convoyeur, la dépose des ingrédients (5) sous forme sèche régulière consécutive, la dépose d'une seconde bande de pâte à pizza (3) sur l'ensemble en translation, la solidarisation et la découpe des bandes superposées (1, 3) au format en longueur souhaité, puis le passage dans un four tunnel à une température de chauffe et durée appropriées (fonction de la longueur du four) , ceci sur une seule ligne de fabrication.11. Method according to one of the preceding claims, characterized in that it is automated, industrially, comprising the extrusion of a first strip of raw pizza dough (1) on a conveyor belt, depositing the ingredients (5) in consecutive regular dry form, depositing a second strip of pizza dough (3) on the unit in translation, securing and cutting superimposed strips (1, 3) to the desired length format, then passing through a tunnel oven at an appropriate heating temperature and duration (depending on the length of the oven), this on a single production line.
12. Produit alimentaire de type pizza, caractérisé en ce qu'il comporte au moins une bande de pâte à pizza (1, 3) à forme générale de poche, formant pâte de fond et pâte d'enveloppe du produit enfermant des ingrédients pour pizza (5), et présentant une rigidité suffisante pour sa préhension et consommation simultanée. 12. Food product of pizza type, characterized in that it comprises at least one strip of pizza dough (1, 3) in the general shape of a pocket, forming bottom dough and dough for covering the product enclosing ingredients for pizza (5), and having sufficient rigidity for its gripping and simultaneous consumption.
13. Produit alimentaire de type pizza selon la revendication 12, caractérisé en ce qu'il comporte des lignes ou zones de solidarisation des pâtes en surface, augmentant sa rigidité et formant éventuellement ligne de cassure. 13. Food product of pizza type according to claim 12, characterized in that it comprises lines or areas of attachment of the pasta on the surface, increasing its rigidity and possibly forming a break line.
EP99900997A 1998-01-26 1999-01-26 Method for making a food product, such as pizza, in particular for hand-held consumption and resulting product Withdrawn EP1049379A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR9800782A FR2773951B1 (en) 1998-01-26 1998-01-26 PROCESS FOR THE MANUFACTURE OF A FOOD PRODUCT, OF THE PIZZA TYPE, PARTICULARLY FOR ITS CONSUMPTION BY HAND AND PRODUCT THUS OBTAINED
FR9800782 1998-01-26
PCT/FR1999/000147 WO1999037157A1 (en) 1998-01-26 1999-01-26 Method for making a food product, such as pizza, in particular for hand-held consumption and resulting product

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EP1049379A1 true EP1049379A1 (en) 2000-11-08

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AU (1) AU2062799A (en)
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FR2773951A1 (en) 1999-07-30
FR2773951B1 (en) 2000-04-14
WO1999037157A1 (en) 1999-07-29
AU2062799A (en) 1999-08-09

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