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
  • A21D8/00—Methods for preparing or baking 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
  • A21D13/20—Partially or completely coated products
  • A21D13/22—Partially or completely coated products coated before baking
• • 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
  • A21D13/31—Filled, to be filled or stuffed products filled before baking
• • 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

Definitions

• sweet or savory pie is understood here to mean a product commonly designated by pie, tart, quiche or pie and comprising a pastry base, in particular shortcrust pastry, puff pastry or shortbread, a device, in particular cream, custard, quiche device, etc. and a garnish, for example fruit, chocolate in different forms, cheese, bacon, vegetables, meat, poultry or seafood in pieces, possibly decorated with a decoration.
• frozen or cooked raw tart bases which are kept at room temperature and which must be filled with a device before the bottom is heated and the device cooked, and a filling placed. It is possible to customize products but obtaining a perfectly baked pie in which the dough remains crisp is very difficult, and more particularly in a ventilated or fan-assisted oven. It is the same with preparations comprising a baked pie shell garnished with a baked appliance, the whole being frozen.
• compositions of the pizza dough, on the one hand, and the shortcrust, puff pastry or shortbread dough, on the other hand, are different,
• a pizza in comparison with a savory or sweet pie, a pizza has a much lower proportion of ingredients compared to the dough, so that the cooking is less influenced by the filling; on the contrary, a difficulty encountered with savory or sweet pies, is to obtain a crispy dough in the presence of a relatively large quantity of liquid device (cream, custard, quiche device).
• the object of the invention is to propose a method for producing frozen intermediate products for sweet or savory pies, offering the possibility of personalizing the finished products, with great ease of use, and making it possible to obtain finished pies with a dough which presents an improved and lasting crisp compared to the products of the prior art.
• the method according to the invention is remarkable in that the bottom of the dough is precooked separately while being kept in shape in a mold, before freezing.
• This partial cooking has the advantage of avoiding significant moisture migration from the appliance, and therefore of obtaining a crispy paste after final cooking, while reducing the duration of the final cooking.
• the partial cooking of the dough is carried out by keeping it in shape between a mold and a perforated counter-mold on the inside of the tart shell. In this way, water vapor can escape through the orifices of the counter mold.
• the device is poured or deposited on the bottom of the partially baked pie before freezing of the whole.
• the device is molded and frozen before being placed in the frozen state on the partially baked pie shell.
• the apparatus is not in contact in the pasty or liquid state with the partially baked pie shell before reheating and final cooking.
• the frozen appliance can be placed on the bottom of the partially baked and frozen pie, or be placed on the bottom of the partially baked and not frozen pie, then deep-freezing.
• FIG. 2 very schematically shows a mold and counter-mold assembly for the partial cooking of the dough according to a step in the process of Figure 1;
• - Figure 3 shows the stages of development of a frozen intermediate product according to another embodiment of the invention.
• FIG. 4 shows a variant of the embodiment of FIG. 3.
• the process includes separate elaborations of a pie shell and an apparatus.
• the preparation of the tart base includes the production of a dough (step 10), which may in particular be a shortcrust pastry, puff pastry or shortbread. It is carried out conventionally by mixing and kneading the usual ingredients.
• step 12 After resting, a mold is pressed in and the dough shaped in the mold undergoes partial cooking (step 12).
• FIG. 2 shows the dough 2 held in shape between a mold 4 and a counter-mold 6 which are applied to the external and internal faces of the pie shell formed.
• the edges of the mold and the counter-mold frame the edge of the pie shell to the top of it.
• perforations 8 Against the mold 6 is perforated by the presence of perforations 8 in its bottom and possibly its rim.
• the perforations allow the evacuation of water vapor during partial cooking of the pie shell.
• Partial cooking can be carried out by placing the mold on an oven floor, the temperature being that usual for cooking the dough. Partial cooking should preferably be sufficient to avoid the migration of moisture in the base of the pie, or at least limit it significantly. As an indication, the partial cooking time is between 30% and 70% of the normal total cooking time of the pie shell.
• partial cooking can also be carried out in a ventilated oven.
• the bottom of the pie is allowed to cool and, if necessary, it is demoulded, or vice versa (step 14).
• the apparatus for filling the bottom of the pie is prepared separately (step 16). It may be a cream, a blank, a quiche device or the like, which is usually in liquid or pasty form.
• the development of the apparatus includes mixing the ingredients and optionally at least partial cooking.
• a determined dose of appliance is poured into the bottom of the pie, preferably cooled (step 18), then the whole is frozen.
• step 20 is then packaged in, for example, individual packaging (step 22). Freezing is carried out under the usual conditions of the food industry.
• the frozen intermediate product is provided, whether or not thawed thawed, with a garnish (or markers) to personalize the product, before final cooking.
• the final cooking can be carried out in a ventilated oven. Its purpose is to finish cooking the dough and to carry out or finish cooking the appliance when it has been frozen in the raw or partially cooked state.
• a first final baking phase can be carried out by covering the pie with a cover to avoid excessive exposure of the filling to the hot heat of the oven, during defrosting and cooking.
• it can be put in place after cooking. This is particularly the case, in a well known manner, for the production of certain fruit pies.
• FIG. 3 illustrates another embodiment of the method according to the invention.
• steps 10 and 12 of preparing the dough and shaping and partial cooking of the tart shell differs in particular from that of FIG. 1 in that the partially baked pie shell is frozen (step 24) before the appliance is put in place.
• the device is prepared, as in the embodiment of Figure 1 (step 16) and then poured into a mold whose dimensions correspond to those of the pie shell (step 26).
• the molded appliance is then frozen and demolded (step 28) before being placed in the partially baked and frozen pie shell (step 30).
• the assembly is conditioned, as in the method of FIG. 1 (step 22).
• a partially baked pie shell is prepared as in the process in Figure 1 (steps 10, 12, 14) and a molded and frozen appliance is prepared as in the process in Figure 2 (steps 16, 26, 28).
• the molded and frozen appliance is placed in the partially baked and not frozen pie shell (step 32), then deep-freezing is carried out (step 34) in order to freeze the pie shell before packaging (step 22).
• An intermediate frozen product is obtained with a partially baked pie shell lined with a device which does not adhere to the pie shell.
• Shortcrust pastry is produced in a conventional manner.
• the dough is shaped into a pie shell for about 6 people by being placed between openwork mold and counter mold and undergoes partial cooking on an oven floor at a temperature of about 180 ° C to 210 ° C for about 20 minutes. After cooling, the partially baked tart shell is removed from the mold.
• a quiche machine is prepared comprising a mixture of eggs, cream, milk and various ingredients such as salt, pepper, starch, flavorings, spices, etc.
• the raw device is poured into the partially baked pie shell so as to partially fill it and the whole is frozen before being packaged.
• a filling comprising for example bacon, grated cheese and spices is placed on the apparatus before or after thawing.
• the final cooking is carried out in a ventilated oven or hearth oven for a period of approximately 20 minutes (after thawing).
• a quiche is obtained in which the dough retains a pleasant crispiness although the apparatus has been poured in the liquid state into the partially baked tart shell, before freezing.
• a first phase of thawing and cooking is advantageously carried out by covering the quiche with a cover to avoid excessive exposure of the topping with high heat before softening of the filling.
• the cover is removed at the end of cooking to allow the filling to take on color when heated.
• the frozen intermediate product comprising only the bottom of the pie and the quiche machine, it offers the user many possibilities to personalize the final product by varying the composition of the filling.
• Example 2 Preparation for Alsatian pie A shortbread dough is produced in a conventional manner. The dough is shaped into a pie shell for about 6 people by being placed between mold and perforated counter mold. Partial cooking is carried out on the oven floor at a temperature of about 170 ° C to 210 ° C for about 20 minutes. After cooling, the partially baked tart shell is removed from the mold and frozen.
• An Alsatian cream is prepared comprising a mixture comprising in particular pastry cream, eggs, sugar and cream.
• the raw Alsatian cream is molded in a mold the dimensions of the bottom of the pie so that it can be garnished over part of its height, then is frozen before being placed in the bottom of the partially baked and frozen pie. The assembly is then conditioned.
• Alsatian cream separately molded and frozen, can be placed in the partially baked tart shell before freezing thereof, the whole then being subjected to freezing.
• a frozen intermediate product offers, at the stage of use, multiple possibilities for personalizing a final product:
• garnish with a ganache possibly reserving the periphery of the pie (we can use a ganache in the form of a frozen pre-made disc), then bake in a ventilated oven at around 170 ° C to 210 ° C for about 25 to 35 minutes and then garnish with fresh raspberries around the edges and chocolate shavings on the ganache; - after or before defrosting, garnish with quetsches and baking in a ventilated oven at around 170 ° C to 210 ° C for about 25 minutes; or
• a partially baked pastry base in shortcrust pastry is prepared as in Example 2, but without being frozen.
• An egg custard cream comprising a mixture comprising in particular cream, milk, eggs, vanilla and starches.
• the cream is poured raw into the partially baked tart shell, over part of its height, then the whole is frozen before being packaged.
• Such a frozen intermediate product makes it possible, at the end use stage, to make various sweet pies, for example:
• garnish with a lemon cream composed for example of lemon pulp, eggs, butter, milk, cream, thickener or gelling agent, and flavorings (a disk of pre-made and frozen lemon cream may be used), bake in a ventilated oven at around 170 ° C to 210 ° C for about 25 minutes, and decorate with chocolate shavings and / or lemon zest.
• Example 4 Preparation for "almond” tart A partially baked tart pastry base is made as in Example 2, but without being frozen.
• An almond cream comprising a mixture comprising in particular almonds, butter, sugar, flour, vanilla and rum.
• the cream is poured raw into the partially baked tart shell, over part of its height, then the whole is frozen before being packaged.
• a frozen intermediate product allows, at the stage of use, to make a pie by garnish with pieces of pears, before or after thawing, and baking in a ventilated oven at a temperature of about 170 ° C to 210 ° C for about 30 minutes.
• the shortcrust or shortbread dough can be replaced in particular by a puff pastry.
• the invention makes it possible to prepare innumerable finished products in the form of sweet or savory pies with great taste and texture qualities.

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

Applications Claiming Priority (3)

Publications (1)

Family

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Family Applications (1)

Country Status (9)

Families Citing this family (14)

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• 2002
  • 2002-06-14 FR FR0207335A patent/FR2840773B1/fr not_active Expired - Fee Related
• 2003
  • 2003-06-13 PL PL03372079A patent/PL372079A1/xx not_active IP Right Cessation
  • 2003-06-13 CN CNB038167387A patent/CN100459865C/zh not_active Expired - Fee Related
  • 2003-06-13 US US10/517,817 patent/US20060093707A1/en not_active Abandoned
  • 2003-06-13 EP EP03760029A patent/EP1513406A1/de not_active Withdrawn
  • 2003-06-13 WO PCT/FR2003/001785 patent/WO2003105592A1/fr active Application Filing
  • 2003-06-13 AU AU2003258798A patent/AU2003258798A1/en not_active Abandoned
  • 2003-06-13 JP JP2004512511A patent/JP2005529601A/ja active Pending
• 2004
  • 2004-12-13 NO NO20045430A patent/NO20045430L/no unknown

Non-Patent Citations (1)

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