Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
  • A23L7/11—Filled, stuffed or multilayered pasta
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
  • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
  • A23L7/113—Parboiled or instant pasta
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/10—Puddings; Dry powder puddings
  • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
  • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
  • B01F27/05—Stirrers
  • B01F27/11—Stirrers characterised by the configuration of the stirrers
  • B01F27/19—Stirrers with two or more mixing elements mounted in sequence on the same axis
  • B01F27/191—Stirrers with two or more mixing elements mounted in sequence on the same axis with similar elements
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
  • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
  • B01F27/60—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a horizontal or inclined axis
  • B01F27/70—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a horizontal or inclined axis with paddles, blades or arms
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
  • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
  • B01F35/90—Heating or cooling systems
  • B01F35/92—Heating or cooling systems for heating the outside of the receptacle, e.g. heated jackets or burners
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
  • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
  • B01F35/90—Heating or cooling systems
  • B01F2035/99—Heating

Definitions

• the present invention relates to the general technical field of methods and installations for manufacturing food products in the form of pellets, sausages and/or even pucks.
• the present invention relates in particular to a new process and a new installation for manufacturing such a food product, and more specifically a food product intended to be reheated or cooked before being consumed.
• a wide variety of food products are already known, typically sold in the fresh shelves of supermarkets, and which are in the form of dumplings, sausages or even pucks manufactured by shaping a more or less pasty composition, the most often grain-based, and sometimes also vegetables and/or legumes.
• these food products are intended to be cooked, or at the very least reheated, before consumption by an end user, generally by total immersion of a chosen dose of the food product in a large quantity of hot or boiling water, or in a frying pan with a small quantity of a fatty substance.
• the objects assigned to the invention therefore aim to provide a response to the abovementioned needs and problems, and thus to propose a new improved process and a new installation for manufacturing a food product in the form of dumplings, sausages and/or even palets, which, after cooking or reheating, has improved organoleptic properties.
• Another object of the invention aims to provide a new method and a new installation for manufacturing such a food product which can be simply and quickly cooked or reheated before being consumed.
• Another object of the invention aims to propose a new process and a new installation for manufacturing such a food product, which has organoleptic qualities that are quite interesting for the consumer, with in particular a texture in the mouth that ideally combines fondant and elasticity.
• Another object of the invention aims to provide a new method and a new installation for manufacturing such a food product, which are relatively simple in design and implementation.
• Another object of the invention aims to propose a new process and a new installation which allow the manufacture of such a food product at high speed, in particular in an industrial context.
• Another object of the invention aims to propose a new process and a new installation which allow the manufacture of such a food product at controlled costs.
• Another object of the invention aims to provide a new process and a new installation which allow the manufacture of such a food product, which retains excellent organoleptic and bacteriological qualities for a long time before it is cooked or reheated.
• Another object of the invention aims to provide a new process for manufacturing such a food product, the implementation of which is particularly clean and safe in terms of health.
• Another object of the invention is to provide a new installation for manufacturing such a food product, the size of which is particularly well controlled.
• the objects assigned to the invention are achieved using a food product in the form of dumplings, sausages and/or palets, intended to be reheated or cooked before being consumed, comprising: a mixing and cooking step simultaneous mixture of a mixture formed from at least one flour and/or one semolina of at least one cereal containing proteins capable of forming gluten, a tuber product of Solatium tuberosum and a liquid hydration, to obtain a pasty composition, and a step of forming dumplings, sausages and/or pucks from said pasty composition, said step of simultaneous kneading and cooking and said step of forming being carried out successively separately and independent of each other.
• the objects assigned to the invention are also achieved with the aid of an installation for producing a food product in the form of dumplings, puddings and/or palets, intended to be reheated or cooked before being consumed, comprising: a station for simultaneous kneading and cooking of a mixture formed from at least one flour and/or one semolina of at least one cereal containing proteins capable of forming gluten, of a tuber product of Solatium tuberosum and of a hydrating liquid, for kneading and cooking said mixture, and a station for forming dumplings, sausages and/or pucks from said pasty composition, said simultaneous kneading and cooking station and said forming station being separate and independent of each other.
• FIG. 1 schematically illustrates an exemplary embodiment of a simultaneous kneading and cooking station that comprises the manufacturing installation according to the invention
• FIG. 2 schematically illustrates an advantageous design detail of a kneader-cooker that comprises the simultaneous kneading and cooking station of FIG. 1
• FIG. 3 schematically illustrates another advantageous design detail of the kneader-cooker of the simultaneous kneading and cooking station of FIG. 1;
• FIG. 1 schematically illustrates an exemplary embodiment of a simultaneous kneading and cooking station that comprises the manufacturing installation according to the invention
• FIG. 2 schematically illustrates an advantageous design detail of a kneader-cooker that comprises the simultaneous kneading and cooking station of FIG. 1
• FIG. 3 schematically illustrates another advantageous design detail of the kneader-cooker of the simultaneous kneading and cooking station of FIG. 1
• FIG. 4 schematically illustrates an exemplary embodiment of a manufacturing installation in accordance with the invention, in which a system for removing a coating flour from the dumplings, sausages and/or pucks comprises a conveyor pneumatic;
• FIG. 5 schematically illustrates another exemplary embodiment of a manufacturing installation in accordance with the invention, in which a system for eliminating a coating flour from the dumplings, sausages and/or pucks comprises a pasteurization tunnel;
• FIG. 6 schematically illustrates another exemplary embodiment of a manufacturing installation in accordance with the invention, in which a station for forming pellets, sausages and/or pucks comprises a device for association by co-extrusion of a pasty composition with a stuffing (the co-extrusion advantageously corresponding to an assembly, a combination, of the pasty composition and the stuffing by joint pushing of the latter through at least one die (or nozzle)), and in which a system for removing a coating flour from the pellets, sausages and/or pucks comprises a pasteurization tunnel;
• FIG. 7 schematically illustrates another exemplary embodiment of a manufacturing installation in accordance with the invention, in which a system for eliminating a coating flour from the dumplings, sausages and/or pucks comprises a pneumatic conveyor and a pasteurization tunnel;
• FIG. 8 schematically illustrates another exemplary embodiment of a manufacturing installation in accordance with the invention, in which a system for eliminating a coating flour from the dumplings, sausages and/or pucks comprises a pasteurization tunnel and a vibrating means.
• the invention relates to a new process for manufacturing a food product in the form of dumplings, puddings and/or palets B (or any other advantageously massive analogous form), which food product is intended to be reheated or cooked. before being consumed. It is therefore a food product, advantageously intended for human consumption, which is not intended to be consumed, eaten, as it is, but which on the contrary requires a prior heating or cooking operation in order to to fully develop its organoleptic qualities.
• said food product is intended to be reheated or cooked in a frying pan, that is to say to be pan-fried.
• such a reheating or frying operation will typically consist of reheating or cooking a chosen quantity of said food product in the form of dumplings, sausages and/or palets B with a fatty substance (such as for example vegetable oil, butter or margarine) in a frying pan (or sauté pan or any other suitable kitchen container) placed on a conventional cooking plate, covered or uncovered (the term "frying” being advantageously considered a synonym of the term "jump" in the context of the invention).
• a reheating or frying operation the food product is then hot, advantageously golden in appearance, more or less browned, and ready to be ingested as it is.
• said food product may be intended to be reheated or cooked by immersion in a large quantity of a hot liquid, such as for example water brought to a boil.
• a hot liquid such as for example water brought to a boil.
• it is a continuous manufacturing process, which can advantageously be implemented industrially, using an at least partially automated manufacturing installation.
• the method according to the invention comprises a step of simultaneous kneading and cooking of a mixture formed from at least one flour and/or one semolina of at least one cereal containing proteins capable of forming gluten and of a Solarium tuberosum tuber product, as basic ingredients, and a hydrating liquid, to obtain a pasty composition C (or paste), i.e. a soft, malleable substance , having the consistency of a paste.
• the process according to the invention comprises, following said step of simultaneous mixing and cooking, a step of forming dumplings, sausages and/or pucks from said pasty composition C. This forming step will be described later in more detail.
• a cereal or a mixture of cereals which contains proteins (typically prolamins and glutenins) capable of forming gluten, in order to further confer on the pasty composition C a certain elasticity, which contributes advantageously in particular to a good behavior of the food product during the reheating or cooking, and obtaining a relatively firm and elastic texture of the food product after reheating or cooking the latter.
• said cereal is wheat (Triticum aestivum, Triticum turgidum, Triticum monococcum, etc.).
• Said cereal flour is then typically a soft wheat flour (Triticum ⁇ stivum), said cereal semolina typically being a durum wheat flour (Triticum turgidum subsp. durum).
• Wheat has the advantage of being generally well appreciated by consumers, and also of being available in large quantities and at moderate cost throughout the world.
• one or more other cereals containing proteins capable of forming gluten could be implemented, such as for example barley (Hordeum vulgare), spelled (Triticum spelta), rye (Secale cereale L .), oats (including Avena sativa L.), etc.
• said Solanum tuberosum tuber product is a product obtained from at least partially cooked Solanum tuberosum tuber (upstream of said simultaneous kneading and cooking step).
• said Solanum tuberosum tuber product preferably comprises at least partially gelatinized starch.
• said Solanum tuberosum tuber product is formed of flakes (preferably dehydrated) and/or powder and/or granules of Solanum tuberosum tuber, which facilitates its dosage and implementation.
• said Solanum tuberosum tuber product could, for example, be formed from a puree of Solanum tuberosum tuber (i.e. a wet preparation of crushed Solanum tuberosum tuber).
• the implementation of tubers of Solanum tuberosum advantageously makes it possible to confer on the food product organoleptic properties particularly appreciated by consumers, in particular in terms of texture, taste and color.
• Said hydration liquid advantageously makes it possible to hydrate the mixture, in particular in the case where the basic ingredient(s) is (are) initially in dry form or at the very least insufficiently moist to allow obtaining a composition of pasty consistency.
• the hydration liquid may possibly already be included, in whole or in part, in the tuber product of Solanum tuberosum, in particular in the case where the latter is not in dry form (dehydrated) and forms for example a puree.
• the hydration liquid advantageously allows gluten-forming proteins to form gluten upon hydration.
• the hydration liquid is water, but it could optionally be, for example, milk or even a liquid of vegetable origin (juice, infusion, emulsion of vegetable flour suspended in water, etc.).
• said mixture is formed from at least:
• Solanum tuberosum tuber product eg about 18%, preferably in the form of dehydrated flakes of at least partially cooked Solanum tuberosum tuber product, by mass of said mixture.
• the content of said mixture of hydration liquid (preferably water) is then itself preferably between 40% to 60% approximately, and even more preferably between 45% to 55% approximately (for example approximately 48 -49%) by mass of said mixture.
• ingredients other than those mentioned above can be used in a complementary manner, depending in particular on the organoleptic properties (texture, color, flavor, smell, etc.) or even nutritional properties that it is desired to confer on the food product.
• the mixture may be formed from one or more additional ingredients: based on one or more other tubers, for example chosen from: Ipomoea batatas, Manihot esculenta or Helianthus tuberosus, and/or based of one or more other edible plants, for example chosen from: Spinacia oleracea, Beta vulgaris L. subsp. vulgaris, Daucus carota subsp. sativus, Brassica oleracea L. var.
• botrytis L. Brassica oleracea var. italica, Pisum sativum subsp. sativum var. sativum, Cucurbita pepo, Cucurbita maxima, Cucurbita moschata or Cucurbita ficifolia, and/or based on one or more meat products (pork, poultry, etc.), one or more seafood or freshwater products (fish, molluscs, crustaceans, etc.), one or more cheeses or cheese specialties, etc.
• the mixture could also be formed from one or more flour(s), semolina(s) or combination of a flour and a semolina of at least one pulse or legume (for example of one or other of the species Lens culinaris, Pisum spp., Cicer arietinum, Phaseolus spp. or even Vicia faba, Lupinus spp.), and/or fruits of Castanea sativa, Juglans regia or even Corylus avellana.
• said mixture may contain one or more food additives, and / or one or more food flavorings, and / or one or more food colorings (for example, turmeric), and / or one or more flavor enhancers, and / or salt, and/or fat (for example a vegetable oil, such as rapeseed oil for example).
• the mixture is preferably devoid of leavening agent, that is to say of substance, material or food additive (natural or synthetic) which would allow the pasty composition C to increase in volume and to decrease in density by releasing a gas, for example carbon dioxide.
• a leavening agent usually comes in the form of a leavening agent (sourdough, yeast, etc.) or a chemical leavening agent (baking powder or baking powder, typically comprising a basic agent (eg sodium bicarbonate), an acidic agent (eg tartaric acid or sodium pyrophosphate) and a stabilizing agent (eg starch)).
• a leavening agent e.g., pepperdough, yeast, etc.
• a chemical leavening agent baking powder or baking powder, typically comprising a basic agent (eg sodium bicarbonate), an acidic agent (eg tartaric acid or sodium pyrophosphate) and a stabilizing agent (eg starch)).
• a basic agent eg sodium bicarbonate
• an acidic agent eg tartaric acid or sodium pyrophosphate
• a stabilizing agent eg starch
• Said simultaneous kneading and cooking step therefore consists in kneading, kneading, the mixture formed from at least the aforementioned basic ingredients and the hydration liquid, while simultaneously subjecting this mixture to a supply of heat (or heat treatment ) to at least partially cook said mixture and thus modify the initial physico-chemical properties of the ingredients, thereby obtaining said pasty composition C
• Mixing therefore advantageously consists in working, kneading, mechanically the mixture during cooking in order to ensure consistency.
• the at least partial cooking of the mixture may result in a phenomenon of at least partial (and preferably total) gelatinization of the starch and/or gluten contained in said mixture.
• the mixture is kneaded and cooked during said step of simultaneous kneading and cooking for a kneading-cooking time substantially between 1 min and 15 min, preferably between 1 min and 10 min, preferably between 1 min and 8 min, preferably between 1 min and 5 min, more preferably between 2 min and 5 min, and so that at the end of the said simultaneous kneading and cooking step (i.e. that is to say once said kneading-cooking time has elapsed), said pasty composition C has an average temperature substantially between 80°C and 100°C.
• the mixture is advantageously brought, during the mixing and cooking step and during said mixing-cooking time, to an average mixing-cooking temperature advantageously between 50 ° C and 100 ° C, from preferably between 70°C and 100°C, more preferably between 80°C and 100°C (it being understood that a temperature gradient may be observed over the mixing-cooking time and/or within the mass of the mixture, and that the temperature can very locally exceed 100° C., in particular in the immediate vicinity of the inner wall 5 of the inner chamber 4 of the mixer-cooker 2 which will be described later).
• the viscoelastic properties of the pasty composition C can be further advantageously improved by the implementation of a certain number of additional technical measures relating carrying out the step of mixing and cooking simultaneously, apart from those already proposed above in terms of the composition of the mixture, which will now be described.
• the simultaneous mixing and cooking step it proves to be particularly advantageous for the simultaneous mixing and cooking step to be carried out in such a way that, at the end of the latter, the average temperature of the pasty composition C is on the one hand strictly higher at 90° C. and on the other hand less than or equal to 100° C., and more preferably substantially equal to 98° C. ( ⁇ 0.1° C.).
• the pasty composition C has, at the end of the simultaneous kneading and cooking step, a relative humidity substantially between 30% and 70%, and preferably substantially between 45 % and 60%, which can be obtained, for example, by modulating the amount of hydration liquid used to form the mixture.
• a relative humidity of between 45% and 60% humidity advantageously contributes to giving the pasty composition C a character that is neither too sticky nor too friable, which facilitates the subsequent shaping of the pasty composition C and makes it possible to obtain a product food with a satisfactory visual appearance for the consumer.
• the hydration liquid be at an initial temperature (that is to say when it is added to the basic ingredients) which is substantially between 30°C and 80°C , and of preferably between 40°C and 70°C. In fact, this contributes in particular to promoting the formation of the mixture, and to obtaining an optimal pasty composition texture.
• said simultaneous kneading and cooking step is preferably carried out using at least one kneader-cooker 2 comprising a receptacle 3 defining an internal chamber 4 provided with an internal wall 5, a shaft 6 mounted to rotate within the internal chamber 4 and provided with mixing means 7, and a heating means 8 of the internal wall 5.
• the base ingredients and the hydration liquid can be introduced within the internal chamber 4 of the mixer- cooker 2 separately, or possibly already mixed together for some at least.
• the internal chamber 4 advantageously extends, in a direction of mean longitudinal extension X-X', between a first end 9A at the level of which one or more introduction devices 10 can be arranged.
• the mixing-cooking time therefore then advantageously corresponds to the residence time of the mixture within the internal chamber 4 of the mixer-cooker 2, and the average temperature of the pasty composition C is advantageously measured (using any probe or adequate known temperature sensor) at the outlet of the mixer-cooker 2, therefore downstream of the outlet opening 11 of the latter.
• the simultaneous mixing and cooking step is carried out using said mixer-cooker 2 in a continuous manner, and preferably with a mass flow rate of pasty composition C which is advantageously between 200 and 2,200 kilograms per hour ( kg/h), depending on the dimensioning of the mixer-cooker 2 (typically a length of internal chamber 4 comprised between 1,300 mm and 2,600 mm for an internal diameter comprised between 180 mm and 400 mm, which allows production of the food product at a particularly high rate, and therefore at a particularly advantageous cost.
• the mixer-cooker 2 is continuously supplied at the input with basic ingredients and with hydration liquid, and continuously produces the pasty composition C at the output (although that not necessarily in the form of an uninterrupted, perfectly continuous flow of pasty composition C).
• the heating means 8 of the inner wall 5 is designed and configured to bring the latter to a temperature preferably between 100°C and 160°C.
• the heating means s of the inner wall s of the internal chamber 4 comprises a heating envelope (or jacket) 14, which surrounds the internal chamber 4 (preferably over substantially the entire length and the entire circumference of the latter) and inside which circulates a heat transfer fluid (hot water, steam, diathermic oil, etc.).
• a heat transfer fluid hot water, steam, diathermic oil, etc.
• said heat transfer fluid is at a temperature preferably between 100°C and 160°C.
• the mixing means 7 of the mixer-cooker 2 are preferably formed of blades 15, 15A, 15B (or blades), preferably distinct and spaced from each other, which each extend from the shaft 6 substantially radial to the axis of rotation Y-Y' of the latter.
• the blades 15, 15A, 15B therefore preferably do not form a monolithic mixing means of the endless screw type, for example.
• the shaft 6 is typically driven in rotation by an electric motor 16 (or any other suitable actuator), and this advantageously at a speed sufficient to cause centrifugation of the mixture and the formation, against the heated inner wall 5 of the inner chamber 4 , a layer of said mixture.
• the speed of rotation of the shaft 6 is chosen such that, under the effect of the rotation of the shaft 6 and the blades 15, 15A, 15B, the mixture is projected radially against the inner wall 5 to form a layer of mixture.
• the speed of rotation of the shaft 6 may in particular depend, in practice, of the quantity of mixture present in the internal chamber 4 of the mixer-cooker 2, and of the dimensioning of the said internal chamber 4, of the shaft 6 and of the mixing means 7.
• An adequate speed of rotation can be determined, by example, by gradually increasing the speed of rotation of the shaft 6 until the desired centrifugation effect is observed.
• said layer then advantageously forms against the inner wall 5 and along the direction of longitudinal extension X-X' of the inner chamber 4, a thin, continuous and turbulent layer of said mixture.
• said layer of mixture has an average thickness e of between 1 mm and 40 mm, and more preferably between 2 mm and 30 mm (FIG. 1 in particular).
• the volume of mixture present in the internal chamber 4 of the mixer-cooker 2 at a given moment is, in this case, chosen to be less than the total internal volume of the internal chamber 4, by playing in particular on the feed rate. of the internal chamber 4 in basic ingredients and in liquid of hydration.
• the shaft 6 can be rotated at a speed advantageously between 500 rpm and 1000 rpm (revolutions per minute), for an internal diameter of the internal chamber 4 typically between 180 mm and 400 mm.
• a speed advantageously between 500 rpm and 1000 rpm (revolutions per minute)
• an internal diameter of the internal chamber 4 typically between 180 mm and 400 mm.
• each of the blades 15, 15A, 15B has a distal end 17, opposite a proximal end at which each of the blades 15, 15A, 15B is fixed to the shaft 6, and which is arranged at a distance from the wall interior 5 of the internal chamber 4, and preferably at a distance d substantially between 1 mm and 10 mm, for example between 2 mm and 5 mm (FIG. 1).
• the blades 15, 15A, 15B therefore advantageously only partially penetrate the thickness of said layer. This promotes good mixing of the mixture, by generating a particular stretching effect, or even shearing, of the mixture in an area adjacent to the distal end 17 of the blades 15, 15A, 15B.
• the angular orientation of the blades 15, 15A, 15B of the mixer-cooker 2 is variable along the axis of rotation Y-Y' of the shaft 6. More specifically, as illustrated schematically as an example in FIG. 1, the mixer-cooker 2 advantageously comprises at least: a first working portion 18A, which extends axially (that is to say along the axis of rotation Y-Y' of the 'shaft 6) between the first and second ends 9A, 9B of the internal chamber 4 and in which the blades 15A have a first angular orientation relative to the axis of rotation Y-Y' of the shaft 6, to cause an axial progression of the mixture within said first working portion 18A at a first speed, and a second working portion 18B, which axially extends the first working portion 18A in the direction of the second end 9B of the internal chamber 4 and in which the blades 15B have a second angular orientation (relative to the axis of rotation Y-Y' of the shaft 6) different
• each blade 15, 15A, 15B extends longitudinally between said distal end 17 and said proximal end, in a direction of extension which is advantageously orthogonal to the axis of rotation Y-Y' of the shaft 6, and laterally between a first lateral edge 19 and a second lateral edge 20, interconnected by a straight segment called the chord line Le (or profile chord).
• Each blade 15, 15A, 15B moreover defines, when the shaft 6 is rotated, a plane of rotation Pr which is orthogonal to the axis of rotation Y-Y' of the shaft 6 and therefore of the blade 15 , 15A, 15B.
• each blade 15, 15A, 15B has a pitch or pitch angle or pitch 61, 02 (“pitch”), which is the angle formed by the chord line Le and the plane of rotation Pr of the blade 15 , 15A, 15B (FIGS. 2 and 3).
• each blade 15A has a (first) pitch 01 such that, for a predefined direction of rotation R of the shaft 6, each blade 15A generates a thrust force of the mixture in the direction of the second end. 9B of the internal chamber 4 (by convention, we will choose to describe such a thrust step as “positive”).
• a truncated schematic view of the first working portion 18A is thus illustrated as an example. Arrow 21 indicates the orientation of this thrust force in relation to the general direction of progression - illustrated by arrow 12 - of the mixture within the internal chamber 4.
• said (first) step 01 is between + 0 ° and + 45°, and more preferably between + 5° and + 30°, and for example equal to + 10° to obtain a good compromise between the mixing force exerted by the blades 15A and the first speed of progression of the mixture through the first working portion 18A, ensuring that all of the mixture present is indeed moved, scraped, by the blades 15A.
• each blade 15B has a (second) pitch 02 such that, for said predefined direction of rotation R of the shaft 6, each blade 15B generates a lower thrust force of the mixture in the direction of the second end 9B of the internal chamber 4, or as will be seen below an effort to push the mixture in the direction of the first end 9A of the internal chamber 4, so as to slow down the progression of the mixture (second rate of progression lower than first forward speed).
• the different angular orientation of the blades 15B in the second working portion 18B, and the resulting difference in speed thus advantageously tends to create a phenomenon of braking, of retention of the mixture, inside the internal chamber 4, which has the particular effect of compressing the mixture, and pressing it more strongly against the heated inner wall 5 of the inner chamber 4.
• the kneading and cooking of the mixture within the second working portion 18B are further advantageously accentuated. , after a first phase of kneading and cooking of lower intensity within the first working portion 18A.
• the second pitch 02 of the blades 15B of the second working portion 18B can be “positive”, and for example between +5° and +30°, it is even more advantageous for the second pitch 02 to be “negative”, c that is to say that the second angular orientation of the blades 15B of the second working portion 18B is reversed, that is to say opposite (FIG. 3), with respect to the first angular orientation of the blades 15A of the first portion working 18A (FIG. 2).
• Each blade 15B of the second working portion 18B generates, taken as such, a pushing force of the mixture in the direction of the first end 9A of the internal chamber 4. This thus results in a “counter-thrust” phenomenon of the mixed.
• the second pitch O2 can then advantageously be between -5° and -30°, and for example equal to -10°.
• FIG. 3 a truncated schematic view of the second working portion 18B is thus illustrated as an example.
• the arrow 22 indicates the orientation of this counter-thrust force in relation to the direction of general progression - illustrated by arrow 12 - of the mixture within the internal chamber 4.
• the length L2 of the second working portion 18B is less than or substantially equal to the respective length L1 of the first working portion 18A (as illustrated as an example in Figure 1), in particular so as to limit however a risk of degradation of the mixture under the mixing force and under the effect of the heat input by the heating means 8 of the inner wall 5.
• the second working portion 18B therefore advantageously comprises a number of blades 15B which is less than or substantially equal to the number of blades 15A that respectively comprises the first portion of work 18A.
• the lengths L1, L2 of the first and second working portions 18A, 18B can be chosen such that the ratio L1/L2 of the length L1 of the first working portion 18A over the length L2 of the second working portion 18B is substantially between 1 and 4.
• the mixer-cooker 2 can comprise even more successive working portions, and in particular at least a third working portion (not shown), which axially extends the second working portion 18B in the direction of the second end 9B of the internal chamber 4 and in which the blades 15 have a third angular orientation different from said second angular orientation, to cause an axial progression of the mixture within said third working portion at a third speed, greater than said second speed.
• the mixture continues its kneading and its cooking within the third working portion according to a higher rate of progression than in the second working portion 18B.
• the third angular orientation is reversed with respect to the second angular orientation.
• the working portions 18A, 18B referred to above are advantageously portions (or kneading-cooking portions) of the internal chamber 4 in which the mixture is effectively kneaded and cooked simultaneously.
• said working portions 18A, 18B will therefore correspond to portions of an effective heating length of the internal chamber 4 (i.e. say along which the inner wall 5 is actually heated by the heating means 8).
• the invention is not limited to carrying out the simultaneous mixing and cooking step using such a mixer-cooker 2, and other known and suitable technical means may alternatively be used. implemented, although less advantageously, without departing from the scope of the invention.
• the method according to the invention comprises, after the step of simultaneous mixing and cooking which has just been described, a step of forming pellets, sausages and/or pucks B (or any other similar form, or even of a mixture of different shapes from those mentioned above, advantageously solid) from said pasty composition C less partially rounded, are substantially full, massive, that is to say whose mass occupies the entire apparent volume.
• the forming step therefore consists in shaping the pasty composition C obtained at the end of the simultaneous mixing and cooking step, to obtain a set of dumplings, sausages and/or pucks B of pasty composition C, and this using any suitable forming device 24A according to the shape and dimensions chosen.
• the simultaneous kneading and cooking step and the forming step are carried out successively, and more specifically separately and independently of one another.
• said simultaneous mixing and cooking step on the one hand and said forming step on the other hand are carried out respectively using a simultaneous mixing and cooking station 1 and a station forming 23 which are separate and independent of each other.
• Such a separation of the simultaneous kneading and cooking step and of the forming step makes it possible to make the forming of the food product from the pasty composition C independent of the conditions (pressure, temperature, mechanical forces exerted on the pasty composition C, etc.) which prevail within the simultaneous mixing and cooking station 1, and in particular within the mixer-cooker 2 with the aid of which the step simultaneous kneading and cooking is preferably carried out. While it is necessary to exert a certain mechanical mixing force on the mixture during the simultaneous mixing and cooking step, the separation of the forming step allows in particular a subsequent shaping of the composition pasty C with better control of the mechanical forces exerted on it during forming.
• the application of excessive mechanical compression and/or shearing forces on the pasty composition C is liable to degrade the properties particular characteristics of the pasty composition C in terms in particular of the strength of the gelled starch and/or gluten network of the pasty composition C and of the content of the latter of air incorporated during mixing.
• the independence of the forming step advantageously makes it possible to modify the forming parameters of the pasty composition C as desired without impacting the respective parameters and settings of the simultaneous kneading and cooking step.
• the forming step comprises an operation of forming a bead (that is to say a substantially continuous cylinder) of pasty composition C by pushing the pasty composition C through at at least one die (or nozzle), followed by an operation of cutting the bead of pasty composition C to form, or at least to contribute to forming, said balls, sausages and/or pucks B.
• a bead that is to say a substantially continuous cylinder
• the bead cutting operation may optionally be followed by a molding operation to impart a particular shape to the pieces of pasty composition C obtained.
• the pasty composition C can be brought to the die and pushed through the latter using a single worm screw system or a two-screw system (or “twin-screw” system) without end with parallel shafts.
• the operation of forming the bead of pasty composition C is carried out by pushing the pasty composition C at low pressure and/or low shear through the die. This limits a risk of degradation of the properties of the pasty composition C, as mentioned above.
• Such low pressure and/or low shear thrusting can be achieved, for example, by choice or an adequate adjustment of the screw pitch and/or of the speed of rotation of the endless screw or screws used, in particular with regard to the average viscosity of the pasty composition C and the diameter of the die.
• the screws be non-interpenetrating (that is to say that their threads do not interpenetrate each other), so as to thereby limit the shear force exerted on the pasty composition C by the rotating screws.
• pushing at low pressure and/or at low shear results in a limited, or even zero, rise in the temperature of the pasty composition C during its passage through the die.
• Such low pressure and/or low shear thrusting can be controlled using a system of pressure sensors and/or using one or more temperature probes, arranged near the die.
• the pasty composition C can be shaped into pellets B with a unit weight advantageously between 4 g and 10 g approximately, and/or in the form of sausages (or sticks) with a length advantageously between 4 cm and 13 cm approximately, or between 6 cm and 10 cm approximately, with a diameter advantageously comprised between 6 mm and 15 mm approximately and with a unit weight advantageously comprised between 4 g and 12 g approximately, and/or still in the form pucks with a diameter advantageously comprised between 2 cm and 4 cm approximately, with a thickness advantageously comprised between 5 mm and 15 mm approximately and with a unit weight advantageously comprised between 4 g and 12 g approximately.
• the dimensional and weight characteristics can be further advantageously refined as follows: an average diameter preferably between 9 mm and 13 mm, and more preferably substantially equal to 11 mm; an average length preferably between 50 mm and 90 mm, and more preferably substantially equal to 80 mm; an average diameter to length ratio preferably between 10% and 26%, and more preferably substantially equal to 16%; a unit weight preferably between 5 g and 12 g, and more preferably substantially equal to 8 g.
• the step of forming the pellets, sausages and/or pucks B is carried out while the temperature of the pasty composition C is still substantially between 50° C. and 100° C., and preferably between 80° C. and 95°C, at the end of the simultaneous kneading and cooking step.
• the temperature of the pasty composition C is still substantially between 50° C. and 100° C., and preferably between 80° C. and 95°C, at the end of the simultaneous kneading and cooking step.
• the forming step is thus advantageously carried out immediately following the simultaneous kneading and cooking step, so as to minimize the loss of heat from the pasty composition C between its production and its shaping.
• the step of forming the dumplings, sausages and/or pucks B can comprise an operation of combining the pasty composition C with a stuffing G (or filling).
• said association operation is carried out by co-extrusion of the pasty composition C and the stuffing G, which makes it possible to combine the pasty composition C and the stuffing G in a rapid, simple and effective manner, the pasty composition C advantageously enveloping the stuffing G.
• said co-extrusion corresponds to an assembly, a combination, of the pasty composition C and of the stuffing G by joint pushing of the latter through at least one die (or nozzle).
• Stuffed (or filled) dumplings, sausages and/or palets B are thus obtained, and for example cylindrical sausages with closed ends and with a unit weight advantageously comprised between approximately 6 g and 12 g, stuffing included.
• the dimensional and weight characteristics of the dumplings, puddings and/or pucks B mentioned above apply mutatis mutandis to such stuffed dumplings, puddings and/or pucks B.
• the stuffing G can be a preparation comprising cheese or a cheese specialty, and/or a vegetable puree(s) and/or minced meat, etc.
• such dumplings, puddings and/or pucks B can be formed from 20% to 50% by mass of stuffing G (for example, 30% by mass) and from 50% to 80% by mass of pasty composition (for example, 70% by mass). Different proportions can however of course be implemented, depending in particular on the nature of the pasty composition C and/or of the stuffing G, or even depending on the desired organoleptic and/or nutritional profile of the food product.
• the process can advantageously comprise a covering operation (or enrobing operation) of at least a part (and preferably at least the majority if not all) of an outer surface of the dumplings, puddings and/or palets B with a coating flour F.
• a covering operation or enrobing operation
• a food-grade coating flour F typically obtained by grinding and grinding one or more cereals and/or one or more other solid food agricultural products.
• the coating flour F is a flour of at least one cereal, for example a soft wheat flour, so in particular as not to substantially modify the specific taste of the pasty composition C Alternatively, it could for example s act of a rice flour, a mixture of rice and soft wheat flours, etc.
• coating flour F therefore facilitates the manufacture of the food product and the obtaining of dumplings, sausages and / or palets B which are of well-defined shape and which are perfectly well separated from each other , it has nevertheless been observed that the presence of coating flour F on the outer surface of the dumplings, puddings and/or palets B is liable to present a certain number of disadvantages vis-à-vis the final consumer of the food product.
• the grains of the flour of coating F present on the surface of the dumplings, sausages and/or pucks B may tend to agglomerate in them and swell, thus giving the dumplings, sausages and/or pucks B a relatively unattractive lumpy surface appearance.
• the coating flour F is likely to inappropriately absorb a large quantity of the fatty substance used to reheat or cook food product, which can lead to obtaining, after reheating or cooking, a food product that is too loaded with cooking fat.
• the coating flour F is likely to burn on contact with the hot pan, which can harm the organoleptic qualities of the food product in terms of color, taste and smell.
• the manufacturing process may advantageously comprise, after said forming step, a step of eliminating all or part (and preferably at least 50% by mass) of the coating flour F present on the outer surface of the pellets, sausages and/or palets B (or defaining stage).
• the step of eliminating the coating flour F is carried out by subjecting the pellets, sausages and/or palets B to at least one flow of at least one fluid.
• the step of removing the coating flour F includes at least one operation during which the dumplings, sausages and/or pucks B resulting from the forming step are subjected to the effects of one or more streams of one or more fluids, so as to cause a forced elimination of all or part (and preferably at least 50% by mass) of the coating flour F present on the outer surface of the pellets, sausages and/or pucks B.
• the dumplings, puddings and/or palets B have a distinctly different appearance (in terms of color and surface appearance in particular) from the appearance they initially present before said elimination step, insofar as a very significant, if not total, disappearance of the flour coating F can be observed by comparison with the naked eye, under visible light illumination.
• the dumplings, puddings and/or palets B covered with coating flour F can then appear substantially white or pale yellow at the end of the forming step (depending on the quantity of coating flour deposited).
• the dumplings, puddings and/or pucks B are freed in whole or in part of their coating flour and therefore have an advantageously more yellow color, c i.e. closer to the intrinsic color of the pasty composition C
• the fluid used during the step of removing the coating flour F is a gas Ga or mixture of gases Ga (gas flow FxGa), and preferably air.
• it could be another Ga gas or mixture of Ga gases than air, and for example a rare Ga gas or mixture of Ga gases (for example dinitrogen N2), although it is potentially more expensive and complex to implement.
• the gas flow FxGa is a blowing flow, directed in the direction of the pellets, sausages and/or pucks B.
• the characteristics of the gas flow FxGa, and preferably of air, in terms of geometric profile, flow rate, pressure or even speed, can be advantageously regulated, defined according to the dimensions of the pellets, sausages and I or pucks B, their quantity, as well as according to the quantity of coating flour present on their outer surface.
• the balls, sausages and/or pucks B are thus advantageously subjected to at least one blowing flow, the friction of which against the outer surface of the balls, sausages and/or pucks B advantageously causes the elimination of any or part of the coating flour F.
• the pellets, sausages and/or pucks B can be moved, for example on a conveyor, while they are subjected to the effects of the blowing flow, preferably in a direction of movement orthogonal to a blowing direction of the blowing flow.
• the gas flow FxGa is a suction flow.
• the characteristics of the gas flow, and preferably of air, in terms of geometric profile, flow rate, pressure or even speed can be advantageously regulated, defined according to the dimensions of the pellets, sausages and/or pucks B, their quantity, as well as depending on the amount of coating flour F present on their outer surface.
• said flow of gas or gas mixture FxGa is a suction flow to which the pellets, sausages and/or pucks B are subjected within a conveyor pneumatic 29.
• a pneumatic conveyor 29 is a conveying device which uses the displacement of a gas Ga or of a mixture of gas Ga, and in particular of air, inside a pipe for the transport powdery or granular products under a suction effect of the latter within said pipe.
• the step of removing the coating flour F therefore consists, in this particularly advantageous case, of sucking up and transporting the pellets, sausages and/or pucks B within a pneumatic conveyor 29, via therefore a pipe that includes the latter.
• the transport length of the pellets, sausages and/or pucks B within the pneumatic conveyor 29 can also be regulated, chosen, according to the dimensions of the dumplings, sausages and/or palets B, their quantity, as well as according to the quantity of coating flour F present on their outer surface in order to optimize the elimination of the coating flour F Indeed, the lengthening of the transport length tends to increase the quantity of coating flour F eliminated.
• a pneumatic conveyor 29 to eliminate the coating flour F is particularly well suited to implementation in an industrial manufacturing context, since it also makes it possible to move the said dumplings, sausages quickly, safely and hygienically and/or pucks B from one point to another of the space in which the food product is produced.
• the coating flour F thus eliminated can advantageously remain confined within the pneumatic conveyor, which contributes to cleanliness and safety (vis-à-vis in particular the risk of explosion of an atmosphere loaded with flour) of the process, and be collected for example in order to be reused for the step of forming other pellets, sausages and/or pucks B.
• suction flow configurations could alternatively be envisaged, and by example a similar configuration - within the meaning of the gas FxGa close - to that considered above with regard to the implementation of a gas flow FxGa blowing.
• the implementation of a pneumatic conveyor 29, as described above remains more advantageous, both in terms of efficiency of elimination of the coating flour F and in terms of practicality of implementation, especially in an industrial manufacturing environment.
• the temperature of the pellets, sausages and/or pucks B is a parameter which can influence the efficiency of the removal of the coating flour F by subjection to a gas flow FxGa.
• the elimination of the flour then appears optimized when the pellets, sausages and/or pucks B are preferentially subjected to the flow of gas or gas mixture FxGa (blowing flow or suction flow) whereas said pellets, sausages and/or palets B are at an average temperature of less than or equal to 50°C. It is however advantageous that the temperature of the dumplings, sausages and/or pucks B is not too low, in order to avoid a possible phenomenon of water condensation on the outer surface of the dumplings, sausages and/or pucks B.
• said pellets, sausages and/or pucks B are subjected to said flow of gas or gas mixture FxGa while they are at an average temperature substantially between 2°C and 15°C.
• maintaining the pellets, sausages and/or pucks B at an average temperature comprised within the ranges of preferred values indicated above advantageously gives said pellets, sausages and/or pucks B sufficient rigidity to avoid plastic deformation of these latter under the effects of the FxGa gas flow.
• the manufacturing process can advantageously comprise, between the kneading and cooking step and the step of removing the coating flour F, and preferably more precisely between the step of forming the dumplings, sausages and/or patties B and the step of removing the coating flour F, a cooling stage (forced or not) of the dumplings, sausages and/or patties B to bring the latter to an average temperature comprised in the beaches preferential temperatures mentioned above.
• the temperature of said flow of gas or gas mixture FxGa may for its part advantageously be between 1°C and 30°C, and preferably between 2°C and 20°C .
• the fluid used during the step of removing the coating flour F can be a liquid Li (liquid flux FxLi).
• Said liquid U can be formed from a single liquid or from a mixture of several different liquids, the liquid or liquids being advantageously food-grade.
• the liquid Li is water, in order in particular to facilitate the implementation of the method and in particular to avoid modifying the taste of the dumplings, sausages and/or palets B of pasty composition C
• it could however alternatively be another liquid or mixture of liquids than water (vegetable oil, for example).
• the characteristics of the liquid flow FxLi, and preferably of water, in terms of geometric profile, flow rate, pressure or even speed, can be advantageously regulated, defined according to the dimensions of the pellets, sausages and/or discs B, their quantity, as well as according to the quantity of coating flour F present on their outer surface.
• the coating flour F is advantageously eliminated by friction of the liquid flow FxLi against the outer surface of the dumplings, sausages and/or pucks B, the liquid flow FxLi washing said outer surface at least partially.
• the flow of liquid FxLi is a flow of water droplets.
• the dumplings, sausages and/or pucks B can then be moved, for example on a conveyor 31, while they are subjected to the effects of the liquid flow FxLi of water droplets, preferably in a direction of movement orthogonal to a direction of projection of the liquid flow FxLi.
• the conveyor 31 is perforated and the pellets, sausages and/or pucks B are subjected to jets of water droplets from opposite directions, so as to optimize the treatment of the outer surface of pellets, sausages and/or palets B by water droplets.
• said liquid stream FxLi is a stream of droplets of hot water, and/or optionally of water vapour, that is to say water at a temperature above the ambient temperature of the environment. manufacturing temperature, typically between 15° C. and 35° C.), to further optimize the efficiency of the step for removing the coating flour F.
• the flow of hot water droplets is at a temperature substantially between 50°C and 100°C, preferably between 60°C and 99°C (and for example between 70°C and 95°C), the pellets, sausages and/or palets B being subjected said flow of hot water droplets for a treatment time substantially between 1 min and 10 min, preferably between 1 min and 8 min, and more preferably between 2 min and 6 min.
• the liquid flow FxLi is a flow of hot water droplets to which said pellets, sausages and/or pucks B are subjected within a pasteurization tunnel 32 (or temperature-controlled debacterization tunnel), and this advantageously under the preferential conditions of temperature and treatment time mentioned above.
• the temperature of the pellets, sausages and/or pucks B is a parameter that can influence the efficiency of the removal of the coating flour F by subjection to a liquid flux.
• the elimination of the coating flour F appears optimized when the dumplings, sausages and/or pucks B are preferentially subjected to said flow of liquid FxLi while they are at an average temperature above ambient temperature (from l manufacturing environment, typically between 15°C and 35°C), preferably between 30°C and 95°C.
• the dumplings, sausages and/or pucks B are of homogeneous constitution, that is to say only made up of pasty composition C
• the dumplings, sausages and/or pucks B can advantageously be subjected to said flow of liquid FxLi while they are at an upper average temperature between 60°C and 95°C.
• the dumplings, puddings and/or pucks B are of heterogeneous constitution, and for example filled with a stuffing G
• the dumplings, puddings and/or pucks B can advantageously be subjected to said flow of liquid FxLi while they are at a average temperature between 30°C and 60°C.
• Such a step of eliminating the coating flour F by subjecting the dumplings, sausages and/or pucks B to a liquid flow FxLi could of course, although in a less advantageous way, be carried out in a different way from that set out above. - above.
• the subjection of the pellets, sausages and/or discs B to a liquid flow FxLi does not consist of a complete immersion (and even more so, prolonged) dumplings, sausages and/or palets B in a bath of liquid, in order to prevent the dumplings, sausages and/or paysets B become saturated with liquid and swell, which could be detrimental to the final organoleptic qualities of the food product.
• liquid flow FxLi also contributes to the cleanliness and safety (in particular with regard to the risk of explosion of an atmosphere loaded with flour) of the process, insofar as where a dispersion of pulverulent coating flour F in the production environment is thus avoided.
• the variants "by gas flow” FxGa and “by liquid flow” FxLi described above are not necessarily mutually exclusive, insofar as the step of eliminating all or part of the coating flour F could advantageously comprise at least a first operation of subjecting the dumplings, sausages and/or pucks B to at least one flow of a first fluid, for example gaseous, and a second operation of submitting the dumplings, sausages and/or pucks B to at least one flow of a second fluid, different from said first fluid and for example liquid.
• the advantages of the two variants could thus be advantageously combined, and the elimination of the coating flour F further improved.
• the step of eliminating the coating flour F can be carried out in this way: either initially by subjecting the dumplings, sausages and/or pucks B to a first gas flow FxGa (for example within a pneumatic conveyor 29), then in a second time by subjecting the pellets, sausages and/or discs B to a second liquid flow FxLi (for example, in a pasteurization tunnel 32); either conversely in a first time by subjecting the pellets, sausages and/or pucks B to a first liquid flow FxLi (for example, in a pasteurization tunnel 32), then secondly by subjecting the pellets, sausages and/or pucks B to a second gas flow FxGa (for example within a pneumatic conveyor 29).
• the step of removing the coating flour F comprises, in a complementary manner, one or more operation(s) of passing the dumplings, sausages and/or pallets B on one or more vibrating means 33 (such as, for example, a vibrating screen, a belt or a vibrating conveyor belt, etc.).
• the process for manufacturing the food product can advantageously comprise , preferably after the step of removing the coating flour F: a step of drying the pellets, sausages and/or pucks B, preferably continuously, to bring the relative humidity of the latter to a value preferably between a relative humidity substantially between 40% and 60% approximately, preferably between 45% and 55% approximately.
• Such a drying step can advantageously be carried out by subjecting the pellets, sausages and/or pucks B to a forced flow of hot air; and/or a step of cooling the pellets, sausages and/or pucks B, preferably continuously, to bring the latter to an average temperature substantially between 2°C and 15°C.
• the manufacturing process comprises, after the forming step, an operation for calibrating the pellets, sausages and/or pucks B, for example using a vibrating plate provided with holes of variable dimensions in one direction. movement of pellets, sausages and / or pucks B along said plate.
• the calibration operation does not belong to the step of removing the coating flour F, insofar as its implementation has only a very limited impact, if not zero, on the coating flour F present on the outer surface of the balls, puddings and/or palets B.
• the process for manufacturing the food product comprises, after the step of removing the coating flour F and, where appropriate, after said step of drying and/or said step of cooling the dumplings, sausages and/or pucks B, a step of packaging the food product in the form of a chosen quantity of dumplings, puddings and/or pallets B.
• the food product can thus be packaged in a sachet or in a tray for example, and preferably under a controlled or modified atmosphere (for example under an atmosphere with a mixture of 30% to 70% of carbon dioxide CO2 and 30% to 70% N2 nitrogen).
• the invention also relates, as such, to an installation for manufacturing a food product in the form of dumplings, puddings and/or palets B, intended to be reheated or cooked before being consumed, such as the latter having been defined above in connection with the description of the method according to the invention.
• an installation making it possible to implement the manufacturing method according to the invention, so that the elements of the description given above of the method according to the invention remain valid. and applicable, mutatis mutandis, to the installation in accordance with the invention, and vice versa.
• Said installation is preferably designed and configured to allow continuous manufacture of the food product. It is advantageously an industrial installation, at least partially automated. Different embodiments of the installation according to the invention, and certain preferred details of its design, are illustrated schematically in Figures 1 to 8.
• the installation in accordance with the invention comprises a station for simultaneous mixing and cooking 1 of a mixture formed from at least one flour and/or one semolina of at least one cereal containing proteins capable of forming gluten, a tuber product of Solanum tuberosum and a hydration liquid, to obtain a pasty composition C
• the simultaneous kneading and cooking station 1 is advantageously designed and configured to allow the implementation of the simultaneous kneading and cooking step of the manufacturing process according to the invention.
• the simultaneous mixing and cooking station 1 is designed and configured to mix and cook said mixture for a mixing-cooking time substantially between 1 min and 15 min, preferably between 1 min and 10 min, preferably between 1 min and 8 min, and more preferably between 1 min and 5 min, and so that, at the end of the simultaneous mixing and cooking, the pasty composition C obtained has an average temperature substantially between 80 °C and 100°C.
• said simultaneous kneading and cooking station 1 is specifically designed, configured and configured to knead and cook the mixture, preferably during the aforementioned kneading-cooking time and in such a way that once the kneading-cooking, the average temperature of the pasty composition leaving the kneading and cooking station is included in the above value range.
• the simultaneous mixing and cooking station 1 is advantageously designed, configured and configured to bring the mixture, during said mixing-cooking time, to an average mixing-cooking temperature advantageously between 50° C. and 100° C.
• the simultaneous kneading and cooking station 1 is designed and configured so that the average temperature of the pasty composition C at the end of the kneading and simultaneous cooking is on the one hand strictly greater than 90°C and on the other hand less than or equal to 100°C, and more preferably equal to 98°C.
• the simultaneous kneading and cooking station 1 comprises at least one kneader-cooker 2, advantageously in accordance with the description which has already been made of it above in connection with the manufacturing process.
• the mixer-cooker 2 comprises a receptacle 3 defining an internal chamber 4 provided with an internal wall 5, a shaft 6 rotatably mounted within the internal chamber 4 and provided with mixing means 7, and a means 8 for heating the internal wall 5.
• the internal chamber 4 extends advantageously, along a direction of mean longitudinal extension X-X', between a first end 9A at the level of which one or more devices 10 can be arranged for introducing the base ingredients and the hydration liquid into the chamber internal chamber 4, and a second opposite end 9B, at which the internal chamber 4 is advantageously provided with an outlet opening 11 for the pasty composition C
• the shaft 6 is advantageously rotatably mounted at the within the internal chamber 4 along an axis of rotation Y-Y' substantially parallel to the direction of mean longitudinal extension X-X' of the internal chamber 4, and the mixing means 7 are advantageously shaped and configured, as a whole, to lead to a (general) progression of the mixture within the internal chamber 4 in the direction of the second end 9B of the latter (as indicated by the arrow 12 in Figure 1 in particular).
• the mixing-cooking time therefore then advantageously corresponds to the residence time of the mixture within the mixer-cooker 2, and the average temperature of the pasty composition C is advantageously measured at the outlet of the mixer-cooker 2, therefore downstream of the outlet opening 11 of the latter.
• the introduction device(s) 10 can be designed and configured to introduce the base ingredients and the hydration liquid into the internal chamber 4 of the mixer-cooker 2 separately, or possibly already mixed together for some at least less.
• the simultaneous kneading and cooking station 1 comprises, arranged upstream of the device(s) 10 for introducing the ingredients and the hydration liquid into the internal chamber 4, one or more metering devices 13 for the ingredients of base and liquid.
• the metering device(s) 13 and the device(s) 10 for introducing the ingredients and the hydration liquid may be of any known type adapted to the nature of the latter.
• the heating means 8 of the inner wall 5 is designed and configured to bring the latter to a temperature preferably between 100°C and 160°C.
• the heating means s of the inner wall s of the internal chamber 4 comprises a heating envelope (or jacket) 14, which surrounds the internal chamber 4 (preferably over substantially the entire length and the entire circumference of the latter) and inside which circulates a heat transfer fluid (hot water, steam, diathermic oil, etc.).
• a heat transfer fluid hot water, steam, diathermic oil, etc.
• said heat transfer fluid is at a temperature preferably between 100°C and 160°C, and more preferably between 120°C and 150°C.
• the mixer-cooker 2 is a mixer-cooker 2 designed and configured to continuously mix and cook said mixture within it. More preferably still, the mixer-cooker 2 is advantageously sized to continuously mix and cook said mixture with a mass flow rate of pasty composition C which is advantageously between 200 and 2,200 kilograms per hour (kg/h). As such, the mixer-cooker 2 typically has a length of internal chamber 4 of between 1300 mm and 2600 mm for an internal diameter of between 180 mm and 400 mm, which allows production of the food product at a rate particularly high.
• the mixer-cooker 2 is supplied continuously at the input with basic ingredients and with hydration liquid, by the device or devices 10 for introducing the ingredients and the hydration liquid, and continuously produces at the output the paste composition C (although not necessarily in the form of an uninterrupted, perfectly continuous stream of paste composition C).
• the mixing means 7 of the mixer-cooker 2 are preferably formed of blades 15, 15A, 15B (or blades), preferably distinct and spaced from each other, which each extend from the shaft 6 substantially radial to the axis of rotation Y-Y' of the latter.
• the blades 15, 15A, 15B therefore do not preferably form a monolithic mixing means of the endless screw type, for example.
• Shaft 6 is typically driven in rotation by an electric motor 16 (or any other suitable actuator).
• the simultaneous kneading and cooking station 1 is designed and configured to control the shaft 6 to rotate at a speed sufficient to cause centrifugation of the mixture and the formation, against the heated inner wall 5 of the inner chamber 4, of a layer of said mixture. Said layer can then advantageously form against the inner wall 5 and along the direction of longitudinal extension X-X' of the inner chamber 4, a thin, continuous and turbulent layer of said mixture.
• the simultaneous kneading and cooking station 1 is designed and configured so that the layer of mixture has an average thickness e of between 1 mm and 40 mm, and more preferably between 2 mm and 30 mm ( Figure 1 in particular ).
• each of the blades 15, 15A, 15B has a distal end 17, opposite a proximal end at which each of the blades 15, 15A, 15B is fixed to the shaft 6, and which is arranged at a distance from the wall interior 5 of the internal chamber 4, and preferably at a distance d substantially between 1 mm and 10 mm, for example between 2 mm and 5 mm (FIG. 1 in particular).
• the blades 15, 15A, 15B therefore advantageously only partially penetrate the thickness of said layer.
• the angular orientation of the blades 15, 15A, 15B of the mixer-cooker 2 is variable along the axis of rotation Y-Y' of the shaft 6. More specifically, as illustrated schematically as an example at Figure 1, the mixer-cooker 2 advantageously comprises at least: a first working portion 18A, which extends axially between the first and second ends 9A, 9B of the internal chamber 4 and in which the blades 15A have a first angular orientation relative to the axis of rotation Y-Y' of the shaft 6, to cause an axial progression of the mixture within the first working portion 18A at a first speed, and a second working portion 18B, which extends axially (that is to say along the axis of rotation Y-Y ') the first working portion 18A in the direction of the second end 9B of the internal chamber 4 and in which the blades 15B have a second angular orientation different from said first orientation angular tion, to cause an axial progression of the mixture within the second working portion 18B at
• each blade 15A has a (first) pitch 01 such that, for a predefined direction of rotation R of the shaft 6, each blade 15A generates a thrust force of the mixture in the direction of the second end. 9B of the internal chamber 4 (by convention, we will choose to describe such a thrust step as “positive”).
• FIG. 2 a truncated schematic view of the first working portion 18A is thus illustrated as an example. Arrow 21 indicates the orientation of this thrust force in relation to the general direction of progression - illustrated by arrow 12 - of the mixture within the internal chamber 4.
• said (first) step 61 is between + 0 ° and + 45°, and more preferably between + 5° and + 30°, and for example equal to + 10° to obtain a good compromise between the mixing force exerted by the blades 15A and the first speed of progression of the mixture through the first working portion 18A, ensuring that all of the mixture present is indeed moved, scraped, by the blades 15A.
• each blade 15B has a (second) pitch 62 such that, for said predefined direction of rotation R of the shaft 6, each blade 15B generates a lower thrust force of the mixture in the direction of the second end 9B of the internal chamber 4, or a pushing force of the mixture in the direction of the first end 9A of the internal chamber 4, so as to slow down the progress of the mixture (second speed of progression lower than the first speed of progression).
• the different angular orientation of the blades 15B in the second working portion 18B, and the resulting difference in speed thus advantageously tend to create a phenomenon of braking, retention of the mixture, inside the internal chamber 4.
• the second pitch 02 of the blades 15B of the second working portion 18B can be “positive”, and for example between +5° and +30°, it is even more advantageous for the second pitch 02 to be “negative”, c that is to say that the second angular orientation of the blades 15B of the second working portion 18B is reversed, opposite (FIG. 3), with respect to the first angular orientation of the blades 15A of the first working portion 18A (FIG. 2 ).
• Each blade 15B of the second working portion 18B generates, taken as such, a pushing force of the mixture in the direction of the first end 9A of the internal chamber 4. This thus results in a “counter-thrust” phenomenon of the mixed.
• the second pitch O2 can then advantageously be between -5° and -30°, and for example equal to -10°.
• a truncated schematic view of the second working portion 18B is thus illustrated as an example.
• Arrow 22 indicates the orientation of this counter-thrust force in relation to the general direction of progression - illustrated by arrow 12 - of the mixture within the internal chamber 4.
• the length L2 of the second working portion 18B is less than or substantially equal to the respective length L1 of the first working portion 18A (as illustrated in example in Figure 1), in particular so as to limit however a risk of degradation of the mixture under the mixing force and under the effect of the heat input by the heating means 8 of the inner wall 5.
• the lengths L1, L2 of the first and second working portions 18A, 18B can be chosen such that the ratio L1/L2 of the length L1 of the first working portion 18A over the length L2 of the second working portion 18B is substantially between 1 and 4.
• the mixer-cooker 2 comprises even more successive working portions, and in particular at least a third working portion (not shown), which axially extends the second working portion 18B in the direction of the second end 9B of the chamber internal 4 and in which the blades 15 have a third angular orientation different from said second angular orientation, to cause an axial progression of the mixture within the third working portion at a third speed, greater than said second speed.
• the third angular orientation is reversed with respect to the second angular orientation.
• the working portions 18A, 18B mentioned above are advantageously portions (or kneading-cooking portions) of the internal chamber 4 in which the mixture can actually be kneaded and cook simultaneously.
• said simultaneous kneading and cooking station 1 includes a plurality of such kneader-cookers 2, which are then advantageously arranged in parallel, in order to achieve a higher rate of preparation of the pasty composition C without however degrading the quality kneading and cooking the mixture (in the figures, a single kneader-cooker 2 is shown only so as not to visually overload the proposed schematic illustrations).
• Such a mixer-cooker 2 advantageously makes it possible, with a relatively small size, to quickly and continuously obtain a pasty composition C that is particularly homogeneous and at least partially cooked.
• This makes it possible to advantageously obtain, from such a pasty composition C , a food product which has a homogeneous and regular texture, and which can be easily and quickly reheated or cooked (in the typical case of partial cooking of the mixture) with a view to of its consumption.
• a simultaneous kneading and cooking station 1 of different design and configuration could however be considered alternatively without departing from the scope of the invention.
• the installation in accordance with the invention also comprises a station 23 for forming pellets, sausages and/or pucks B, from the pasty composition C obtained using said simultaneous kneading and cooking station 1.
• Said station for forming 23 is advantageously designed and configured to implement the forming step previously described of the manufacturing process according to the invention.
• said simultaneous kneading and cooking station 1 and said forming station are separate and independent of each other. . Juxtaposed or distant from each other, the simultaneous kneading and cooking station 1 and the forming station 23 therefore carry out their respective functions independently.
• the forming station 23 Arranged downstream of the simultaneous kneading and cooking station 1, the forming station 23 typically comprises one or more forming devices 24A, of all known types and suitable for obtaining, from the pasty composition C, dumplings, sausages and/or pallets B of chosen shapes and sizes.
• the forming station 23 comprises, as forming device(s) 24A, a device for forming a bead (that is to say a substantially continuous cylinder) of pasty composition C comprising a die (or nozzle) for forming said bead by pushing pasty composition C through the die, and a device for cutting the bead of pasty composition C to form, or at least contribute to forming, said balls, sausages and / or pucks B.
• the forming device or devices 24A are thus designed and configured to push, extrude, the pasty composition C in the form of a continuous cylinder of pasty composition C of a chosen diameter, cut said cylinder of pasty composition C into sections of chosen length, then optionally molding the sections of pasty composition C thus obtained to give them a predefined final shape of balls, sausages and/or pucks B.
• the cutting device d u cord can include one or more rotating or diaphragm knives.
• the device for forming the bead of pasty composition C may comprise a single worm system or a two-screw (or "twin-screw" system) worm system with parallel shafts to bring the pasty composition C to the die and push it through it.
• the device for forming the bead of pasty composition C is designed and configured to push the pasty composition C at low pressure and/or at low shear through the die.
• the forming device 24A can comprise rollers on which the pasty composition C is crushed, and nozzles through which the pasty composition C is then pushed, extruded, preferably again at low pressure and/or low shear.
• rotary knives can be provided for cutting the pasty composition C into pellets B and for folding the latter onto a ribbed roller or a grid with parallel bars, in order to mark the pellets B with decorative streaks.
• said station 23 for forming the dumplings, sausages and/or pucks B comprises a device 24B for combining the pasty composition C with a stuffing G (or garnish), so thus forming stuffed (or stuffed) dumplings, sausages and/or palets B, as explained previously in connection with the process in accordance with the invention.
• the association device 24B is designed and configured to associate the pasty composition C and the stuffing G by co-extrusion of the latter (that is to say to advantageously associate them, combine them, by joint pushing through at least one die (or nozzle)).
• the association device 24B is advantageously combined with, or integrated into, the forming device or devices 24A, and can for example comprise a series of primary nozzles, through which the pasty composition C is pushed out of a reservoir 25 of pasty composition C, and a series of secondary nozzles, each arranged centered inside a primary nozzle and supplied with stuffing G from, for example, a reservoir 26 of stuffing F.
• a diaphragm the opening and closing of which are controlled at a predefined rate, can advantageously be provided for cutting and closing a tube of pasty composition provided with a heart of stuffing G emerging from the nozzles, in order to thus form dumplings, sausages and/or stuffed palets B.
• the installation is designed and configured so that the forming of the pellets, sausages and/or pucks B is carried out by said forming station 23 while the temperature of the pasty composition C is still substantially between 50° C. and 100°C, and preferably between 80°C and 95°C.
• the forming station 23 is therefore provided to form said dumplings, sausages and/or pucks B hot, which makes it possible in particular to facilitate the shaping of the pasty composition C
• the forming station 23 is then arranged immediately downstream of the simultaneous kneading and cooking station 1, so that it is thus not necessary to resort to any means for reheating the pasty composition C in upstream of the forming station 23.
• the forming station 23 can be arranged directly below the simultaneous mixing and cooking station 1, for example below the outlet opening 11 of the mixer-cooker 2, so that the pasty composition C leaving the latter falls directly and immediately, under the effect of gravity, into the forming station 23.
• the installation may comprise a conveyor to collect the pasty composition C leaving the mixing station and simultaneous cooking 1, for example through the outlet opening 11 of the mixer-cooker 2, and bring it directly to the forming station 23.
• the forming station 23 comprises a device 27 for covering at least part of an outer surface of the dumplings, sausages and/or pucks B with a coating flour F.
• Said covering device 27 is advantageously designed and configured to implement the operation of covering at least part of the outer surface of the balls, sausages and/or pucks B with a previously described coating flour F of the manufacturing method in accordance with the invention.
• the covering device 21 comprises a reservoir 28 of coating flour F, and it is designed and configured for example to sprinkle with coating flour F, preferably continuously, the outer surface of dumplings, sausages and/or pucks B being formed, as well as preferably all or part of the surfaces of the forming device(s) 24A and/or of the association device 24B in contact with the pasty composition C of the dumplings, sausages and/or pucks B.
• the manufacturing installation preferably comprises, for the reasons and advantages previously explained in connection with the process according to the invention, a system for eliminating all or part (and preferably at least 50% by mass ) coating flour F present on the outer surface of the dumplings, sausages and/or pucks B.
• the elimination system is advantageously designed and configured to implement step d elimination of the coating flour F, as described above, in connection with the process according to the invention.
• said system for eliminating the coating flour F is preferably designed and configured to eliminate the coating flour F by subjecting the dumplings, sausages and/or pucks B to at least one flow of at least one fluid Ga, LJ.
• the invention is not limited to such particular preferential design and configuration of the system. elimination of the coating flour F.
• the variants described below of these preferential design and configuration of the system for eliminating the coating flour F are advantageously respectively intended for the implementation of the corresponding variants, set out below -before, the step of removing the coating flour F which preferably comprises the process for manufacturing the food product.
• the system for eliminating the coating flour F may advantageously comprise all or part of the various technical means (as well as their respective effects and advantages) described in connection with the step for eliminating the coating flour F and its variants. For reasons of brevity, these means, effects and technical advantages will therefore not necessarily be described again in the following.
• the coating flour elimination system F is advantageously designed and configured to subject the dumplings, sausages and/or pucks F to at least one flow Fx of at least one fluid Ga, Lj which is a gas Ga or mixture of gases Ga (gas flow FxGa), and preferably air.
• the gas stream FxGa is a blowing stream, the gas stream FxGa being directed in the direction of the dumplings, sausages and/or pucks B.
• the flour elimination system coating F can then advantageously comprise, in addition to nozzles for blowing said gas flow FxGa in the direction of the pellets, sausages and/or pucks B, a conveyor (or any other suitable known means) for moving the pellets, sausages and/or pucks B while they are subjected to the effects of said blowing flow, preferably in a direction of movement orthogonal to a blowing direction of said blowing flow.
• a conveyor or any other suitable known means for moving the pellets, sausages and/or pucks B while they are subjected to the effects of said blowing flow, preferably in a direction of movement orthogonal to a blowing direction of said blowing flow.
• the flow of gas or gas mixture FxGa is a suction flow.
• the system for removing the coating flour F comprises as such a pneumatic conveyor 29, in accordance with the description which has been made of it above s as regards the method, for subjecting within said pneumatic conveyor 29, the pellets, sausages and/or pucks B to said suction flow.
• a pneumatic conveyor 29 in accordance with the description which has been made of it above s as regards the method, for subjecting within said pneumatic conveyor 29, the pellets, sausages and/or pucks B to said suction flow.
• the pellets, sausages and/or pucks B to a gas flow of the suction flow type.
• the food product manufacturing facility is designed and configured such that said coating flour removal system F subjects said dumplings, sausages and/or pucks B to said flow of gas or gas mixture FxGa whereas the pellets, sausages and/or palets B are at an average temperature less than or equal to 50° C., and preferably substantially between 2° C. and 15° C., for the various advantages already set out in terms of efficiency of the elimination of the coating flour F.
• the manufacturing installation can advantageously comprise, between the simultaneous mixing and cooking station 1 and the system for eliminating the coating flour F, and preferably more precisely between the station 23 for forming the dumplings, sausages and/or pucks B and the system for eliminating the coating flour F, a (first) cooling station 30 (forced or not) for the dumplings, sausages and / or pucks B to bring these last rs at an average temperature within the preferred temperature ranges mentioned above (FIGS. 4 and 7).
• the elimination system is designed and configured so that the temperature of the flow of gas or gas mixture FxGa (blowing flow or suction flow) is itself advantageously between 1°C and 30° C, and preferably between 2°C and 20°C.
• said cooling station 30 can, for example, be advantageously designed and configured to subject, preferably continuously, the pellets, sausages and/or pucks B to a forced flow of cold air.
• the cooling station 30 could consist, for example, of a temporary storage device for the pellets, sausages and/or pucks B at ambient temperature, in the event that the desired average temperature remains greater than or equal to the ambient temperature.
• the coating flour elimination system F is advantageously designed and configured to subject the dumplings, sausages and/or pucks B to at least one flow of at least one fluid Ga, Li which is a Li liquid (FxLi liquid flow).
• Said liquid Li can be formed from a single liquid or from a mixture of several different liquids, the liquid or liquids being advantageously food-grade.
• said liquid Li is water.
• said flow of liquid FxLi is a flow of water droplets.
• the disposal system is then designed and configured to subject said pellets, sausages and/or pucks B to showering by one or more jets of water droplets projected in the direction of the outer surface of the pellets, sausages and/or pucks B, preferably in the form of a water mist (FIGS. 5 and 8 in particular).
• the elimination system can advantageously comprise one or more nozzles for projecting water droplets, as well as a conveyor 31 (or any other appropriate known technical means) for moving the pellets, sausages and/or pucks B opposite the nozzles projection, preferably in a direction of movement orthogonal to a direction of projection of said liquid flow by said projection nozzles.
• such a conveyor 31 will then be perforated, and at least two projection nozzles will be arranged respectively on either side of the latter in order to subject the pellets, sausages and/or pucks to jets of water droplets from opposite directions (FIGS. 5 and 8 in particular).
• the elimination system is then designed and configured so that said liquid flow FxLi is a flow of droplets of hot water, and/or possibly of water vapour, that is to say of water at a temperature above the ambient temperature of the manufacturing environment, typically between 15°C and 35°C.
• the elimination system is designed and configured so that said flow of hot water droplets is at a temperature substantially between 50°C and 100°C, preferably between 60°C and 99°C ( for example between 70 ° C and 95 ° C), and so that said pellets, sausages and / or pucks B are subjected to said flow of hot water droplets for a treatment time substantially between 1 min and 10 min, of preferably between 1 min and 8 min, and more preferably between 2 min and 6 min.
• the coating flour elimination system F comprises a pasteurization tunnel 32 for subjecting said pellets, sausages and/or pucks to said flow of hot water droplets, and this advantageously under the preferential conditions of temperature and treatment time mentioned above.
• a pasteurization tunnel 32 typically comprises nozzles for projecting hot water droplets, preferably in the form of a mist, and a conveyor 31 for moving and circulating said pellets, sausages and/or or pucks B inside the pasteurization tunnel, opposite the projection nozzles, at a predefined speed to reach the chosen treatment time.
• the manufacturing facility is preferably designed and configured so that the coating meal removal system F subjects the pellets, sausages and/or pucks B to said FxLi liquid stream (and preferably said hot water droplet fluid) while the pellets, sausages and/or pucks B are at an average temperature above ambient temperature (of the manufacturing environment, typically between 15°C and 35°C), preferably between 30°C and 95°C (and for example between 60°C and 95°C for pellets, sausages and/or palets B of homogeneous constitution, and for example between 30°C and 60°C for pellets, sausages and/or palets B of heterogeneous constitution, as explained in connection with the process).
• the elimination system can advantageously be positioned as close as possible to the simultaneous kneading and cooking station 1 and to the forming station 23, and the installation can be devoid of a cooling station for the pellets, sausages and/or pucks B between the elimination system and said simultaneous kneading and cooking station 1 and forming station 23, so that the dumplings, sausages and/or pucks B leaving the forming station 23 arrive at the level of the elimination system while they are still hot. It is thus not necessary to provide for the implementation of any means for reheating the pellets, sausages and/or pucks B upstream of the coating flour elimination system F. This simplifies the design and the implementation of the installation, and limits its size.
• the variants "by gas flow” FxGa and “by liquid flow” FxLi described above are not necessarily mutually exclusive, insofar as the system for eliminating all or part of the coating flour F could advantageously comprise at least a first device for subjecting the dumplings, sausages and/or pucks B to at least one flow of a first fluid, for example gas, and a second device for subjecting the pellets, sausages and/or pucks B to at least one flow of a second fluid, different from the first fluid and for example liquid.
• the coating flour elimination system can thus comprise: either a (first) device for submitting the dumplings, sausages and/or pucks B to a first gas stream (pneumatic conveyor 29, for example), and a (second) device for subjecting the pellets, sausages and/or pucks B to a second liquid flow (pasteurization tunnel 32, for example), arranged downstream of said first device (as illustrated as an example in FIG.
• a (first) device for submitting the pellets, sausages and/or pucks to a first liquid flow (pasteurization tunnel 32, for example), and a (second) device for submitting the pellets, sausages and/or pucks to a second gas stream (pneumatic conveyor 29, for example), arranged downstream of said first device (not shown).
• the coating flour elimination system F comprises, in a complementary manner, one or more vibrating means 33 (such as, for example, a vibrating screen, a belt or a vibrating conveyor belt), etc.) contributing mechanically to the elimination of said coating flour F (FIG. 8).
• the food product manufacturing facility can advantageously include, preferably downstream of the coating flour elimination system F: a drying station 34 for the pellets, sausages and/or pucks B, designed and configured to bring the relative humidity of the latter to a value preferentially between a relative humidity substantially between 40% and 60% approximately, preferably between 45% and 55% approximately (FIGS. 5 to 8).
• the drying station 34 (or dryer) can, for example, be advantageously designed and configured to subject, preferably continuously, the dumplings, sausages and/or pucks B to a forced flow of hot air; and/or a cooling station 35 (or second cooling station 35, if applicable) for the pellets, sausages and/or pucks B, designed and configured to bring the latter to an average temperature substantially between 2°C and 15° vs.
• the cooling station 35 (or cooler) can, for example, be advantageously designed and configured to submit, from preferably continuously, the dumplings, sausages and/or palets B to a forced flow of cold air.
• the manufacturing installation comprises, between the forming station 24 and the coating flour elimination system F, a device 36 for calibrating the pellets, sausages and/or pucks B, for example at the using a vibrating plate provided with holes of variable dimensions according to a direction of movement of the pellets, sausages and/or pucks B along said plate.
• the grading device 36 does not belong to the coating flour removal system F, insofar as its operation has very little, if any, impact on the coating flour. coating F present on the outer surface of the pellets, sausages and/or pucks B.
• the installation for manufacturing the food product comprises, downstream of the system for eliminating the coating flour F and, where appropriate, downstream of the drying station 34 and/or at the (second) cooling station 30 for the pellets, sausages and/or pucks B, a station 37 for packaging the food product in the form of a chosen quantity of pellets, sausages and / or pallets B.
• the packaging station 37 can be advantageously designed and configured to package the food product in sachets or trays for example, and preferably under a controlled or modified atmosphere (for example under an atmosphere formed by a mixture of 30% 70% dioxy carbon CO2 and 30% to 70% dinitrogen N2).
• upstream and downstream are used in the description of the invention above to translate a chronological sequence of the various stages and operations of the manufacturing process (the term “upstream” meaning “previously” , the term “downstream” meaning “posteriorly”), and are therefore symmetrically to be considered in connection with the direction of progression (indicated by arrows in the figures) of the pasty composition C and pellets, sausages and/or palets B within the installation for manufacturing the food product.
• the new process and the new manufacturing installation in accordance with the invention make it possible to obtain a food product in the form of pellets, sausages or even palets B which, not only can be simply and quickly cooked or reheated by a consumer (typically lacking special culinary skills), but also has improved organoleptic properties, both before and after cooking or reheating.
• the new process and a new manufacturing installation proposed are advantageously of relatively simple design and implementation. They allow the manufacture of said food product at a high rate, in particular in an industrial context, and what is more at controlled costs, and with the material size particularly well controlled. Furthermore, the new process and the new installation proposed advantageously allow the manufacture of a food product which retains excellent qualities for a long time, both organoleptic and bacteriological, before it is cooked or reheated.
• the invention finds its application in the design of processes and installations for manufacturing food products in the form of dumplings, sausages and/or even pucks, and more specifically of a food product intended to be reheated or cooked before being consumed, as well as in the field of the manufacture of such food products.

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• 2021
  • 2021-12-13 EP EP21851823.1A patent/EP4216731A1/de active Pending
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