FR2522933A1 - Bread based food prod. contg. filling - hermetically sealed within folds of the dough - Google Patents

Abstract

Food prodn. comprises an envelope of bread dough folded upon itself, in a hermetically closed manner, so as to enclose one or more foods. The prod. is made from flat layers of leavened dough on which the filling is palced, and then the dough folded over to form an envelope. The prod. is then cooked. If the filling requires a longer cooking time than the dough, it is pre-cooked. After cooking, the prods. are kept on a hot, moist atmosphere, esp. in a stove. The cooked dough and filling are firmly bound together and the outer crust protects the filling against microbial spoilage and loss of aroma/flavour components.

Description

Food product with the odor of bread dough, process
of manufacturing and compound paste for this product
The principle of the sandwhich is universally known and the different variants which one encounters come essentially from the way in which the bread has been baked beforehand round loaf with little leaven dough, "baguette" bread of French type, sliced bread, etc. ,.

In all cases, it is a question of associating with a piece of baked bread a garnish prepared elsewhere and, here again, the variants are few in number, such as either cutting a piece of bread in whole or in part (case of baguette bread sandwhich "), either to hollow out the bread or to compress the crumb to obtain a housing in which the filling is introduced, or to use slices already cut.

The present invention differs radically from these sa! .2wiches by providing an intimate association of the dough @ @ itself and the filling.

To this end, the subject of the invention is a food product characterized in that it comprises on the one hand an envelope formed by bread dough folded over on itself hermetically, that is to say that the folds are interpenetrated at least in part and, on the other hand, a content formed by one or more foods.

It is understood that this food product is obtained by baking the bread dough and a filling which is placed raw or pre-cooked on the dough itself raw, so that an inseparable combination of the dough is obtained and of the filling because the food which composes it impregnates the entire interior of the crumb while the outer crust ensures both the protection of the contents and the tightness of the whole which can be consumed without any particular precautions unlike that we know so far.

The subject of the invention is also a process for obtaining a product in accordance with the definition above, characterized in that a bread dough is prepared, that is to say a dough containing leaven, then that we constitute flat fragments; of this paste, and then we have food on these fragments. then fold the dough of each fragment on itself in an airtight manner, over the food to form an envelope, then cook the envelopes and their contents together,
According to other characteristics of the invention - Foods requiring longer cooking than that
of the envelope, we partially pre-cook these foods
before placing them on the dough. envelopes.

- The products, made up of the envelopes and their tale
naked cooked, are put to rest in a hot and humid atmosphere,
in particular by placing them in an oven, immediately after
their cooking.

- A bread dough is prepared by mixing ia flour1 of
water, sourdough and any ingredients, then after
mixing we make it rise, then we break it to make it
"tomter", then we put it in the cold, then we spread it out
the glowing, well; we split it to make up
individual envelopes, then we have food,
then fold each envelope over on itself, then
raises the dough a second time, then, if necessary
storage, and transport in a refrigerated state,
cook together the envelopes and their contents to obtain
the product.

- After raising the dough a second time, remove them
loppes and what they contain are frozen and stocked
kees as well then, if any, are transported and again
stored frozen, then, when the time comes, are cooked in
oven without having been previously frozen, - The dough contains flour, sourdough water1
eggs, milk, honey and a fatty substance such as butter,
oil, margarine or the like.

The dough has the following composition, the overweight quantities
being given as a percentage of the total weight of the dough
raw leavened:. flour ................ from 50 to 65%
. water .................. from 10 to 12%
. leaven ..................... from 2 to 3%
eggs .................... from 7 to 9%
. skim milk ........ from 18 to 20% ..... honey ...... from 1 to 3%
. fat ......................... from 0.5 to 3%
. salt ................................. from 0 to 1.5%
According to a variant, the milk is replaced (preferably
skimmed) with milk powder (also skimmed) and
some water.

The omission then becomes
. flour ...................... from 50 to 65%. water .................. from 26 to 25%
. leaven ......................... from 2 to 3%
eggs ........................... from 7 to 9%
. skim milk powder .............. from 2 to - 7%
. honey ..................... from 1 to 3%. fatty substance ................. from 0.5 to 3%
. salt .......................... from O to 1.5%
The invention will be better understood from the detailed description below made with reference to the accompanying drawing.

 Of course the description and the drawing of are given as an indicative and non-limiting example.

 Figure 1 is a diagram illustrating the different stages of a process according to the invention from the preparation of the dough to obtaining fragments ready to receive food.

 Figure 2 is a schematic view showing an envelope of dough, flat, on which we just have food.

 Figures 3 and 4 are schematic views showing how the dough can be hermetically folded over the food.

 Figure 5 is a schematic view showing a semi-finished product in the form of oblong bread.

 Figure 6 is a diagram illustrating the end of the operations of a process according to the invention which take place after obtaining the semi-finished product of Figure 5 until obtaining the finished product.

 FIG. 7 is a schematic view showing a finished product in accordance with the invention produced, here, in the form of an oblong-shaped bread corresponding to the shape of the semi-finished product of FIG. 5.

 Referring to the drawing, it can be seen that according to the invention a bread dough is prepared by mixing flour, water, sourdough and any ingredients in a container and then placing the whole in a kneader 1 of any known type.

 Some of the ingredients can have an inhibiting effect on the leaven, several kneading is carried out after the introduction of ingredients and, this, until a homogeneous dough is obtained.

 When this dough is obtained, it is poured on a plate or in a container 2, then the whole is placed in an enclosure 3 called "growth chamber" so that the dough rises.

 When the dough has risen, it is broken to make it "fall" then it is immediately placed in a refrigerator 4 in which it remains for several hours in order to give it a hold which is necessary for its subsequent spreading.

 When this time has elapsed, the refrigerated bread dough is laid flat, for example by means of a rolling mill 5, to be spread out according to a predetermined thickness on a fixed support 6.

 The dough is then cut into fragments 7 which, here, are of rectangular elm but which could have any other desired shape.

 This completes a first phase of the process according to the invention, which results in the constitution of fragments ready to receive food.

 These foods can be of all kinds as soon as they support the cooking which must intervene later.

 One can, for example, have on each fragment 7 basic products such as white meat, chicken, turkey, cold meats, etc ... surrounded by a sauce and fresh or frozen vegetables.

 This lining is designated by the reference 8 in FIGS. 2 to 4.

 When the food has been thus deposited, the dough is folded in on itself hermetically and as in the example used here, the fragments have a rectangular shape, two opposite sides 7a and 7b are folded together without that it is essential to make them contiguous or superimposed (Figure 3).

 zn notes that on the other hand it is important to apply nobly the edges of the sides 7a and 7b on the middle part 7c so that they are hermetically applied one against the other in the zones indicated in 7d.

 One of the two other longitudinal sides 7e is then folded back, taking care to apply it firmly along its edges, on either side of the relief formed by the food 8, that is to say in the areas shown in 7f so that this covering is airtight (Figure 4).

 We finish by folding the last side 7g over the side and, here, it is the entire edge of the side 7g which must be applied on the 7th side so that we are sure to have sealed the food 8 in the folded dough as just indicated, while giving the assembly the desired shape which is, here, an oblong shape as seen in Figure 5.

 We have thus reached a second phase of the process according to the invention which consists in placing the filling of the product and completely enclosing it, having applied the superimposed parts of the dough to prepare their interpenetration and their confusion into a coherent whole. , during subsequent cooking.

 We therefore obtain semi-finished products which are placed side by side on supports 10 placed in an enclosure called "growth chamber" 11 so that the dough rises a second time.

 Experience has shown that this second lifting is more important than the first and must be taken into account when developing the product and, in particular, when dosing the leaven.

When the second lift is finished, the semifinished products 7 are transferred to a deep freezer 12 or they are stored for the entire necessary time.

 The deep freezing thus caused blocks the bacterial process of raising and, even, destroys part of the yeasts.

 As a result, the dough produced in the very first place must receive a portion of leaven greater than what is generally necessary for obtaining traditional breads.

Depending on the circumstances of time and place, the semi-finished products 7 can be cooked immediately at the outlet
u deep-freezer 12 in an oven 13 or be transported beforehand in refrigerated trucks 14 suitable for transporting frozen products, then stored on site in deep-freezers 15.

 In either case, the semi-finished products 7 are placed in an oven 13 immediately after leaving the freezer, that is to say without having been previously thawed and brought to a cooler temperature.

 The cooking is done in a traditional way and it is carried out more or less long according to the desired degree of cooking.

 At the outlet of the oven 13, the products obtained are put to rest in a hot and humid atmosphere which is obtained by placing them in an oven 16 optionally subjected to a circulation of hot saturated air and, this, for a time ql .; can exceed several hours so that the bread that dares the envelope of the products rests and that all the flavors and flavors from the food 8 can impregnate most of the crumb of the bread while keeping it in perfect condition of freshness.

 Finally, when this time has elapsed, the products are finished and therefore ready to be consumed either as is or after cooling to room temperature, that is to say like normal and traditional bread.

 We see that the result obtained cannot be compared with the simple juxtaposition of bread and food because here we obtain a cooking of the food in a very particular atmosphere and the bread is impregnated with the flavors and flavors of food already during cooking and then when kept in an oven.

 Baking in the oven 13 creates a crust, as with all traditional breads, and this crust plays a completely new role here, which is to provide protection that is crumb and content tight.

 This seal is interesting not only vis-à-vis bacteria, for hygienic reasons, but also polished the preservation of flavors and flavors of food and for ease of consumption.

 The product according to the invention is therefore much more than a simple sandwich and constitutes, in fact, a real novelty for foods which can be obtained, as shown above, industrially.

For example, a dough can be prepared with the following composition - flour ........ 58% - water ........ 11% - sourdough ........ 2 % - eggs ........ 8% - skim milk ........ 18% - honey ........ 1% - oil ........ 1% - salt ........ 1%
This dough is kneaded until it becomes homogeneous and serves as a starting point for the process which has been described above.

 It is interesting to note that the presence of oil, or a similar fatty substance, gives the dough a great smoothness while the eggs, milk and honey give a flavor and a scent adding to the power energy specific to each of these components.

 This dough is therefore particularly recommended for the implementation of the process according to the invention but, of course, can be replaced by a conventional bread dough or with the addition of other ingredients, or from the above ingredients in proportions one little different.

 When using natural milk, even skimmed milk, we see that it has an inhibiting effect on the sourdough.

 However, n was surprised to note that this negative effect is eliminated when using milk powder and, of course, additional water for the hydration of the milk powder.

 In this case, the above dough contains, for example, 27% water and 2% milk powder.

 The added foods can be any, but care will be taken to choose them according to the cooking that must necessarily undergo the bread dough in the oven 13.

 Experience has shown that the process accepts perfectly the presence of sauces and vegetables, including salads, the cooking of which in a confined atmosphere provides completely new flavors and flavors both in terms of taste and nutrition. , due to the absence of evaporation, oxidation or carbonization.

 When the food requires a longer cooking time than that of the bread dough or presents any risk of bacterial development, these foods are partially pre-cooked before placing them on the dough so that they reach their proper cooking after passage in the oven 13 in which the dough undergoes its own cooking.

 It can be seen that the products which have just been described both with regard to their composition and to the process for obtaining them, are essentially characterized by the fact that the foods are hermetically sealed inside the bread dough which has , in addition, the power to raise thanks to the presence of leaven, and therefore cannot be compared with products such as pizzas, pies, quiches lorraines or certain pastries which contain for example a piece of chocolate placed in the dough because none of these products is obtained with a leaven dough hermetically enclosing the filling, the latter being on the contrary voluntarily left in communication with the atmosphere for direct cooking.

 The products in accordance with the invention should also not be confused with those which include a pastry dough (puff pastry, short dough or shortbread dough) because the absence of leaven does not play this dough any other role than that of the garnish and, even, one could say, of packaging of the garnish.

 This is particularly marked with the pies which are obtained by filling a mold with an unleavened dough, then placing the filling in this sort of tray, then covering the whole with a thin sheet of the same dough that is folded the edges.

 Obviously an almost hermetic confinement is obtained, but these products require the presence of a mold to maintain the assembly since the dough in itself has no mechanical strength before being baked.

 In addition, the dough without leaven keeps the volume that was given to it at the start of the process and therefore has always the same thickness which is very small compared to the bread obtained in accordance with the intervention.

 The same comments as above can be made about pies.

 When you fold the dough on itself, you must, as indicated above, firmly apply the superimposed parts to obtain an airtight containment.

 But it is important to note that this has the additional effect of giving cohesion and homogeneity to the whole of the product obtained because the cooking ensures the confusion of the folds by interpenetration of each other when the dough becomes lighter.

 This is why the finished products can, as shown in Figure 7, have the appearance of traditional breads, an appearance which does not suggest that they contain a filling or that they were obtained by folding the dough on it -even.

 FIG. 7 shows a product according to the invention produced in the form of a long and substantially cylindrical bread.

It contains relatively a lot of food and the dough is relatively thin. It is therefore preferable not to split it, as is often done with known breads, in order to avoid weakening which could even turn into accidental openings.

 This would be detrimental to the product as the inner food would pass through the dough through these openings and some of the flavors and fragrances would be lost.

 If you nevertheless wish to provide slots, you need a thicker paste and these slots must be made on semi-finished products, before baking in the oven 13.

 You can use breads of different composition such as rye bread, sliced bread and others.

 As soon as they have reached the stage of semi-finished products (as shown in Figure 5) the products according to the invention behave exactly as a bread obtained with the original dough would behave.

 The invention is not limited to the only embodiment described and shown, but on the contrary embraces all variants.

 In particular, the figures which give the proportions for the composition of a dough should not be held to be strict, especially with regard to flour, the proportion of which can vary greatly depending on its type: wheat, rye, etc. .

In addition, it can be pointed out that one could use egg powder rather than whole natural eggs (yellow and white) but, however, the result is better with natural eggs.

Claims (9)

 1- Food product characterized in that it comprises on the one hand an envelope formed by bread dough (7) folded in on itself hermetically, that is to say that the folds (7a, 7b , 7th and 79) are interpenetrated at least in part and, on the other hand, a content (8) formed by one or more foods.  2- A method for obtaining a product according to claim 1 above characterized in that one elaborates u: e bread dough, that is to say a dough containing leaven, then that l '' flat fragments (7) of this paste are formed, and then food (8) is placed on these fragments (7), and then the paste of each fragment is folded in on itself hermetically, on top of the food (8) to form an envelope, and then the envelopes (7) and their contents (8) are baked in en.  3- A method according to claim 2, characterized in that the food (8) requiring longer cooking than that of the envelope (7), it is partially pre-cooked these foods (8) before placing them on the envelope dough (7).  4- A method according to claim 2 characterized in that the products, consisting of envelopes (7) and their contents (8) cooked are put to rest in a hot and humid atmosphere, in particular by placing them in an oven (16), immediately after cooking.  5- Method according to claim 2, characterized in that a bread dough is prepared by mixing flour, water, sourdough and any ingredients, then after kneading is made to rise, then that it is broken to make it "fall", then that it is subjected to cold, then that it is extended by flattening it, then that it is broken up to constitute individual envelopes (7), then that we have food (8), then we fold each envelope (7) on itself, then we make the dough rise a second do, then, only after possible storage and transport in condition of  the envelopes (7) are cooked together and  their content (8) to obtain the product.  in the oven (13) without having been thawed beforehand.  still stored frozen, then, when the time comes, are cooked  and stored as well then, if applicable, are transported and  veloppes (7) and what they contain (8) are frozen  that after raising the dough a second time,  6 Method according to claim 5, characterized in that  7- Method according to claim 2, characterized in  what the dough contains flour, water, sourdough,  eggs, milk, honey and a fatty substance such as  butter, oil, margarine or the like.  8- Method according to claim 7, characterized in that  that the dough has the following composition, the quantities will  being given as a percentage of the total weight of the dough  raw leavened  - flour .............. from 50 to 65%  - water ................. from 10 to 12% - leaven ........... from 2 to 3X  - eggs ...... from 7 to 9X  - skimmed milk ....... from 18 to 20%  - honey .......... from 1 to 3X  - fatty substance ....... from 0.5 to 3X  - salt ................. from O to 1.5%  9- A method according to claim 7 characterized in that the dough has the following composition, the weight quantities being given as a percentage of the total weight of the raw leavened dough - flour ............ of 50 at 65% - water ............ from 26 to 25X - sourdough ............ from 2 to 3% - eggs ........ .... from 7 to 9% - skimmed milk powder .... from 2 to 7X - @iel from 1 to 3% - fat ............... from 0 , 5 to 3% - salt ............ from O to 1.5X