FR2614181A1 - Topped corn cakes and their methods of manufacture - Google Patents

Abstract

The invention relates to cooked meals - already prepared - balanced - all based on a striped corn cake supporting various toppings offering dietetic characteristics.

Description

TOPPING CORN CAKES AND METHODS OF MAKING SAME
It is an agro-food invention.

 The frozen food market is currently experiencing a real expansion.

 The eating attitude of the French has changed significantly in recent years, thereby adapting to the new conditions of their existence.

 The last prejudices against frozen foods have disappeared, giving way to the expansion of this market.

 This acceptance of a new type of cooked dishes is the result of several necessities: ease of preparation and possibility of storage.

 Innovation in the frozen food sector has focused in recent years on the shape of the product - the presentation of the product - the ease of use.

 The large firms, by making these modifications, were trying to target their consumers more precisely and better meet their expectations.

However, according to the latest studies from CREDOC and INSEE, a new type of consumer is emerging: a consumer who is concerned about his shape.

 The latter, current consumer or potential consumer, expects more from the classic frozen food: the balanced diet.

 This nutritional balance demanded by this new type of consumer adds to the need for quick and easy preparation.

 This demand for more balanced food is also found in the structures where frozen foods are usually consumed: fast-food, cafeteria, catering for companies and universities, etc.

 This evolution in favor of better balanced meals is forcing these structures to change today.

The appearance of this new demand is confirmed, moreover, when the essential concerns of the consumer are highlighted in the preparation of their menu.
FOOD BALANCE 50.0 X
QUICK PREPARATION 40.0%
CALORIC INTAKE 18.0 X
PRICE .................. 42.0%
ORIGINALITY ........... 32.7%
PRESENTATION .......... 9.6%
The total exceeds 100%, the respondents having sometimes answered several times.

 The range of products invented takes up the expectations of this new consumer: nutritional balance, adequate packaging, taste quality.

 The objectives are the manufacture of these products for distribution in frozen and fresh vacuum.

 The various prepared dishes are all based on a corn cake, made exclusively from pre-cooked corn flour soaked in salt water and injected into round waffle molds, streaked.

 These pancakes, by their high percentage of water: 150 to 250 X, are both crisp and soft.

 Their fairly deep ribs allow sufficient rigidity to support various fillings while being light to taste, and allow them to be eaten by hand, hence the advantage in fast food.

Example 1: A galette topped with a red bean preparation
Galette ................................. 35%
Red beans ......................... 20%
Tomatoes, 15%
Corn grains .......................... 7%
Green peas ............................. 7%
Vegetable protein ..................... 4%
Carrots ................................ 3%
Spices and herbs (including cumin and chilli) 2%
Water ..................................... 7%
Manufacturing process
Cook the beans in their soaking water with the spices and vegetable proteins.

 Cook the corn kernels, peas, carrots and peppers separately; the latter previously cut in macedonia of 6 millimeters by 6 millimeters. The cooking is short-lived so that they stay firm and keep a maximum of their vitamins.

 When finished, mix the cooking, garnish the patties with the preparation and thin slices of tomatoes.

 Baking for 3 minutes will precede freezing.

The major advantage of this product is that it is rich in protein (equivalent to a small steak) while being 100% vegetable.

Example 2: A galette topped with a julienne vegetable preparation
ginger and hake
Galette ............................... 33.0%
Hake fillets ...................... 15.0 X
Paris mushrooms ................. 11.0%
Leeks; 8.5%
Carrots ............................. 8.5 X
Tomatoes ................... ............. 7.0%
Onions .............................. 4.5%
Spices and herbs (including ginger) .. 3.0%
Shallots ........................... 2.0%
Water .................................. 7.5% Manufacturing process
Onions, shallots, finely chopped mushrooms are put to stew with lemon juice, spices and herbs.

 The peppers, carrots and turnips, cut into fine julienne of 1 millimeter by 5 centimeters, are steamed while ensuring that they remain firm.

 When finished, mix the two baking and garnish the patties.

 Then garnish with hake fillets cut to 5 millimeters thick and without bones, then tomato slices.

Cooking for 3 minutes in the oven will precede freezing
These cookings will allow a less degradation of the nutritional values of basic foods.

Example 3: A galette topped with a preparation of zucchini - eggplant
and saffron Galette .............................. 33.0%
Eggplant ........................... 20.0%
Tomatoes .............................. 17.0% Zucchini ................ ........... 12.5%
Onions .............................. 12.0%
Peppers ............................. 5.0%
Spices (saffron) ...................... 0.1%
Manufacturing process: water ... 0.4%
The onions are thinly sliced, the peppers are cut into a macedonia of 5 millimeters by 5 millimeters, the zucchini and eggplant are cut with their skin in mirepoix of 8 millimeters by 8 millimeters and cooked together in the stew with their seasoning until evaporation of the drippings.

 The patties will be garnished with this preparation and tomato slices.

 Baking for 3 minutes will precede freezing.

The manufacture of this product is done without the addition of fats, this low lipid intake restoring the nutritional balance of most potential consumers.

These three products have been designed for use in "large catering and large distribution".

These preparations are individually wrapped, either in a special plastic film in a microwave oven, or in a vacuum, then in individual boxes or collective boxes, depending on the market concerned.

Claims (8)

1 / - Food product characterized in that it comprises an exclusive cake  made up of precooked malain and water, possibly seasoned  stewed, cooked as a waffle and a garnish of various foods  doors by the cake. 2 / - Product according to claim 1, characterized in that the lining comprises  foods preferably of vegetable origin, rich in proteins, by  example: pancake 35% - red beans 20% - tomatoes 15% - grains of  but 7% - peas 7% - vegetable proteins 4% - carrots 3% - spices  and herbs (including cumin and chilli) 2 X - water 7%. 3 / - Product according to claim 1, characterized in that the lining comprises  preferably undercooked foods, for example: pancake 33%  hake fillets 15% - button mushrooms 11% - leeks 8.5% - carrots  8.5% - tomatoes 7% - onions 4.5% - spices and herbs (including ginger 3%  shallots 2% - water 7.5%. 4 / -Product according to claim 1, characterized in that the lining comprises  preferably flavored vegetables stewed without adding  fats, for example: pancake 30% - eggplant 20% - tomatoes 17%  zucchini 12.5% - onions 12% - peppers 5% - spices and herbs (including  saffron) 0.1% - water 0.4%. 5 / - Process for manufacturing a food product according to any one of  Claims 1 to 8, characterized in that a paste of mals is used  precooked, then cooked between two streaked molds, so as to obtain a  pancake with deep ribs. 6 / - fi e ~ of a food product according to any one of the claims  embers 1 to 8, characterized in that it will be sold on the "large  restoration "as well as that of" large distribution ". 7 / - Presentation of a food product according to any one of the claims  1 to 6, characterized in that it is packed after deep freezing  special plastic film for microwave oven. 8 / - Presentation of a food product according to any one of the claims  1 to 6, characterized in that it is sold cooked "fresh in a vacuum".