FR2643546A1 - Method for manufacturing preservable pancakes and packaging containing such pancakes - Google Patents

Method for manufacturing preservable pancakes and packaging containing such pancakes Download PDF

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Publication number
FR2643546A1
FR2643546A1 FR8901475A FR8901475A FR2643546A1 FR 2643546 A1 FR2643546 A1 FR 2643546A1 FR 8901475 A FR8901475 A FR 8901475A FR 8901475 A FR8901475 A FR 8901475A FR 2643546 A1 FR2643546 A1 FR 2643546A1
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France
Prior art keywords
pancakes
pancake
manufacturing
syrup
tray
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Granted
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FR8901475A
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French (fr)
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FR2643546B1 (en
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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/36—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving

Abstract

Method for manufacturing preservable pancakes consisting in preparing a pancake batter with flour, milk, eggs, salt and sugar, in spreading a layer of batter out on a heating plate in order to cook the pancake, characterised in that it consists in inserting into the pancake batter a small amount of yeast, in cooking each pancake until it completely dries out, then in rolling each said pancake 4 up and in moistening it with a cooked syrup which contains a small amount of alcohol, and in placing the pancakes thus produced in a packaging 10 which is then hermetically sealed 13.

Description

La présente invention concerne un procédé de fabrication de crêpes conservabies et prêtes à être dégustées. The present invention relates to a process for the manufacture of pancakes which are conservable and ready to be tasted.

Les crêpes sont généralement faites à partir d'une pâte formée de farine, de lait ou d'eau, d'oeufs, de sucre et de sel, la pâte devant reposer avant d'être étendue sur une plaque chauffante pour obtenir lesdites crêpes. Elles sont en général faites au fur et à mesure de la dégustation. On trouve dans le commerce des crêpes qui sont présentées dans un emballage cellulosique, mais la durée de conservation n'excède plusieurs jours. De plus, elles sont souvent sèches et n'ont pas la saveur des crêpes fraichement cuites. Pancakes are generally made from a dough formed from flour, milk or water, eggs, sugar and salt, the dough having to rest before being spread on a hot plate to obtain said pancakes. They are generally made as and when tasting. Pancakes are available commercially and are presented in cellulosic packaging, but the shelf life does not exceed several days. In addition, they are often dry and do not have the flavor of freshly baked pancakes.

L'invention vise un procédé de fabrication de crêpes qui sont conservables un très grand laps de temps et qui gardent leur goût et leur saveur. The invention relates to a process for manufacturing pancakes which can be stored for a very long period of time and which retain their taste and flavor.

Le procédé, selon l'invention, vise la fabrication de crêpes conservables, dans lequel on prépare une pâte à crêpes avec de la farine, du lait, des oeufs, du sel et du sucre, à étendre une couche de pâte sur une plaque chauffante pour faire cuire une crêpe, ledit- procédé étant caractérisé en ce qu'il consiste à insérer dans la pâte à crêpes un peu de levure, à faire cuire chaque crêpe jusqu'à déshydratation complète, puis à rouler chaque dite crêpe et à mouiller celle-ci avec un sirop cuit, légèrement alcoolisé, et à placer les crêpes ainsi réalisées dans un emballage qui est ensuite fermé hermétiquement. The method according to the invention relates to the production of preservable pancakes, in which a pancake batter is prepared with flour, milk, eggs, salt and sugar, in spreading a layer of batter on a hot plate to cook a pancake, said process being characterized in that it consists in inserting into the pancake dough a little yeast, cooking each pancake until completely dehydrated, then rolling each said pancake and wetting the one -this with a cooked syrup, slightly alcoholic, and to place the pancakes thus produced in a packaging which is then closed hermetically.

Grâce à l'adjonction de levure, la crêpe déshy dratée devient hydrophile et le sirop imprègne la totalité de la crêpe de sorte qu'enfermée dans un emballage étanche elle reste moelleuse et que son goût, même après un temps important de conservation, reste savoureux. Les crêpes ne contenant que des produits naturels, le goût ne peut être altéré à la longue.  Thanks to the addition of yeast, the dehydrated pancake becomes hydrophilic and the syrup permeates the whole of the pancake so that, enclosed in an airtight packaging, it remains soft and its taste, even after a long storage time, remains tasty . Pancakes containing only natural products, the taste cannot be altered in the long run.

De préférence, on ajoute entre 10 à 15 g de levure par kg de farine. Preferably, between 10 to 15 g of yeast are added per kg of flour.

De préférence, on réalise un sirop avec de liteau, du sucre qu'on fait cuire et on ajoute ensuite de l'alcool, le degré d'alcool final étant de l'ordre de 100 à 200. Preferably, a syrup is made with a batten, sugar which is cooked and then alcohol is added, the degree of final alcohol being of the order of 100 to 200.

De préférence, on mouille chaque crêpe avec environ 20g de sirop alcoolisé. Preferably, each pancake is moistened with about 20g of alcoholic syrup.

Suivant une caractéristique particulière, on utilise une barquette séparée par des cloisons en compartiments, chaque compartiment recevant une crêpe roulée imprégnée de sirop, la barquette s'insérant dans une bolte dont le bord supérieur est fermé par une feuille soudée sur ledit bord. According to a particular characteristic, a tray is used which is separated by partitions into compartments, each compartment receiving a rolled pancake impregnated with syrup, the tray being inserted into a bowl whose upper edge is closed by a sheet welded to said edge.

On réalise ainsi un emballage particulièrement pratique dans lequel chaque crêpe est maintenue ce qui assure une bonne présentation. This produces a particularly practical packaging in which each pancake is held which ensures a good presentation.

De préférence, la feuille soudée sur le bord de la bote est transparente. Preferably, the sheet welded to the edge of the box is transparent.

Suivant une caractéristique particulière, les cloisons s'détendent sur seulement une partie de la surface interne de la barquette afin de ménager une communication entre les compartiments. According to a particular characteristic, the partitions extend over only a part of the internal surface of the tray in order to provide communication between the compartments.

L'invention vise également à titre de produit industriel nouveau, un emballage fermé hermétiquement et présentant une face supérieure transparente et dans lequel sont rangées des crêpes réalisées selon le procédé tel que ci-dessus défini.  The invention also relates, as a new industrial product, to a hermetically sealed package having a transparent upper face and in which are stored pancakes produced according to the process as defined above.

L'invention va maintenant être décrite avec plus de détails en se référant à un mode de réalisation particulier donné à titre d'exemple seulement et représenté aux dessins annexés, dans lesquels
Figure 1 à Figure 5 imagent le procédé selon l'invention.The invention will now be described in more detail with reference to a particular embodiment given by way of example only and shown in the accompanying drawings, in which
Figure 1 to Figure 5 illustrate the process according to the invention.

Figure 6 est une vue en perspective montrant le produit fini destiné a' être proposé à la vente. Figure 6 is a perspective view showing the finished product intended to be offered for sale.

Dans un premier temps, on prépare une pâte à crêpes traditionnelle avec de la farine, des oeufs, du lait, du sel et du sucre à laquelle on ajoute une très petite quantité de levure, de l'ordre de 11 grammes par kilogramme de farine. On laisse reposer la pâte, puis (voir figure 1) on l'étale sur une plaque chauffante de manière à obtenir une couche uniforme de pâte 2. First, we prepare a traditional pancake batter with flour, eggs, milk, salt and sugar to which we add a very small amount of yeast, of the order of 11 grams per kilogram of flour . The dough is left to stand, then (see FIG. 1) it is spread on a hot plate so as to obtain a uniform layer of dough 2.

La pâte ainsi étalée est coupée en bandes 3 de largeur régulière, chaque bande étant cuite jusqu'à déshydratation totale et (voir figure 3) pliée pour obtenir des crêpes roulées 4. The dough thus spread is cut into strips 3 of regular width, each strip being baked until completely dehydrated and (see FIG. 3) folded to obtain rolled pancakes 4.

Séparément, on prépare un sirop 9 avec du sucre, de l'eau qu'on fait cuire, puis on ajoute de l'alcool, le sirop ayant une teneur en alcool de 140 à 200. Separately, a syrup 9 is prepared with sugar, water which is cooked, then alcohol is added, the syrup having an alcohol content of 140 to 200.

Chaque crêpe roulée 4 est placée ensuite dans une barquette 5 en matière plastique alimentaire qui présente des compartiments 6 délimités par des portions de cloisons 7. Chaque compartiment 6 est destiné à recevoir une crêpe roulée 4 qui est imprégnée du sirop 9 (voir figure 4). Each rolled pancake 4 is then placed in a tray 5 made of food-grade plastic which has compartments 6 delimited by portions of partitions 7. Each compartment 6 is intended to receive a rolled pancake 4 which is impregnated with syrup 9 (see FIG. 4) .

La barquette 5 représentée est destinée à recevoir six crêpes et la quantité de sirop utilisé pour ces six crêpes est d'environ 130 g. The tray 5 shown is intended to receive six pancakes and the amount of syrup used for these six pancakes is about 130 g.

La barquette 5 esti ensuite posée dans un emballage 10 formé d'une boite en matière plastique alimentaire dont le volume intérieur correspond à la barquette 5 et qui comporte un rebord 12 sur lequel est soudée une feuille de matière plastique transparente 13.  The tray 5 is then placed in a package 10 formed from a box of food-grade plastic, the internal volume of which corresponds to the tray 5 and which has a rim 12 on which a transparent plastic sheet 13 is welded.

Comme on le voit à la figure 6, le produit présenté est attrayant et après avoir découpé la feuille 13, les crêpes sont accessibles. As seen in Figure 6, the product presented is attractive and after cutting the sheet 13, the pancakes are accessible.

Les crêpes peuvent être dégustées directement ou être réchauffées. On peut, par exemple, facilement les couper pour former de petits ds, dont la préhension avec un petit bâton est aisée, les crêtes ainsi présentées constituant des gâteaux pour l'apéritif. The pancakes can be eaten directly or reheated. One can, for example, easily cut them to form small ds, whose gripping with a small stick is easy, the ridges thus presented constituting cakes for the aperitif.

Tant que l'emballage nta pas été ouvert, les crêpes peuvent se conserver sans qutil soit nécessaire de prendre des dispositions particulières. As long as the packaging has not been opened, the pancakes can be stored without having to make any special arrangements.

Bien entendu, l'invention n'est pas limitée au mode de réalisation qui vient d'être décrit et représenté. On pourra y apporter de nombreuses modifications de détail sans sortir pour cela du cadre de l'invention.  Of course, the invention is not limited to the embodiment which has just been described and shown. Many detailed modifications can be made without departing from the scope of the invention.

Claims (2)

REVENDICATIONS 1 - Procédé de fabrication de crêpes conservables consistant à préparer une pâte à crêpes avec de la farine, du lait, des oeufs, du sel et du sucre, à étendre une couche de pâte sur une plaque chauffante pour faire cuire la crêpe, caractérisé en ce qu'il consiste à insérer dans la pâte à crêpes un peu de levure à faire cuire cha- que crêpe jusqu'à déshydratation complète, puis à rouler chaque dite crête (4) et à mouiller celle-ci avec un sirop cuit, légèrement alcoolisé, et à placer les crêpes ainsi réalisées dans un emballage (10) qui est ensuite fermé hermétiquement (13). 1 - Process for the production of preservable pancakes consisting in preparing a pancake batter with flour, milk, eggs, salt and sugar, in spreading a layer of batter on a hot plate to cook the pancake, characterized in what it consists of inserting into the pancake dough a little yeast to cook each pancake until completely dehydrated, then rolling each said crest (4) and moistening it with a cooked syrup, lightly alcoholic, and placing the pancakes thus made in a package (10) which is then hermetically sealed (13). 2"- Procédé de fabrication de crêpes, selon la revendication i, caractérisé en ce qu'on ajoute entre 10 à l5g de levure par kg de farine. 2 "- Process for manufacturing pancakes, according to claim i, characterized in that between 10 to 15 g of yeast are added per kg of flour. 30- Procédé de fabrication de crêpes, selon la revendication 1, caractérisé en ce qu'on réalise un sirop avec de l'eau, du sucre qu'on fait cuire, puis on ajoute de l'alcool, le degré d'alcool final étant de l'ordre de 100 à 200. 30- A method of manufacturing pancakes, according to claim 1, characterized in that one realizes a syrup with water, sugar which one cooks, then one adds alcohol, the final degree of alcohol being of the order of 100 to 200. 40- Procédé de fabrication de crêpes, selon la revendication 1,. caractérisé en ce qu'on mouille chaque crêpe avec environ 20g de sirop alcoolisé. 40- A method of manufacturing pancakes, according to claim 1 ,. characterized in that each pancake is wetted with about 20g of alcoholic syrup. 50- Procédé de fabrication de crêpes, selon la revendication 1, caractérisé en ce qu'on réalise une barquette (5) séparée par des cloisons (7) en compartiments (6), chaque compartiment (6) recevant une crêpe roulée (4) imprégnée de sirop, la barquette (5) s'insérant dans une boîte (10) dont le bord supérieur est fermé par une feuille (13) soudée sur ledit bord. 50- A method of manufacturing pancakes, according to claim 1, characterized in that one realizes a tray (5) separated by partitions (7) in compartments (6), each compartment (6) receiving a rolled pancake (4) impregnated with syrup, the tray (5) fitting into a box (10) whose upper edge is closed by a sheet (13) welded on said edge. 60- Procédé de fabrication de crêpes, selon la revendication 5, caractérisé en ce que la feuille (13) soudée sur le bord de la boite (10) est transparente. 60- A method of manufacturing pancakes, according to claim 5, characterized in that the sheet (13) welded to the edge of the box (10) is transparent. 70- Procédé de fabrication de crêpes, selon la revendication 5, caractérisé en ce que les cloisons (7) s'étendent sur seulement une partie de la surface inter ne de la barquette (5) afin de ménager une communication entre les compartiments- (6). 70- A method of manufacturing pancakes, according to claim 5, characterized in that the partitions (7) extend over only part of the internal surface of the tray (5) in order to provide communication between the compartments- ( 6). 80- Un emballage fermé hermétiquement et présentant une face supérieure transparente et dans lequel sont rangées côte à côte des crêpes réalisées selon la revendication 1 et ou l'une quelconque des revendications 2 à 4.  80- A hermetically sealed package having a transparent upper face and in which are stored side by side pancakes made according to claim 1 and or any one of claims 2 to 4.
FR8901475A 1989-02-06 1989-02-06 PROCESS FOR MANUFACTURING CONSERVABLE CREPES AND PACKAGING CONTAINING SUCH CREPES Expired - Lifetime FR2643546B1 (en)

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FR8901475A FR2643546B1 (en) 1989-02-06 1989-02-06 PROCESS FOR MANUFACTURING CONSERVABLE CREPES AND PACKAGING CONTAINING SUCH CREPES

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FR8901475A FR2643546B1 (en) 1989-02-06 1989-02-06 PROCESS FOR MANUFACTURING CONSERVABLE CREPES AND PACKAGING CONTAINING SUCH CREPES

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996026644A1 (en) * 1995-02-28 1996-09-06 Societe Des Produits Nestle S.A. Biscuit roll
NL1002298C2 (en) * 1996-02-09 1997-08-12 Meester B V Meat-slices packing system
WO2005029964A1 (en) * 2003-09-26 2005-04-07 Millstone A/S Prefilled packing useable as baking tin and a recipe for ingredients being prefilled in the packing
FR3053214A1 (en) * 2016-06-30 2018-01-05 Mary Jeanney PREPARATION OF TYPE CREPES OR GARNETS FILLED AT AMBIENT TEMPERATURE AND THE PROCESS OF OBTAINING SUCH A PREPARATION

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2107800A2 (en) * 1970-09-10 1972-05-12 Larzul Joseph Filled pancakes mfr - and preservation by cooking and sterilising
DE2914435A1 (en) * 1979-04-10 1980-10-23 Hans Juergen Giessler Impregnated and opt. coated bread material mfr. - by using liq. or liquefiable flavour-carrying compsn. e.g. chocolate
FR2547987A1 (en) * 1983-07-01 1985-01-04 Lemoine Georges Product produced from batter, such as pancake batter, and method for producing it
US4568017A (en) * 1985-01-14 1986-02-04 Ivex Corporation Support flap for molded tray

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2107800A2 (en) * 1970-09-10 1972-05-12 Larzul Joseph Filled pancakes mfr - and preservation by cooking and sterilising
DE2914435A1 (en) * 1979-04-10 1980-10-23 Hans Juergen Giessler Impregnated and opt. coated bread material mfr. - by using liq. or liquefiable flavour-carrying compsn. e.g. chocolate
FR2547987A1 (en) * 1983-07-01 1985-01-04 Lemoine Georges Product produced from batter, such as pancake batter, and method for producing it
US4568017A (en) * 1985-01-14 1986-02-04 Ivex Corporation Support flap for molded tray

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ALI-BAB et al.: "L'art culinaire français", 1976, pages 765-767, Flammarion, Paris, FR *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996026644A1 (en) * 1995-02-28 1996-09-06 Societe Des Produits Nestle S.A. Biscuit roll
NL1002298C2 (en) * 1996-02-09 1997-08-12 Meester B V Meat-slices packing system
WO2005029964A1 (en) * 2003-09-26 2005-04-07 Millstone A/S Prefilled packing useable as baking tin and a recipe for ingredients being prefilled in the packing
FR3053214A1 (en) * 2016-06-30 2018-01-05 Mary Jeanney PREPARATION OF TYPE CREPES OR GARNETS FILLED AT AMBIENT TEMPERATURE AND THE PROCESS OF OBTAINING SUCH A PREPARATION

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Publication number Publication date
FR2643546B1 (en) 1992-10-09

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