FR2758691A1 - Preparation and transport of fresh fruit flans - Google Patents

Abstract

An uncooked fresh fruit flan, such as a strawberry flan is prepared in a dish or plate (1) with a loose base (5). The plate is made of plastics or cardboard and has a raised rim (4) of a shape similar to that of the finished flan, but slightly larger. The fresh fruit (2) is washed, peeled and sliced (12) and arranged on the loose base of the plate, positioned upside down relative to their final serving position. The fruit is then covered by a plastic film (7) or other protective packaging so that it is held in place during storage and transport. The prepared fruit is subsequently made into a flan by removing the packaging, and placing a pre-cooked pastry case (22) coated with binder (26) over the fruit. The assembly is turned upside down, while applying gentle pressure, to its serving position. The plate is then removed and the fruit coated with a syrup or glaze prior to final packaging (29) and sale. The binder may be poured over the fruit before putting the pastry case in place, instead of coating the inside of the case. Production apparatus and product are also claimed.

Description

 The invention relates to a method of preparation and a device for packaging fresh fruit such as strawberries, a method of preparing a pastry such as strawberry pie or strawberry, and such a pastry.

 The fruits in question here are strawberries, raspberries, blueberries, kiwis, currants, grapes, cherries or the like, which do not withstand (or bear badly) cooking when intended for such a pastry.

 The term "fresh" therefore means that the fruits have not been frozen or deep-frozen, nor cooked during their preparation, and from the preparation of the pastry until consumption.

 The pastries referred to here include at least one sheet of pasta, a binder such as pastry cream, fresh fruit at least partially hidden in the binder, on a sheet of dough or between two of these sheets.

 There are technical problems for the economical production of fresh fruit pastries.

 Transport damages these pastries (disgorgements, softening of the bottom, ruptures and disorganization, in particular), and processing laboratories have been planned at the place of sale or consumption.

 The laboratories of the large distribution or communities, develop these pastries industrially from funds in precooked dough, instant binder, and fresh fruit delivered unprepared, generally in trays, then cleaned, drained and minced just before their disposal on the funds filled with binder.

 For baked fruit tarts, frozen apple discs are offered, for example, ready to be placed in a tart base, then imperatively baked.

 The laboratories would be keenly interested in processes allowing, for fresh fruit, the elimination of the preparation, the comparable simplification of the preparation, and a gain in productivity.

 Similarly, laboratory suppliers would like to offer services with higher added value, but without heavy investments.

 It would also be advantageous to be able to delay the transition from the preparation of fresh fruit to the preparation of pastries, by a few days for example.

 While end consumers demand baking of increasing quality in terms of taste, appearance and diet, but at a limited purchase price.

 No satisfactory answer is offered to these problems.

 Let us cite documents of the technological background of the invention.

 The document EP-A-056.346 describes a process and a machine for the continuous production of bakery items, such as pizza bases.

 The process involves rolling a leavened dough into a strip, cutting it with a cookie cutter, then passing it through a baking tunnel, before sterilization and packaging.

 WO-A-82.00.116 describes a method and a device for the presentation and preservation of the appearance of fresh vegetables.

 The method provides for an in situ soaking of the vegetables between two transparent walls, in a stabilization product such as added glucose, and a cooking phase.

 The document EP-A-422.995 describes a method for preserving fresh vegetable food products, by pressurization in an atmosphere of nitrous oxide or argon, in particular. It requires expensive installations.

 The document EP-A-257,892 describes a packaging with a sachet to keep an agent and a product on a seat, cool. This packaging does not facilitate the further preparation of a food preparation.

 The invention aims to solve in particular the problems mentioned above, and to overcome the drawbacks of known techniques.

 To this end, a first object of the invention is a process for preparing fresh fruit intended for the preparation without cooking of a pastry such as strawberry pie.

This process involves the combination of steps consisting of
- set up a temporary perforated tray centrally, for example in material unfit for human synthetic and / or cellulosic consumption, with raised peripheral edges, the perforated tray having a contour comparable to that of the pastry of destination, and slightly larger dimensions
- close the central opening of the temporary tray with a temporary closure wall
- prepare fresh fruit, for example by washing, hulling and cutting
- Arrange the prepared fruit on the closure wall in a predetermined arrangement for the destination pastry, with one side of the fruit intended to be higher in the destination pastry, placed against the closure wall; and
- optionally following and / or during an intermediate treatment, enclose the tray, the closure wall and the fruits thus arranged in a protective packaging, for example comprising a synthetic film, so as to fix the arrangement and / or to allow storage and / or authorize transport.

 The expression "fix the arrangement" means that displacement is possible, without risking modifying the shape drawn by the fruits. Among these movements made possible, there is a face-down reversal, for example.

 Note also that as needed, the fruits are presented whole or cut.

 In the latter case, the cut face is either intended to be visible or hidden against the binder.

 A characteristic of the invention provides for the installation of several openwork trays centrally on a grouping and / or transport and / or storage plan, for example a trolley grid.

 Another characteristic of the invention provides for closing the central aperture of the tray using a plugging wall made of transparent or non-transparent synthetic material and / or cellulosic.

 Yet another characteristic of the invention provides for preparing fresh fruit, for example by washing, tailing and cutting at least partly manually and / or at least partly mechanically, for example using a conveyor belt and fixed sorting, washing or similar stations.

 According to a characteristic of the invention, the prepared fruits are arranged on the closure wall according to an arrangement, in particular in a disc or polygon such as rectangle or square, predetermined for the pastry of destination, with a face of the fruits intended to be opposite opposite at the closure wall, and with a predetermined fruit load of the order of 0.5 g to 5 g per 1000 mm 2, for example of the order of 1 g. According to this arrangement, the outer peripheral edge of the provisional tray is released, that is to say that there are no fruits arranged thereon.

 According to another characteristic of the invention, the intermediate treatment before confinement, or during it, comprises coating the fruits with a food product, for example agglomerating and / or a step of aid in preservation, for example adding of preservative, antioxidant or the like.

 According to yet another characteristic of the invention, the enclosure in the protective packaging, provides for resting on a face of the fruit intended to be lower in the pastry of destination, a temporary holding wall for example of synthetic material possibly transparent or cellulosic, the outer periphery of which is inscribed in the edges of the tray.

 The process for preparing fresh fruit intended for the preparation, without cooking, of a pastry such as strawberry pie comprises, in certain implementations, at least one stage of storage and / or transport.

 A second object of the invention is a device for packaging fresh fruit such as strawberries, intended for the implementation of the preparation process mentioned, in particular.

 This device comprises at least one substantially rigid and centrally perforated plate, a rigid closure wall and possibly a rigid retaining wall, in particular in discs or polygons such as rectangles or squares, for example made of synthetic and / or cellulosic material, such packaging. than synthetic film or protective bag.

 A third object of the invention is a process for preparing a pastry such as strawberry or strawberry pie without cooking.

According to a first embodiment, this method provides for the combination of steps consisting in
- extract from the packaging fresh fruit prepared according to the preparation process and / or on a packaging device as mentioned
- cover with a binder such as instant pastry cream, one side intended to be superior in pastry, with a piece of precooked food dough, for example a tart base of shortbread, puff pastry or shortcrust pastry
- invert (that is to say turn 180 O) on the face covered with binder and intended to be upper, the upper face of the fruits prepared on the tray, keeping them in light support against the tray and the wall of capping so that they are retained
- remove the perforated plate and the closure wall and
- if necessary coat the fruit with a coating syrup and / or make a glaze, then pack and / or store and / or offer for sale / consumption.

According to a second embodiment, this method provides for the combination of steps consisting in
- extract from the packaging fresh fruit prepared according to the preparation process and / or on a packaging device as mentioned
- cover with a binder such as instant pastry cream, the upper side of the fruit prepared on the tray
- place a piece of precooked food dough, for example a shortcrust pastry, puff pastry or shortcrust pastry tart base, on the binder covering the prepared fruit, to cover it, with one side of this piece intended to be higher in the baking destination , facing and against the binder
- invert (that is to say return from 1800) the dough piece together with the covered fruit, keeping light support towards the dough piece, the perforated tray and the stopper wall, so that they are arranged above the fruit
- remove the perforated plate and the closure wall; and
- if necessary coat the fruit with a coating syrup and / or make a glaze, then pack and / or store and / or offer for sale / consumption.

 While a fourth object of the invention is a pastry obtained from a preparation process and following at least one preparation process and / or with a device, as mentioned.

 These include a strawberry pie or a strawberry.

 The invention is described in detail in the following description, of embodiments, given only by way of examples, and illustrated in the single figure 1 attached.

 Figure 1 shows in particular the stages of preparation and preparation of a strawberry pie according to the invention.

 The figures show mutually orthogonal directions L, E and T.

The direction L called longitudinal, and the direction
T said transverse, are here substantially horizontal.

While the direction E called elevation is substantially vertical.

 The invention is described with reference to these directions L, E and T.

 The constituents of the invention are described in their current positions and orientations. But it goes without saying that they can take various positions or orientations.

 This is particularly the case for the positions and orientations of storage of the constituents of the invention, which may be different.

 These positions and orientations are therefore indicated for explanatory purposes only.

 It is specified that the terms "lower" and upper are considered in the direction of elevation E, respectively as indicating a low and high location.

 In the figures, a device for packaging fresh fruit is generally designated at 1.

 Here, the fresh fruits are strawberries 2. But remember that it could also be raspberries, blueberries, kiwis, currants, grapes, cherries or the like, which cannot withstand freezing or freezing, or cooking during their preparation, from preparation to consumption of a pastry. This is a pie 3.

 The device 1 comprises at least one substantially rigid and centrally perforated plate 4, a rigid plugging wall 5 and possibly a rigid retaining wall 6, here formed in circular disks. The walls 4 and 5 are removable.

 The device 1 also includes a protective temporary packaging, here a synthetic film 7.

 The tray 4, the walls 5 and 6, as well as the protective film 7 are said to be temporary, since they are successively removed during the preparation of the pastry 3.

 The tray 4, for example made of cardboard, is here substantially in the form of a plate with a partially open bottom. It can be made of synthetic material, for example thermo-molded.

 A longitudinal and transverse shoulder is provided between the outer periphery of the aperture 8 and the edge 9 of the plate 4, so that the wall 5 can rest there.

 Compared to the surface of prepared fresh fruit provided on the pie 3 - following the directions L and T - the wall 5 (and the wall 6) have substantially the same area. On the other hand, the plate 4 is more extensive. Fruit therefore protrudes outward to allow handling and holding or maintenance.

 Here, the edge 9 is inclined in a frustoconical shape, from 10 to 300 relative to the horizontal.

 In embodiments not shown, the edge 9 is close to a parallel to the direction of elevation E, but slightly flared outwards, like a draft.

 In FIG. 1, the walls 5 and 6 are flat and produced by cutting from a translucent cellular synthetic material. One and / or the other may be made of cardboard, possibly perforated, in certain embodiments, in particular of the wall 6.

 As for film 7, this is a stretch film.

However, one embodiment provides for a micro-perforated bag. All the components of the device 1 are provided for food contact.

 The process for preparing fresh fruit intended for the preparation without cooking of a pastry such as strawberry pie 3, provides for the combination of steps described now.

 The reference 10 indicates the step consisting in setting up the perforated plate 4 with raised peripheral edge 9.

Its outline is comparable to that of the destination pastry shop, and its dimensions slightly larger.

 A next step 11 provides for closing the central opening 8 of the plate 4 with the aid of the closure wall 5.

 Either before, or in parallel with steps 10 and 11, step 12 consists in preparing the fresh fruit 2, by washing, tailing and cutting. Prepared fruit wedges are obtained 13.

 A subsequent step 14 provides for placing the prepared fruit 13 on the closure wall 5 in a predetermined arrangement for the destination pie 3. One side of the fruit 13 provided to be upper in the pie 3 and placed against the closure wall 5.

 This face, which is intended to be superior, and therefore apparent, is either the cut slice or the rounded back of the fruit. Some implementations plan not to cut the fruit, which is then whole, without a tail.

 A potential intermediate treatment is designated at 15.

 A step 16 consists in enclosing the tray 4, the wall 5 and the prepared fruit 13 in the protective synthetic film 7, so as to fix the arrangement and / or allow storage 18 and / or authorize the transport 17 of the device 1 containing the fruits.

 Industrially, it is sometimes planned to set up several trays 4 on a grouping, transport 17 and storage 18 plan, such as a trolley grid (not shown).

 Although not illustrated, step 12 of preparing fresh fruit 2 is at least partly manual. In installations, step 12 is at least partly mechanized, for example using a conveyor belt and fixed sorting, washing stations or the like (not shown).

 The prepared fruits 13 are arranged on the closure wall 5 in an arrangement, disc-shaped.

But, for example, for strawberry plants, the arrangement is in a polygon such as rectangle or square.

 In any event, step 14 is carried out of arranging the prepared fruits 13 so that they have their face intended to be lower after preparation, opposite the closure wall 5, in the direction E.

 According to the pastries produced, step 14 makes it possible to precisely control the quantity of fruit load 13 that will be contained in the pie 3. For example, at the end of a positioning and weighing phase during step 12, provision is made a predetermined fruit load, of the order of 0.5 g to 5 g per 1000 mm2, generally of the order of 1 g.

 In FIG. 1, the pie 3 which is substantially 300 mm in diameter, is loaded with 300 g of prepared fruit 13.

 The intermediate treatment 15 before confinement comprises a coating of the fruits 13 with a food product, for example glucose agglomerator and a step of aid in preservation, for example addition of preservative, antioxidant or the like. However, treatment 15 is optional.

 The step 16 of confinement in the protective packaging 1, here provides for resting on the upper face of the fruits 13, intended to be lower after preparation, the rigid retaining wall 6, made of synthetic and transparent material. This light wall 6 does not damage the fruits.

 Its outer periphery is inscribed in the edge 9 of the plate 4, as illustrated.

 For example, in the context of a pull flow preparation, packages 1 with fruits 13 are prepared in series, upon reception of the raw fruits 2 and of trays 4, walls 5 and 6. In the process, a transport is carried out. 17, to a laboratory.

 Note that the prepared and arranged fruits 13 are well suited for transport, unlike a completely elaborated pie, of course respecting a continuous cold chain, for example 60C.

 The laboratory then proceeds to a storage or storage step 18 in a refrigerated room. Of course, step 18 is carried out at the preparation installation in certain implementations, or following transport 17, and before delivery transport 19.

 Storage can last a few hours, but also more than three days, or even five to seven days in some cases.

 The process for preparing a fresh fruit pastry such as pie 3 without baking is illustrated in FIG. 1 following the storage steps 18 and transport steps 17 and 19.

 This preparation process is without cooking the fruit 13 or the pastry dough, and directly or indirectly follows the preparation process mentioned.

 According to a first embodiment, this method provides for the combination of the following steps.

 A first production step, not shown, consists in extracting from the film 7, the rest of the device 1 and the prepared fruits 13 without altering the arrangement of the latter. The film 7 is therefore removed, and if necessary the retaining wall 6.

 The next step 25 (on the right in FIG. 1) consists in covering, here by spraying, with a binder 26 such as instant pastry cream, the face intended to be upper in the pie 3, with a piece of precooked pasta . This is a tart base 21, in shortcrust pastry.

 For a strawberry plant, it would be a puff pastry sponge cake, borderless.

 Next, the face 21 covered with binder and intended to be upper of the bottom 21 is turned over, the upper face then visible of the prepared fruit 13.

 To do this, they are kept lightly pressed against the plate 4 and the closure wall, so that they are retained, as for demolding.

 Obviously, this maintenance must be sufficient to ensure the holding of the arrangement, without crushing the fruits 13.

 It is then sufficient, in a step 24, to remove the perforated plate 4 and the closure wall 5, which are in the upper part of the pie 3.

 Optionally, a coating or frosting 27 is carried out, with a sweet syrup, before packaging the pie 3 thus prepared.

 The production process provides, according to a second mode of implementation, for the combination of the following steps.

 Also here, the first step consists in removing the packaging, that is to say extracting from the film 7, the rest of the device 1 and the prepared fruit 13 without altering the arrangement of the latter.

 Then a step 25 is carried out consisting of covering with a binder 26 (on the left), the upper face then of fresh fruit 13 prepared.

 In step 20, a piece of precooked food dough is placed on the binder covering the fruits, to cap them. In the example, it is a base 21 of pie, in shortcrust pastry.

 One face of the base 21 intended to be upper in the pastry 3 is placed opposite and against the upper face of the binder which covers the fruits 13. The latter are then slightly retained and surrounded by the tart base 13.

 In fact, the fruits 13 and the binder 26 are capped by the base 21.

 I1 is for this purpose, arranged with its external face 22, intended to be the lower base of the pie 3, upwards, that is to say opposite to the upper face (at this stage) of the fruit 13.

 Thanks to this styling, and by playing on the rigidity of the base 21, combined with the counter-support provided by the plate 4 and the wall 5 under the fruits 13, it is possible to reverse the base of the dough 21 together with the prepared fruits. 13, which constitutes step 23.

 The inversion or inversion 23 consists of a rotation of 1800 of the assembly "tray 4 / wall 5 / fruit 13 / bottoms 21", about an axis perpendicular to the direction E, for example of direction L or T.

 The upper faces then become lower, and vice versa.

 In order not to disturb the arrangement of the fruits 13, the components of the "assembly 4/5/13/21" are turned over by retaining the plate 4 and the wall 5 on the one hand, as well as the bottom 21 on the other hand, by keeping them in light support towards each other.

 Obviously, this maintenance must be sufficient to ensure the holding of the "sandwiched" arrangement, without crushing the fruits 13.

 I1 then suffices, in a step 24, to remove the perforated tray 4 and the closure wall 5, which have been prepared in the upper part of the pie 3.

 Optionally, a coating 27 is carried out with a syrup, before packaging the pie 3 thus prepared.

 Bottom left, the pie 3 undergoes a packaging step 28 in a transparent thermo-molded plastic casing 29. It is then stored in step 30 for its sale / consumption proposal, illustrated by box 31.

 For example, for catering and / or communities, there is no packaging step 28.

 For the production of a cake such as strawberry, steps 20 (with a disc of precooked puff pastry) and 19 are repeated, with the inversion, at least once per layer.

 The invention made it possible to supply the laboratory with strawberries prepared without tails, therefore with a useful weight of 100% fruit, and to provide a considerable time saving in the preparation.

Claims (12)

 1- Process for preparing fresh fruit (2) intended for the preparation without baking of a pastry such as strawberry pie (3), characterized in that it provides for the combination of steps consisting in: setting up ( 10) a perforated tray (4) centrally, for example of synthetic and / or cellulosic material, with raised peripheral edges, the perforated tray (4) having an outline comparable to that of the pastry of destination, and of slightly larger dimensions; close off (11) the central aperture (8) of the plate (4) using a plugging wall (5); preparing (12) the fresh fruit (2), for example by washing, tailing and cutting; placing (14) the prepared fruit (13) on the closure wall (5) in a predetermined arrangement for the destination pastry, with one side of the fruit (13) provided to be placed against the closure wall (5); and  optionally following and / or during an intermediate treatment (15), enclose (16) the tray (4), the closure wall (5) and the fruits (13) arranged in a protective packaging, for example comprising a film (7) synthetic, so as to fix the arrangement and / or allow storage (18) and / or authorize transport (17, 19).  2- Method according to claim 1, characterized in that it provides for the establishment of several trays (4) perforated centrally on a grouping plan and / or transport and / or storage, for example a trolley grid.  3- A method according to claim 1 or 2, characterized in that it provides for closing (11) the aperture (8) central of the plate (4) using a closure wall (5) in material synthetic transparent or not and / or cellulosic.  4- Method according to one of claims 1 to 3, characterized in that it provides for preparing (12) fresh fruit (2), for example by washing, tailing and cutting at least partially manually and / or at least partly mechanically, for example using a conveyor belt and fixed sorting, washing stations or the like.  5- Method according to one of claims 1 to 4, characterized in that it provides that the prepared fruit (13) are arranged on the closure wall according to an arrangement, in particular in disc or polygon such as rectangle or square, predetermined for the pastry of destination, with a face of the fruits (13) intended to be lower opposite to the closure wall (5), and with a predetermined load of fruits of the order of 0.5 g to 5 g per 1000 mm2, by example of the order of lg.  6- Method according to one of claims 1 to 5, characterized in that it provides that the intermediate treatment (15) before confinement (16), or during this, comprises a coating of the fruits (13) with a food product, for example agglomerating and / or a preservation aid step, for example addition of preservative, antioxidant or the like.  7- Method according to one of claims 1 to 6, characterized in that the enclosure (16) in the protective packaging, provides to rest on one side of the fruit (13) intended to be lower, a retaining wall ( 6) for example, possibly transparent or cellulosic synthetic material, the outer periphery of which is inscribed in the edges of the plate (4).  8- Method according to one of claims 1 to 7, characterized in that it comprises during its implementation, at least one storage step (18) and / or transport (17, 19).  9- Device (1) for packaging fresh fruit (2, 3) such as strawberries, intended for the implementation of the process for preparing a pastry according to one of claims 1 to 8, characterized in that it comprises at least one plate (4) substantially rigid and perforated centrally, with a raised peripheral edge (9), intended to project fruit outwards, a rigid closure wall (5) and possibly a rigid retaining wall (6 ), in particular in discs or polygons such as rectangles or squares, for example in synthetic and / or cellulosic material, as well as a synthetic protective film (7), an outline of the tray (4) being comparable to that of pastry ( 3) and slightly larger.  10- Process for the preparation without baking of a pastry (3) such as strawberry pie (3) or strawberry, characterized in that it provides for the combination of steps consisting in  - extract from the packaging (7) the fresh fruit (13) prepared according to the process for the preparation of one of claims 1 to 8 and / or on a device (1) according to claim 9  - cover (25) with a binder (26) such as pastry cream, one side intended to be superior in pastry, with a piece (21) of precooked food dough, for example a pastry base of shortbread, puff pastry or broken  - invert (23) on the face (22) covered with binder (26) and intended to be upper, the upper face of the fruits (13) while keeping them in light support against the plate (4) and the wall (5) of capping so that they (4, 5) are retained  - remove the perforated plate (4) and the closure wall (5); and  - possibly coat (27) on the fruit (13) with a coating syrup and / or make a glaze, then pack (28) and / or store (30) and / or offer (31) for sale / consumption.  11- Process for preparing a pastry (3) without baking such as strawberry pie (3) or strawberry, characterized in that it provides for the combination of steps consisting in:  - extracting from the packaging (7) the fresh fruit (13) prepared according to the process for the preparation of one of claims 1 to 8 and / or on a device (1) according to claim 9;  - cover (25) with a binder (26) such as instant pastry cream, the upper face of prepared fruit (13);  - Place on the binder (26) covering the prepared fruit (13), to cap them with a piece (21) of precooked food dough, for example a pastry base in shortcrust pastry, flaky or broken, with one side (22 ) of this part (21) intended to be higher in the pastry (3), facing and against the binder (26);  - invert (23) the piece (21) of dough together with the fruits (13) covered in (4, 5) holding the perforated plate (4) and the closure wall (5) in light support towards the piece of dough ( 21), so that they (4, 5) are arranged above the fruits (13);  - remove the perforated plate (4) and the closure wall (5); and  - possibly coat (27) the fruits (13) with a coating syrup and / or make a glaze, then pack (28) and / or store (30) and / or offer (31) for sale / consumption.  12- Pastry (3) characterized in that it is obtained from a preparation process according to one of claims 1 to 8 and / or on a device (1) according to claim 9 and / or according to a process according to claim 10 and / or 11, this pastry being a strawberry tart (3) or a strawberry.