FR2837069A1 - Production of a frozen topping for sweet or savory pastry products comprises pouring a thickened or gelled coulis into a mold, placing at least one layer of food on the coulis, and freezing the mold - Google Patents

Abstract

Production of a frozen topping for sweet or savory pastry products comprises mixing a food base with a thickener or gelling agent to form a thickened or gelled coulis, pouring the coulis (10) into a mold (1), placing at least one layer of food (12) on the coulis, and freezing the mold. Independent claims are also included for: (1) an in-mold frozen topping for sweet or savory pastry products, comprising a mold (1) and a frozen topping comprising an upper layer of food (12) and a lower support layer (10) comprising a food base and a thickener or gelling agent; (2) production of a sweet or savory pastry product from the in-mold frozen topping by removing the frozen topping from the mold, placing the frozen topping on a pastry base and thawing the topping.

Description

The present invention relates generally to the manufacture of

  sweet or dirty preparations with a sweet base, in particular fruit pastry and pizza, in particular preparations ready for consumption or

to cook.

  We have been witnessing for several years the craze of consumers for industrial pastries, pizzas and other pasta preparations, assembled and possibly cooked directly at the point of sale. Large supermarkets (hypermarkets) therefore offer pastries and dirty products at reduced prices, grown in their integrated pastry, bakery and catering laboratories. To lower their production costs, and thus offer products that are cheaper than those obtained by artisanal caterers or caterers, as well as to produce large quantities of these sugary or dirty products, the supermarkets' laboratories do not make these products from basic ingredients such as sugar, flour, fact, etc. but juxtapose a limited number of precooked or premixed constituents. Thus, in the particular case of the manufacture of a raspberry pie, an employee of this type of laboratory uses a pie with precooked or raw pie, pours into it a ready-to-use liquid pastry cream, on which he has raspberries . In addition, an upper layer of topping can be applied. The pie is possibly baked

  a few minutes, before finally being packaged and put on sale.

  Such fabrications, although already races to be implemented, however remain too long compared to the quantities potentially sold by these large surfaces, the maximum time of sale of this type of sweet or dirty preparations not exceeding 2 to 3 days from their manufacture for conservation reasons. In addition, on busy days, the visual aspect of the product offered for sale is not always successful because the employees tend to have the food irregularly on the bottom of pfite to increase their production rate. In addition, during these busy days, supermarkets sometimes have recourse to a

  inexperienced temporary help.

  The aim of the present invention is to provide a method for manufacturing a frozen filling for sweet or dirty preparations with a pfite base, from which such a preparation can be obtained quickly, for a low cost and with a neat appearance, and even for a

inexperienced user.

  To this end, the invention has for its object a process for the manufacture of a frozen filling for sweet or dirty preparation with a pastry base, in particular for fruit pastry or for piza, in which successively a food base is mixed with a thickener. eVou a gelling agent, to form a thickened grout eVou gelling; a layer of said grout is poured into a motile; at least one layer of food is placed on said layer with said grout; and freeze the mold with the filling

  formed at said grout and said foods which rest on said grout.

  According to other characteristics of this manufacturing process, taken in isolation or in all technically possible combinations: - a chemical agent for increasing the gelling effect is added to the food base mixture with the gelling agent; The thickener is chosen from carob, xanthan, starch, guar, cellulose, methyicellulose, carboxymethylcellulose or a mixture of several of these elements; the gel is chosen from carrageenan, pectin, gelatin, alginate and a mixture of several of these elements; - The mixture of the food base is pasteurized with the thickener and the gel before pouring the thickened coulis and the gel; - the thickened grout eVou is poured into the mold at a temperature for which the viscosity at said grout allows the distribution of said grout in the mold and the mechanical support of the food placed on said grout; - the food placed on the thickened grout layer eVou freezes frozen fruit; and - the establishment of the food layer on the thickened and grouted grout layer is carried out according to a predetermined geometrical configuration. The subject of the invention is also a frozen filling in a mold for sweet or dirty preparation with a pastry base, in particular for fruit pastry or for piza, comprising a mold and a frozen filling comprising an upper layer of food and a lower layer of

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  food support, which support layer has a base

  food and a thickener and / or gel.

  According to other characteristics of this tray lining: - the mold is a plastic tray; - The mold is coated with polytetrafluorethylene; and the mold comprises at least one tongue for handling the motile,

  in the vicinity of which is torn a primer.

  The invention further relates to a process for obtaining a sweet or dirty preparation with a pastry base, in particular a fruit pastry or a piza, from a frozen filling in a mold as defined. above, in which the garnish of the motile is removed in the frozen state, the said garnish is placed in the frozen state on a bottom of dough, in particular a

  pie dough or bread dough, and thaw the filling.

  According to a preferred characteristic of this production process, to thaw the filling, the temperature is forcibly raised to

  ['together form the filling and the bottom of the dough.

  The invention will be better understood on reading the description which follows.

  follow, given only by way of example and made with reference to the drawings, in which: - Figure 1 is a perspective view of a mold used in the process according to the invention; and - Figure 2 is a perspective view of a mold lining according to the invention. Below, and with reference to FIGS. 1 and 2, an example of implementation of the method according to the invention will be described in order to obtain a raspberry pie. The process according to the invention is however applicable to other fruits, as will be explained later. In addition, the shape of the outer contour of the frozen filling in a tray according to the invention is not limited to a circular shape, but can be of any kind commonly

  employee in the field of industrial pastry.

  To carry out the manufacturing process, a fluid food base consisting of crushed raspberries, water and sugar is first prepared. More precisely, we refine fresh or thawed raspberries by crushing them on a sieve, or on several sieves whose mesh sizes are decreasing. Then we add water to these crushed raspberries

  and sugar to obtain a puree of desired flavor.

  Then this liquid puree is mixed with a fa gelifier, designed to form a grout suitable for gelification. Note that, throughout the text, the term "grout" has a broad meaning, and is not limited to its strict regulatory definition. Carraghenane or alginate, natural gelling agents extracted from seaweed, or pectin, gelling substance, can be chosen as a gelifier.

extracted from fruit.

  To increase the freezing effect of carrageenan, alginate or pectin, a chemical agent such as

  calcium lactate, sodium and potassium.

  In the table below is given an example of the composition (in% mass%) of a coulis with gelifier thus obtained: Ingredients to be mixed% 0 Raspberry puree 762.5 Sugar 151.9 Carraghenane 14.1 Water 70.5 Calcium lactate On then pasteurizes this coulis to ensure its total gelification and to guarantee regulatory bacteriological standards, while preserving as much as possible the organoleptic characteristics of the product. This pasteurization is carried out at around 85 ° C. and is followed by cooling. Wile takes place in a vat where the pasteurized grout can be stored for later use. Independently of the stages described above, we select whole frozen raspberries visually free from any defect ("aches, molds") and from homogeneous geometric characteristics (for example

by an appropriate calibration).

  Once a minimum quantity of raspberries ready to be used is reached, a dose of grout is poured from the storage tank of the gelified grout into a tray 1 shown alone in FIG. 1. This tray 1 is made of suitable material to allow contact with

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  food products, such as PVC (polyvinyl chloride) for food use. As shown in Figure 1, this tray is in the form of a cylindrical mold, the outer edge 2 is provided with two padres 4 diametrically opposed tongues 6 adapted to handle the tray. Between the tabs 6 of a padre 4, a primer 8 of

  tear of the tray is cleaned.

  A layer of raspberries is then placed on the gelified coulis, which is selected as explained above. The gel ifie neck is placed in the tray at a temperature of around 60 ° C., which gives it a viscosity allowing on the one hand the quick and easy distribution of the grout at the bottom of the tray, and on the other hand a sufficient mechanical strength both to support the weight of at least one layer of fruit without them sinking deeply into it and to fix the position of the fruits deposited one by

compared to others.

  In Figure 2 is shown the tray 1 garnished with a layer 10 of jellied grout and a layer 12 of raspberries. The raspberries are carefully arranged according to a predefined geometric, namely under

  form of five concentric circles 14 figures in phantom in Figure 2.

  The tray thus filled is placed in an openwork plastic box and is quickly sent to a freezing tunnel or placed in a freezing room. Once the deep-freezing or freezing of several filled trays has been completed, these trays are conditioned, at a standard freezing temperature, in cartons, with an interlayer between each tray to prevent crushing of raspberries 12. These cartons are always at freezing temperature, stored on pallets which are then covered with a plastic envelope

  perforce to prevent frost from forming on raspberries.

  The manufacturing method according to the invention thus makes it possible to have a frozen filling 10, 12 in a tray, the fruits 12 of which are arranged according to a predetermined geometrical configuration, because of their retention on the layer of gelled grout which supports them. This support 10 is particularly advantageous in the case of fresh or dried fruit whose geometrical and eVou physical characteristics do not allow such storage without a support layer. This is particularly the case for raspberries which are substantially spherical in shape and which tend, even in the frozen state, to crush easily, but also for strawberries, apricots, pecans, raisins , etc. Using this frozen filling to make a pastry dessert is also easy. For example, the making of a raspberry pie from the tray filled with FIG. 2, in particular in a pastry laboratory within a large area, the user is content to take out the frozen filling 10, 12 from its tray 1, with the help of the tongues 6 which facilitate tearing, at least partial, of the tray, then placing this filling on a pastry dough. The pie thus formed is then brought above its freezing temperature, by thawing the filling either for example at room temperature or by forced elevation of temperature, for example by baking in the oven or by microwaves, pie for a few minutes. No other operation is necessary to obtain a pie ready to be sold. In relation to the operations described in the preamble to the request, the number of operations

  is reduced and these operations do not require any particular know-how.

  The sugar-based preparation obtained also has present

  the advantage of being gustatory and visually constant from one day to the next.

  In addition, the sale of these preparations can be carried out just in time since their preparation time is reduced only to the time of thawing, forced elevation of its temperature and packaging for

  sale, which requires little labor.

  Below will be described a second example, not shown, of covering the method according to the invention, applied to the manufacture of a

garnish for royal piza.

  First, a thickening coulis is prepared by mixing a tomato food base and a thickener. More precisely, the base consists essentially of double tomato concentrate, fat, condiments and water. The thickener includes carob (fruit of the carob tree) and xanthan (polysaccharide produced by the xanthomonas bacteria). In the table which follows is given an example of composition (in% mass 0) of a coulis with thickener thus obtained: Ingredients to be mixed% 0 Double tomato concentrate 28% 250 Olive oil 20 Carob 2.2 Xanthan 2, 2 Salt 15 Pepper 1.5 Powdered garlic 3 Powdered onions 3.5 Oregano 3.75 Water 698.85 The coulis is then heated to ensure its total thickening and flows into a motile, such as the tray 1 in Figure 1 The pouring temperature of the grout, for example around 60 C, is chosen so that the viscosity of this thickened grout allows both the distribution of the grout in the mold and the mechanical support of the food which will be placed on it. grout. A layer of chopped food is then deposited on the support layer formed of thickened grout, distributed in the motile. For the royal piza considered in this example, we have for example

  mushrooms, ham, olives and gruyere grated.

  A mold filling is thus obtained which is then frozen in substantially the same way, as that described for the filling in the tray of FIG. 2. The thickened grout keeps the food in place of pieces deposited on this grout, during freezing and

packing transport.

  The use of this frozen filling to obtain a royal piza is substantially similar to that described for obtaining a raspberry pie. Remove the frozen filling from its tray and place it on a bread dough. The piza thus obtained is left to thaw and

  is possibly cooked, before being packaged for sale.

  Various arrangements of the process for manufacturing a gasket according to the invention are possible: - the mold is a rim plate, comprising an internal coating in teflon (polytetrafluorethylene); the food support layer 10 comprises both a gel and a thickener; - the whole food or in pieces deposited on the layer of thickened and / or jellied grout can be fruits, vegetables, meat, cheese, fish, chocolate, "crunchies" (that is ie in particular amalgamated cereals), etc .; - the food base used may contain only water and aromas to form an oily liquid; - In addition to carrageenan, alginate and pectin, the gel can be made up of gelatin or a mixture of these elements; and - in addition to the carob and xanthan, the thickener can consist of starch, guar (plant of the legume family), methylcellulose,

  cellulose, carboxymethylcellulose or a mixture of these.

  Of course, other dough preparations other than pies or

  possible wind pizas, for example quiches, ...

Claims (14)

  1. Method for manufacturing a frozen filling for sweet or dirty preparation with a pastry base, in particular for fruit pastry or for pizza, in which successively: - a food base is mixed with a thickener and a gelifier, to form a coulis thickened and freezes; - A layer of said grout (10) is poured into a mold (1); - At least one layer of food (12) is placed on said layer to said grout (10); and the mold comprising the filling formed in said grout is frozen and   said foods which rest on said coulis.   2. Method according to claim 1, characterized in that a chemical agent is added to the food base mixture with the gelifier.   increased gel effect.   3. Method according to one of claims 1 or 2, characterized in that   that the thickener is chosen from carob, xanthan, starch, guar, cellulose, methylcellulose, carboxymethylcellulose or a mixture of many of these.   4. Method according to any one of claims 1 to 3,   characterized in that the gel is chosen from carrageenan, pectin,   gelatin, alginate and a mixture of many of these.   5. Method according to any one of the preceding claims,   characterized in that the food base mixture is pasteurized with   the thickener eVou the gel before pouring the thickened grout eVou gelifies.   6. Method according to any one of the preceding claims,   characterized in that the thickened grout is poured and gelified in the mold (1) at a temperature for which the viscosity at said grout allows the distribution of said grout in the mold (1) and the mechanical support of the food put in place on said grout.   7. Method according to any one of the preceding claims,   characterized in that the food placed on the thickened grout layer   eVou freezes (10) wind frozen fruit.   8. Method according to any one of the preceding claims,   characterized in that the placing of the food layer (12) on the thickened and grouted grout layer (10) is carried out according to a   predetermined geometric configuration.   9. Frozen filling in a mold for sweet or salted pastry preparation, in particular for fruit pastry or for piza, comprising a mold (1) and a frozen filling (10, 12) comprising an upper layer (12) of food and a lower food support layer (10), which support layer has a food base and a thickener and / or gel.   10. A fitting according to claim 9, characterized in that ie   mold is a plastic tray (1).   11. Trim according to one of claims 9 or 10, characterized in   that the mold is coated with polytetrafluorethylene.   12. Trim according to any one of claims 9 to 11,   characterized in that the mold (1) comprises at least one tongue (6) for handling the motile, close to which a primer for tear (8).   13. Method for obtaining a sweet or dirty preparation with a dough bottom, in particular a fruit pastry or a piza, from a   frozen mold filling according to any one of claims 9 a   12, characterized in that, in the frozen state, the filling (10, 12) is removed from the mold (1), the said filling is placed in the frozen state on a pastry base, in particular a pie pastry or a bread dough, and we thaw the packing (10, 12).   14. Method according to claim 13, characterized in that, in order to thaw the filling (10, 12), the force is raised