FR2852789A1 - Manufacturing new food product, places oyster in cavity of buttered bread shell and freezes - Google Patents

Abstract

Bread shells (6) are prepared with cavities (7) on one surface. A layer of butter (or similar) is applied in the cavity. An oyster (9) is deposited into the cavity and the product is frozen. Bread dough portions (3) are placed in cavities (2) of a tray (1) The dough is molded using a pressure-plate with corresponding bosses (5) forming the cavities (7). The dough is cooked in this state, then removed from the molds. The shells are oval. They are alternatively in the general shape of an oyster shell. Rye bread dough is used. Butter is applied by first heating to melting. It is then spread as a film, or sprayed. The shells can be cooled and frozen, before applying butter. The oysters are fresh or pre-frozen. The product is packed in individual compartments, especially by sealing around them with hot-welding film suitable for foodstuffs. Independent claims are included for the corresponding product and production equipment.

Description

i

  The present invention relates to a process for manufacturing a new food product comprising an oyster, the food product obtained by this process and means allowing the implementation of this process.

  Opening oysters is a relatively difficult operation, which can lead to accidents, and the consumption of oysters requires accompaniment, for example buttered slices of rye bread, which implies a certain preparation.

  The present invention aims to remedy these drawbacks by providing a method allowing consumption of oysters without first opening the oysters and without any particular preparation.

  The method according to the invention comprises the steps consisting in - preparing "shells" in bread, that is to say pieces of bread delimiting a cavity on one side - applying a layer of butter or the like on the concave face of 15 each shell; - deposit an oyster in said cavity delimited by a "shell", and - freeze the food product thus obtained.

  This process thus makes it possible to obtain a new food product, formed by a shell of buttered bread receiving an oyster in the cavity which this shell delimits.

  To taste oysters on buttered bread, it is enough to defrost several of these food products. The operations of opening oysters, cutting slices of bread and applying butter to these slices are therefore eliminated.

  The operation of preparing the "shells" can in particular comprise the steps consisting in depositing portions of bread dough in concave cells of a tray, molding these portions of dough by means of a counterplate with bosses which may coincide with these cells, these bosses having the shape of the cavities to be arranged on the "shells", baking the dough in this state of molding and demolding the "shells" thus obtained.

  This operation of preparing the "shells" may in particular comprise shaping these "shells" according to an oval shape or according to the approximate shape of an oyster shell.

  Preferably, the bread dough used is a rye bread dough.

  The application of butter can be carried out mechanically, by heating the butter to a temperature of greater or lesser fluidity of this butter, and application of this butter by spreading on the "shells" in the form of a film, or by spray.

  To avoid penetration of the butter into the thickness of the "shells", the latter can advantageously be cooled, or even frozen, before the application of the butter.

  The oysters used can be fresh or pre-frozen.

  The method may comprise a subsequent step of packaging the food products obtained in individual compartments, in particular by the use of heat-sealable food films applied around these food products.

  The invention will be clearly understood, and other characteristics and advantages thereof will appear, with reference to the appended schematic drawing, this drawing representing, by way of nonlimiting example, a preferred embodiment of means allowing the implementation implementing the process concerned.

  Figure 1 is a sectional view of a tray with cells that include these means and portions of bread dough placed in these cells; Figure 2 is a sectional view of a cell of said tray, in a direction perpendicular to the view according to Figure 1; Figure 3 is a view of said honeycomb tray similar to Figure 1 and a boss platter, during the molding operation of said bread dough portions; FIG. 4 is a view of this tray with cells and of this counter-tray 30 in the demolding position of the "shells" of bread obtained; Figure 5 is a view of butter application nozzles on said shells "'; Figure 6 is a cross-sectional view of a series of food products obtained, before packaging, and Figure 7 is a view of these products food similar to Figure 6, after packaging.

  Figures 1 and 2 show a tray 1 with cells 2, allowing the molding and baking of "shells" into bread. Each cell 2 has a substantially hemi-ovoid shape and receives a cord 3 of bread dough, in particular of rye bread dough.

  After depositing said beads 3 in the cells 2, a backing plate 4 with bosses 5 is applied against the plate 1 on the side of the cells 2, as shown in FIG. 3. Each boss 5 is positioned so as to engage in a cell and also has a substantially hemi-ovoid shape, corresponding to the shape of the cavity to be arranged on each "shell" of bread.

  As can be understood from this FIG. 3, the application of the counter plate 4 against the plate 1 allows a distribution of each bead of dough in a major part of the cavity delimited by a cell 2, the corresponding boss 5 and the walls of the plate 1 and of the counter plate 4 coming into contact with one another.

  Figure 4 shows the release of the "shells" 6 obtained.

  These "shells" 6 then receive an application of butter in the cavities 7 which they delimit on one side. As shown in FIG. 5, this butter is, after heating to a temperature of greater or lesser fluidization, applied to said "shells" 6 by spraying by means of nozzles 8.

  Frozen oysters 9 are then inserted into the cavities 7, as shown in FIG. 6, then the food products 10 thus obtained are packed in individual compartments by means of food films 11 applied to them and heat-sealed around them.

  As appears from the above, the invention provides a method of manufacturing a new food product comprising an oyster, having the determining advantage of allowing consumption of oysters without first opening the oysters and without any particular preparation.

  It goes without saying that the invention is not limited to the embodiment described above by way of example but that it extends to all the embodiments covered by the claims appended hereto.

Claims (8)

  1 - Method for manufacturing a new food product (10) comprising an oyster (9), characterized in that it comprises the steps consisting in: - preparing "shells" (6) in bread, that is to say -to say pieces of bread delimiting a cavity (7) on one side; - apply a layer of butter or the like on the concave face of each "shell" (6); - deposit an oyster (9) in said cavity (7) which delimits a "shell" (6), and - freeze the food product (10) thus obtained.   2 - Method according to claim 1, characterized in that the operation of preparing the "shells" (6) comprises the steps consisting in - depositing portions of bread dough (3) in cells (2) of a tray (1), mold these portions of dough (3) by means of a counter-plate (4) with bosses (5) which can come into coincidence with these cells (2), these bosses (5) having the shape of the cavities ( 7) to arrange on the "shells" (6), - bake the dough in this molding state, and - unmold the "shells" (6) thus obtained.   3 - Method according to claim 1 or claim 2, characterized in that the operation of preparing the "shells" (6) comprises a shaping of these "shells" (6) in an oval shape or in the approximate shape of 'an oyster shell.   4 - Process according to claim 2 or claim 3, characterized in that the bread dough used is a rye bread dough.   - Method according to one of claims 1 to 4, characterized in that application of butter is carried out by heating the butter to a temperature of greater or lesser fluidization and application of this butter by spreading over the "shells" ( 6) in the form of a film, or by spraying.   6 - Method according to one of claims 1 to 5, characterized in that the "shells" (6) are cooled, or even frozen, before applying the butter.   7 - Method according to one of claims 1 to 6, characterized in that the oysters (9) used are fresh or pre-frozen.   8 - Method according to one of claims 1 to 7, characterized in that it comprises a step of packaging food products (10) obtained in 10 individual compartments, in particular by the use of heat-sealable food films applied around these food products.   9- Food product (10) obtained by the method according to one of claims 1 to 8, characterized in that it comprises a "shell" (6) in bread, that is to say a piece of bread delimiting a cavity (7) on one side; - a layer of butter or the like on the concave face of this "shell" (6), and - an oyster (9) inserted into the cavity (7) which delimits the "shell" (6).   - Means allowing the implementation of the method according to one of claims 1 to 8, characterized in that they comprise at least one plate (1) with concave cells (2) and a counter-plate (4) with bosses (5) can come into coincidence with these cells (2), these bosses (5) having the shape of the cavities (7) to be arranged on the "shells" (6).