FR3063207A1 - PROCESS FOR MANUFACTURING PANIFICATION ELEMENTS AND COOKING SUPPORT - Google Patents

Abstract

The present invention relates to a method for manufacturing bread-making elements (2, 3; 2a, 3a) having an inner surface (5, 7; 5a, 7a) consisting of crumb and an outer surface (6, 8; 6a, 8a). ) consisting of a crust, in which the inner surface (5, 7; 5a, 7a) of each bread-making element (2, 3; 2a, 3a) is maintained at a temperature below 85 ° C. The invention also relates to a cooking support (10; 10a) that can be used in the method of manufacturing bread-making elements (2, 3; 2a, 3a).

Description

© Publication no .: 3,063,207 (to be used only for reproduction orders)

©) National registration number: 17 51464 ® FRENCH REPUBLIC

NATIONAL INSTITUTE OF INDUSTRIAL PROPERTY

COURBEVOIE © IntCI ⁸

A 21 B 3/13 (2017.01), A 21 D 13/00

A1 PATENT APPLICATION

©) Date of filing: 24.02.17. (© Priority: (© Applicant (s): MECATHERM Société anonyme - FR. @ Inventor (s): SERGEANT OLIVIER. ©) Date of public availability of the request: 31.08.18 Bulletin 18/35. ©) List of documents cited in the preliminary search report: See the end of this booklet (© References to other related national documents: ©) Holder (s): MECATHERM Société anonyme. ©) Extension request (s): © Agent (s): CABINET BLEGER-RHEIN-POUPON.

104 / PROCESS FOR MANUFACTURING ELEMENTS OF BAKING AND COOKING SUPPORT.

FR 3 063 207 - A1

The present invention relates to a method of manufacturing bread-making elements (2, 3; 2a, 3a) having an internal surface (5, 7; 5a, 7a) made of crumb and an external surface (6, 8; 6a, 8a ) consisting of a crust, in which the internal surface (5, 7; 5a, 7a) of each baking element (2, 3; 2a, 3a) is kept at a temperature below 85 ° C.

The invention also relates to a cooking support (10; 10a) capable of being used in the method of manufacturing bread-making elements (2, 3; 2a, 3a).

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- The present invention relates to the overall field of production and baking of bakery, pastry or pastry products.

More particularly, the present invention relates to the field of industrial production and baking of bread-making products of the sandwich type, or sandwich products, whether these are obtained from baguettes or from breads qualified as "softs". , such as bagnat pans, burgers, hot dogs and the like.

Traditionally, in the prior art, an industrially produced sandwich is produced from a bread as mentioned above, for example a baguette, which is sliced into two substantially equivalent parts, according to a cutting plane horizontal of said bread, the two parts then being separated, filled with the appropriate filling, after possible removal of a crumb surplus, then closed one over the other.

There are thus known, in the prior art, many types of baking sheet, the material of which is shaped by folding, so as to provide housing for receiving dough pieces shaped like a baguette, for example, and whose shape specific consists of a corrugation forming said hollow recesses extending longitudinally from one edge to the other of the plate and parallel to each other. The ends of said housings can be opened, thus resembling chutes or gutters, and are connected to each other at the levels of their contiguous upper edges.

Consequently, the same housing can receive over its length one or more dough pieces, generally after the fermentation step and with a view to their cooking, these then being spaced apart from each other, depending on the length of the plate and dimensions of the said dough piece (s). Depending on its width, a plate then comprises more or less housings.

The support material for this type of plate is generally metallic, possibly with a non-stick coating, and

- 2 can consist either of a trellis or mesh, or else by a solid or perforated sheet.

Thus, patent document WO 2015/044588 describes such cooking support plates in which, more particularly, the recessed housings consist of a sheet having an arcuate section, the adjacent edges of two contiguous housings being spaced so as to leave a continuous gap between them.

In all cases, the cooking plates formed by a plurality of recessed housings lead, after cooking, to the production of products having an overall cylinder shape, as regards, for example, baguettes or hot dogs , or else sphere or hemisphere, in particular in the case of breads intended for the manufacture of hamburgers.

The products thus obtained require a slicing operation in order to carry out the filling operation by means of the desired filling, to result in the final product intended to be marketed.

However, in the field of the industrial production of sandwiches or the like, the slicing operation has the disadvantage of being particularly expensive, since it inevitably applies to each of the loaves which is produced individually, while the bread making process is done by whole plates, which greatly simplifies mechanization operations.

either the industrialist is looking for an installation, in which case he will necessarily have to make significant investments to achieve poor productivity, due to individual treatment of each product after cooking, or the slicing is carried out manually during an additional operation, which also has drawbacks, particularly in terms of labor and logistics costs.

Whatever the solution chosen by the manufacturer, the slicing operation is carried out along a horizontal or substantially horizontal plane, and the surfaces from this

Therefore, automation of its

- 3 operations will serve as a support for the filling placed in the sandwich during a subsequent filling step. Naturally, due to the flatness of the surfaces, the filling tends to escape from the sandwich, requiring, for example, an operation of ligating the product to compensate for any release of filling, or even a removal of the crumb before the filling operation.

In addition, the slicing operation of the bread reveals holes or alveoli in the crumb, thus making the latter porous, thereby causing a significant consumption of filling such as butter, sauce and the like, during the subsequent step. filling.

In the state of the art, but more particularly in the field of the manufacture of small individual “bites”, document EP 2 506 718 discloses a process for producing half-shells in which a wafer sheet is produced comprising a plurality of half-shells connected together by a plane interconnection wall.

In this process, the dough is formed and baked in a mold formed by two complementary plates, or half-molds, which, when they (or they) fit together, define a cavity for shaping the half-shells.

Thus, we seek here to produce a thin wafer sheet which requires the use of two complementary plates of a mold, the female plate having, in addition to a plurality of recesses of complementary shape to protrusions of the male plate to define the shaping cavity, parts shaped as V-shaped projections so as to form a notch in the baking dough, between the half-shell and the connection wall.

The mold implemented here therefore has the disadvantage of requiring two complementary half-molds of complex design, which must necessarily translate relative to each other in the case where it is desired that the dough can take in volume. In addition, the half shells as well

- 4 obtained must still be separated from the interconnection wall connecting them to each other.

On the contrary, in the production of bread-making products or the like intended for the manufacture of sandwiches, one seeks, during the baking, a development of the bread, a creation of volume, so that the finished product presents an aspect the as natural as possible, as well as a crust development which gives both the aromatic and crisp properties to the product, these objectives cannot be achieved when using additional half-molds.

The formation of the crust, on bread products, results from a particular and complex reaction called the Maillard reaction which occurs when the crumb is subjected to a particularly significant energy flow resulting in a temperature, at the level of the product, higher or equal to 85 ° C. In a simplified manner, such a temperature causes caramelization of the sugars, the latter being, for their part, resulting from the transformation of starch by the yeasts and results in the formation, in fine, of the crust of the bread.

The present invention thus aims to overcome, at least in part, the drawbacks of the state of the art, by proposing, according to a first inventive step, a process for manufacturing half-shells having a first surface which has undergone the reaction. of Maillard and forming, consequently, the crust of the product, crisp and aromatic and a second cooked surface, but not "croutée", in this case the crumb, said half-shells being intended, according to a step of assembly two to two, to the manufacture of sandwiches of all types.

According to a second inventive step, it has also been imagined a unique cooking support and simple design to lead, thanks to its preferably domed shape, to the formation of these half-shells, either individually and intended to be assembled two by two after a stage of

- 5 filling to form a sandwich, either connected two by two by a hinge.

In particular, this cooking support makes it possible, in a particularly advantageous manner, during the process for producing the half-shells, to isolate the surface of the half-shells which is intended to become the internal part of the sandwich, that is to say say the crumb in contact with the lining, so that this surface is maintained below a precise temperature threshold at which occurs, at the crumb, the Maillard reaction.

To this end, more particularly, the present invention relates to a process, in the field of the preparation of sandwiches or the like, comprising two bread-making elements enclosing a filling, of manufacturing said bread-making elements having an internal surface consisting of crumb and a surface external consisting of a crust, said process being characterized in that it comprises, at least, the following steps taken in order:

a) depositing dough pieces, capable of allowing the formation of said bread-making elements, on a cooking support;

b) during a first baking phase, the internal surface is heated in an equivalent or substantially equivalent manner, through said baking support, and the external surface of the bread-making elements and a temperature is obtained at the heart of each bread-making element, between the internal surface and the external surface of between 55 and 65 ° C, preferably

1'order of or equal to 60 ° C;

c) during a second baking phase, the quantity of heat supplied to the external surface is gradually increased while, simultaneously, the quantity of heat supplied to the internal surface of the bread-making elements is reduced;

d) during a third baking phase, the external surface of each bread-making element is raised to a temperature greater than or equal to 85 ° C. while

- 6 the internal surface of each bread-making element is no longer heated;

and by the fact that, during all of said process steps, the internal surface of each bread-making element is maintained at a temperature below 85 ° C.

Advantageously, the method of manufacturing bread-making elements comprises an additional step, after deposition and before baking, in which the dough is shaped so as to form a concave internal surface of said dough to obtain a half-shell.

The present invention also relates to a cooking support capable of being used in the method of manufacturing bread-making elements, in the form of half-shells, said support comprising an upper face intended to receive at least one dough and comprising at least one boss projecting from said upper face, said boss being of shape and dimensions conforming to the concavity which it is desired to give to the internal surface of the half-shell.

The present invention has many advantages. On the one hand, the method of the invention makes it possible, in a particularly original way, to obtain half-shells of bread-making product, which can be assembled two by two to form a sandwich of any type, thus eliminating, in the field of industrial production of this type of product, the tedious and costly slicing operation.

In addition, the bread-making elements obtained by implementing the method of the invention comprise, in an original manner, an internal surface made up of white but cooked crumb, preferably having a smooth and finely film-coated surface, by virtue of the use of the cooking medium according to the invention, and an external surface which has undergone the Maillard reaction and therefore consists of a caramelized, colored and / or crispy crust.

Said internal surface can, moreover, be advantageously concave, thus constituting a natural receptacle, for filling, by means of a lining.

- 7 of any sandwich obtained after assembly of two bread-making elements.

Also, the internal surface (crumb) of the bread-making product obtained by the process of the invention is, in a particularly advantageous manner, smooth and finely film-coated, as well as slightly waterproof since said surface has very few cells, or even is devoid of it. . Such original characteristics make it possible, on the one hand, to facilitate the application of fats and, on the other hand to limit the absorption of these additives such as butter, sauces, or the like, which can enter into the composition of the filling. . The method of the invention therefore generates a further reduction in the costs of industrial production of sandwiches, costs traditionally associated with a significant consumption of this type of additive due to the porosity of the crumb.

The cooking support according to the invention allows, by its original boss, instead of being hollowed out as is customary in the prior art, the formation of a concave internal surface at the level of the elements of bread making a cavity for receiving the sandwich filling, to prevent it from escaping from the final product.

Other characteristics and advantages of the invention will emerge from the detailed description which follows of nonlimiting embodiments of the invention, with reference to the appended figures in which:

Figure 1 illustrates, schematically and in cross section, a preferred embodiment of the step of depositing individual dough pieces on a cooking support according to the invention, comprising a plurality of bosses for the manufacture of bread-making elements in half-shells, the internal surface of which is concave;

FIG. 2 illustrates, schematically and in cross section, the cooking of the dough pieces, the development of the bread-making elements in half-shells and the formation of the crust of the surface

- 8 external of the latter, still on a cooking support comprising a plurality of bosses; Figure 3 illustrates, schematically and in cross section, a sandwich obtained by assembling two bread-making elements in half-shells, substantially equivalent and obtained by an exemplary embodiment of the method of the invention;

Figures 3A and 3B show, schematically and in cross section, a particular embodiment of the invention in which two different bread elements are connected together by a hinge on a particular cooking support according to the invention.

Elements or means which are identical from a structural and / or functional point of view, and which are illustrated in different figures, are assigned a unique numerical reference.

Thus, with reference to the figures of the accompanying drawings, the present invention enters the field of the industrial production of sandwiches 1, la or the like, of which two particular examples of embodiment are visible in FIGS. 3 and 4B, respectively.

More particularly, the present invention relates to a method of manufacturing bread-making elements intended to then allow, by two by two assembly, the production of sandwiches 1; the. So, for example, sandwiches 1; la are obtained by assembling, respectively, two bread-making elements 2, 3 and 2a, 3a, which can be of identical or substantially identical shape or section, or else of different shape or section.

In all cases, said two bread-making elements 2, 3; 2a, 3a are intended, during the production of sandwiches, to enclose a filling arranged, preferably, in a receptacle 4; 4a, or cavity, formed during the assembly two by two of these baking elements 2,3; 2a, 3a.

- 9 Each breadmaking element 2, 3; 2a, 3a has an internal surface, respectively 5, 7, 5a and 7a, consisting of crumb and an external surface 6, 8, 6a, 8a consisting of a crust.

Thus, the bread-making element 2 has an internal surface 5 and an external surface 6, etc.

More particularly, as regards the steps implemented during the process of the invention for manufacturing bread-making elements 2, 3; 2a, 3a, these are the following, taken in order:

a) depositing dough pieces 9; 9a, capable of allowing the formation of said bread-making elements 2, 3; 2a,

3a, on a cooking support 10, in Figures 1 and 2, or 10a, shown in Figure 4A;

b) during a first cooking phase, the internal surface 5, 7 is heated in an equivalent or substantially equivalent manner; 5a, 7a, through said cooking support 10; 10a, and the external surface 6, 8; 6a,

8 has bread-making elements 2, 3; 2a, 3a and we gets a core temperature of each element of bread making 2, 3; 2a, 3a, between the area internal 5,

; 5a, 7a and the external surface 6, 8; 6a, 8a between 55 ° C and 65 ° C, preferably of the order of or equal to 60 ° C;

c) during a second cooking phase, it is gradually increased, preferably up to a threshold value

predetermined, by example 85 ° C, the quantity of heat dispensed to the external surface 8; 6a, 8a while that, simultaneously we decrease the quantity of heat

dispensed to the internal surface 5, 7; 5a, 7a of the bread-making elements 2,3; 2a, 3a;

d) during a third cooking phase, the external surface 6, 8; 6a, 8a of each baking element 2, 3; 2a, 3a is mounted at a temperature greater than or equal to 85 ° C while the internal surface 5, 7;

5a, 7a of each baking element 2, 3; 2a, 3a is no longer heated; this step allows the unfolding

-10the Maillard reaction at the level of the external surface of the bread-making elements and the formation of a golden crust, crisp or not.

In addition, during all these stages of the process, the internal surface 5, 7; 5a, 7a of each baking element 2, 3; 2a, 3a is maintained at a temperature below 85 ° C. This prevents the Maillard reaction from occurring and forms a tight crumb film with little, or no, honeycomb.

In a preferred embodiment, but not limiting of the process of the invention, which is that illustrated in the figures of the attached drawings, the dough piece 9 is shaped; 9a, so as to form an internal surface 5, 7; 5a, 7a concave at the level of said dough piece and in obtaining, in fine, a half-shell.

Such shaping is advantageously obtained, following the removal of the dough pieces 9, 9a and before cooking them, thanks to a cooking support 10, visible in FIGS. 1 and 2, or 10a, visible in FIG. 4A.

The formation of an internal surface 5, 7; 5a, 7a preferably concave, when assembling two by two half-shells constituting the baking elements 2,3; 2a, 3a, the formation of a free volume, a receptacle 4; 4a, for housing any lining, as already mentioned above.

In the embodiment shown in FIGS. 1 to 3, the bread-making elements 2, 3 are produced individually, and are then assembled two by two for the production of sandwich 1.

In a different embodiment, illustrated in FIGS. 4A and 4B, two bread-making elements 2a, 3a are, from the first step of the process of the invention, linked together by a hinge-forming element 11a which will allow, after cooking, to close said two elements 2a, 3a, around said hinge 11a.

In the embodiment illustrated more particularly in FIG. 4A, the bread-making element 2a has a surface

- II internal concave 5a rounded while the breading element 3a has an internal surface 7a concave planar. However, such an example should not be considered as limiting and it is entirely conceivable that each of the bread-making elements 2a, 3a, connected together by a hinge element 11a, has, for example, an internal surface 5a, 7a rounded concave. However, such an example is not shown in the attached figures.

The present invention also relates to a cooking support 10; 10a capable of being implemented in the process for manufacturing bread-making elements 2,3; 2a, 3a according to the invention, more particularly in the case where it is desired to shape the dough pieces 9; 9a, so as to form an internal surface 5, 7; 5a, 7a concave.

To this end, said cooking support 10; 10a has an upper face 12; 12a intended to receive at least one dough piece 9; 9a and further comprising at least one boss 13; 13a projecting from said upper face 12; 12a, said boss 13; 13a being of shape and dimensions conforming to the concavity which it is desired to give to the internal surface 5, 7; 5a, 7a of the half-shell.

Preferably, depending on the dimensions of the cooking support 10; 10a, and as shown in the appended figures, said support 10; 10a is curved, comprising a plurality of bosses allowing, by means of a single support 10; 10a, to manufacture a plurality of baking elements 2,3; 2a, 3a.

Advantageously, the bosses 13; 13a extend longitudinally from one end to the other of said cooking support 10; 10a or else said support 10; 10a has several bosses 13; 13a separated from each other longitudinally, according to the dimensions of the bread-making element 2, 3; 2a, 3a that we wish to obtain. In all cases, the shape and the width and length dimensions of the bosses 13; 13a of the cooking support 10; 10a, as well as the spacing between two bosses 13; 13a will be adapted according to the sandwich to be produced.

Advantageously, as illustrated in the attached figures, the cooking support 10; 10a is formed of a double skin and has a thickness sufficient to allow sufficient isolation of the internal surface 5, 7; 5a, 7a of the baking element 2, 3; 2a, 3a so that it does not reach the temperature of the Maillard reaction.

Most preferably, said cooking support 10; 10a has, at its face in contact with the internal surface 5, 7; 5a, 7a of the baking element 2, 3; 2a, 3a to produce a specific coating, such as PTFE (polytetrafluroroethylene), giving the crumb, due to its capacity to isolate said internal surface 5, 7; 5a, 7a, a smooth and film-coated appearance, limiting the absorption of fatty matter from the filling during the manufacture of the sandwiches.

A baking oven is now described which is particularly suitable for implementing the various stages of the process of the invention, in particular because it allows total decoupling between the heat emitted by the roof of the oven, therefore directed towards the external surface 6, 8; 6a, 8a consisting of a crust of a bread-making element 2, 3; 2a, 3a, and the heat emitted at the bottom of said oven, heating the internal surface 5, 7; 5a, 7a consisting of crumb of said bread-making element 2, 3; 2a, 3a, through the cooking support 10; 10a.

Thus, the cooking oven must allow, possibly in association with the cooking support 10; 10a according to the invention, to maintain the internal surface 5, 7; 5a, 7a of each baking element 2, 3; 2a, 3a at a temperature below 85 ° C, and more preferably still less than or equal to 80 ° C, to prevent this surface 5, 7; 5a, 7a does not undergo the Maillard reaction resulting in the formation of a crust.

Thus, such an oven consists, more particularly, of a linear tunnel oven for bakery, pastry and similar products in general, comprising a cooking chamber comprising a hearth, in the form of a conveyor belt, mobile and permeable to a fluid. gas coolant, an arch,

- 13 and heating means in the floor and in the vault for baking or precooking said products.

These products come to rest on the conveyor belt either directly or indirectly through a cooking support 10; 10a adapted such as, in particular, that described above.

The floor heating means comprise a plurality of blowing orifices for the gaseous heat transfer fluid under said conveyor belt.

The conveyor belt is movable above a sliding surface comprising openings for the passage of said heat transfer fluid, this sliding surface being movable between at least two positions, including a so-called convection position where said openings in the sliding surface coincide with the blowing orifices of floor heating means to let the heat transfer fluid through, and at least a second so-called radiation position in which said openings are offset from these blowing orifices, the sliding surface forming a screen for the blown heat transfer fluid through the blowing holes.

In the roof of the oven, the heating means may, for example, include a plenum in which a heat transfer fluid circulates from an inlet to at least one outlet.

The plenum may include a plurality of orifices for blowing heat transfer fluid into the cooking enclosure, said module further comprising, at least:

means for concealing said blowing orifices which are movable between at least two positions, one for concealing said blowing orifices, the other for opening the latter;

means for aspiration of the heat transfer fluid passing through the plenum and / or blown into the cooking chamber.

Such an oven is particularly advantageous, in particular because of its heating flexibility in the top and bottom and the total decoupling which it allows to operate, between this bottom and

- 14 this vault, allowing, therefore, heating independently and adapted to the internal surface 5, 7; 5a, 7a and the external surface 6, 8; 6a, 8a of the bread-making element 2,; 2a, 3a to be produced.

In other words, this oven makes it possible to adapt the amount of energy to be supplied both on the floor and in the roof for the optimal progress of the various stages of the process of the present invention.

Thus, for example, such an oven allows the development of a great energy in the vault but also in the sole, preferably in a relatively short period of time, during step b) of the method of the invention relating to the first cooking phase, this energy causing the development of the dough 9; 9a following the work of yeasts, the creation of volume and the development of aromas.

In the second cooking phase, the amount of heat emitted at the bottom is reduced, while it remains significant in the vault, allowing, at the level of the product, a coagulation of the glutens.

During the third cooking phase of the process of the invention (step d)), the vault heating means make it possible to provide a significant amount of heat while the energy flow in the hearth is close to zero, allowing the reaction of Maillard to occur resulting in the formation of the crust at the level of the external surface 6, 8; 6a, 8a of the bread-making elements 2,3; 2a, 3a.

Of course, the invention is not limited to the examples illustrated and described above which may have variants and modifications without departing from the scope of the invention.

Claims (3)

1) Method, in the field of the preparation of sandwiches (1; la) or the like, comprising two baking elements (2, 3; 2a, 3a) enclosing a filling, for manufacturing said baking elements (2, 3; 2a , 3a) having an internal surface (5, 7; 5a, 7a) consisting of crumb and an external surface (6, 8; 6a, 8a) consisting of a crust, said method being characterized in that it comprises, at least the following steps taken in order: a) depositing dough pieces (9; 9a), capable of allowing the formation of said bread-making elements (2, 3; 2a, 3a), on a cooking support (10; 10a); b) during a first cooking phase, the internal surface (5, 7; 5a, 7a) is heated in an equivalent or substantially equivalent manner, through said cooking support (10; 10a), and the external surface (6, 8 ; 6a, 8a) of the bread-making elements (2, 3; 2a, 3a) and a temperature is obtained at the heart of each bread-making element (2, 3; 2a, 3a), between the internal surface (5, 7; 5a , 7a) and the external surface (6, 8; 6a, 8a) between 55 ° C and 65 ° C, preferably of the order of or equal to 60 ° C; c) during a second cooking phase, the quantity of heat supplied to the external surface is gradually increased (6, 8; 6a, 8a) while, simultaneously, the quantity of heat supplied to the internal surface (5, 7; 5a, 7a) bread-making elements (2, 3; 2a, 3a); d) during a third cooking phase, the external surface (6, 8; 6a, 8a) of each baking element (2, 3; 2a, 3a) is raised to a temperature greater than or equal to 85 ° C. while the internal surface (5, 7; 5a, 7a) of each bread-making element (2, 3; 2a, 3a) is no longer heated; - 16 and by the fact that, during all of said process steps, the internal surface (5, 7; 5a, 7a) of each bread-making element (2, 3; 2a, 3a) is maintained at a temperature below 85 ° vs. 5 2) Method for manufacturing bread-making elements (2, 3; 2a, 3a) characterized in that it comprises an additional step, after removal and before cooking, in which the dough piece is shaped (9; 9a) so as to form a concave internal surface of said dough piece to obtain a half shell. 10 3) cooking support (10; 10a) capable of being used in the process for manufacturing bread-making elements (2, 3; 2a, 3a) according to claim 2 comprising an upper face (12; 12a) intended to receive at least one dough piece (9; 9a) characterized in that it comprises at least one boss 15 (13; 13a) projecting from said upper face (12; 12a), said boss (13; 13a) being intended to receive said dough piece (9; 9a) and of shape and dimensions conforming to the concavity which one wants to give the inner surface (5, 7; 5a, 7a) of the half-shell. 1/2