FR3111255A1 - Food shaping utensil - Google Patents

Abstract

The invention relates to a food shaping utensil, comprising a plurality of cells, substantially tubular in one direction, the cells being interpenetrated two by two along a curve included in a plane perpendicular to the direction, and the interpenetrating part being removed , so as to reveal a constriction at the junction between two cells. Abstract Figure: Figure 6

Description

Food shaping utensil

The invention relates to the field of food shaping utensils, of the type that can be used in bakery, pastry or any other food industry.

It is known, in bakery, to make shaping utensils of various shapes. So that the dough can develop to form a loaf having a certain volume and a certain rigidity, all known shaping utensils are convex.

On the contrary, the invention proposes to produce a shaping utensil comprising at least one constriction, so as to make it possible to easily break the shaped product into elementary by-products.

For this, the invention relates to a food shaping utensil, comprising a plurality of cells, substantially tubular in one direction, the cells being interpenetrated two by two along a curve included in a plane perpendicular to the direction, and the part interpenetrated being withdrawn, so as to reveal a constriction at the junction between two cells.

Particular characteristics or embodiments, which can be used alone or in combination, are:
- a cell is defined by orthogonal translation, along the direction, of a flat and hollow base figure,
- a degree of interpenetration, defined by a width of the constriction relative to a width of the basic figure measured parallel to the width of the constriction, is between 60% and 82%, preferably equal to 71%,
- the rate of interpenetration is the same for all the cells,
- ridges bordering a constriction are protruding,
- the curve is a straight line,
- the cells are all obtained from the same basic figure, preferably having the same orientation relative to the curve,
- the basic figure is a polygon, a substantially elliptical figure or a substantially circular figure, preferably a circle,
- a hollow cut in a basic figure is deduced homothetically from the basic figure, so as to present a substantially constant thickness, between hollow and basic figure,
- the ratio of the thickness to the width of the basic figure is between 0.02 and 0.06, preferably between 0.03 and 0.05 and even more preferably equal to 0.04,
- a height of the utensil, according to the direction, relative to the width of the basic figure, is between 0.6 and 0.9, preferably between 0.7 and 0.8 and even more preferably equal to 0.75 ,
- the width of the basic figure is between 20 mm and 150 mm, preferably between 25 and 125 and even more preferably equal to 60,
- the utensil comprises a number of cells is between 2 and 5, preferably 3 or 4,
- the utensil is made of silicone, stainless steel, aluminum and preferably copper.

In a second aspect, the invention relates to a food product shaped by means of such a utensil.

In a third aspect, the invention relates to a process for manufacturing a product using such a utensil, comprising a step of filling each of the cells with an independent piece of dough.

The invention will be better understood on reading the following description, given solely by way of example, and with reference to the appended figures in which:

shows, in top view, a basic figure,

shows, in perspective view, a cell defined by the basic figure of the ,

shows, in top view, the interpenetration of two cells,

shows, in top view, a utensil with two cells,

shows, in top view, a utensil with three cells,

shows, in perspective view, a utensil with three cells,

shows, in top view, a utensil with five cells,

shows a utensil with vertical elliptical cells,

shows a utensil with horizontal elliptical cells.

The invention relates to a utensil 1 for shaping food. Such a utensil 1 is intended to be used for molding, fermenting, resting, storing and possibly refrigerating, freezing or cooking a product shaped by means of the utensil 1. Such a utensil 1 can be used in any food industry and any particularly in bakery, pastry, catering, confectionery, cheese, ice cream, etc.

The utensil 1 is characterized by its innovative shape. This shape is defined by the combination of a plurality of cells 2. A cell 2 is substantially tubular, with an axis parallel to a direction T.

A cell 2 is defined from a basic figure 3, as illustrated in . A basic figure 3 is planar. Its plan merges with the plan of figures 1, 3-5, 7-8. It is hollow in that it comprises a cutout or hollow 5.

As illustrated in , a cell 2 is defined by the volume swept by the basic figure 3 during an orthogonal translation. The translation is defined by a vector along a direction T orthogonal to the plane of the basic figure 3, and of module H, defining the height H of the utensil 1. Thus, the basic figure being hollow, a cell 2 has a substantially tubular shape, either a tube, right prism, or hollow generalized cylinder shape.

As illustrated in , the cells 2 are interpenetrated two by two, one cell 2 approaching the other by following a curve L included in a plane perpendicular to the direction T, or in a plane parallel to the basic figure 3. During the interpenetration, an interpenetrated part 7 is created where the two cells 2 are intersected and superimposed. This interpenetrated part 7 is removed. This allows a constriction 4 to appear at the junction between two cells 2.

Such a constriction 4 is particularly interesting in that it reduces the width of the shaped product in line with the constriction 4, thus creating a weakening, allowing easy breaking of the shaped product, advantageously by hand and without tools. .

With reference to the , the width De of the constriction 4 can be indicated in proportion to a width Da of the basic figure 3. The width De of the constriction 4 is measured between the two edges 6 formed by the interpenetration of two cells 2 adjacent and the withdrawal of the interpenetrated part 7. The width Da is an indicative dimension of the basic figure 3. Arbitrarily, the width Da measured in a direction parallel to the constriction 4 is retained. The width Da is a total or overall dimension of the basic figure 3, or, for example, a diameter, for a circular basic figure 3. The width Da is the external width of the basic figure 3, the internal width, ie the width of the hollow 5 or even the average width of the two previous ones. These three widths are not very different and can be used interchangeably, the thickness e being small compared to the width Da.

The ratio of the width D _e of the constriction 4 to the width D _a of the basic figure 3 is indicative of the embrittlement of the shaped product. This report D _e /D _defined a rate of interpenetration. Whatever the shape of the basic figure 3, a very low interpenetration leads to a substantially zero width D _e and to a zero ratio. On the contrary, total interpenetration, superimposing two cells 2, leads to a width D _e substantially equal to the width D _a and to a unit ratio. Also, due to a necessary continuity, it is possible to define any value of the ratio between 0 and 1, ie any value D _e comprised between 0 and D _a . According to an advantageous characteristic, the degree of interpenetration is between 60% and 82%. According to a preferred embodiment, as illustrated in the figures, the degree of interpenetration is equal to 71%.

According to another characteristic, the rate of interpenetration is the same for all the cells 2.

It has been mentioned, the interest of the constriction 4 to prepare an easy rupture of the molded product. Also, according to another characteristic, the ridges 6 bordering a constriction 4 are projecting, in order to create, in the shaped product, a re-entrant ridge, forming an incipient break.

It has been seen that the different cells 2 are arranged and interpenetrate along a curve L. The curve L can be arbitrary, as long as it is flat in a plane parallel to the plane of the basic figure 3. According to an advantageous characteristic , more particularly illustrated in the figures, the curve L is advantageously a straight line.

The basic figures 3 defining the cells 2 can be arbitrary. However, according to another characteristic, they are advantageously identical for all the cells 2 of a utensil 1.

Similarly, for a basic figure 3, not of revolution around an axis parallel to T passing through the center of the basic figure 3, it is possible to orient the cell 2, around said axis, according to an orientation any. It is still possible to define an orientation according to a given function, such as according to an arithmetic progression: 0°, 45°, 90°, etc. associating a value to each cell 2.

According to another characteristic, all the cells 2 have the same orientation relative to the curve L. An orientation relative to the curve L is defined, for example, relative to the tangent to the curve L at the center of the basic figure 3. Alternatively , despite a curvature of the curve L, all the cells 2 can still have the same absolute orientation, as if the cells 2 were deduced from each other by translation.

A basic figure 3 can be of any shape. However, it is advantageous to retain a regular shape. Thus, the basic figure 3 can be a polygon, preferably regular: preferably isosceles or equilateral triangle, square or rectangle, preferably regular pentagon, preferably regular hexagon, etc., according to any orientation, regularly varied or even constant.

For a utensil 1 intended to go into the oven, it appeared preferable to limit the number of edges, for the rendering of the molded product, which then benefits from more uniform cooking. Also, a substantially circular base figure 3 is preferred which limits the edges to the edges 6 of the constrictions 4. Among the substantially circular base figures 3, an elliptical base figure 3 can be selected. Figures 8, 9 illustrate a utensil with 3 cells based on an elliptical base figure 3. The orientation of the ellipses can be arbitrary. There shows an orientation of the major axis perpendicular to the curve L for all cells 2. The shows an orientation of the major axis parallel to the curve L for all cells 2.

According to another preferred characteristic, the basic figure 3 is a circle.

According to another characteristic, a basic figure 3 has a hollow 5 deduced homothetically from the basic figure 3, according to a homothety centered on the center of the basic figure 3. Thus, a thickness e formed between hollow 5 and figure of base 3 is substantially constant. This thickness e determines by construction the thickness e of the walls of the utensil 1, which is thus substantially constant.

This still allows to continue to define the utensil 1 in a proportional way. It is in fact possible to produce a utensil 1 according to different dimensions. Advantageously, these dimensions are all in proportion to a reference model.

The homothety ratio between a hollow 5 and a base figure 3 is between 0.90 and 0.98, preferentially between 0.92 and 0.96, still preferentially equal to 0.94.

This can still be expressed like this. The ratio of the thickness e to the width D _a of the basic figure 3, as previously defined, is between 0.02 and 0.06, preferably between 0.03 and 0.05 and even more preferably equal to 0 ,04. By way of illustration, for a width or diameter D _a of the basic figure 3 of 25 mm, a thickness e of 1 mm is retained. For a width or diameter D _a of the basic figure 3 of 60 mm, a thickness e of 2.5 mm is retained.

Similarly, a height H of the utensil 1, in the direction T of translation, defined by the modulus of the translation, is advantageously expressed in proportion to the width D _a of the basic figure 3. Thus, the height ratio H at the width D _a of the basic figure 3, is between 0.6 and 0.9, preferably between 0.7 and 0.8 and even more preferably equal to 0.75.

Still in terms of proportion, the height H is preferably independent of the number of cells 2. For the same width D _a of cell 2, a utensil 1 with two cells 2 advantageously has the same height H as a utensil 1 with four or five cells 2.

According to another characteristic, the width D _a of the basic figure 3 is advantageously between 20 mm and 150 mm, preferentially between 25 mm and 125 mm and still preferentially equal to 60 mm. The width D _a of the basic figure 3, which determines the dimensions and the volume of the utensil 1, depends on the intended application. Thus, by way of example, a small utensil 1 with a width D _a of 20 to 25 mm can be used to make canapés or petit fours. A medium utensil 1 with a width D _a of 60 to 70 mm can be used to make a pie shell for a pastry or to make a roll. A large utensil 1 with a width D _a of 120 to 150 mm can be used to make bread or a brioche.

The number of cells 2 can be arbitrary. The property of having a constriction begins with two cells 2. It is possible to produce a utensil 1 with a large number of cells. However, an increase in the number of cells 2 increases the relative length of the utensil 1 which ends up causing too much fragility of the shaped product. According to another characteristic, the number of cells is between two and five, preferably between three and four. There illustrates a utensil 1 with two cells. Figures 5, 6, 8 and 9 illustrate a one to three cell utensil. There illustrates a five-pocket utensil 1.

A utensil 1, as described so far, comprises a wall, looped back on itself and extending in the direction T. A utensil 1 can be reduced to such a wall, like a form, uncorked , used in cooking or baking. Such a utensil 1 outlet can be used including in bakeries. Such a utensil 1 outlet is advantageous in that it facilitates demoulding which on the one hand can be carried out by one or the other opening, and on the other hand can be greatly aided by means of a thrust exerted from the other opening.

According to an alternative embodiment, a utensil 1 may further comprise a bottom, substantially flat, in a plane perpendicular to the direction T, arranged at one of the ends of the cells 2 and secured with them, so as to form a mould.

An alternative use to shaping proper, accessible with a utensil 1 outlet or by turning over a utensil 1 fitted with a bottom, is use as a cookie cutter. This is for example applicable to a cutting of a pie dough according to the shape of the utensil 1.

It goes without saying that the geometric elements described above only serve to define the shape of the utensil 1 and in no way presuppose the manufacturing range of the utensil 1.

It is possible to make utensil 1 by any method. Depending on the material selected, a utensil 1 can be molded, extruded, machined, 3D printed, fretted, stamped, forged, etc. or even made by forming/rolling elements, then assembled by welding or gluing, at the level of the edges 6.

A utensil 1 can be made of any material suitable for food contact, at least for the inner surface brought into contact with the shaped product. The material retained can be a plastic, including composite, stone, glass or a metal.

For a utensil 1 intended to resist particular constraints: cold, hot, chemical, the material is chosen accordingly, so as to resist these constraints.

Thus, for a utensil 1 intended to go into the oven, a material resistant to the temperatures envisaged is selected. The utensil 1 can be made of silicone. It appears, for cooking pasta, such as for example in bakery or pastry, that cooking is markedly improved by a thermally conductive material. Thus, in increasing order of preference, a utensil 1 is made of stainless steel, aluminum or copper.

A metallic material, combined with the particular shape of the utensil 1 produces advantageous characteristics for the shaped product. Thus, a bread/brioche baked in a metal utensil 1 has a regularly honeycombed crumb. This crumb also has excellent elasticity giving it shape memory.

The properties of the bread crumb made in the utensil of the invention are very surprising. The finished product not only has a shape memory, but also a high density that allows a clean cut when splitting the product by hand. It appears that the framing of the dough by the utensil of the invention generates microbubbles within the crumb during cooking. The microbubbles are evenly distributed in the finished product. This makes the product stable in the hand and very melting in the mouth. These properties apply most particularly when the utensil of the invention is made of a material with strong thermal conductivity properties.

According to another characteristic, a utensil 1 can advantageously be covered with a non-stick coating, of the PTFE, ceramic or equivalent type, and this at least on the inner surface of the utensil 1 capable of coming into contact with the food product put in form.

The invention also relates to a food product, shaped by means of a utensil 1 according to any one of the preceding embodiments or characteristics.

An advantage of the utensil 1 according to the invention is, by the presence of constrictions 4, to facilitate the breaking of the shaped product into by-products each contained respectively in a cell 2, in line with a constriction 4 creating a breaking point.

In order to further reinforce this advantage, it is advantageous to proceed with the filling of the utensil 1 by placing an independent piece of dough in each cell 2. Also, the invention also relates to a process for manufacturing a product by means of a utensil 1 comprising a step of filling each of the cells 2 with an independent piece of dough. This process can be found in any type of food industry. It is particularly suitable for baking. Utensil 1 can then be used as a banneton during a seasoning and then, directly without handling, as a mold for cooking. The fact of using independent dough pieces increases the embrittlement of the shaped product in line with each constriction 4 and facilitates breakage.

The invention can be defined as follows:

Bakery/pastry utensil of the type comprising at least one at least partially profiled frame, characterized in that the frame delimits at least two sections open to one another, the said sections having profiles homologous to each other , in the general shape of a portion of a circle or of an ellipse, these circles, or these ellipses respectively, being interpenetrated in pairs, and said portion corresponds to the meeting of said circles, or of said ellipses, less their interpenetration.

This meeting reveals a strangulation. More particularly, the intersections between circle or ellipse mark points facing each other forming the constriction (see figures 3 and 4, references 7, 6 and 4).

The constriction marks the separation between two housings (or cells). Each housing thus has the general shape substantially of a truncated cylinder of revolution, preferably of a circular cylinder (or cylinder with a circular plane section) or an elliptical cylinder (or cylinder with an elliptical plane section). This gives the frame a generally elongated and wavy appearance (see in particular FIGS. 5, 7 and 9).

As described above, in a preferred embodiment the utensil comprises 3 to 4 housings, in particular for a good balance between general stability of the finished product (for example bread or pie) and the ease of clean cutting by hand.

This being the case, in other embodiments the utensil may comprise a large number of side-by-side housings (or cells), for example 10, 20, 30 or more. In these embodiments the stability of the finished product is limited. However, the finished product retains the characteristics relating to the ease of cutting at the constrictions.

The invention has been illustrated and described in detail in the drawings and the foregoing description. This must be considered as illustrative and given by way of example and not as limiting the invention to this description alone. Many variant embodiments are possible.

1: utensil,
2: cell,
3: basic figure,
4: strangulation,
5: hollow,
6: edge,
7: interpenetrated part,
D _a : width of 3,
D _e : width of 4,
e: thickness,
H: height,
L: curve,
T: direction of translation.

Claims (16)

Food shaping utensil (1), characterized in that it comprises a plurality of cavities (2), substantially tubular in one direction (T), the cavities (2) being interpenetrated two by two along a curve (L ) included in a plane perpendicular to the direction (T), and the interpenetrating part (7) being removed, so as to reveal a constriction (4) at the junction between two cells (2). Utensil (1) according to the preceding claim, in which a cell (2) is defined by orthogonal translation in the direction (T) of a flat and hollow base figure (3). Utensil (1) according to Claim 2, in which a rate of interpenetration, defined by a width (D _e ) of the constriction (4) relative to a width (D _a ) of the base figure (3) measured parallel to the width (D _e ) of the constriction (4) is between 60% and 82%, preferably equal to 71%. Utensil (1) according to the preceding claim, in which the rate of interpenetration is the same for all the cells (2). Utensil (1) according to any one of the preceding claims, in which ridges (6) bordering a constriction (4) project. Utensil (1) according to any one of the preceding claims, in which the curve (L) is a straight line. Utensil (1) according to any one of the preceding claims, in which the cells (2) are all obtained from the same basic figure (3), preferably having the same orientation relative to the curve (L). Utensil (1) according to claim 2 or 7, wherein the basic figure (3) is a polygon, a substantially elliptical figure or a substantially circular figure, preferably a circle. Utensil (1) according to one of Claims 2 to 8, in which a hollow (5) cut out in a basic figure (3) is deduced homothetically from the basic figure (3), so as to have a thickness (e) , between hollow (5) and base figure (3), substantially constant. Utensil (1) according to the preceding claim, in which the ratio of the thickness (e) to the width (D _a ) of the base figure (3) is between 0.02 and 0.06, preferably between 0.03 and 0.05 and more preferably equal to 0.04. Utensil (1) according to any one of Claims 2 to 10, in which a height (H) of the mold (1), in the direction (T), relative to the width (D _a ) of the base figure (3) , is between 0.6 and 0.9, preferably between 0.7 and 0.8 and even more preferably equal to 0.75.
Utensil (1) according to any one of Claims 2 to 11, in which the width (D _a ) of the base figure (3) is between 20 mm and 150 mm, preferably between 25 mm and 125 mm and even more preferably equal to 60 mm. Utensil (1) according to any one of the preceding claims, comprising a number of cells (2) of between 2 and 5, preferably 3 or 4. Utensil (1) according to any one of the preceding claims, made of silicone, stainless steel, aluminum or preferably copper. Food product, characterized in that it is shaped by means of a utensil (1) according to any one of the preceding claims. Process for manufacturing a food product by means of a utensil (1) according to any one of Claims 1 to 14, characterized in that it comprises a step of filling each of the cells (2) with an independent piece of dough .