FR3142869A1 - Process for making smooth textured pies - Google Patents

Abstract

The invention relates to a method for manufacturing smooth-textured pies, said method comprising: preparing a pie dough then grinding it with a food liquid to obtain a smooth mixture, a formulation comprising at least one gelling agent being added to said mixture to obtain a smooth textured dough; prepare the pie filling ingredients then grind them with a food liquid to obtain a smooth mixture, a formulation comprising at least one gelling agent being added to said mixture to obtain a smooth textured filling; freeze smooth-textured filling pucks; measure discs of smooth-textured dough into molds; arrange the pucks on each of the discs to obtain the tarts.

Description

Process for making smooth textured pies

A method of making smooth textured pies is disclosed.

It applies in particular to the manufacture of pies adapted for feeding consumers with swallowing difficulties, in particular due to pathologies such as dysphagia or odynophagia, or other oral disorders, in particular oral hypersensitivity.

Dysphagia is a digestive disorder making it difficult for food to pass from the mouth to the stomach, and affects a significant proportion of the general population, and more particularly the elderly. Affected people generally experience a feeling of discomfort or blockage when passing food through the mouth, pharynx or esophagus, as well as a risk of choking and aspiration.

Likewise, odynophagia is a digestive disorder that causes pain in the pharynx and/or esophagus of affected individuals when swallowing.

Due to these disorders, the ingestion of solid and/or chunked foods is difficult, if not impossible, which forces people affected to eat exclusively smooth-textured foods, particularly in the form of purees.

To facilitate the feeding of these people, there are various industrially manufactured food products on the market, in particular by being frozen, and intended to be distributed in suitable health and/or catering establishments, particularly in hospitals or hospitals. clinics, or residential establishments intended for elderly people, such as retirement homes or Accommodation Establishments for Dependent Elderly People (EHPAD).

These products generally come in the form of more or less smooth purees. According to the international standardization framework for textures adapted to dysphagia – IDDSI, for English “International Dysphagia Diet Standardization Initiative” – there are five texture grades, from grade 7 corresponding to a normal texture to grade 3 for a fluid puree .

In particular, Grade 4 corresponds to a texture called "smooth puree", and applies to a puree type food product which can be eaten easily with a spoon, possibly with a fork, does not require chewing by the consumer, does not contains no lumps, is neither adherent nor sticky, and can be passed into a piping bag, spread or poured.

The products currently on the market are not entirely satisfactory, in that they generally lack variety and/or palatability, which deters affected people from consuming them, this being all the more detrimental as these people have already tend to undernourish themselves, due to their disorder(s).

The invention aims to improve the prior art by proposing a process for manufacturing food products with a smooth texture adapted to such digestive and/or oral disorders, said products having a more elaborate appearance and taste to improve their palatability, while being healthy and practical to prepare and reheat for their service, in particular by nursing and/or catering staff working in a health and/or accommodation establishment for elderly and/or dependent people. In particular, the food products produced include a list of healthy and natural ingredients, notably without “maligned” gelling agents such as gelatin or agar-agar.

• préparer une pâte à tarte puis la broyer avec un liquide alimentaire pour obtenir un mélange lisse, une formulation comprenant au moins un agent gélifiant étant additionnée audit mélange pour obtenir une pâte à texture lisse ;
• préparer les ingrédients de la garniture de la tarte puis les broyer avec un liquide alimentaire pour obtenir un mélange lisse, une formulation comprenant au moins un agent gélifiant étant additionnée audit mélange pour obtenir une garniture à texture lisse ;
• surgeler des palets de garniture à texture lisse ;
• doser des disques de pâte à texture lisse dans des moules ;
• disposer les palets sur chacun des disques pour obtenir les tartes.

To this end, the invention proposes a process for manufacturing pies with a smooth texture, said process providing for:

• prepare a pie dough then grind it with a food liquid to obtain a smooth mixture, a formulation comprising at least one gelling agent being added to said mixture to obtain a dough with a smooth texture;
• prepare the ingredients for the pie filling then grind them with a food liquid to obtain a smooth mixture, a formulation comprising at least one gelling agent being added to said mixture to obtain a smooth textured filling;
• freeze smooth-textured filling blocks;
• measure discs of smooth-textured dough into molds;
• arrange the pucks on each of the discs to obtain the tarts.

Other objects and advantages of the invention will appear in the following description of particular embodiments.

The process makes it possible in particular to manufacture pies with a smooth texture suitable for consumers with swallowing disorders, in particular dysphagia, and possibly odynophagia. In particular, the pies manufactured by this process may be subject to a medical prescription, in particular for a patient diagnosed with dysphagia, and/or be intended for health and/or catering establishments welcoming the elderly and/or or dependent.

The tarts can also be adapted for consumers with other eating disorders, in particular oral disorders.

The process is notably used to manufacture pies which meet Grade 4 according to the International Dysphagic Diet Standardization Initiative (IDDSI) benchmark.

Advantageously, the process provides for preparing pies without using food additives, or colorings other than natural, or preservatives, in order to present optimal nutritional qualities and to guarantee the consumer taste sensations close to "homemade" dishes. ".

The process first involves preparing a pie crust, preferably using a recipe for pure butter shortcrust pastry. Thus, we obtain a pie with an optimal appearance and palatability, which guarantees the consumer the taste of a “homemade” pure butter shortcrust pastry.

To do this, the process involves cooking the pie dough blind, in particular by distributing it in strip molds before placing it in an oven.

The process then involves cooling the doses of blind-cooked pie dough, then freezing them and unmolding them, before storing them in bulk at a suitable freezing temperature, in particular at -25°C.

To obtain a dough with a smooth texture, suitable for consumers presenting disorders such as described above, the process then involves grinding the pie dough thus prepared with a food liquid to obtain a smooth mixture, then adding to this mixture a formulation comprising at least one gelling agent, in particular a natural gelling agent.

The blind-cooked, cooled and then frozen pie dough can in particular be relaxed before grinding, for example by being placed in a refrigerator or in a freezer at -4°C the day before said grinding.

In particular, pie dough can be ground with milk, in order to provide protein and calcium in quantities meeting the nutritional needs of the consumer. To do this, the pie dough and the milk can be placed in the tank of an industrial grinding machine, for example a grinder marketed by the company Stephan, in proportions of 10 kilograms of pie dough for 40 kilograms of milk. .

The gelling agent preferably comprises a starch, in particular corn or potato starch, or a food starch. The gelling agent may also include other ingredients, with the exception of “maligned” ingredients such as gelatin and agar-agar.

The formulation added to the smooth pie crust mixture may also include cream, eggs, and optionally seasoning, such as salt, spices and/or herbs.

The ingredients of the formulation can in particular be added to the smooth pie crust/milk mixture directly in the grinding tank of said mixture, or be mixed separately in another grinding machine before being added to said smooth mixture.

In parallel, the process involves preparing the ingredients for the pie filling, then grinding them with a food liquid to obtain a smooth mixture, a formulation comprising at least one gelling agent powder being added to said mixture to obtain a filling smooth texture.

The topping may include cheese, vegetables such as broccoli and/or meat such as bacon or ham.

• une recette « fromage » contenant au moins un fromage ;
• une recette « brocolis » ;
• une recette « quiche lorraine », contenant du bacon et/ou du jambon.

The process may in particular provide for preparing a pie filling according to one of the following recipes:

• a “cheese” recipe containing at least one cheese;
• a “broccoli” recipe;
• a “quiche Lorraine” recipe, containing bacon and/or ham.

In particular, for the “broccoli” recipe, the process may include using frozen broccoli, and relaxing them before grinding, for example by placing them in a refrigerator or in a freezer at -4°C the day before said grinding. .

• broyer les ingrédients de la garniture avec du lait, en plaçant le tout dans une cuve d’une machine de broyage industrielle ;
• utiliser un agent gélifiant comprenant de préférence une fécule ou un amidon alimentaire, par exemple de la fécule de maïs ou de pomme de terre, ou un autre agent gélifiant à l’exception de l’agar-agar et de la gélatine, ledit agent se présentant sous forme de poudre.

For the same reasons as pie dough, the process may include:

• grind the filling ingredients with milk, placing everything in a tank of an industrial grinding machine;
• use a gelling agent preferably comprising a starch or a food starch, for example corn or potato starch, or another gelling agent with the exception of agar-agar and gelatin, said agent being presented in powder form.

The formulation added to the smooth filling mixture may also include cream, eggs, and optionally seasoning, for example salt, spices and/or aromatic herbs.

To mix the ground ingredients of the filling with the formulation, the process may provide for grinding said ingredients and adding said formulation in the same tank of an industrial machine, possibly in several successive operations (grinding, then adding formulation ingredients, then mixing), or grinding the filling ingredients and mixing the formulation ingredients (gelling powders, cream, eggs and seasoning) in two separate tanks before mixing everything.

• pour la garniture « fromage » : mélanger et broyer le(s) fromage(s) sous forme liquide, la(les) poudre(s) d’agent(s) gélifiant(s), les œufs et la crème dans une même cuve, le(s) fromage(s) lui(eux)-même(s) et la formulation crème/œufs formant dans ce cas ensemble le liquide alimentaire nécessaire au broyage de l'ingrédient de garniture (fromage(s)) ;
• pour les garnitures « brocolis » et « quiche lorraine » : broyer dans une première cuve les ingrédients de garniture avec le lait et dans une seconde cuve distinctes les ingrédients de la formulation (poudre(s) d’agent(s) gélifiant(s), œufs, crème) avant de mélanger le tout.

For example, the process provides for:

• for the “cheese” filling: mix and grind the cheese(s) in liquid form, the gelling agent powder(s), the eggs and the cream in the same bowl , the cheese(s) themselves and the cream/egg formulation in this case together forming the food liquid necessary for grinding the filling ingredient (cheese(es));
• for the “broccoli” and “quiche Lorraine” toppings: grind the topping ingredients with the milk in a first tank and the formulation ingredients (gelling agent powder(s)) in a second separate tank. , eggs, cream) before mixing everything together.

• surgeler des palets de garniture à texture lisse ;
• doser des disques de pâte à texture lisse dans des moules ;
• disposer les palets sur chacun des disques pour obtenir les tartes.

To prepare the tarts, the process then involves:

• freeze smooth-textured filling blocks;
• measure discs of smooth-textured dough into molds;
• arrange the pucks on each of the discs to obtain the tarts.

The step of freezing the filling pucks is carried out before the steps of preparing the smooth textured dough and measuring said dough. In particular, the steps of preparing the filling and freezing it in pucks can be carried out consecutively, and in parallel with the steps of preparing and freezing the portions of pie dough in the “pure butter shortcrust pastry” style.

This arrangement can make it possible to respectively manufacture the doses of frozen pie dough, the manufacture of the filling pucks and the assembly of these two elements to form the pies in different production lines. For example, the frozen pie dough doses and the frozen filling pucks can be produced in separate industrial facilities, and the pies can be prepared in a third facility, for example another industrial facility, or directly at their place of consumption , for example in the kitchens of a healthcare and/or catering establishment.

After mixing, the process involves heating the smooth-textured filling to a temperature of around 80°C, in order to obtain a thickened mixture with a flan-like texture. The mixture can then be cooled, in particular to a temperature of around 40°C, before dosing it into pucks to be frozen.

To obtain the pucks, the process involves dosing the smooth-textured filling by pouring it into aluminum molds, then freezing said molds, said pucks then being unmolded and stored in bulk at -25°C.

Likewise, to obtain the dough discs, the process involves heating the smooth-textured dough to a temperature of around 80°C, in order to obtain a thickened mixture with a flan-like texture. The mixture can then be cooled, in particular to a temperature of around 70°C, before dosing it into the molds. In particular, cooling can be obtained in the open air after dosing.

The process then involves placing the pucks on each of the discs of just-measured textured dough, in particular manually by an operator, for example an employee of the industrial tart preparation installation.

Advantageously, the discs measured in the molds allow the frozen pucks to be pressed into said discs, the diameter of said pucks being less than that of said discs so that the sinking of said pucks induces a rise in the edge of said discs around said pucks.

These arrangements make it possible to obtain a final product with an aesthetic appearance similar to conventional industrial or “homemade” pies, and not a “purée” type appearance, which makes it possible to guarantee the palatability of said product for the consumer.

To do this, the process involves placing the frozen pads of filling on the discs dosed in the molds with said discs at a temperature of around 70°C, that is to say just after the dosing of said discs, in order to avoid their cooling.

Finally, the process provides for freezing the pies packaged in the dough disc dosing mold, then placing said frozen pies in packaging to allow marketing and transport, for example in cardboard packaging of a volume suitable for containing about twenty pies.

The pies produced by this process have been successfully subjected to various experimental tests provided for by the International Dysphagic Diet Standardization Initiative (IDDSI), in order to ensure that they meet grade 4 (“smooth puree” ) of this repository.

• absence de croûte et de peau, même après cuisson, chauffage ou repos ;
• absence de séparation de liquide ;
• absence de grumeaux visibles ;
• absence de morceaux tendres, lubrifiés, de petite taille (2 à 4 mm) ou de grande taille (8 à 15 mm) ;
• conservation de la forme du produit dans une assiette, une fourchette ou une cuillère ;
• texture tendre et granuleuse.

In particular, the quantity and mixture of the different ingredients have been adapted so that the tarts satisfy the following physical and visual characteristics:

• absence of crust and skin, even after cooking, heating or resting;
• lack of liquid separation;
• absence of visible lumps;
• absence of soft, lubricated pieces, small (2 to 4 mm) or large (8 to 15 mm);
• preservation of the shape of the product in a plate, fork or spoon;
• tender and grainy texture.

• caractéristiques obligatoires :
  • un morceau de tarte doit tenir en bloc sur une fourchette en métal, sans couler ni s’égoutter en continu entre les dents de ladite fourchette, une petite quantité dudit morceau pouvant cependant s’écouler en formant une goutte sous lesdites dents (test d’égouttement de la fourchette) ;
  • un morceau de tarte doit conserver sa forme dans une cuillère à café, et s’écouler facilement de ladite cuillère inclinée en y laissant très peu de résidus, c’est-à-dire sans adhérer à ladite cuillère (test de la cuillère inclinée), mais peu s’étaler légèrement ou s’affaisser très lentement sur une assiette plate ;
• caractéristiques optionnelles et/ou alternatives :
  • en l’absence d’une fourchette ou d’une cuillère :
    • un morceau de tarte peut tout juste être tenu entre les doigts, sans s’en écouler en continu, en glissant doucement et facilement entre lesdits doigts tout en y laissant un résidu visible (test avec les doigts) ;
    • un morceau de tarte doit pouvoir être saisi et consommé avec des baguettes (test des baguettes) ;
  • les dents d’une fourchette doivent laisser des marques nettes sur la surface de la tarte, et ladite tarte doit de préférence conserver l’empreinte de ladite fourchette (test de pression de la fourchette).

Furthermore, the pies were prepared in such a way as to present the following characteristics during the various tests presented below:

• mandatory characteristics:
  • a piece of pie must hold together on a metal fork, without flowing or dripping continuously between the teeth of said fork, a small quantity of said piece being able, however, to flow forming a drop under said teeth (test of dripping from fork);
  • a piece of pie must retain its shape in a teaspoon, and flow easily from said inclined spoon leaving very little residue, that is to say without adhering to said spoon (inclined spoon test) , but can spread slightly or collapse very slowly on a flat plate;
• optional and/or alternative features:
  • in the absence of a fork or spoon:
    • a piece of pie can just be held between the fingers, without flowing continuously, sliding gently and easily between said fingers while leaving a visible residue (finger test);
    • a piece of pie must be able to be picked up and eaten with chopsticks (chopstick test);
  • the tines of a fork should leave clear marks on the surface of the pie, and said pie should preferably retain the imprint of said fork (fork pressure test).

• un contrôle lingual est significativement réduit, afin de limiter les risques d’étouffement ;
• des difficultés de mastication et/ou de déglutition, notamment en cas de douleurs, de dents manquantes et/ou d’un défaut d’ajustement de prothèse dentaire.

Thus, the tarts obtained are well suited to be consumed by people with at least one of the following disorders:

• lingual control is significantly reduced, in order to limit the risk of choking;
• chewing and/or swallowing difficulties, particularly in the event of pain, missing teeth and/or poor fit of a dental prosthesis.

Claims (13)

Process for manufacturing smooth-textured pies, said process comprising:

• prepare a pie dough then grind it with a food liquid to obtain a smooth mixture, a formulation comprising at least one gelling agent being added to said mixture to obtain a dough with a smooth texture;
• prepare the ingredients for the pie filling then grind them with a food liquid to obtain a smooth mixture, a formulation comprising at least one gelling agent being added to said mixture to obtain a smooth textured filling;
• freeze smooth-textured filling blocks;
• measure discs of smooth textured dough into molds;
• arrange the pucks on each of the discs to obtain the tarts.

Process for producing smooth-textured pies according to claim 1, characterized in that the pie crust and/or the filling ingredients are ground with milk. Process for manufacturing smooth-textured tarts according to one of claims 1 or 2, characterized in that the gelling agent comprises a natural gelling agent, in particular a starch or a food starch. Process for manufacturing smooth-textured tarts according to any one of claims 1 to 3, characterized in that the formulation added to the smooth filling mixture and/or to the smooth dough mixture comprises cream, eggs and optionally l 'seasoning. Process for manufacturing smooth-textured tarts according to any one of Claims 1 to 4, characterized in that the tart dough is blind cooked, cooled and frozen before being crushed. Process for manufacturing smooth-textured tarts according to any one of Claims 1 to 5, characterized in that the tart dough is prepared according to a recipe for pure butter shortcrust tart dough. Process for manufacturing smooth-textured tarts according to any one of Claims 1 to 6, characterized in that the smooth-textured dough is heated to a temperature of around 80°C before being dosed into the molds. Process for manufacturing smooth-textured pies according to any one of claims 1 to 7, characterized in that the smooth-textured filling is heated to a temperature of around 80°C before being dosed into pucks to be frozen . Process for manufacturing smooth-textured tarts according to any one of claims 1 to 8, characterized in that the discs measured in the molds allow the frozen pucks to be pressed into said discs. Process for manufacturing smooth-textured tarts according to claim 9, characterized in that the discs dosed into the molds are at a temperature of around 70°C. Process for manufacturing smooth-textured pies according to one of claims 9 or 10, characterized in that the diameter of the frozen pucks is less than that of the discs so that the sinking of said pucks induces a rise in the edge of said discs around said pucks . Process for manufacturing smooth-textured pies according to any one of claims 1 to 11, characterized in that the filling comprises cheese, vegetables such as broccoli and/or meat such as bacon or ham. Process for manufacturing smooth-textured pies according to any one of claims 1 to 12, characterized in that it is implemented so that said pies satisfy grade 4 according to the IDDSI standard.