FROZEN DESSERT AND MANUFACTURING PROCEDURE
DESCRIPTION OF THE INVENTION The invention relates to the domain of frozen desserts ready for consumption by simple defrosting, in particular in a microwave oven. It is related to a dessert ready and easy to present in a portion with a sauce intended for domestic consumption, and for large consumers, such as restaurants, canteens and food service. The current trend in frozen desserts is to provide the consumer with an elaborated product, for example a frozen cake on a sponge cake with a sauce, particularly a fruit puree, a cream or a syrup, which can be prepared directly on a plate by simple opening of a packaging type "plastic packaging" or a "blister", or by demolding from a mold-type conditioning in the form of a cup, particularly formed plastic material. It is known, for example from FR-A-2482425, a device for manufacturing frozen desserts of the Norwegian omelette type. Such a dessert is constituted by a sponge cake base, a core of frozen cream placed on the sponge cake, and a core cover with a semi-fluid aerated composition of the merengue type, and does not comprise sauce. In FR-A-2459186, for example, a packaging mold for frozen cake with cover syrup for family use is described. The configuration of the mold is such that the frozen pastry is clearly separated from the syrup during the filling, so that it is not necessary to condition the syrup in a separate wrapper. Such a dessert is not adapted for microwave heating. The invention relates to a frozen composite dessert capable of being consumed after microwave heating, comprising a frozen confectionery core, a coating of semi-fluid composition of insulating character in relation to the microwaves that partially or completely envelops the core, a cake layer serving as a support for the core-coating assembly, the coating and the cake are arranged so that the core is entirely wrapped, and a layer of sauce of an absorbent character with respect to the microwaves. A frozen confectionery core according to the invention can be a frozen cream, a milk ice cream, a water ice cream, a sorbet or a frozen fermented milk product with more or less volume increase. Such frozen confectionery can be composed, ie contain several frozen compositions of similar or different type juxtaposed, for example in superposed layers, in concentric rings or by radial sections, or even be marbled with another frozen composition, or with a sauce or a syrup . The frozen pastry can contain annexes in thin layers or in pieces, for example of fat composition of the chocolate type, based on cooked sugar, praline, crunchy sponge cake, almond nougat, dark almond nougat, caramel, or gel-based , or of gums. It may contain pieces of dried fruits, pureed, candied or in alcohol. The frozen confectionery preferably contains from 30 to 42% by weight of dry materials. As coating, according to the invention, a semi-fluid dessert composition more or less aerated is understood. This may be a flan, a rice or semolina cake, an egg cream, a cake with custard, a whipped egg white, preferably sugary. It can be a composition containing a gelling agent or thickener, for example a marshmallow. The coating composition may contain attachments such as, for example, those mentioned above in conjunction with frozen confectionery. According to the invention, it is preferable that the composition of the coating constitutes an insulator in relation to microwaves. Preferably it is composed predominantly of proteins and carbohydrates, and contains relatively little fat materials, and little water. It contains particularly from 42 to 50% by weight of dry materials. Advantageously it is aerated, preferably with a high volume increase, of the order of 100 to 300% by volume. The layer of sponge cake that serves as a support can be constituted of any cake that can be used in frozen pastries of the type of sandwiches, cakes or cones. This can be a kind of wafer, a puff pastry cake of the type of edge paste, strudel paste, or a cake reconstituted by agglomeration of particles with a binder. Its content in dry materials is preferably from 70 to 90% by weight. It is preferably a Genoese-type cake dough. By its constitution, such biscuit constitutes an insulator in relation to microwaves. In addition, the cake must absorb the minimum sauce that becomes liquid, the same during the dosage as during the reconstitution for consumption. Contrasting with the composition of the frozen confectionery, the coating layer and the sponge cake, which have a relatively low water content, the sauce layer has a relatively high water content, in order to constitute an absorbent in relation to the microwaves . Its content in dry materials is particularly from 35 to 70% by weight. This can be a syrup, a puree or a fruit puree, or a cream for baking milk and eggs, for example an English cream. In the case of a fruit-based sauce, the dried material may be relatively high, although the sauce contains a relatively large amount of free water. In the case of a cream or a chocolate sauce, the amount of dry material may be relatively low, and a relatively large part of the water may be attached. Such a sauce may contain attachments, preferably in the form of small pieces. One of the objects of the set of the different constituents of the dessert is to make contrasts of texture, color, taste and temperature during consumption. Another object of the set of the different constituents of the dessert is its geometric arrangement and its effect on the degree of heating by microwaves. Thus, the core of frozen confectionery is placed in a way to be attacked later than sauce by microwaves. The fact that the sauce is arranged in a place near the dish of a microwave oven favors its attack in the first place, since what is in the vicinity of the dish is heated first depending on the distribution of the waves. In the same order of ideas, the thickness of the biscuit, preferably from 5 to 10 mm, keeps the frozen pastry core high, and moves it away from the plate. The invention also relates to a method of manufacturing the above frozen dessert, in which the following successive operations are carried out: an open mold is filled with its upward opening, a semi-fluid composition and a composition of frozen confectionery, so that the semi-fluid composition wraps the frozen confectionery composition, a sponge cake is deposited, a liquid sauce is dosed, and the mold and its contents are quickly frozen. You can unmold the frozen content, and condition it in bags, or in "blister", and then pack the bags or "blister" in boxes. Eventually the dessert can be demolded by the consumer, and in this case, the mold forms part of the container, and the product is then packaged in its mold. According to the procedure, successive layers of the different constituents are made. According to the procedure, the dosage of the sauce is made after the sponge cake is deposited. An advantage of this way of proceeding is to facilitate the separation of the different layers. Preferably, the mold may be in the form of a cup, generally hemispherical, which may have an embossed side wall, and have festoons arranged radially from the apex, giving a decorative appearance to the mold, while they serve as tensors. At its apex, the cup may comprise a depression or concavity in order to facilitate unmolding. In the vicinity of its opening, the mold advantageously comprises a track whose role is, in cooperation with the sponge cake, to keep the sauce separate from the coating composition until the different layers freeze. In the embodiment that allows the molding and packaging of the dessert, and the demolding by the consumer, the dessert can be dosed directly in the final mold, which also serves as conditioning. The mold advantageously comprises a smooth flange, on which an operculum can be applied, by adhesion or sealing, for example by heat sealing, after having dosed the various constituents of the dessert. The operculum may comprise a detachment or breaking point, in order to be able to be removed and release the dessert. The mold can be the same broken by the final consumer. In this latter case, it is advantageously thermoformed. The smooth flange advantageously comprises one or more pre-cut openings, which constitute a start for the opening, facilitating and orienting the break. Preferably, the mold comprises ridge lines, which help guide the rupture. Once most of the product is exposed, the mold can be manually removed without the product being touched by the fingers. The demolding can thus be carried out by pressing on the vertex of the mold without destroying the envelope. In this case, it can be manufactured by thermoforming or by injection, and be expanded to about 3% by volume, or not be expanded. In this unmolding mode, the shape of the package is important. In particular, a groove can be provided on the ridge lines, which creates a differential break between the reinforced moldings (one on two, one on three or one on four) and simple moldings, which facilitate the detachment of the product from the surface of the mold. mold during the application of a pressure on a high point. The grooving also has the advantage of allowing the introduction of air, and thus favor the detachment of the product from the interior surface of the mold. The mold can be metallic, for example in stamped aluminum, or preferably in plastic material. Any thermoformable or injection-moldable plastic material for food use can be used, such as for example polyvinyl chloride, polypropylene, polyethylene, polystyrene, polycarbonate, polystyrene is preferred when dealing with a lost mold. It is also possible to use a copolymer, or a composite material. The material used must have a thickness such that it is sufficiently rigid. In the embodiment where the dessert is demoulded by the consumer, the mold is preferably expanded plastic material, and loaded to allow easy demolding of the dessert. The material can be polystyrene, polypropylene, polyethylene or expanded polyester up to 30%, and advantageously up to 10% by volume, and preferably expanded from 2 to 7% by volume. The load can be any usual mineral material. In the case of an expanded plastic material, the load facilitates the break by providing a break in the plastic material, elastic by nature. Furthermore, the load modifies the adhesion characteristics between the container and the dessert by suppressing the suction effect generally induced by the contact between a cavity of plastic material whose interior surface is smooth, the mold, and a wet product. The materials are selected to make a good compromise between the stiffness necessary for handling the mold on the manufacturing line, its ability to deform to release the dessert during the demolding, and its poor adhesion strength to the product. The thickness of such a mold is 0.1 to 2 mm, preferably 0.2 to 0.5 mm. The procedure thus comprises the filling of the sliding molds, successively of semi-fluid composition, of a core of frozen confectionery that, displacing a part of the semi-fluid composition, comes to be placed in the center of the latter, the deposit of a sponge cake whose shape is adapted to enter the mold, and then the dosage of the sauce. It is not necessary for the shape of the cake to adapt to that of the mold. These operations can take place during the sliding of the molds in a brine bath, or by rapid cryogenic cooling in a freezing tunnel, for example of nitrogen, or of very cold air. It is also possible to freeze the product in a classic freezing tunnel. In a first embodiment, once hardened at least on the surface, the set of different layers that form the content of the mold is demolded, for example after surface heating and investment of the molds, and then placed in a bag in packaging plastic or deposited on a "blister", and packed in boxes. The assembly is led to a hardening tunnel. In a variant, the product is not demolded, and it is conditioned with its mold, the mold is closed by an operculum, and the conditioned products are placed in a container, for example in boxes, and then they are taken to a tunnel. hardening. The characteristics and advantages of the invention are highlighted in the following description of an embodiment of the invention, given by way of example with reference to the attached schematic drawings. The parts and percentages are by weight, unless otherwise indicated. In the drawings: Figure 1 is an overview of an embodiment of the dessert manufacture, showing the different operations, Figure 2 is a section of the frozen dessert once it has been removed from the mold, Figure 3 is a view from above. and in perspective of the dessert once heated and ready for consumption, Figure 4 is an overview of a second embodiment of the dessert manufacture, showing the different operations, and Figure 5 is a perspective view of the a mold that serves as a dessert preparation. In Figure 1, an endless chain 1 walking step by step conveys the molds 2 with their opening upwards, in the direction of the arrow fl, in a freezing zone X. This zone is characterized by the cooling means not represented, constituted for example by a brine tank, in which the molds 2 walk, carried by racks. The cooling zone can also comprise a circulation of gaseous cryogenic fluid, for example
I of air or nitrogen to the surface of the molds. i These cooling media can be used individually. You can also do the Freezing in a classic freezing tunnel after filling the molds on a simple chain outside the tunnel. A semi-fluid composition of beaten egg white 3 and firm meringue is deposited on the bottom of the mold 2, containing about 46% dry materials, with an increase in volume around i 3. 75% in volume. A frozen cream core is then dosed, whose content in echo materials is about 32%, with volume increase and about 100% by volume, for example by means of a diaphragm dosing head. Due to the density difference between the egg white and the frozen row, the frozen cream core penetrates the egg white layer, and displaces a part that has to coat the core and extend to the surface. It is also possible to operate these two ossifications simultaneously, for example using a concentric dosing device. A cake 5 is then deposited, for example a Genoese whose generally circular shape can be adapted to the shape of the mold and come to the vicinity of its wall. Finally, a liquid sauce 6 is dosed, whose water content is from 30 to 65% according to its nature. This comes to be placed on the track 7 of the mold 2 whose role is, cooperating with the sponge 5, to help separate the sauce 6 from the other constituents, in particular from the egg white 3. The mold 2 then leaves the area of freezing X, and is heated below, for example by contact with the hot brine, this operation is not shown, and then it passes to a demolding zone Y. The frozen content of the mold 2 represents a block 8, constituted by the assembly of the different constituents, is separated from the mold 2 according to f2, by means of the cam 9, which performs a reciprocating movement according to f3, but which can also be fixed, and then is demoulded by tilting and is released according to f4 by inversion of the mold 2 on the wheel 10 at the end of the chain 1. The block 8, once inverted, is replaced on a plate 11 of the endless chain 12 walking step by step according to f5, and then placed in a package trans plastic parente 13. The assembly is packaged in a box, and directed towards a hardening tunnel, these operations are not represented. In the case not represented where the filling of the mold 2 is carried out on a single chain, the product is then hardened in its mold by passage in a freezing tunnel, and the product is transported in its mold upside down and with the sauce on top , and then it is heated in a tunnel of infra red light, which has the effect of detaching the sauce from the mold. The product is then demoulded after an inversion. As shown in Figure 2, the frozen dessert comprises, by volume of the dessert, a core 4 of frozen vanilla cream, representing about 30%, an egg white coating 3 made of raspberry meringue, which represents around the 50%, a Genovese sponge cake 5, which represents around 10%, and a 6 red fruit sauce representing around 10%. In a second example, the core 4 is a frozen rum cream, which contains pieces of grapes with rum, the coating 3 an egg white made from coffee meringue, and the sauce 6 a chocolate sauce. In a third example, the core 4 is a frozen vanilla cream, the coating 3 an egg white made of vanilla meringue, and the sauce 6 an English cream. In a fourth example, the core 4 is a pear sorbet, the coating 3 an egg white made pear meringue, and the sauce 6 a chocolate sauce. Figure 3 shows the dessert once passed through a microwave oven of 900 for about 20 seconds, on a plate 14. The sauce 6 melts, and it reaches to the plate. The fact that the sauce is melted is a good indicator: this means that the product is ready to be presented or consumed, regardless of the time of passage through the microwaves, or the effective power of the oven. In effect, a reheating of the product can cause the core to melt, however insufficient heating does not allow the sauce to melt. The meringue coating remains firm just like the sponge cake 5 and the kernel 4. The preparation of the dessert is very simple and very fast. Of course, the dessert can be tasted like a classic frozen dessert quickly after leaving the freezer, or after heating to room temperature. Another advantage of the dessert according to the invention is that the preparation of the product can be easily decorated by the addition of decorative appendages 15, 16, such as, for example, pieces of candied fruit on the coating, and of small red fruits in the sauce. As shown in Figure 4, the different successive operations of filling the mold 17 with the constituents 3, 4, 5 and 6 are carried out, and then the filled mold is closed with a cover 18, which is sealed by heat sealing. The filled and closed molds are then transferred and placed in boxes, and then directed towards a hardening tunnel, these latter operations are not represented. In Figure 5, the mold 17 is constituted by a cupel 19 with moldings 20 with ridge lines 21. The base of the cup is provided with a track 22, which serves to contain the sauce 6. The track is terminated by a rim smooth 23, which serves as a seat to the operculum (not shown). Certain ridge lines 21 comprise a slot such as 24, in the extension of the molding, such as 25, which allows the start of a mold break. The product can then be demolded by the final consumer, or the person in charge of the restaurant.