WO1992011765A1

WO1992011765A1 - Pastries to be filled and method for preparing such pastries

Info

Publication number: WO1992011765A1
Application number: PCT/FR1992/000020
Authority: WO
Inventors: Patrick Cocagne
Original assignee: Patrick Cocagne
Priority date: 1991-01-10
Filing date: 1992-01-10
Publication date: 1992-07-23
Also published as: EP0522131A1; FR2672468A1

Abstract

The present invention relates to a method for a preparation of pastry to be filled made of cooked paste. The paste is obtained from raised yough, cut in pastille and molded between a lower part presenting a cavity and an insert (4). The invention also relates to molds for the making of such pastry to be filled as well as an industrial installation for the preparation of such pastry and the pastry thus obtained.

Description

FUNDS Λ FILL AS WELL AS THE PROCESS OF

PREPARATION OF SUCH FUNDS.

The present invention relates to bottoms to be garnished as well as the process for preparing such bottoms, molds and an installation for preparing said bottoms.

There are known in the prior art funds to garnish made either by cutting vegetables such as artichoke bottoms, potatoes or mushrooms, or by cooking shortcrust pastry. The shortcrust stocks are prepared by rolling the dough, cutting a dough ring and depositing it in a baking mold.

Such bottoms have a poor taste quality, and essentially constitute a support made of food material intended to contain and enhance other pasty and / or solid food products. The conservation of such funds is very limited in time and the freezing methods do not allow satisfactory results to be obtained.

A first object of the present invention is to

20 to make better quality garnishes, with improved organoleptic qualities and possibilities of preservation in frozen form under satisfactory conditions. To this end, the bottoms to be garnished according to the invention are made of brioche dough. Such a

25 achievement goes against the prejudices of the Man of

Job. Indeed, it is well known that the brioche dough is a leavened dough, which consequently tends to swell while for bottoms to be garnished, one seeks precisely the opposite effect consisting in the formation of a cavity

30 can be filled with one or more food substances.

The bases to garnish produced according to the present invention have a markedly improved flavor, a more pleasant consistency and the possibility of finding

~ the whole of the organoleptic qualities after a brief reheating of the frozen bottoms.

The present invention also relates to molds for the manufacture of bottoms to be filled with leavened dough. The molds according to the invention consist of a lower part having a cavity capable of receiving the cut of brioche dough previously laminated, and an insert whose shape corresponds substantially to the interior volume of the base to be filled. The purpose of this insert is to prevent the dough from growing at the center of the base to be garnished.

French patent n ° 2646323 discloses a process for cooking dough for the production of ice cream cones consisting in pressing the dough between two parts of a mold. The object of the present invention differs from this prior art in that the insert is not intended to exert pressure on the dough, but to prevent inconsiderate swelling. Therefore, it does not participate in the cooking of the dough in the same way as the lower mold. The present invention also relates to a process for preparing the bottom to be filled with baked dough, characterized in that the following steps are carried out:

- preparation of leavened dough - rolling of leavened dough

- cutting of a pellet whose shape corresponds substantially to the section of the molds

- placement of said pellets in the baking molds - placement of an insert whose shape corresponds substantially to the interior volume of the base to be garnished

- baking the leavened dough in the presence of the insert

- removal of 1 ^” insert and demoulding. Advantageously, the molds and the inserts are maintained before placing the leavened dough pellets at a temperature close to room temperature.

Preferably, after placing in the molds leavened dough pellets and inserts, the assembly is introduced into an expansion cell heated to a temperature slightly above room temperature, then to a baking oven.

The invention also relates to a mold for the preparation of a bottom to be filled, characterized in that it is consisting of a lower part having a cavity and a complementary insert whose external shape corresponds substantially to the internal volume of the bottom to be garnished, the insert being able to be maintained during cooking in a position relative to the lower part in which they delimit between them a volume corresponding to the thickness of the dough.

The invention further relates to an installation for the preparation of bottoms to be filled, comprising a plurality of molding elements and a baking oven, characterized in that it also comprises a plurality of inserts movable between a loading position allowing the introduction of a leavened dough tablet and a cooking position in which the inserts are brought closer to the corresponding molds. The installation according to the present invention allows the industrial production of high-quality bottoms, with a reduced staff.

According to an advantageous embodiment, the installation comprises a conveyor belt for the molds and inserts passing through a mold filling zone, an expansion zone heated to a temperature slightly above ambient temperature, a cooking zone and a demoulding area.

Preferably, the conveyor belt travels at a constant speed, the length of the path in each of the zones being determined as a function of the time during which the molds must remain in said zone. This embodiment of the invention makes it possible to continuously manufacture brioche paste bottoms. Advantageously, the installation according to the invention comprises means for cooling and cleaning the molds and / or the inserts.

This embodiment automates the recycling of molds and inserts and reduces manual intervention.

The invention in its various forms will be better understood on reading the following description, supplemented by the drawings in which: - Figure 1 shows a sectional view of the molds according to the invention;

- Figure 2 shows a variant of mold for domestic use; - Figure 3 shows a schematic view of the installation.

The ingredients used for the preparation of the brioche dough and corresponding to one kilogram of flour are as follows: - Flour 1 kg

- Whole eggs 12

- Butter 500 g

- salt 30 g

- sugar 50 g - water or milk 50 g

- yeast 50 g

The above-mentioned ingredients are mixed in a kneader cooled to a temperature of the order of 10 to 15 degrees. After kneading, the dough rests in the kneader for a period of approximately 1 hour to 1 hour 30 minutes. The dough is then stored for 8 to 12 hours at a temperature of approximately 3 degrees.

The rolling is then carried out in an air-conditioned room at a temperature of the order of 5 degrees. This avoids a rise in the dough and a more homogeneous rolling and a regular cutting of the dough pellets is obtained.

The pellets cut by stamping the laminated dough are then placed in the molds constituted by plates having cavities formed by stamping with a diameter of about 4 to 5 centimeters and a depth of about 2.5 centimeters. .

Figure 1 shows a sectional view of an embodiment of a mold. Said molds consist of a lower part (1) formed by stamping a metal plate. The interior surface

(2) of the lower part (1) can be covered with a non-stick material such as TEFLON (registered trademark), or any other material known in the state of the art. The peripheral edge (3) is slightly flared so as to facilitate the removal of the bottoms after cooking, and may have radial grooves. The insert (4) is made of a preferably solid material having a high thermal inertia in order to avoid excessive cooking of the interior of the base to be filled, which would cause part of the softness of the base produced to be lost. By way of example, the insert consists of a solid metal piece, for example a cylindrical or frusto-conical element. The insert (4) is movable relative to the lower part (1), can be moved manually or automatically between a position in which it is distant from the lower part (1), and a working position in which it ^" is brought closer to the lower part (1) so as to preserve a space (7) corresponding substantially to the volume of the bottom produced. The displacement is carried out either manually, in particular in the case where the molds are intended for domestic use, or automatically when the mold is integrated in an industrial installation.

FIG. 2 represents an exemplary embodiment of a mold for domestic use. Such a mold occasionally makes funds to garnish with the means usually available to all housewives, namely an ordinary oven and ordinary kitchen utensils. The mold consists of a bottom plate

(9) in molded or stamped metal, having six cavities (8) with a diameter of 4.5 cm and a depth of 2.5 cm. The edge of these cavities is flared so as to facilitate the release of the bottoms to be garnished after cooking.

The lower plate (9) is articulated with the upper plate (10) by means of a hinge (11). The axis of rotation of the hinge (11) is offset from the upper surface of the lower plate (9) so that the two inner surfaces of the lower plate (9) and the upper plate (10) stay apart by a few millimeters corresponding to the thickness of the dough, when it is in the closed position, that is to say when the two plates are parallel. Shims (13, 14) maintain this distance. Locking means (15) prevent the mold from opening unexpectedly during baking. The upper plate (10) has inserts (12) corresponding to the cavities (8). The shape of the inserts (12) is substantially complementary to the shape of the cavities (8). When the device is in the closed position, that is to say when the two plates are kept parallel, the space provided between an insert (12) and the cavity (12) corresponds substantially to the volume of the dough constituting the base to be filled.

In the embodiment described, the interior surfaces of the lower (9) and upper (10) plates do not come into contact in the closed position, and an empty volume is maintained between the two plates. The dough can thus swell freely on the edges of the bottoms to be garnished. It is possible to produce a variant in which a part of the internal surfaces of the plates (9, 10) come into contact, in particular in peripheral zones surrounding the edges of the cavities. This embodiment allows ^one to avoid 1'épanchement dough beyond a circular .zone centered on the cavity (8) and the insert (12) corresponding.

FIG. 3 represents a schematic view of an industrial installation intended for the continuous production of bottoms to be garnished. The installation comprises a conveyor belt (16) ensuring the transport of the molds (17) from a reception area (18) until the end of the installation.

The molds are prepared in a work area in which the operator or an automatic dosing installation fills the molds with the dough. After filling the molding cavities, the inserts are put in place and the plates thus loaded are placed on receptacles (19) integral with the conveyor belt (16). These receptacles are driven along the installation by the conveyor belt in the manner of a Pater-noster. The plates (18) first pass through an expansion cell (20) in which prevails a temperature of the order of 26 to 30 degrees centigrade. The duration of passage of each plate (17) in the expansion cell (20) is of the order of 16 to 20 minutes. The length of the section of the conveyor belt inside the expansion cell (20) and the running speed of said conveyor belt (17) are adjusted so as to obtain the passage time considered. At the outlet of the expansion cell (20), the conveyor belt (17) enters a tunnel oven (21) heated to a temperature between 190 and 200 degrees centigrade. The passage time of each of the plates (18) in the tunnel oven (21) is of the order of 12 to 14 minutes. The length of the conveyor belt section disposed inside the tunnel oven is adjusted so that for the selected scrolling speed, the passage time of each of the trays (17) transported corresponds to the required cooking time. At the outlet of the tunnel oven (21), the trays (17) enter a discharge zone (22) in which the inserts are removed manually or automatically, and the bottoms to be garnished are demolded after cooling to a temperature close to the temperature ambient. The bottoms to be prepared in this way are then treated in a known manner, with a view to filling with solid or pasty food substances, then packaging in a known packaging chain. The inserts are in parallel "recycled in a recycling circuit (23) ensuring their transport to the preparation zone (18). In this recycling circuit, the inserts are cleaned by mobile brushes, and are cooled. , the temperature of the recycling circuit is slightly lower than zero degrees centigrade.

The present invention is set out in the foregoing by way of indication, and it is quite obvious that a person skilled in the art ^* will be able to produce numerous variables without going beyond the scope of protection.

In particular, molds for domestic use can be produced in a wide variety of forms, and may include either a single molding area or a plurality of cavity-insert combinations.

An automatic installation can be carried out online, the conveyor belt in this case moving in a plane.

Claims

R E V E N D I C A T I O N S

1 - Process for preparing the bottom to be filled with baked dough, characterized in that the following steps are carried out successively:

- preparation of leavened dough

- rolling of the dough

- cutting of pastille whose shape corresponds substantially to the section of the molds - placing of said pastilles in the baking molds

- installation of an insert (4) whose shape corresponds substantially to the interior volume of the bottom to be filled

- baking the leavened dough in the presence of the insert (4)

- removal of the insert (4) and demolding.

2 - Process for preparing a bottom to garnish according to the preceding claim characterized in that the molds and the inserts are maintained before the introduction of leavened dough pellets at a temperature close to room temperature.

3 - A process for preparing the bottom to be garnished according to any one of the preceding claims, characterized in that after placing in the molds leavened dough pellets and inserts, the whole is introduced into a heated expansion cell at a temperature slightly above room temperature, then in a cuisso oven.

4 - Mold for the preparation of a bottom to be filled, characterized in that it consists of a lower part having a cavity and a complementary insert (3) whose external shape corresponds substantially to the internal volume (3) of the bottom to garnish, the insert can be kept during cooking in a position relative to the lower part in which they delimit between them a volume corresponding to the thickness of the dough.

5 - Installation for the preparation of bottoms to be garnished comprising a plurality of molding elements and a baking oven characterized in that it also comprises a plurality of movable inserts between a loading position allowing the introduction of a leavened dough tablet and a cooking position in which the inserts 10 (4) are brought closer to the corresponding molds (3).

6 - Installation for the preparation of funds to garnish according to the preceding claim characterized in that it comprises a conveyor belt (18) of the molds (17)

15 and inserts passing through a mold filling zone, an expansion zone (20) heated to a temperature slightly above ambient temperature, a cooking zone (21) and a demoulding zone (22).

20 7 - Installation for the preparation of bottoms to be filled according to the preceding claim characterized in that the conveyor belt (18) runs at a constant speed, the length of the path in each of the zones being determined as a function of the time during which the molds

25 must stay in the said zone.

8 - Installation for the preparation of funds to garnish according to the preceding claim characterized in that it comprises cooling means and

30 cleaning of molds and / or inserts.

9 - Bottom to garnish intended to be filled at least partially with pasty or solid food products, characterized in that it is made of brioche ù - leavened dough.

10 - Bottom to garnish according to the preceding claim characterized in that it is constituted by a brioche dough prepared from flour, butter, eggs, yeast, salt, sugar and water in a kneader cooled to a temperature below room temperature.