WO1997042828A1 - Method for continuous manufacture of a foodstuff made from an extruded dough piece and product thus obtained - Google Patents

Method for continuous manufacture of a foodstuff made from an extruded dough piece and product thus obtained Download PDF

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Publication number
WO1997042828A1
WO1997042828A1 PCT/FR1997/000787 FR9700787W WO9742828A1 WO 1997042828 A1 WO1997042828 A1 WO 1997042828A1 FR 9700787 W FR9700787 W FR 9700787W WO 9742828 A1 WO9742828 A1 WO 9742828A1
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WO
WIPO (PCT)
Prior art keywords
dough
extruded
medallions
raw
medallion
Prior art date
Application number
PCT/FR1997/000787
Other languages
French (fr)
Inventor
Fabienne Attal
Christian Delozanne
Original Assignee
Groupe Danone
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Groupe Danone filed Critical Groupe Danone
Priority to AU27810/97A priority Critical patent/AU2781097A/en
Publication of WO1997042828A1 publication Critical patent/WO1997042828A1/en

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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/20Partially or completely coated products
    • A21D13/22Partially or completely coated products coated before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/37Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling

Definitions

  • the subject of the present invention is a process for the continuous manufacture of a food product produced from an extruded dough comprising a raw dough having a given composition, and more particularly from a co-extruded dough comprising a raw dough and a feed.
  • an extruded dough comprising a raw dough having a given composition
  • co-extruded dough comprising a raw dough and a feed.
  • the subject of the present invention is a manufacturing method making it possible to solve the aforementioned problem and which, for this purpose, is characterized in that it comprises a step of depositing on said extruded dough comprising a first raw dough, at least one medallion in a second raw dough having a rheology different from that of the first raw dough.
  • the use of a medallion makes it possible to give the decor any external contour and any relief pattern that may be desired.
  • the difference in rheology between the two pastes makes it possible to ensure a sufficient holding force for the medallion when it is deposited on the extruded dough.
  • the second raw dough is preferably less flexible than the first raw dough. For this purpose, it is advantageous that it has a total water and fat content lower than that of the first raw dough.
  • the dough piece may have a curved upper face on which said medallions are deposited.
  • the dough extruded from the first dough tends to stick by its upper surface to the lower surface of the medallion and to create a medallion holding interface on the upper face of the product.
  • medallions are made in a rotary press, which makes it possible to give them any external contour and any motif corresponding to the negative of the impressions of the rotary press.
  • the medallions can for example be transported by a belt over the moving extruded dough pieces to deposit the medallions on the upper face of the dough pieces. This can be done before or after cutting individual products from an extruded tube.
  • the medallions can be removed from the molds on the dough pieces, for example using pistons coupled to sonotrodes.
  • the invention also relates to a food product comprising an extruded dough comprising a first dough having a first composition characterized in that it has a surface on which is disposed at least one medallion in a second paste having a second composition different from the first composition.
  • Said dough is advantageously of the co-extruded type and comprises a layer of said first dough surrounding a filling.
  • FIG. 1 shows a device for manufacturing co-extruded dough pieces according to the prior art.
  • FIG. 2 shows a device, known per se, for manufacturing medallions as part of the method according to one invention
  • FIG. 3 shows a device for implementing the method according to one invention
  • FIG. 4 shows in cross section an extruded raw dough covered with a medallion according to the present invention
  • FIG. 5 shows a first variant of a co-extruded raw dough covered with a medallion according to the present invention
  • 6a shows a second variant of an extruded raw dough covered with a medallion according to the present invention, Figure 6b showing the dough of Figure 6a after cooking
  • Figure 7a shows a second variant of a co-extruded raw dough covered with a medallion according to the present invention, Figure 7b showing the dough of Figure 7a after cooking
  • Figure 8 shows a co-extruded food product according to the invention.
  • a co-extrusion device comprises a co-extruder designated by the general reference 1 comprising a hopper 12 receiving a paste 11 having a given rheology and a hopper 14 receiving a filling 15 which may be liquid or semi-liquid .
  • the dough 11 and the filling 15 are entrained by push cylinders 17 towards a co-extrusion die 16 which gives an outlet 2 of filled dough comprising a layer of raw dough 22 surrounding a filling 21 and which is driven by a carpet 4.
  • a cutting device 26 cuts the rod 2 into individual pieces 25 by folding the raw dough 22 around the ends of the filling 21.
  • the device for manufacturing and transporting the medallions shown in FIG. 2 comprises a hopper 31 containing a dough 32 having a rheology different from that of the dough 11 and supplying a pair of cylinders 33 and 34 rotating in opposite directions one of the 'other.
  • the cylinder 33 is a compression cylinder which presses on a rotary rewinding cylinder 34 having imprints 35 constituting the negative of the medallions 50.
  • a device called knife 36 placed just below the contact region between the rollers 33 and 34 prevents the dough 32 to escape.
  • a mattress cylinder 37 generally made of rubber, around which a drive belt 38 passes, presses on the unwinding cylinder 34 so as to apply the external face of the imprints 50 to the carpet 38 which then drives the imprints 50 towards a second drive belt 46 comprising an end return cylinder 47.
  • the drive belt 38 has a number of return cylinders 39 and a tensioner 41 having two cylinders.
  • a scraper knife 43 removes the dough residue 32 from the carpet 38 after depositing the medallions 50 on the second carpet 46.
  • the dough residue 45 is collected in a collecting tank 42.
  • the carpet 46 is placed above the drive belt 4 for the strand 2 and the dough pieces 25 and it forms an angle with the latter to deposit the medallions 50 on the surface, either, as shown, cut dough pieces 25, or the strand 2. Since the co-extrusion device
  • the system once adjusted makes it possible to deposit the imprints 50, in precisely determined locations on the surface of the dough pieces 25.
  • a servo can be provided to correct the possible drift in positioning the medallions 50, either by acting on the speed of rotation of the cylinders 33 and 34, or by acting on the extrusion speed.
  • FIG. 4 represents an extruded raw dough piece 25 comprising a first dough 22 having a flat upper surface 51, a flat lower surface 58 and curved side surfaces 52.
  • the medallion 50 is laid flat on the surface 51.
  • the raw dough 25 of FIG. 5 differs from the raw dough of FIG. 4 by the presence of the filling 21 which can be liquid or semi-liquid.
  • FIG. 6a represents a raw dough extruded into a first dough 22 having a curved upper face 53, curved lateral faces 54 and a flat lower face 58.
  • the medallion 50 in a second rheology dough different from that of the first dough is deposited on the top of the surface 53 and is not in contact over its entire lower surface 57 with the upper face 53.
  • the dough 25 in baked dough 24 has a curved upper face 55, curved side faces 56 as well as 'a flat underside, but the overall volume is slightly greater due to the lifting of the dough 22 which comes into contact with the underside 57 of the medallion 50, which means that, after baking, the medallion 60 in baked dough follows the shape of the upper face 55 with which it is in contact on all of its lower face 61.
  • FIG. 7a and of FIG. 7d differ from that shown in FIG. 6a and in FIG. 6b by the presence of the fodder 21, which, after cooking, is referenced 23.
  • the medallions 50 can be produced by a rotary cutter.
  • the first dough 11, 22 can be a shortbread dough.
  • the two pastes can differ by their color and / or their organoleptic properties (taste, consistency, etc.).
  • FIG. 8 represents a product according to the invention after cooking. It can be seen that the medallion 60 which is in relief relative to the surface 55 has a contour 65 chosen and a relief pattern 62 also chosen. The presence of this raised medallion 60 greatly contributes to the pleasant presentation of the product.
  • the advantage of the techniques employed is in particular that it is possible to simply place the medallion 50 on the upper surface 51 or 53 of the raw dough piece 25 without exerting any noticeable force on it.
  • the doughs used for the extruded products are generally quite flexible and, in the case of a co-extruded dough, the liquid or semi-liquid filling 21 makes the product even more sensitive to the forces applied to it.
  • the difference in rheology between the two pastes must be large enough for them to adhere sufficiently to each other so that the medallion 50 remains in place without the need to apply force. If necessary, the adhesion between the two pastes can be increased by spraying the raw dough with water or egg.
  • the medallion 50 in the case of FIGS. 6a and 7a, the medallion 50 must be made of a sufficiently rigid paste so as not to deform notably although its lower face 57 is not in contact with the convex face 53.
  • the medallion 50 is, after cooking, more crisp than the rest of the product.
  • the first paste 11 can have the following weight composition:
  • the second raw dough 32 may have the following weight composition: Formulation A: - flour 583 _
  • Formulation B - flour 57% /
  • the rheology of a paste is essentially characterized by the viscoelasticity which can be determined for example by means of the following test: an abruptly applied stress and kept constant for a certain time causes instant viscoelastic deformation as well as deferred deformation ; the sudden removal of a constraint similarly results in instant elastic recovery followed by deferred recovery, of a viscoelastic nature.
  • the measurement of the stickiness of the dough is carried out as follows:
  • the second paste 32 has a mass ratio RM2 between on the one hand the water + fat assembly and on the other hand the rest of the ingredients, which can be between 0.15 and 0.35.

Abstract

This invention features a method for continuous manufacturing of a foodstuff made from a dough piece (2, 25) comprising a first raw dough (22) having a first composition. It comprises a step of setting, on the said extruded dough piece (2, 25), medallions (50) of a second dough (32) having a different rheology from the first raw dough (22). The invention also features a foodstuff comprising an extruded dough piece (2, 25) comprising a first dough (22) having a first composition. It has a surface on which is set a medallion (50) in a second dough (32) having a second composition different from the first composition.

Description

PROCÉDÉ DE FABRICATION EN CONTINU D'UN PRODUIT ALIMENTAIRE RÉALISÉ A PARTIR D'UN PATON EXTRUDÉ ET PRODUIT AINSI OBTENU METHOD FOR THE CONTINUOUS MANUFACTURE OF A FOOD PRODUCT MADE FROM AN EXTRUDED PATON AND PRODUCT THUS OBTAINED
La présente invention a pour objet un procédé de fabrication en continu d'un produit alimentaire réalisé à partir d'un pâton extrudé comportant une pâte crue ayant une composition donnée, et plus particulièrement d'un pâton co-extrudé comprenant une pâte crue et un fourrage. II existe actuellement peu de moyens techniques permettant de décorer un produit extrudé ou co-extrudé.The subject of the present invention is a process for the continuous manufacture of a food product produced from an extruded dough comprising a raw dough having a given composition, and more particularly from a co-extruded dough comprising a raw dough and a feed. There are currently few technical means for decorating an extruded or co-extruded product.
Il est par exemple connu de la Demande de Brevet Européen EP-601 194 (KOBIRD) de réaliser une décoration d'un produit extrudé par des lignes longitudinales en relief qui sont co-extrudées avec le produit lui-même.It is for example known from European Patent Application EP-601 194 (KOBIRD) to decorate an extruded product by longitudinal relief lines which are co-extruded with the product itself.
D'autres techniques traditionnelles consistent à enrober le produit extrudé dans une couche chocolatée. Par contre, il n'est pas connu de procédé de fabrication en continu d'un produit alimentaire réalisé par extrusion ou co-extrusion et qui permette de décorer celui-ci avec un motif en relief auquel on peut donner une forme désirée. La présente invention a pour objet un procédé de fabrication permettant de résoudre le problème précité et qui dans ce but est caractérisé en ce qu'il comporte une étape de dépôt sur ledit pâton extrudé comprenant une première pâte crue, d'au moins un médaillon en une deuxième pâte crue ayant une rhéologie différente de celle de la première pâte crue.Other traditional techniques consist in coating the extruded product in a chocolate layer. On the other hand, there is no known method of continuously manufacturing a food product produced by extrusion or co-extrusion and which makes it possible to decorate the latter with a relief pattern to which a desired shape can be given. The subject of the present invention is a manufacturing method making it possible to solve the aforementioned problem and which, for this purpose, is characterized in that it comprises a step of depositing on said extruded dough comprising a first raw dough, at least one medallion in a second raw dough having a rheology different from that of the first raw dough.
La mise en oeuvre d'un médaillon permet de conférer au décor tout contour externe et tout motif en relief qui peut être désiré. La différence de rhéologie entre les deux pâtes permet d'assurer une force de maintien suffisante du médaillon lors de sa dépose sur le pâton extrudé. La deuxième pâte crue est de préférence moins souple que la première pâte crue. A cet effet, il est avantageux qu'elle comporte une teneur totale en eau et en matières grasses inférieure à celle de la première pâte crue.The use of a medallion makes it possible to give the decor any external contour and any relief pattern that may be desired. The difference in rheology between the two pastes makes it possible to ensure a sufficient holding force for the medallion when it is deposited on the extruded dough. The second raw dough is preferably less flexible than the first raw dough. For this purpose, it is advantageous that it has a total water and fat content lower than that of the first raw dough.
Le pâton peut présenter une face supérieure bombée sur laquelle sont déposés lesdits médaillons. Dans ce cas, il est avantageux que la deuxième pâte crue soit suffisamment rigide pour que le médaillon reste posé sur la surface bombée sans se déformer.The dough piece may have a curved upper face on which said medallions are deposited. In this case, it is advantageous for the second raw dough to be rigid enough for the medallion to remain on the curved surface without deforming.
Lors de la cuisson, le pâton extrudé de première pâte tend à coller par sa surface supérieure sur la surface inférieure du médaillon et à créer une interface de maintien du médaillon sur la face supérieure du produit.During baking, the dough extruded from the first dough tends to stick by its upper surface to the lower surface of the medallion and to create a medallion holding interface on the upper face of the product.
Il est particulièrement avantageux que les médaillons soient réalisés dans une rotative, ce qui permet de leur conférer un contour extérieur quelconque et un motif quelconque correspondant au négatif des empreintes de la rotative.It is particularly advantageous that the medallions are made in a rotary press, which makes it possible to give them any external contour and any motif corresponding to the negative of the impressions of the rotary press.
Les médaillons peuvent être par exemple transportés par un tapis au-dessus des pâtons extrudés en mouvement pour déposer les médaillons à la face supérieure des pâtons. Cette dépose peut s'effectuer avant ou après découpe des produits individuels à partir d'un boudin extrudé.The medallions can for example be transported by a belt over the moving extruded dough pieces to deposit the medallions on the upper face of the dough pieces. This can be done before or after cutting individual products from an extruded tube.
Les médaillons peuvent être démoulés sur les pâtons, par exemple à l'aide de pistons couplés à des sonotrodes.The medallions can be removed from the molds on the dough pieces, for example using pistons coupled to sonotrodes.
Il est également possible de réaliser les pâtons à l'aide d'un rotodécoupoir.It is also possible to make the dough pieces using a rotary cutter.
L'invention concerne également un produit alimentaire comprenant un pâton extrudé comprenant une première pâte ayant une première composition caractérisé en ce qu'il présente une surface sur laquelle est disposé au moins un médaillon en une deuxième pâte ayant une deuxième composition différente de la première composition. Ledit pâton est avantageusement du type co- extrudé et comporte une couche de ladite première pâte entourant un fourrage.The invention also relates to a food product comprising an extruded dough comprising a first dough having a first composition characterized in that it has a surface on which is disposed at least one medallion in a second paste having a second composition different from the first composition. Said dough is advantageously of the co-extruded type and comprises a layer of said first dough surrounding a filling.
- La figure 1 représente un dispositif de fabrication de pâtons co-extrudés selon l'Art Antérieur.- Figure 1 shows a device for manufacturing co-extruded dough pieces according to the prior art.
- la figure 2 représente un dispositif, connu en soi, permettant de fabriquer des médaillons dans le cadre du procédé suivant 1 ' invention ;- Figure 2 shows a device, known per se, for manufacturing medallions as part of the method according to one invention;
- la figure 3 représente un dispositif pour la mise en oeuvre du procédé selon 1 ' invention ;- Figure 3 shows a device for implementing the method according to one invention;
- la figure 4 représente en coupe transversale un pâton cru extrudé recouvert d'un médaillon selon la présente invention ;- Figure 4 shows in cross section an extruded raw dough covered with a medallion according to the present invention;
- la figure 5 représente une première variante d'un pâton cru co-extrudé recouvert d'un médaillon selon la présente invention ; la figure 6a représente une deuxième variante d'un pâton cru extrudé recouvert d'un médaillon selon la présente invention, la figure 6b représentant le pâton de la figure 6a après cuisson ; la figure 7a représente une deuxième variante d'un pâton cru co-extrudé recouvert d'un médaillon selon la présente invention, la figure 7b représentant le pâton de la figure 7a après cuisson ; et la figure 8 représente un produit alimentaire co-extrudé selon l'invention.- Figure 5 shows a first variant of a co-extruded raw dough covered with a medallion according to the present invention; 6a shows a second variant of an extruded raw dough covered with a medallion according to the present invention, Figure 6b showing the dough of Figure 6a after cooking; Figure 7a shows a second variant of a co-extruded raw dough covered with a medallion according to the present invention, Figure 7b showing the dough of Figure 7a after cooking; and Figure 8 shows a co-extruded food product according to the invention.
Selon la figure 1, un dispositif de co- extrusion comporte un co-extrudeur désigné par le repère général 1 comportant une trémie 12 recevant une pâte 11 ayant une rhéologie donnée et une trémie 14 recevant un fourrage 15 qui peut être liquide ou semi-liquide. La pâte 11 et le fourrage 15 sont entraînés par des cylindres de poussée 17 vers une filière de co-extrusion 16 qui donne en sortie un boudin 2 de pâte fourrée comportant une couche de pâte crue 22 entourant un fourrage 21 et qui est entraîné par un tapis 4. Un dispositif de découpe 26 découpe le boudin 2 en pâtons individuels 25 en rabattant aux extrémités la pâte crue 22 autour du fourrage 21.According to FIG. 1, a co-extrusion device comprises a co-extruder designated by the general reference 1 comprising a hopper 12 receiving a paste 11 having a given rheology and a hopper 14 receiving a filling 15 which may be liquid or semi-liquid . The dough 11 and the filling 15 are entrained by push cylinders 17 towards a co-extrusion die 16 which gives an outlet 2 of filled dough comprising a layer of raw dough 22 surrounding a filling 21 and which is driven by a carpet 4. A cutting device 26 cuts the rod 2 into individual pieces 25 by folding the raw dough 22 around the ends of the filling 21.
Le dispositif de fabrication et de transport des médaillons représenté à la figure 2 comporte une trémie 31 contenant une pâte 32 ayant une rhéologie différente de celle de la pâte 11 et alimentant une paire de cylindres 33 et 34 tournant en sens contraire l'un de l'autre. Le cylindre 33 est un cylindre de compression qui appuie sur un cylindre rotatif emmouleur 34 présentant des empreintes 35 constituant le négatif des médaillons 50. Un dispositif dénommé couteau 36 disposé juste en dessous de la région de contact entre les rouleaux 33 et 34 empêche la pâte 32 de s'échapper. Un cylindre sommier 37, en général en caoutchouc, autour duquel passe un tapis d'entraînement 38 appuie sur le cylindre emmouleur 34 de manière à appliquer la face externe des empreintes 50 sur le tapis 38 qui entraîne ensuite les empreintes 50 en direction d'un deuxième tapis d'entraînement 46 comportant un cylindre de rappel d'extrémité 47.The device for manufacturing and transporting the medallions shown in FIG. 2 comprises a hopper 31 containing a dough 32 having a rheology different from that of the dough 11 and supplying a pair of cylinders 33 and 34 rotating in opposite directions one of the 'other. The cylinder 33 is a compression cylinder which presses on a rotary rewinding cylinder 34 having imprints 35 constituting the negative of the medallions 50. A device called knife 36 placed just below the contact region between the rollers 33 and 34 prevents the dough 32 to escape. A mattress cylinder 37, generally made of rubber, around which a drive belt 38 passes, presses on the unwinding cylinder 34 so as to apply the external face of the imprints 50 to the carpet 38 which then drives the imprints 50 towards a second drive belt 46 comprising an end return cylinder 47.
Le tapis d'entraînement 38 comporte un certain nombre de cylindres de rappel 39 et un tendeur 41 comportant deux cylindres. Un couteau râcleur 43 enlève les résidus de pâte 32 du tapis 38 après dépose des médaillons 50 sur le deuxième tapis 46. Les résidus 45 de pâte 32 sont recueillis dans un bac de récupération 42. Comme le montre la figure 3, le tapis 46 est disposé au dessus du tapis 4 d'entraînement du boudin 2 et des pâtons 25 et il forme un angle avec celui-ci pour venir déposer les médaillons 50 à la surface, soit, comme représenté, des pâtons découpés 25, soit du boudin 2. Etant donné que le dispositif de co-extrusionThe drive belt 38 has a number of return cylinders 39 and a tensioner 41 having two cylinders. A scraper knife 43 removes the dough residue 32 from the carpet 38 after depositing the medallions 50 on the second carpet 46. The dough residue 45 is collected in a collecting tank 42. As shown in FIG. 3, the carpet 46 is placed above the drive belt 4 for the strand 2 and the dough pieces 25 and it forms an angle with the latter to deposit the medallions 50 on the surface, either, as shown, cut dough pieces 25, or the strand 2. Since the co-extrusion device
1 présente une vitesse d' extrusion régulière et que les cylindres 33 et 34 présentent une vitesse de rotation constante, le système une fois réglé permet de déposer les empreintes 50, en des endroits précisément déterminés de la surface des pâtons 25. En tant que de besoin, on peut prévoir un asservissement permettant de corriger la dérive éventuelle de positionnement des médaillons 50, soit en agissant sur la vitesse de rotation des cylindres 33 et 34, soit en agissant sur la vitesse d' extrusion.1 has a regular extrusion speed and that the cylinders 33 and 34 have a constant speed of rotation, the system once adjusted makes it possible to deposit the imprints 50, in precisely determined locations on the surface of the dough pieces 25. As required, a servo can be provided to correct the possible drift in positioning the medallions 50, either by acting on the speed of rotation of the cylinders 33 and 34, or by acting on the extrusion speed.
La figure 4 représente un pâton cru 25 extrudé comportant une première pâte 22 ayant une surface supérieure plane 51, une surface inférieure plane 58 et des surfaces latérales bombées 52. Le médaillon 50 est déposé à plat sur la surface 51.FIG. 4 represents an extruded raw dough piece 25 comprising a first dough 22 having a flat upper surface 51, a flat lower surface 58 and curved side surfaces 52. The medallion 50 is laid flat on the surface 51.
Le pâton cru 25 de la figure 5 diffère du pâton cru de la figure 4 par la présence du fourrage 21 qui peut être liquide ou semi-liquide.The raw dough 25 of FIG. 5 differs from the raw dough of FIG. 4 by the presence of the filling 21 which can be liquid or semi-liquid.
La figure 6a représente un pâton cru extrudé en une première pâte 22 présentant une face supérieure bombée 53 , des faces latérales courbes 54 et une face inférieure plane 58. Le médaillon 50 en une deuxième pâte de rhéologie différente de celle de la première pâte est déposé sur le sommet de la surface 53 et n'est pas en contact sur toute sa surface inférieure 57 avec la face supérieure 53. Après cuisson, le pâton 25 en pâte cuite 24 présente une face supérieure bombée 55, des faces latérales bombées 56 ainsi qu'une face inférieure plane, mais le volume d'ensemble est légèrement supérieur du fait du levage de la pâte 22 qui vient en contact avec la face inférieure 57 du médaillon 50, ce qui fait que, après cuisson, le médaillon 60 en pâte cuite épouse le forme de la face supérieure 55 avec laquelle il est en contact sur la totalité de sa face inférieure 61.FIG. 6a represents a raw dough extruded into a first dough 22 having a curved upper face 53, curved lateral faces 54 and a flat lower face 58. The medallion 50 in a second rheology dough different from that of the first dough is deposited on the top of the surface 53 and is not in contact over its entire lower surface 57 with the upper face 53. After baking, the dough 25 in baked dough 24 has a curved upper face 55, curved side faces 56 as well as 'a flat underside, but the overall volume is slightly greater due to the lifting of the dough 22 which comes into contact with the underside 57 of the medallion 50, which means that, after baking, the medallion 60 in baked dough follows the shape of the upper face 55 with which it is in contact on all of its lower face 61.
Les modes de réalisation de la figure 7a et de la figure 7d diffèrent de celui représenté à la figure 6a et à la figure 6b par la présence du fourrage 21, lequel, après cuisson, est référencé 23. Les médaillons 50 peuvent être réalisés par un rotodécoupoir. La première pâte 11, 22 peut être une pâte sablée.The embodiments of FIG. 7a and of FIG. 7d differ from that shown in FIG. 6a and in FIG. 6b by the presence of the fodder 21, which, after cooking, is referenced 23. The medallions 50 can be produced by a rotary cutter. The first dough 11, 22 can be a shortbread dough.
Les deux pâtes peuvent différer par leur couleur et/ou leurs propriétés organoleptiques (goût, consistance.. ) .The two pastes can differ by their color and / or their organoleptic properties (taste, consistency, etc.).
La figure 8 représente un produit selon l'invention après cuisson. On voit que le médaillon 60 qui est en relief par rapport à la surface 55 présente un contour 65 choisi et un motif en relief 62 également choisi. La présence de ce médaillon en relief 60 contribue largement à 1 ' agrément de présentation du produit.FIG. 8 represents a product according to the invention after cooking. It can be seen that the medallion 60 which is in relief relative to the surface 55 has a contour 65 chosen and a relief pattern 62 also chosen. The presence of this raised medallion 60 greatly contributes to the pleasant presentation of the product.
On remarquera que l' intérêt des techniques employées est en particulier de permettre de simplement poser le médaillon 50 à la surface supérieure 51 ou 53 du pâton cru 25 sans exercer de force notable sur celle-ci. En effet, les pâtes utilisées pour les produits extrudés sont généralement assez souples et, dans le cas d'un pâton co-extrudé, le remplissage liquide ou semi-liquide 21 rend le produit encore plus sensible aux forces qui lui sont appliquées.It will be noted that the advantage of the techniques employed is in particular that it is possible to simply place the medallion 50 on the upper surface 51 or 53 of the raw dough piece 25 without exerting any noticeable force on it. Indeed, the doughs used for the extruded products are generally quite flexible and, in the case of a co-extruded dough, the liquid or semi-liquid filling 21 makes the product even more sensitive to the forces applied to it.
La différence de rhéologie entre les deux pâtes devra être suffisamment importante pour qu'elles adhérent suffisamment l'une à l'autre de sorte que le médaillon 50 reste en place sans qu'il soit besoin d'appliquer une force. En tant que de besoin, l'adhérence entre les deux pâtes peut être augmentée par aspersion du pâton cru 25 avec de l'eau ou de l'oeuf. En outre, dans le cas des figures 6a et 7a, le médaillon 50 devra être réalisé en une pâte suffisamment rigide pour ne pas se déformer notablement bien que sa face inférieure 57 ne soit pas en contact avec la face bombée 53.The difference in rheology between the two pastes must be large enough for them to adhere sufficiently to each other so that the medallion 50 remains in place without the need to apply force. If necessary, the adhesion between the two pastes can be increased by spraying the raw dough with water or egg. In addition, in the case of FIGS. 6a and 7a, the medallion 50 must be made of a sufficiently rigid paste so as not to deform notably although its lower face 57 is not in contact with the convex face 53.
Lorsque la pâte 32 est plus dure que la pâte 11, le médaillon 50 est, après cuisson, plus croustillant que le reste du produit. A titre d'exemple, la première pâte 11 peut avoir la composition pondérale suivante :When the dough 32 is harder than the dough 11, the medallion 50 is, after cooking, more crisp than the rest of the product. By way of example, the first paste 11 can have the following weight composition:
- farine 50 % ;- 50% flour;
- eau 8 % ; - matières grasses 20 % ;- water 8%; - fat 20%;
- autres ingrédients 22 %.- other ingredients 22%.
La deuxième pâte crue 32 pourra avoir la composition pondérale suivante : Formulation A : - farine 583 _The second raw dough 32 may have the following weight composition: Formulation A: - flour 583 _
- eau 6 %- water 6%
- matières grasses 13 , , 5 % ;- fat 13.5%;
- autres ingrédients 22 , , 5 % Formulation B : - farine 57 % /- other ingredients 22,, 5% Formulation B: - flour 57% /
- eau 5 % î- water 5% î
- matières grasses 20 %- fat 20%
- autres ingrédients 18 % . En général, la différence de rhéologie (de viscoélasticité) entre deux pâtes ayant la même température dépend essentiellement de leur rapport entre l'eau et les matières grasses d'une part et les autres éléments solides d'autre part.- other ingredients 18%. In general, the difference in rheology (viscoelasticity) between two pastes having the same temperature depends essentially on their relationship between water and fat on the one hand and the other solid elements on the other hand.
La rhéologie d'une pâte se caractérise essentiellement par la viscoélasticité que l'on peut déterminer par exemple à l'aide du test suivant : une contrainte appliquée brusquement et maintenue constante pendant un certain temps entraîne une déformation viscoélastique instantanée ainsi qu'une déformation différée ; la suppression brusque d'une contrainte entraîne de la même façon une recouvrance élastique instantanée suivie d'une recouvrance différée, de nature viscoélastique.The rheology of a paste is essentially characterized by the viscoelasticity which can be determined for example by means of the following test: an abruptly applied stress and kept constant for a certain time causes instant viscoelastic deformation as well as deferred deformation ; the sudden removal of a constraint similarly results in instant elastic recovery followed by deferred recovery, of a viscoelastic nature.
D'une manière générale, plus une pâte est élastique plus sa déformation différée est importante et plus la recouvrance différée est importante et donc plus la viscoélasticité est importante.In general, the more elastic a dough, the greater its deferred deformation and the greater the deferred recovery and therefore the greater the viscoelasticity.
En particulier la viscoélasticité et donc le collant de la pâte est d'autant plus élevé que la pâte contient plus d'eau et on agira preferentiellement sur la quantité d'eau contenue dans la pâte.In particular the viscoelasticity and therefore the stickiness of the dough is higher the more the dough contains more water and we will preferentially act on the quantity of water contained in the dough.
La mesure du collant de la pâte est effectué de la manière suivante :The measurement of the stickiness of the dough is carried out as follows:
Un échantillon de pâte est extrudé à travers une petite grille. Un module cylindrique est ensuite descendu et appliqué pendant un temps très bref contre la surface de la pâte puis remonté. On mesure alors la force nécessaire pour décoller le module cylindrique de 1 'échantillon. La première pâte 11, 22 présente un rapport massique RM^ entre d'une part l'ensemble eau + matières grasses et d'autre part le reste des ingrédients, qui peut être compris entre 0,2 et 0,45. Dans l'exemple donné ci-dessus, on a RM^ = 0,4. La deuxième pâte 32 présente un rapport massique RM2 entre d'une part l'ensemble eau + matières grasses et d'autre part le reste des ingrédients, qui peut être compris entre 0,15 et 0,35. Pour la formulation A, RM2 = 0,24 et pour la formulation B, RM2 = 0,33. Le rapport R = RM^/RM2 est avantageusement compris entre 1,33 et 3. Il est de préférence égal à 1,6. A dough sample is extruded through a small grid. A cylindrical module is then lowered and applied for a very short time against the surface of the dough and then reassembled. The force necessary to detach the cylindrical module from the sample is then measured. The first paste 11, 22 has a mass ratio RM ^ between on the one hand the water + fat assembly and on the other hand the rest of the ingredients, which can be between 0.2 and 0.45. In the example given above, we have RM ^ = 0.4. The second paste 32 has a mass ratio RM2 between on the one hand the water + fat assembly and on the other hand the rest of the ingredients, which can be between 0.15 and 0.35. For formulation A, RM 2 = 0.24 and for formulation B, RM2 = 0.33. The ratio R = RM ^ / RM2 is advantageously between 1.33 and 3. It is preferably equal to 1.6.

Claims

REVENDICATIONS
1. Procédé de fabrication en continu d'un produit alimentaire réalisé à partir d'un pâton extrudé comportant une première pâte crue ayant une première composition caractérisé en ce qu'il comporte une étape de dépôt sur ledit pâton extrudé d'au moins un médaillon (50) en une deuxième pâte crue (32) ayant une rhéologie différente de celle de la première pâte crue (11).1. Process for the continuous production of a food product produced from an extruded dough comprising a first raw dough having a first composition characterized in that it comprises a step of depositing on said extruded dough at least one medallion (50) into a second raw dough (32) having a rheology different from that of the first raw dough (11).
2. Procédé selon la revendication 1, caractérisé en ce que la deuxième pâte crue (32) est moins souple que la première pâte crue (11) .2. Method according to claim 1, characterized in that the second raw dough (32) is less flexible than the first raw dough (11).
3. Procédé selon la revendication 2, caractérisé en ce que la deuxième pâte crue (32) comporte une teneur totale en eau et en matières grasses inférieure à celle de la première pâte crue (11) .3. Method according to claim 2, characterized in that the second raw dough (32) has a total water and fat content lower than that of the first raw dough (11).
4. Procédé selon une des revendications précédentes, caractérisé en ce que le pâton est co- extrudé, et comporte une couche de ladite première pâte (22) entourant un fourrage (21) . 4. Method according to one of the preceding claims, characterized in that the dough is co-extruded, and comprises a layer of said first dough (22) surrounding a filling (21).
5. Procédé selon la revendication 4, caractérisé en ce que le pâton (2, 25) présente une face supérieure bombée (53) sur laquelle sont déposés ledits médaillons (50) .5. Method according to claim 4, characterized in that the dough piece (2, 25) has a curved upper face (53) on which are deposited said medallions (50).
6. Procédé selon une des revendications précédentes, caractérisé en ce que lesdits médaillons6. Method according to one of the preceding claims, characterized in that said medallions
(50) sont réalisés dans une rotative (3).(50) are produced in a rotary press (3).
7. Procédé selon la revendication 6, caractérisé en ce que les médaillons (50) sont transportés par un tapis (46) au-dessus des pâtons extrudes (2, 25) en mouvement pour déposer les médaillons (50) à la face supérieure (51, 53) des pâtons extrudes (2, 25) .7. Method according to claim 6, characterized in that the medallions (50) are transported by a belt (46) above the extruded dough pieces (2, 25) in movement to deposit the medallions (50) on the upper face ( 51, 53) of extruded dough pieces (2, 25).
8. Procédé selon la revendication 6, caractérisé en ce que les médaillons (50) sont démoulés sur les pâtons (25) . 8. Method according to claim 6, characterized in that the medallions (50) are removed from the molds on the dough pieces (25).
9. Procédé selon une des revendications 1 à 5, caractérisé en ce que les médaillons (50) sont fabriqués par un rotodécoupoir.9. Method according to one of claims 1 to 5, characterized in that the medallions (50) are manufactured by a rotary cutter.
10. Procédé selon une des revendications précédentes, caractérisé en ce que le rapport massique10. Method according to one of the preceding claims, characterized in that the mass ratio
RMi entre l'ensemble eau + matières grasses et le reste des ingrédients de la première pâte (11) est compris entre 0,2 et 0,45 et en ce que le rapport massique RM2 entre l'ensemble eau + matières grasses et le reste des ingrédients de la deuxième pâte (32) est compris entre 0,15 et 0,35.RMi between the water + fat and the rest of the ingredients of the first paste (11) is between 0.2 and 0.45 and in that the mass ratio RM 2 between the water + fat and the rest of the ingredients of the second paste (32) is between 0.15 and 0.35.
11. Procédé selon une des revendications précédentes, caractérisé en ce que le rapport R = RM^/RN^ est compris entre 1,33 et 3 et est de préférence égal à 1,6.11. Method according to one of the preceding claims, characterized in that the ratio R = RM ^ / RN ^ is between 1.33 and 3 and is preferably equal to 1.6.
12. Produit alimentaire comprenant un pâton extrudé comportant une première pâte ayant une première composition, caractérisé en ce qu'il présente une surface (51, 53, 55) sur laquelle est disposé au moins un médaillon (50, 60) en une deuxième pâte ayant une deuxième composition différente de la première composition.12. Food product comprising an extruded dough comprising a first dough having a first composition, characterized in that it has a surface (51, 53, 55) on which is disposed at least one medallion (50, 60) in a second dough having a second composition different from the first composition.
13. Produit selon la revendication 12, caractérisé en ce que ledit pâton (2, 25) est du type co- extrudé et comporte une couche de ladite première pâte (22) entourant un fourrage (21) . 13. Product according to claim 12, characterized in that said dough (2, 25) is of the co-extruded type and comprises a layer of said first dough (22) surrounding a filling (21).
PCT/FR1997/000787 1996-05-10 1997-05-05 Method for continuous manufacture of a foodstuff made from an extruded dough piece and product thus obtained WO1997042828A1 (en)

Priority Applications (1)

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Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9605848A FR2748370B1 (en) 1996-05-10 1996-05-10 PROCESS FOR THE CONTINUOUS MANUFACTURE OF A FOOD PRODUCT MADE FROM AN EXTRUDED PATON AND PRODUCT THUS OBTAINED
FR96/05848 1996-05-10

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Publication number Priority date Publication date Assignee Title
WO2018096420A1 (en) * 2016-11-28 2018-05-31 Soremartec S.A. Industrial process for manufacturing biscuits

Citations (6)

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Publication number Priority date Publication date Assignee Title
US3249068A (en) * 1962-06-18 1966-05-03 Marlan Company Bakery machine
US3689280A (en) * 1970-12-28 1972-09-05 Lehara Inc Werner Center-filled cookie making apparatus and method
DE2928534A1 (en) * 1978-01-31 1981-01-15 Peter Dipl Ing Woelfel Spiced honey cake spreading machine - for dough on wafers in specified recesses of revolving drum
FR2572899A1 (en) * 1984-11-09 1986-05-16 Clextral Method and installation for manufacturing a filled product
FR2640473A1 (en) * 1988-12-21 1990-06-22 Poughon Philippe Two-dimensional food preparation intended to decorate savoury or sweet food preparations
FR2651096A1 (en) * 1989-08-31 1991-03-01 Winkler Duennebier Kg Masch PROCESS FOR MANUFACTURING CONFECTIONARY ARTICLES COMPRISING BUNK BEDS AND DEVICE FOR IMPLEMENTING SAID METHOD

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Publication number Priority date Publication date Assignee Title
US3249068A (en) * 1962-06-18 1966-05-03 Marlan Company Bakery machine
US3689280A (en) * 1970-12-28 1972-09-05 Lehara Inc Werner Center-filled cookie making apparatus and method
DE2928534A1 (en) * 1978-01-31 1981-01-15 Peter Dipl Ing Woelfel Spiced honey cake spreading machine - for dough on wafers in specified recesses of revolving drum
FR2572899A1 (en) * 1984-11-09 1986-05-16 Clextral Method and installation for manufacturing a filled product
FR2640473A1 (en) * 1988-12-21 1990-06-22 Poughon Philippe Two-dimensional food preparation intended to decorate savoury or sweet food preparations
FR2651096A1 (en) * 1989-08-31 1991-03-01 Winkler Duennebier Kg Masch PROCESS FOR MANUFACTURING CONFECTIONARY ARTICLES COMPRISING BUNK BEDS AND DEVICE FOR IMPLEMENTING SAID METHOD

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018096420A1 (en) * 2016-11-28 2018-05-31 Soremartec S.A. Industrial process for manufacturing biscuits

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FR2748370B1 (en) 1998-07-10
FR2748370A1 (en) 1997-11-14
AU2781097A (en) 1997-12-05

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