WO1999037157A1 - Procede de fabrication d'un produit alimentaire, du type pizza, notamment pour sa consommation a la main et produit ainsi obtenu - Google Patents
Procede de fabrication d'un produit alimentaire, du type pizza, notamment pour sa consommation a la main et produit ainsi obtenu Download PDFInfo
- Publication number
- WO1999037157A1 WO1999037157A1 PCT/FR1999/000147 FR9900147W WO9937157A1 WO 1999037157 A1 WO1999037157 A1 WO 1999037157A1 FR 9900147 W FR9900147 W FR 9900147W WO 9937157 A1 WO9937157 A1 WO 9937157A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ingredients
- pizza
- dough
- product
- cooking
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/06—Apparatus for filling pieces of dough such as doughnuts
- A21C9/066—Apparatus for filling pieces of dough such as doughnuts using two separate sheets or pieces of dough with filling in between, e.g. crimped at their edges; Ravioli-making machines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
Definitions
- the invention relates to a process for manufacturing a food product, of the pizza type, in particular for consumption by hand and the product thus obtained.
- the invention aims to remedy these drawbacks and proposes a method for manufacturing a food product, of the pizza type, characterized in that it consists in:
- the ingredients with a reduced water content can come from pre-drying, for example in the oven or from lyophilization, or can be precooked at least partially for some, those requiring a longer cooking time.
- the pasta from above and from below is fine enough to allow rapid cooking of the product, namely essentially pasta from below and from above, and incidentally internal ingredients which are preferably already cooked.
- a traditional pizza oven can be used and it will be a question of adapting the thicknesses of the doughs to obtain their simultaneous cooking in a given reduced duration, the top dough cooked by the ambient heat of the oven having to be naturally thinner in this case than the bottom dough cooked by the bottom of the oven.
- a so-called sheet oven to obtain homogeneous heat and therefore homogeneous cooking of pasta from above and below.
- the tomato sauce component coating the bottom dough essential for obtaining a pizza-type food product, is advantageously in pasty form with reduced water content and not in essentially liquid form as for traditional pizzas. It can be in granular or powdery form.
- the other components are identical to traditional pizza ingredients, except that they are preferably presented at least for some in a cooked form or close to complete cooking and relatively dry.
- the format of the product can be any, round, triangular, rectangular, etc. on request.
- the pasta from above and from below can be joined by simply bringing their edge into contact, or by folding one of the edges over the other, or by crushing and cutting their edge, for example using a wheel or by a strip.
- Lines or areas for joining the doughs to the surface may possibly be produced. They will be formed by simple contacting of the pasta, in places without ingredients, possibly at slight pressure, increasing the rigidity of the formed pouch and possibly forming a line of break for the product.
- - cooking is rapid, with no stifling effect on the internal ingredients, which in addition, by their reduced water content, take advantage of the low level of internal vapors (water vapor) generated by cooking the upper and lower pasta, and - the pasta above and below form after cooking an assembly having sufficient rigidity for its simultaneous grasping and consumption and also enclosing the ingredients to prevent them from falling during consumption by hand.
- the invention also relates to a pizza type food product obtained by implementing the method defined above.
- FIG. 1 is a perspective view showing a food product, of pizza type, in the form of a pocket obtained according to the invention
- FIG. 1 is a cross-sectional view of this pizza type product.
- the food product according to the invention is very simply obtained from two strips of thin raw pizza dough, one constituting the base. 4
- the bottom 1 is first prepared from a conventional raw pizza dough which is spread on a work table in the form of a strip in a rectangular or close format, for example around 20 cm long and 15 cm wide, corresponding substantially to the format of the food product to be obtained. Its thickness is slightly greater than 1 mm, for example 1.3 mm, a thickness which can be obtained by passing the dough between sizing rollers.
- the thicknesses of the pastes can vary between approximately 0.6 and 1.9 mm.
- the second strip 3 is then formed of raw pizza dough, of format substantially similar to the first strip, and calibrated to a thickness less than the previous one, for example 0.9 mm.
- This second strip is applied to the first, substantially edge to edge. It then suffices to secure the edges 7 of the two strips arranged one on the other, for example by passing a crushing and cutting wheel along the edge 7 of the assembly, as represented by the vertical lines. of ends in FIG. 2.
- the scraps 9 of strip shown in phantom are evacuated.
- the baked pizza product comes in the form of a pocket that can be eaten by hand without the risk of spilling the ingredients.
- the process can be automated, so industrial, by extruding a first strip of raw pizza dough on a conveyor belt, depositing the ingredients in consecutive regular dry form, depositing a second strip of pizza dough on the assembly in translation, joining and cutting the strips superimposed on their edge in the desired length format, then passage in a tunnel oven at a suitable heating temperature and duration (depending on the length of the oven), on a single production line.
- a tunnel oven at a suitable heating temperature and duration (depending on the length of the oven), on a single production line.
- the dough is folded back on itself so that it encloses the ingredients while providing an overlapping edge at the ends allowing the junction and the cooking of the the whole is done last.
- the end junction can be carried out above, at the median level, by simple contact of the edges of raw dough, or laterally by contact, crushing and cutting by a toothed roller.
- the dough can still be rolled up with a junction at the ends.
- an intermediate element for example a piece of baked pizza dough, of format substantially that of the product or slightly smaller, deposit the ingredients on this intermediate element , then cover the whole with an envelope dough, of width slightly greater than twice that of the product so that it is folded over the filled intermediate element, and finally cook the whole obtained so as to cook the ingredients and wrap dough.
- the envelope dough can be made with small slots on the surface or micro holes allowing 6
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU20627/99A AU2062799A (en) | 1998-01-26 | 1999-01-26 | Method for making a food product, such as pizza, in particular for hand-held consumption and resulting product |
EP99900997A EP1049379A1 (fr) | 1998-01-26 | 1999-01-26 | Procede de fabrication d'un produit alimentaire, du type pizza, notamment pour sa consommation a la main et produit ainsi obtenu |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9800782A FR2773951B1 (fr) | 1998-01-26 | 1998-01-26 | Procede de fabrication d'un produit alimentaire, du type pizza, notamment pour sa consommation a la main et produit ainsi obtenu |
FR98/00782 | 1998-01-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1999037157A1 true WO1999037157A1 (fr) | 1999-07-29 |
Family
ID=9522147
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR1999/000147 WO1999037157A1 (fr) | 1998-01-26 | 1999-01-26 | Procede de fabrication d'un produit alimentaire, du type pizza, notamment pour sa consommation a la main et produit ainsi obtenu |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP1049379A1 (fr) |
AU (1) | AU2062799A (fr) |
FR (1) | FR2773951B1 (fr) |
WO (1) | WO1999037157A1 (fr) |
Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2158910A (en) * | 1936-02-29 | 1939-05-16 | Sidney H Pellar | Pie making machine |
GB906940A (en) * | 1959-08-14 | 1962-09-26 | Burgess Engineering Stoke On T | Improvements relating to pie making machinery |
US3354842A (en) * | 1965-05-28 | 1967-11-28 | Roy Woods | Crimping and forming means for pie making machines |
GB1248391A (en) * | 1967-07-12 | 1971-09-29 | James Williams | Apparatus for the manufacture of meat or fruit filled pastries |
US3782271A (en) * | 1972-04-27 | 1974-01-01 | Itt | Automatic pie apparatus |
FR2282806A1 (fr) * | 1974-05-14 | 1976-03-26 | Groisillier Marc | Machine a fourrer, notamment en rubans ou en tas |
US4618498A (en) * | 1985-06-11 | 1986-10-21 | Nabisco Brands, Inc. | Process for producing latticed pastry products |
US4797291A (en) * | 1985-07-01 | 1989-01-10 | William W. Pierce | Method of preparing a comestible with insert |
EP0453586A1 (fr) * | 1990-04-21 | 1991-10-30 | Frisco-Findus Ag | Méthode et appareil de pliage |
WO1992008358A1 (fr) * | 1990-11-13 | 1992-05-29 | Pizza Hut, Inc. | Procede de preparation de pizza, disque de garniture et appareil servant a produire ce disque |
EP0516428A2 (fr) * | 1991-05-30 | 1992-12-02 | Ito Co., Ltd. | Fond de pizza et son procédé de fabrication |
WO1995031907A1 (fr) * | 1994-05-19 | 1995-11-30 | Primetta Zelli | Pates alimentaires farcies dont la forme simule des parties anatomiques |
FR2741779A1 (fr) * | 1995-09-07 | 1997-06-06 | Alda Services Sa | Procede de fabrication d'un produit alimentaire, du type pizza, a forme d'etui et consommable comme un sandwich et produit obtenu |
-
1998
- 1998-01-26 FR FR9800782A patent/FR2773951B1/fr not_active Expired - Fee Related
-
1999
- 1999-01-26 WO PCT/FR1999/000147 patent/WO1999037157A1/fr not_active Application Discontinuation
- 1999-01-26 EP EP99900997A patent/EP1049379A1/fr not_active Withdrawn
- 1999-01-26 AU AU20627/99A patent/AU2062799A/en not_active Abandoned
Patent Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2158910A (en) * | 1936-02-29 | 1939-05-16 | Sidney H Pellar | Pie making machine |
GB906940A (en) * | 1959-08-14 | 1962-09-26 | Burgess Engineering Stoke On T | Improvements relating to pie making machinery |
US3354842A (en) * | 1965-05-28 | 1967-11-28 | Roy Woods | Crimping and forming means for pie making machines |
GB1248391A (en) * | 1967-07-12 | 1971-09-29 | James Williams | Apparatus for the manufacture of meat or fruit filled pastries |
US3782271A (en) * | 1972-04-27 | 1974-01-01 | Itt | Automatic pie apparatus |
FR2282806A1 (fr) * | 1974-05-14 | 1976-03-26 | Groisillier Marc | Machine a fourrer, notamment en rubans ou en tas |
US4618498A (en) * | 1985-06-11 | 1986-10-21 | Nabisco Brands, Inc. | Process for producing latticed pastry products |
US4797291A (en) * | 1985-07-01 | 1989-01-10 | William W. Pierce | Method of preparing a comestible with insert |
EP0453586A1 (fr) * | 1990-04-21 | 1991-10-30 | Frisco-Findus Ag | Méthode et appareil de pliage |
WO1992008358A1 (fr) * | 1990-11-13 | 1992-05-29 | Pizza Hut, Inc. | Procede de preparation de pizza, disque de garniture et appareil servant a produire ce disque |
EP0516428A2 (fr) * | 1991-05-30 | 1992-12-02 | Ito Co., Ltd. | Fond de pizza et son procédé de fabrication |
WO1995031907A1 (fr) * | 1994-05-19 | 1995-11-30 | Primetta Zelli | Pates alimentaires farcies dont la forme simule des parties anatomiques |
FR2741779A1 (fr) * | 1995-09-07 | 1997-06-06 | Alda Services Sa | Procede de fabrication d'un produit alimentaire, du type pizza, a forme d'etui et consommable comme un sandwich et produit obtenu |
Also Published As
Publication number | Publication date |
---|---|
FR2773951B1 (fr) | 2000-04-14 |
AU2062799A (en) | 1999-08-09 |
EP1049379A1 (fr) | 2000-11-08 |
FR2773951A1 (fr) | 1999-07-30 |
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