WO2016055288A1

WO2016055288A1 - Raw food product made from pastry crust, microwaveable without drying out of the filling of same

Info

Publication number: WO2016055288A1
Application number: PCT/EP2015/072087
Authority: WO
Inventors: Jean-Yves KRIEF; Emmanuel CHEREAU; Sébastien TRUFFLET
Original assignee: Vitacuire
Priority date: 2014-10-06
Filing date: 2015-09-25
Publication date: 2016-04-14
Also published as: FR3026608A1; FR3026608B1

Abstract

The fresh or frozen raw food product according to the invention comprises at least one layer of pastry crust and a wet food filling. Said filling contains a mixture of hydroxypropyl-methylcellulose and at least one other water-retention food additive chosen from guar gum, xanthan gum, carob gum, carrageenan, the alginates or a combination thereof. The food product can thus be cooked directly in a microwave oven, preferably by means of a susceptor package, without the filling drying out. The pastry crust preferably comprises deactivated yeast, fromage blanc and a browning agent deposited on the surface by spraying. This invention is applicable in the food industry field.

Description

RAW FOOD PRODUCT BASED ON DOUGH TO BE GARNISHED, MICROWAVABLE WITHOUT DRYING OF ITS PACKING

The present invention generally relates to industrial food products and more particularly to microwaveable dough products.

It is applicable to all commercially prepared dough products of all sizes, be they multi-portion products to be shared, individual products or small products such as example appetizer bites or mini desserts and petits fours.

These products are generally in the form of one or more layers of dough to garnish, on which or between which are a layer of salty or sweet filling, of pasty or semi-liquid consistency with possibly solid pieces, and especially to base of cream, meat, vegetables, sauce, egg, cheese, fruit, chocolate or other.

Food preparations for cooking, made from flour diluted in a liquid, generally water, and possibly fats, eggs or sugar, which may or may not be leavened, are called garnishing dough. These pasta garnish include pasta known in the field of pastry, such as for example puff pastry, broken, shortbread, brioche, and their derivatives, pasta bread and pizza, etc. .. They can indifferently be used to salty or sweet preparations. They are distinguished from the so-called "food" pasta that designates noodles, tagliatelle, macaroni, spaghetti, lasagna or other products.

The object of the invention is to provide raw dough products to be filled with this type which are microwavable, that is to say that can be baked in the microwave oven by the consumer. To be satisfactory, these products must also have optimal cooking and visual qualities after cooking.

In recent years, the use of microwave ovens has developed particularly because of their many advantages, including significantly reduced cooking time compared to traditional ovens. Many microwaveable industrial products then appeared on the market to satisfy consumers wishing to limit the time spent preparing and cooking the food they consume.

However, some products, such as dough-based products, are poorly suited for microwave cooking. Many difficulties arise then to achieve a microwaveable version satisfactory for the consumer. - -

Indeed, when baking dough in the microwave oven, it tends to dry out. She does not brown. It does not become crunchy but instead tends to take a rubbery texture. In addition, the prolonged cooking in the microwave oven, which is necessary to obtain the baking of the dough, causes drying of the particularly troublesome lining.

One of the solutions proposed in the prior art has been to cook or precook in a traditional manner these products containing dough to garnish before their marketing, the consumer having then only to reheat them in the microwave oven. However, this two-step cooking method causes a significant loss of taste. The final product obtained by the consumer after reheating is much less good and appetizing than a similar product consumed directly after traditional baking.

The object of the invention is therefore to provide a raw product, containing dough to garnish, to be cooked in a single step in the microwave oven by the final consumer. This raw product can indifferently be sold fresh or frozen.

A number of solutions have been proposed in the prior art for improving the microwave baking of dough products to be filled.

Thus known for example the use of special packaging, called "susceptors", in which food is placed during their cooking in the microwave oven. Such packagings are for example described in patent applications US 4,641,005, US 5,338,921 or WO 2010/020484. These are generally cardboard packaging, comprising a coating or a metallized layer, for example aluminum, which absorbs microwaves and converts them into heat. This process increases the temperature in the package to a level that allows it to cook the food contained therein by conduction and / or infrared radiation depending on whether or not the food is directly in contact with the package. The susceptor-type packs thus provide traditional thermal heating on the surface of food heated in a microwave oven that provides a crisp and more golden surface appreciated by consumers.

Patent application EP 0503302 in the name of NESTLE SA also discloses the use of a coloring agent based on coffee, tea or chicory, which is deposited on the surface on the peripheral edge of dough. a frozen pizza to be baked in the microwave, so that its crust at the end of the baking has a brown color, reminiscent of the golden appearance taken by the dough when baking in a traditional oven. _ _

If the use of these known means of the prior art makes it possible to obtain satisfactory baking of the dough in a microwave oven, it provides no improvement for that of the filling. Indeed, even when a susceptor-type package and a surface-coloring agent are used in combination, the baking of the dough to be filled in the microwave oven requires a cooking time of several minutes. order of 5 minutes), which although three to four times lower than that required in a traditional oven, is largely sufficient for most of the water contained in the filling evaporates and causes a particularly unpleasant drying of the filling.

This disadvantageous effect is further increased when attempting to cook so-called "uncovered" dough-based products, that is to say composed of a single layer of dough on which the filling is deposited without it is not covered. In these discovered products, particularly appreciated by current consumers, no top layer of dough retains moisture that escapes from the filling.

The object of the invention is precisely to propose a raw product microwave, fresh or frozen, based dough garnish, which can be cooked in a single step in the microwave oven without its trim is dried, all by ensuring a satisfactory cooking of the dough which is found perfectly cooked, crisp and golden at the end of cooking.

To solve this technical problem, the invention teaches a microwaveable raw food product, fresh or frozen, containing dough to garnish which comprises at least a layer of dough to garnish and a food filling containing a moisture content.

This product is characterized in that the food liner further contains a mixture of hydroxypropyl methylcellulose (designated by the code E 464 in the food codex) and at least one other water-retaining food additive selected from guar gum (E 412 in the food codex), xanthan gum (E 415), locust bean gum (E 410), carrageenan (E 407), alginates (E 400 to E 405) or a combination of these.

The addition of hydroxypropylmethyl cellulose in the packing in combination with another water-retaining food additive at least partially retains the moisture of the filling therein during microwaving. -ondes. The resulting product has a filling that remains soft and not dried even after cooking for several minutes in the microwave oven. The amount of moisture stored in the filling after microwave cooking can often be greater than that in the filling after traditional baking, which gives this filling - -

a soft character, better to taste.

According to a preferred embodiment of the invention, the food garnish contains a mixture of hydroxy-propyl-methyl cellulose, also called hypromelose or H.P.M.C., and guar gum.

In this mixture, the relative proportions of the two constituents are preferably between 70 to 95% for hydroxypropyl methyl cellulose and 5 to 30% for guar gum.

Hydroxypropyl methylcellulose is a stabilizing compound that immobilizes water and limits boiling in the packing. Guar gum increases the viscosity of the filling and gives it a consistent texture.

As a result of the combination of these two ingredients, a filling which, during microwave cooking, retains its shape and integrity at its outer surface and in which the release of water vapor due to the principle of Microwave cooking remains limited.

For optimum results, the hydroxy-propyl-methyl cellulose and the guar gum are preferably added to the filling in proportions that vary according to the recipes between 0.02% and 2% of mixture, and more preferably between 0, 08% and 0.79% of the mixture based on the total weight of the filling.

These proportions can of course be adapted according to the nature of the filling. According to the recipes, the filling has indeed a different initial moisture content and a natural ability more or less good at the retention of this moisture. When this filling contains very fibrous products, some vegetables for example, the moisture of the filling is much better retained than when it contains products based on animal fats and proteins, cheese or ham, for example, which undergo a very rapid heating which causes a greater evaporation of water.

According to a particular embodiment of the invention, more particularly suitable for rapidly heated fillings and / or containing few fibers, it is advantageously still possible to add starch to the packing, for example modified apple starch. pre-gelatinized earth, and / or fibers, for example bamboo fibers. This starch and / or these additional fibers enhance the effect of the mixture of hydroxypropyl methylcellulose and the other food additive, preferably guar gum, to retain the moisture present in the filling. The addition of starch and / or fibers can obviously be considered regardless of the type of lining, if one wishes to ensure a maximum water retention effect. - -

According to this particular embodiment of the invention, the filling preferably contains between 0.5% and 10% of starch, more preferably between 2% and 5% and even more preferentially between 2.16% and 4.11%. of starch relative to the total weight of the filling.

When additional fibers are added to the filling, these fibers preferably represent between 0.5% and 5%, preferably between 1% and 3% and even more preferentially between 1.44% and 2.48% of the total weight of the filling. the filling.

In order to make the present specification more complete, several examples of filling recipes according to the invention are given below. Of course, these examples have no purpose of limitation, but are given solely for purposes of illustration of the invention.

Example 1

"Vegetable tomato" garnish:

HPMC blend / guar gum

Fibers:

Example 2

Pesto courgette garnish:

HPMC blend / guar gum

Pre-gelatinized starch

Fibers:

Example 3

"Spinach ricotta" garnish:

HPMC blend / guar gum

Fibers:

Example 4

Garniture "chive onion":

HPMC blend / guar gum

Pre-gelatinized starch

Fibers: - -

Example 5

Salmon dill garnish:

HPMC blend / guar gum

Pre-gelatinized starch

Example 6

"Ham cheese" garnish:

HPMC blend / guar gum

Pregelatinized starch

Fibers:

In addition to the packing described above, the microwavable raw product according to the invention comprises one or more layers of dough to garnish on which or in which is placed the liner.

According to a preferred embodiment of the invention, this dough to be filled is preferably a puff pastry or a broken dough, or a dough derived from the puff pastry or the broken dough. In order to improve the visual appearance of the product after cooking in the microwave oven by giving it a golden color appreciated by consumers, the filling paste may advantageously contain a browning agent. This browning agent contains, for example, chicory, tea, coffee or any other edible product capable of giving the dough the desired brown coloring.

The browning agent may be incorporated throughout the dough, but is more preferably limited to the outer layer thereof. It can for example be applied to the dough to be filled once it is made, in the manner of a film or a film. The browning agent may advantageously be deposited, brushed or sprayed on the outer surface of the dough, and for example only on the top and optionally the edges thereof. Thus, after baking the dough, a surface color similar to that which would be obtained during traditional baking is obtained.

According to a preferred example of the invention, the layer of dough to be filled contains a browning agent composed of an aqueous solution of chicory, sprayed on the apparent outer surface of the puff pastry.

According to this example, an amount of aqueous chicory solution is used, preferably between 0.5% and 6% of the total weight of the product, and more preferably close to 3% of the total weight of the product, which represents approximately 0.5 g of aqueous solution for an aperitif bite product. - -

This aqueous solution of chicory is preferably obtained by diluting a commercial liquid chicory extract in water, in volume proportions for example close to 13% commercial liquid chicory extract to 87% water. Of course, the chicory content of the aqueous chicory solution can be adapted according to the more or less dark coloring that is desired for the product at the end of its cooking in the microwave oven.

The commercial liquid chicory extract used is a dark brown concentrated extract, which preferably contains about 45% aqueous extract of roasted chicory and water.

In order to limit the appearance of bubbles in the dough during microwave cooking, the dough to be filled with the product according to the invention preferably contains deactivated yeast. It is a yeast, rich in glutathione, which no longer has fermentative power. This deactivated yeast makes it possible to stabilize the product, soften the dough and participate in the bonding of the various components without swelling or causing gassing. This gives a smooth paste, which has no bubble cooking and that extends and inflates only slightly. The presence of deactivated yeast also improves the crispiness of the dough after microwave cooking and reduces the rubbery texture typical of pasta baked in the microwave oven.

In addition to or in place of deactivated yeast, the filling paste may contain a malt extract and / or mono- and di-glycerides of fatty acids (designated by the code E471 in the food codex).

According to a preferred variant of the invention, the layer of pastry to be filled contains between 0.2 and 4% of a mixture of deactivated yeast and malt extract, and preferably about 1% of this mixture relative to the total weight. of the dough, with a relative proportion greater than 60% for the deactivated yeast and less than 40% for the malt extract. By way of example, mention may be made of a preferential dosage of use equal to 1.09% of mixture relative to the total weight of the dough. In order to provide softness to the texture of the dough, the layer of dough to garnish the product according to the invention may also contain cottage cheese, faisselle, petit-suisse, fresh cheese, heavy cream or yogurt.

Smooth white cheese, which is an unripened cheese prepared from partially skimmed pasteurized cow's milk and which, when fermented, has undergone a mainly lactic fermentation is preferably used.

The layer of dough to be filled preferably contains between 1 to 10% of white cheese, and preferably approximately 4% of white cheese with respect to the total weight of the dough, with a preferential dosage of use equal to 3.83% of cheese. _ _

white compared to the total weight of the dough.

Finally, in order to improve the microwave baking of the dough to be filled, the product according to the invention is preferably placed in a susceptor-type packaging during its baking.

With such packaging, it is possible to generate a heating of the food of the order of 200 ° C, which is clearly greater than the hundred degrees conventionally produced in a microwave oven because of the warming of the water molecules, and allows to obtain a sufficiently cooked dough, golden and crisp in a limited time.

The unit can advantageously be marketed in the form of a microwave cooking kit comprising at least one microwavable raw food product according to the invention and a package in which the raw food product (or micro). -ondable is placed during its cooking in the microwave oven, and wherein the packaging is a susceptor type packaging.

In order not to dry the packing unnecessarily, the presence of this package is preferably limited to the area in which the dough to be garnished. The shape of the susceptor packaging is thus adapted to the nature and form of the product to be cooked.

It may be for example a closed envelope or a package with a lid in the case of a product or a set of products in which the filling is entirely contained inside a dough envelope to garnish (rolled products, filled or double lowered for example).

But it is preferentially a simple lower support, flat type, mold, tray or display, in the case of a product or a set of products in which the seal is apparent (products discovered, simple lowers for example). In this case, the susceptor lower support can advantageously serve as a dish, display or serving tray after microwave cooking of the product (s).

Finally, in order to prevent the product (s) from adhering to the susceptor packaging, the latter preferably comprises a non-stick coating located at the level of the contact zone between the packaging and the raw food product. microwavable or has for example limited surface contact areas with the microwavable raw food product, especially in the form of grooves or embossing. Obviously, the invention is not limited to the preferred embodiments described above, the skilled person can make many modifications and imagine other variants without departing from the scope or the scope of the invention defined by the claims.

Claims

1. Fresh or frozen microwaveable raw food product, consisting of at least one pastry layer, comprising at least one layer of dough to be filled and a food filling containing a part of moisture, characterized in that the food filling contains a mixture hydroxy-propyl methylcellulose and at least one other water-retaining food additive selected from guar gum, xanthan gum, locust bean gum, carrageenan, alginates or a combination thereof .

2. The microwaveable raw food product according to claim 1, characterized in that the food filling contains a mixture of hydroxypropyl methylcellulose and guar gum with relative proportions for the mixture ranging from 70 to 95% for hydroxypropyl methyl cellulose and 5 to 30% for guar gum.

3. microwaveable raw food product according to claim 1 or 2, characterized in that the food filling contains between 0.02% and 2%, and more preferably between 0.08% and 0.79%, of mixture of hydroxypropyl methylcellulose and guar gum relative to the total weight of the filling.

The microwaveable raw food product according to any one of the preceding claims, characterized in that the food filling additionally contains starch, modified pre-gelatinized potato starch, fibers or fibers. of bamboo.

5. microwavable raw food product according to claim 4, characterized in that the food filling contains between 0.5% and 10% of starch, more preferably between 2% and 5% of starch and even more preferentially between 2% and 5% of starch; , 16% and 4.11% starch based on the total weight of the filling.

6. microwaveable raw food product according to claim 4, characterized in that the food filling contains between 0.5% and 5% of fibers, preferably between 1% and 3% of fibers and even more preferably between 1.44% and 2.48% of fibers relative to the total weight of the filling.

7. microwavable raw food product according to any one of the preceding claims, characterized in that the dough to be filled is a puff pastry, a broken dough, or a dough derived from the puff pastry or the broken dough.

8. microwaveable raw food product according to any one of the preceding claims, characterized in that the layer of dough to be filled contains one or more ingredients selected from a browning agent, a deactivated yeast, a malt extract, mono - and glycerides of fatty acids, cottage cheese, faisselle, petit-suisse, fresh cheese, heavy cream or yoghurt.

9. The microwavable raw food product according to claim 8, characterized in that the layer of dough to be filled contains a browning agent composed of an aqueous solution of chicory, sprayed on the apparent outer surface of the dough to be filled.

10. Microwavable raw food product according to claim 8, characterized in that the layer of pastry to be filled contains between 1 to 10% of cottage cheese, and preferably about 4% of white cheese with respect to the total weight of the dough.

11. microwavable raw food product according to claim 8, characterized in that the layer of pastry to be filled contains between 0.2 and 4% of a mixture of deactivated yeast and malt extract, and preferably about 1%. of deactivated yeast mixture and malt extract relative to the total weight of the dough, with a relative proportion greater than 60% for the deactivated yeast and less than 40% for the malt extract.

12. Microwave oven cooking kit comprising at least one microwavable raw food product according to any one of the preceding claims and a package in which this at least one microwaveable raw food product is placed during its cooking. in the microwave oven, characterized in that said package is a susceptor type packaging.

13. Microwave cooking kit according to claim 12 characterized in that the package is lower support flat type, mold, tray or display.

14. Microwave cooking kit according to claim 12 or 13 characterized in that the package comprises a release coating located at the contact zone between the packaging and the microwaveable raw food product or present limited surface contact areas with the microwaveable raw food product.