PREPARATION METHOD OF A VACUUM FERMENTED FOOD PRODUCT

Description

TECHNICAL FIELD

[0001] The present invention relates to a method for preparing a vacuum-fermented product, in particular of the sandwich or burger type. STATE OF PRIOR ART

[0002] The preparation of a sandwich or a burger currently consists of making the bread and the filling separately, then introducing the filling into the bread, and finally possibly introducing the whole thing into a protective bag under vacuum or not by adding a gas promoting the preservation of the product. EP 1 900 642 A1 and US 2008 / 063758 A1 disclose methods for producing a fully cooked bakery product. JP 2002 017242 A describes a method for preserving a half-baked bread in the refrigerator.

[0003] This type of preparation has the disadvantage, among other things, of being handled by different people during its preparation, which can lead to the deposit of contaminating products or germs on the preparation.

[0004] It is therefore necessary to find a preparation process that prevents the occurrence of such contamination. STATEMENT OF THE INVENTION

[0005] An object of the present invention is to provide a method for preparing a vacuum-fermented food product which prevents any contact with the food product from the start of its preparation.

[0006] For this purpose, a method is proposed for preparing a food product comprising a bakery part and ingredients, said method comprising: a first preparation step during which the ingredients are prepared, a supply step during which dough pieces are supplied, a packaging step during which the dough pieces thus supplied and the ingredients thus prepared are assembled into a set and placed in a sealed bag and sealed under vacuum, a fermentation step during which the dough pieces contained in the set consisting of the dough pieces and the ingredients and enclosed in the sealed bag, undergo fermentation, a cooking step during which the set thus fermented in the sealed bag is subjected to cooking, and a cooling step during which the set in the sealed bag is cooled.

[0007] Thus, such a preparation process allows all the elements to be introduced into the pocket from the start of preparation and before cooking, which, among other things, avoids contamination after cooking.

[0008] Advantageously, following the cooling step, the preparation process includes a step of freezing the whole in the sealed pouch.

[0009] Advantageously, during the first stage of preparation, the ingredients used are raw.

[0010] Advantageously, the supply stage consists of defrosting frozen dough balls.

[0011] Advantageously, the supply step comprises a second preparation step during which the dough of the bakery part is prepared, and a third preparation step during which the dough resulting from the second preparation step undergoes a division sub-step during which dough pieces are formed and a forming sub-step during which each dough piece is shaped according to the desired shape of the bakery part.

[0012] Advantageously, the preparation process comprises, between the preparation step and the packaging step, a surface coloring step during which the outer surface of the dough pieces is colored.

[0013] Advantageously, the ingredients are colored on the surface during the first stage of preparation.

[0014] Advantageously, the preparation method comprises, during the packaging step and after placing the air under vacuum, a step of injecting carbon dioxide or nitrogen during which said gas is injected before sealing the bag. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The above-mentioned and other features of the invention will become more clearly apparent from the following description of an exemplary embodiment, said description being made in conjunction with the accompanying drawings, among which: [ Fig. 1 ] schematically illustrates an algorithm of a method for preparing a food product according to the invention. DETAILED PRESENTATION OF IMPLEMENTATION METHODS

[0016] There Fig. 1 shows a method of preparing 100 a food product of the sandwich or burger type, which consists of a baking part and ingredients which are arranged in the baking part. The baking part is made from traditional baking raw materials such as, in particular, flour, water, yeast and salt.

[0017] The preparation method 100 comprises a first preparation step 102 during which the ingredients are prepared. These ingredients can be of different forms, for example vegetables, raw or cooked meat products, sauces, etc.

[0018] The preparation method 100 comprises a supply step 104, 106 during which pieces of bakery dough are supplied.

[0019] According to a particular embodiment, the pre-raised dough pieces are received frozen and thawed during said supply step and the supply step then consists of thawing the frozen dough pieces.

[0020] In the embodiment of the invention presented here, the providing step comprises a second preparation step 104 and a third preparation step 106.

[0021] During the second preparation step 104, the dough of the bakery part is prepared. The second preparation step 104 includes, among other things, a formulation sub-step which consists of mixing the ingredients which make up the dough of the bakery part, a kneading sub-step and a fermentation sub-step which constitutes a first fermentation of the bakery part.

[0022] During the third preparation step 106, the dough resulting from the second preparation step 104 undergoes, among other things, a division sub-step during which dough pieces are formed and a forming sub-step during which each dough piece is shaped according to the desired shape of the bakery part.

[0023] The preparation method 100 then comprises a packaging step 108 during which the dough pieces thus supplied and the ingredients thus prepared are assembled into a set and placed in a leak-proof and vacuum-sealed bag.

[0024] This could involve, for example, placing ingredients between two pieces of dough in order to ultimately create a sandwich with the ingredients inside.

[0025] The waterproof bag can take any possible form, such as a flexible bag or a tray.

[0026] The preparation process 100 then continues with a fermentation step 110 during which the dough pieces contained in the assembly consisting of the dough pieces and the ingredients and enclosed in the sealed bag undergo fermentation under the combined effect of the yeasts and the temperature. After fermentation of the baking part, the dough pieces are transformed into aerated bread ready to bake.

[0027] According to a particular embodiment, the fermentation step is carried out over a period of between 30 minutes and 24 hours, and in a temperature range of between 5°C and 40°C.

[0028] The whole in its sealed pouch then undergoes a cooking step 112 during which the whole thus fermented in the sealed pouch is subjected to cooking, in particular in an oven. The cooking is carried out, for example, over a period of between 1 hour and 3 hours, and in a temperature range of between 80°C and 220°C.

[0029] The assembly then undergoes a cooling step 114 during which the assembly in the sealed pouch is cooled. This cooling step 114 can be carried out for example by introducing the assembly in the sealed pouch into a refrigerated enclosure for example for a period of between 1 hour and 5 hours and in a temperature range of between -20°C and +10°C. According to another embodiment, the assembly in the sealed pouch can be immersed in a fluid maintained at a very low temperature such as for example brine at -18°C.

[0030] Following the cooling step 114, the preparation method 100 may include a step 116 of freezing the assembly in the sealed pouch.

[0031] The preparation method 100 makes it possible to obtain a pasteurized assembly in its packaging at the end of the cooking step 112, which gives it a long shelf life without organoleptic or microbiological deterioration of the components.

[0032] Furthermore, since the whole thing is protected in the sealed pouch, it can be frozen without risk of contamination or deterioration of the surface properties and the whole thing is not touched and can be brought back to temperature in its packaging without risk of contamination.

[0033] Food safety is ensured by the destruction of microorganisms during cooking step 112.

[0034] As specified above, the ingredients can be cooked or raw before introduction into the vacuum bag, but, to save time, it is preferable to introduce raw ingredients which will be cooked at the same time as the bread dough during the cooking step 112. Thus, during the first preparation step 102, the ingredients used are raw.

[0035] In order to improve the visual appearance of the outer surface of the bread at the end of the preparation process 100, a surface coloring step can be implemented between the preparation step 106 and the packaging step 108. This coloring step consists of coloring the outer surface of the dough pieces, for example by applying a high temperature of 220°C for 3 minutes to the outer surface of the dough piece by means of infrared radiation or by contact with a conveyor belt heated to this temperature.

[0036] Similarly, ingredients may be surface colored during the first preparation step 102. An example of this type of coloring is grilling a chicken fillet for 2 minutes at a temperature of 220°C to achieve a visual change in its surface without actually cooking it through direct or indirect contact with a heat source maintained at a high temperature.

[0037] In order to detach the pocket from the upper surface of the baking part, the preparation method 100 comprises, during the packaging step and after placing the air under vacuum, a step of injecting carbon dioxide or nitrogen during which said gas is injected before sealing the pocket.

Claims

1. Method (100) for preparing a food product comprising a bakery part and ingredients, said method (100) comprising: - a first preparation step (102) during which the ingredients are prepared, - a supply step (104, 106) during which pieces of dough are supplied, - a conditioning step (108) during which the pieces of dough thus supplied and the ingredients thus prepared are collected in an assembly and disposed in an airtight bag and sealed under air sous vide, - a fermentation step (110) during which the pieces of dough contained in the assembly consisting of pieces of dough and ingredients and enclosed in the sealed bag undergo fermentation, - a cooking step (112) during which the assembly thus fermented in the sealed bag is subjected to cooking, and a cooling step (114) during which the assembly in the sealed bag is cooled.

2. Preparation method (100) according to claim 1, characterised in that, following the cooling step (114), it comprises a step (116) of freezing the assembly in the sealed bag.

3. Preparation method (100) according to one of claims 1 or 2, characterised in that, during the first preparation step (102), the ingredients used are raw.

4. Preparation method (100) according to one of claims 1 to 3, characterised in that the supply step consists of thawing frozen pieces of dough.

5. Preparation method (100) according to one of claims 1 to 3, characterised in that the supply step comprises a second preparation step (104) during which the dough of the bakery part is prepared, and a third preparation step (106) during which the dough coming from the second preparation step (104) is subjected to a division sub-step during which pieces of dough are formed and a forming sub-step during which each piece of dough is shaped according to the required shape of the bakery part.

6. Preparation method (100) according to one of claims 4 or 5, characterised in that it comprises, between the preparation step (106) and the conditioning step (108), a surface-colouring step during which the external surface of the pieces of dough is coloured.

7. Preparation method (100) according to one of claims 1 to 6, characterised in that the ingredients are coloured on the surface during the first preparation step (102).

8. Preparation method (100) according to one of claims 1 to 7, characterised in that it comprises, during the conditioning step (108) and after putting under air sous vide, a step of injecting carbon dioxide or nitrogen during which said gas is injected before sealing the bag.