OPTIMIZED PROCESS FOR PRODUCING A FOOD IN THE FORM OF PELLETS, BALLS AND / OR P�ATIES

Description

TECHNICAL FIELD

[0001] The present invention relates to the general technical field of manufacturing processes for food products in the form of balls, sausages and / or patties.

[0002] The present invention relates to a new method for manufacturing a food product in the form of balls, sausages and / or patties, intended to be heated or cooked before being consumed.

[0003] Also described is a new facility for manufacturing a food product in the form of balls, sausages and / or patties, intended to be heated or cooked before being consumed. PREVIOUS TECHNIQUE

[0004] We are already familiar with a wide variety of food products, typically sold in the refrigerated sections of supermarkets, which come in the form of balls, sausages, or patties made by shaping a more or less pasty mixture, most often based on cereals, and sometimes also on vegetables and / or legumes. Examples of such food products include pasta, sometimes filled, such as ravioli, tortellini, etc. These food products are typically cooked, or at least reheated, before consumption by the end user, generally by fully immersing a chosen portion of the product in a large quantity of hot or boiling water, or by frying it in a pan with a small amount of oil or butter.

[0005] However, the processes and facilities for manufacturing such food products in the form of balls, sausages and / or patties are sometimes complex to implement and do not always allow the production of a food product whose organoleptic properties, both before and after cooking or reheating, are optimal from the consumer's point of view.

[0006] French patent FR-2 605 498 A1 describes a process for manufacturing a food product in the form of dumplings, comprising a phase of simultaneously mixing and cooking selected ingredients, at least one of which must contain starch, to obtain a paste in which substantially all of the starch content is gelled. US patent US-5,216,946 A describes a process and apparatus for preparing quick-cooking, pre-cooked filled pasta by preconditioning a starch mixture with steam and small amounts of an internal lubricant to produce a semi-moist, partially cooked mixture. This mixture is then cooked and cooled under controlled conditions in a co-rotating twin-screw extruder with a low-shear screw configuration, and subsequently co-extruded into filled pasta, which can then be dried or otherwise processed. DESCRIPTION OF THE INVENTION

[0007] The objects assigned to the invention therefore aim to provide a response to the aforementioned needs and problems, and thus to propose a new improved process and installation (not claimed) for manufacturing a food product in the form of balls, sausages or patties, which can be simply and quickly cooked or reheated before being consumed, and which, after cooking or reheating, has improved organoleptic properties.

[0008] Another object of the invention aims to propose a new process and a new installation (not claimed) for manufacturing such a food product, which has organoleptic qualities that are very interesting for the consumer, with in particular a mouth texture that ideally combines melting and elasticity.

[0009] Another object of the invention is to propose a new process and a new installation (not claimed) for manufacturing such a food product, which are of relatively simple design and implementation.

[0010] Another object of the invention aims to propose a new process and a new installation (not claimed) which allow the manufacture of such a food product at a high rate, particularly in an industrial context.

[0011] Another object of the invention aims to propose a new process and a new installation (not claimed) which allow the manufacture of such a food product at controlled costs.

[0012] Another object of the invention aims to propose a new process and a new installation (not claimed) which allow the manufacture of such a food product, which retains excellent organoleptic and bacteriological qualities for a long time before cooking or reheating.

[0013] Another object of the invention aims to propose a new manufacturing process for such a food product, the implementation of which is particularly clean and safe from a health perspective.

[0014] Another objective aims to propose a new (unclaimed) installation for manufacturing such a food product, the size of which is particularly well controlled.

[0015] The objects assigned to the invention are reached using a method according to claim no. 1.

[0016] The objects assigned to the invention are also achieved using an (unclaimed) installation for manufacturing a food product in the form of balls, sausages and / or patties, intended to be heated or cooked before consumption, comprising: a station for the simultaneous mixing and cooking of a mixture formed from at least one flour and / or semolina of at least one cereal containing proteins capable of forming gluten, a tuber product of Solanum tuberosum and a hydration liquid, to knead and cook said mixture for a kneading-cooking time of between 1 min and 15 min and in such a way as to obtain, at the end of simultaneous kneading and cooking, a pasty composition having an average temperature of between 80 °C and 100 °C, and a forming station for balls, sausages and / or patties from said pasty composition. SUMMARY DESCRIPTION OF THE DRAWINGS

[0017] Other features and advantages of the invention will become apparent and will be described in more detail in the following description, with reference to the attached drawings, which are given solely as illustrative and non-limiting examples, including: there figure 1 illustrates, schematically, an example of the implementation of a simultaneous mixing and cooking station comprising a manufacturing installation enabling the implementation of the manufacturing process according to the invention; figure 2 illustrates, schematically, an advantageous design detail of a mixer-cooker that includes the simultaneous mixing and cooking station of the figure 1 ; there figure 3 illustrates, schematically, another advantageous design detail of the mixer-cooker at the simultaneous mixing and cooking station of the figure 1 ; there figure 4illustrates, schematically, an example of the implementation of a manufacturing installation enabling the manufacturing process according to the invention to be carried out, in which a system for removing coating flour from balls, sausages and / or pucks comprises a pneumatic conveyor; figure 5 illustrates, schematically, another example of the implementation of a manufacturing installation enabling the manufacturing process according to the invention to be carried out, in which a system for removing coating flour from balls, sausages and / or patties comprises a pasteurization tunnel; figure 6illustrates, schematically, another example of the implementation of a manufacturing installation enabling the manufacturing process according to the invention to be carried out, in which a forming station for the dumplings, sausages and / or patties includes a device for co-extruding a pasty composition with a filling, and in which a system for removing coating flour from the dumplings, sausages and / or patties includes a pasteurization tunnel; figure 7 illustrates, schematically, another example of the implementation of a manufacturing installation enabling the manufacturing process according to the invention to be carried out, in which a system for removing coating flour from balls, sausages and / or patties comprises a pneumatic conveyor and a pasteurization tunnel; figure 8illustrates, schematically, another example of the realization of a manufacturing installation enabling the implementation of the manufacturing process according to the invention, in which a system for removing coating flour from balls, sausages and / or pucks includes a pasteurization tunnel and a vibrating means. WAYS TO IMPLEMENT THE INVENTION

[0018] The invention relates to a new method for manufacturing a food product in the form of balls, sausages and / or patties. B,This food product is intended to be reheated or cooked before consumption. It is therefore a food product, advantageously intended for human consumption, which is not meant to be eaten as is, but which, on the contrary, requires prior reheating or cooking in order to fully develop its organoleptic qualities. Preferably, this food product is intended to be reheated or pan-fried. As such, this reheating or pan-frying operation will typically consist of heating or cooking a selected quantity of the food product in the form of dumplings, sausages, and / or patties. Bwith a fat (such as, for example, vegetable oil, butter, or margarine) in a frying pan (or sauté pan or any other suitable cooking vessel) placed on a conventional hob, covered or uncovered (the term "frying" being advantageously considered a synonym for "sautéing" in the context of the invention). After such a frying or pan-frying operation, the food product is hot, advantageously golden, more or less browned, and ready to be eaten as is. Alternatively, the food product may be intended to be heated or cooked by immersion in a large quantity of hot liquid, such as boiling water. Preferably, this is a continuous manufacturing process, which can advantageously be implemented industrially using at least partially automated manufacturing equipment.

[0019] The process according to the invention comprises a step of simultaneously kneading and cooking a mixture formed from at least one flour and / or semolina of at least one cereal containing proteins capable of forming gluten and a tuber product of Solanum tuberosum, as basic ingredients, and a hydrating liquid, to obtain a paste-like composition C (or dough), that is to say, a soft, malleable substance having the consistency of dough. The process according to the invention comprises, following said simultaneous kneading and cooking step, a step of forming dumplings, sausages and / or patties from said doughy composition C This forming step will be described in more detail later.

[0020] The use of a cereal (or mixture of cereals) that contains proteins (typically prolamins and glutenins) capable of forming gluten, in order to further enhance the dough's composition C a certain elasticity, which contributes advantageously, in particular, to the food product's stability during reheating or cooking, and to obtaining a relatively firm and elastic texture after reheating or cooking. Furthermore, the use of cereal(s) generally allows the food product to have a particular nutritional profile, especially in terms of glycemic index. Preferably, said cereal is wheat ( Summer wheat, spring wheat, single wheat, etc.). This cereal flour is then typically a soft wheat flour ( Summer wheat ) , said cereal semolina being typically a durum wheat flour ( Wheat germ subsp. hard ) .Wheat has the advantage of being generally well-liked by consumers and is also available in large quantities and at a moderate cost worldwide. Of course, one or more other cereals containing proteins capable of forming gluten could be used, such as barley ( Barley ) , spelt ( Wheat, sorghum ), rye ( Rye cereal L.), oats (of which Oats L.), etc.

[0021] Preferably, the said tuber product of Solanum tuberosum is a product obtained from tuber of Solanum tuberosum at least partially cooked (prior to the said simultaneous kneading and cooking stage). Thus, the said tuber product of Solanum tuberosum preferably comprises starch that is at least partially gelatinized. Preferably, said tuber product of Solanum tuberosum is made up of flakes (preferably dehydrated) and / or powder and / or of tuber granules Solanum tuberosum, which facilitates its dosage and implementation. Alternatively, the said tuber product of Solanum tuberosum could, for example, be made from a puree of tuber of Solanum tuberosum (that is, a moist preparation of tuber of Solanum tuberosum crushed). The implementation of tuber of Solanum tuberosum advantageously allows the food product to have organoleptic properties that are particularly appreciated by consumers, especially in terms of texture, taste and color.

[0022] This hydrating liquid is advantageous for hydrating the mixture, particularly when the basic ingredient(s) is / are initially in dry form or at least insufficiently moist to allow for a paste-like consistency. It should be noted that the hydrating liquid may already be included, in whole or in part, in the tuber product. Solanum tuberosum, This is especially true when the gluten is not in dry (dehydrated) form and is, for example, pureed. Furthermore, the hydration liquid advantageously allows the gluten-forming proteins to form gluten through hydration. Preferably, the hydration liquid is water, but it could also be, for example, milk or a liquid of plant origin (juice, infusion, emulsion of a plant-based flour suspended in water, etc.).

[0023] According to a particular method of embodiment, which advantageously yields balls, sausages and / or patties B whose texture ideally combines melt-in-your-mouth and elastic, said mixture is formed from at least: 15% to 40% flour and / or semolina of at least one cereal containing proteins capable of forming gluten (e.g., about 30%, preferably wheat), by mass of said mixture (i.e., as a mass proportion of the total mass of the mixture at the beginning of the simultaneous kneading and cooking stage), and 10% to 25% tuber product of Solanum tuberosum (for example, about 18%, preferably in the form of dehydrated flakes of tuber product) Solanum tuberosum at least partially cooked), in mass of said mixture.

[0024] The content of said mixture in hydration liquid (preferably water) is then preferably between 40% and 60% approximately, and even more preferably between 45% and 55% approximately (for example about 48-49%) by mass of said mixture.

[0025] Of course, other ingredients besides those mentioned above can be used in a complementary manner, depending in particular on the organoleptic (texture, color, flavor, smell, etc.) or nutritional properties that one seeks to impart to the food product. For example, the mixture could be formed from one or more additional ingredients: based on one or more other tubers, for example chosen from: Ipomoea sweet potato, Manihot edible or Helianthus tuberosus, and / or based on one or more other edible plants, for example chosen from: Spinacia oleracea, Beta vulgaris L. subsp. common carrot, Daucus carrot subsp. sativus, Brassica oleracea L. var. botrytis L., Brassica oleracea var. Italian, Pea sativum subsp. agricultural product var. sativum, Cucurbita pepo, Cucurbita maxima, Cucurbita moschata or Cucurbita ficifolia, and / or based on one or more meat products (pork, poultry, etc.), one or more seafood or freshwater products (fish, molluscs, crustaceans, etc.), one or more cheeses or cheese specialties, etc.

[0026] In addition to the aforementioned ingredients, the mixture could also be formed from one or more flours, semolina(s), or a combination of flour and semolina made from at least one dried vegetable or legume (for example, from one or the other of the species Lentils, Pisum spp., Chickpeas, Phaseolus spp. or Vecia faba, Lupinus spp. .), and / or fruits of Castanea sativa, Juglan regia or Corylus avellana.Furthermore, the mixture may contain one or more food additives, and / or one or more food flavorings, and / or one or more food colorings (for example, turmeric), and / or one or more flavor enhancers, and / or salt, and / or fat (for example, a vegetable oil, such as rapeseed oil). The mixture is, however, preferably free of raising agents, that is to say, any substance, material, or food additive (natural or synthetic) that would allow the dough to form. Cto increase in volume and decrease in density by releasing a gas, for example carbon dioxide. A raising agent (or leavening agent) is usually in the form of a fermenting agent (sourdough, yeast, etc.) or a chemical raising agent (baking powder or chemical leavening, typically comprising a basic agent (e.g., sodium bicarbonate), an acidic agent (e.g., tartaric acid or sodium pyrophosphate), and a stabilizing agent (e.g., starch)). Thus, the dough-like composition C is advantageously obtained without biological (and therefore without fermentation) or chemical leavening.

[0027] The said simultaneous kneading and cooking step therefore consists of kneading the mixture formed from at least the aforementioned basic ingredients and the hydration liquid, while simultaneously subjecting this mixture to an input of heat (or heat treatment) to cook said mixture at least partially and thus modify the initial physico-chemical properties of the ingredients, in order to obtain said dough composition C Kneading, therefore, advantageously consists of mechanically working and kneading the mixture during cooking to ensure its homogeneity. Typically, at least partial cooking of the mixture will result in at least partial (and preferably total) gelatinization of the starch and / or gluten contained within it. More precisely, the mixture is kneaded and cooked during this simultaneous kneading and cooking stage. during a kneading-cooking time of between 1 and 15 minutes, preferably between 1 and 10 minutes, preferably between 1 and 8 minutes, preferably between 1 and 5 minutes, preferably again between 2 and 5 minutes, and in such a way that at the end of said simultaneous kneading and cooking step (i.e., once said kneading-cooking time has elapsed), said pasty composition C presents an average temperature between 80 °C and 100 °C.

[0028] In this respect, the mixture is advantageously heated, during the kneading and cooking stage and during said kneading-cooking time, to an average kneading-cooking temperature advantageously between 50 °C and 100 °C, preferably between 70 °C and 100 °C, and even more preferably between 80 °C and 100 °C (it being understood that a temperature gradient may be observed over the kneading-cooking time and / or within the mass of the mixture, and that the temperature may very locally exceed 100 °C, particularly in the immediate vicinity of the inner wall 5 of the internal chamber 4 of the mixer-cooker 2, which will be described later). The implementation of such a simultaneous kneading and cooking stage, with such specific conditions of kneading-cooking time and temperature of the dough composition C obtained, leads in a very interesting way to obtaining a pasty composition CFrom this process, it is possible to obtain a food product with a particularly homogeneous and regular texture, and well-controlled elasticity. The resulting food product can be easily and quickly reheated or cooked (typically in the case of partial cooking of the mixture) for consumption, while maintaining excellent stability during reheating or cooking. Once reheated or cooked, the food product exhibits highly desirable organoleptic qualities for the consumer, particularly in terms of mouthfeel, optimally combining melt-in-your-mouth texture and elasticity. Conversely, when the simultaneous mixing and cooking stage is not carried out under the aforementioned specific conditions (regarding mixing-cooking time and average temperature at the end of the simultaneous mixing and cooking stage), the viscoelastic characteristics of the dough composition are compromised.C obtained lead to the production of a food product which, after cooking or reheating, has a texture that is either too soft, pasty, or on the contrary too firm or even "rubbery".

[0029] It has been observed that the viscoelastic properties of the paste composition C, The organoleptic qualities of the resulting food product can be further improved by implementing several additional technical measures regarding the simultaneous mixing and cooking process, beyond those already mentioned above concerning the mixture's composition, which will now be described. First, it is particularly advantageous for the simultaneous mixing and cooking process to be carried out in such a way that, at the end of this process, the average temperature of the dough mixture is [insert temperature here]. Cis, on the one hand, strictly greater than 90 °C and, on the other hand, less than or equal to 100 °C, and preferably also substantially equal to 98 °C (± 0.1 °C). This is particularly surprising, since one might have expected, on the contrary, a detrimental degradation of the viscoelastic properties of the paste composition. C when the latter reaches a temperature of 90°C or higher. Alternatively or additionally, it is preferable that the paste composition C The product, after the simultaneous mixing and cooking stage, has a relative humidity of approximately 30% to 70%, and preferably approximately 45% to 60%, which can be achieved, for example, by adjusting the amount of hydration liquid used to form the mixture. A relative humidity of between 45% and 60% advantageously contributes to giving the paste composition a firm consistency. Ca texture that is neither too sticky nor too crumbly, which facilitates the subsequent shaping of the paste-like composition C and allows for the production of a food product with a visual appearance that is satisfactory to the consumer.

[0030] Alternatively, or as a complementary measure, it is preferable for the hydration liquid to be at an initial temperature (i.e., when added to the base ingredients) that is approximately between 30°C and 80°C, and preferably between 40°C and 70°C. This helps to promote the formation of the mixture and to achieve an optimal paste-like texture.

[0031] Other technical measures that can advantageously be implemented, either in addition to or as an alternative to those already identified above, relate more specifically to the design of the technical means for carrying out the simultaneous mixing and cooking step. In particular, said simultaneous mixing and cooking step is preferably carried out using at least one mixer-cooker 2 comprising a receptacle 3 defining an internal chamber 4 provided with an inner wall 5, a shaft 6 mounted for rotation within the internal chamber 4 and provided with mixing means 7, and a heating means 8 for the inner wall 5. The basic ingredients and the hydration liquid can be introduced into the internal chamber 4 of the mixer-cooker 2 separately, or possibly already mixed together, at least for some of them.Optionally, several mixer-cookers 2 can be used in parallel to increase the rate of preparation of the dough composition. C Typically cylindrical in shape with a circular base, the internal chamber 4 advantageously extends, along a mean longitudinal extension direction X-X', between a first end 9A at which one or more devices for introducing the basic ingredients and the hydrating liquid into the internal chamber 4 can be arranged, and a second opposite end 9B, at which the internal chamber 4 is advantageously provided with an outlet opening 11 for the paste composition. C .The shaft 6 is advantageously mounted for rotation within the internal chamber 4 along an axis of rotation YY' substantially parallel to the average longitudinal extension direction XX' of the internal chamber 4, and the mixing means 7 are advantageously shaped and configured, as a whole, to drive a (general) progression of the mixture within the internal chamber 4 towards the second end 9B thereof ( figure 1 in particular). The mixing-cooking time therefore advantageously corresponds to the residence time of the mixture within the internal chamber 4 of the mixer-cooker 2, and the average temperature of the pasty composition C is advantageously measured (using any known suitable temperature probe or sensor) at the outlet of the mixer-cooker 2, downstream of the outlet opening 11 of the latter.

[0032] Advantageously, the simultaneous mixing and cooking step is carried out using said mixer-cooker 2 continuously, and preferably with a mass flow rate of paste composition C which is advantageously between 200 and 2,200 kilograms per hour (kg / h), depending on the dimensions of the mixer-cooker 2 (typically an internal chamber length 4 between 1,300 mm and 2,600 mm for an internal diameter between 180 mm and 400 mm), which allows for the production of the food product at a particularly high rate, and therefore at a particularly advantageous cost. Thus, the mixer-cooker 2 is continuously supplied with basic ingredients and hydration liquid, and continuously produces the paste composition. C at the output (although not necessarily in the form of an uninterrupted, perfectly continuous, pasty-like flow) C ).

[0033] Preferably, the heating means 8 for the inner wall 5 is designed and configured to raise the latter to a temperature preferably between 100 °C and 160 °C. Advantageously, the heating means 8 for the inner wall 5 of the internal chamber 4 comprises a heating jacket 14, which surrounds the internal chamber 4 (preferably along substantially its entire length and circumference) and within which a heat transfer fluid (hot water, steam, diathermic oil, etc.) circulates. Preferably, said heat transfer fluid is at a temperature preferably between 100 °C and 160 °C.

[0034] The mixing means 7 of the mixer-cooker 2 are preferably formed of blades 15, 15A, 15B (or paddles), preferably separate and spaced apart, each extending substantially radially from the shaft 6 to the latter's axis of rotation YY'. Advantageously distributed spirally around said axis of rotation, the blades 15, 15A, 15B therefore do not preferably form a monolithic mixing means such as a screw conveyor. The shaft 6 is typically driven in rotation by an electric motor 16 (or any other suitable actuator), advantageously at a speed sufficient to cause centrifugation of the mixture and the formation, against the heated inner wall 5 of the internal chamber 4, of a layer of said mixture.In other words, the rotational speed of shaft 6 is chosen such that, under the effect of the rotation of shaft 6 and blades 15, 15A, 15B, the mixture is projected radially against the inner wall 5 to form a layer of mixture. It is understood that the rotational speed of shaft 6 may depend, in practice, on the quantity of mixture present in the internal chamber 4 of the mixer-cooker 2, and on the dimensions of said internal chamber 4, shaft 6, and mixing means 7. A suitable rotational speed may be determined, for example, by progressively increasing the rotational speed of shaft 6 until the desired centrifugal effect is observed. This layer then advantageously forms, against the inner wall 5 and along the longitudinal extension direction XX' of the internal chamber 4, a thin, continuous, and turbulent layer of said mixture. Preferably, this layer of mixture has a thickness of . eaverage between 1 mm and 40 mm, and more preferably between 2 mm and 30 mm ( figure 1 (in particular). Naturally, the volume of mixture present in the internal chamber 4 of the mixer-cooker 2 at any given time is, in this case, chosen to be less than the total internal volume of the internal chamber 4, by adjusting the feed rate of the basic ingredients and hydration liquid into the internal chamber 4. For example, the shaft 6 can be rotated at a speed advantageously between 500 rpm and 1,000 rpm (revolutions per minute), for an internal diameter of the internal chamber 4 typically between 180 mm and 400 mm. Pressing the mixture in a layer against the heated inner wall 5 of the internal chamber 4 promotes efficient heat transfer between the inner wall 5 and the mixture, leading to rapid and even cooking of the latter.

[0035] Advantageously, each of the blades 15, 15A, 15B has a distal end 17, opposite a proximal end at which each of the blades 15, 15A, 15B is fixed to the shaft 6, and which is arranged at a distance from the inner wall 5 of the internal chamber 4, and preferably at a distance d approximately between 1 mm and 10 mm, for example between 2 mm and 5 mm ( figure 1 When the mixture forms a layer pressed against the inner wall 5 of the internal chamber 4, as envisaged above, the blades 15, 15A, 15B therefore advantageously penetrate only partially into the thickness of said layer. This promotes good mixing of the mixture, by generating a particular stretching, or even shearing, effect of the mixture in an area adjacent to the distal end 17 of the blades 15, 15A, 15B.

[0036] Preferably, the angular orientation of the blades 15, 15A, 15B of the mixer-cooker 2 is variable along the axis of rotation YY' of the shaft 6. More specifically, as schematically illustrated in the example in the figure 1 The mixer-cooker 2 advantageously includes at least: a first working portion 18A, which extends axially (i.e. along the axis of rotation YY' of the shaft 6) between the first and second ends 9A, 9B of the internal chamber 4 and in which the blades 15A have a first angular orientation relative to the axis of rotation YY' of the shaft 6, to drive an axial progression of the mixture within said first working portion 18A at a first speed, and a second working portion 18B, which extends axially from the first working portion 18A towards the second end 9B of the internal chamber 4 and in which the blades 15B have a second angular orientation (relative to the axis of rotation YY' of the shaft 6) different from said first angular orientation, to drive an axial progression of the mixture within said second working portion 18B at a second speed, lower (strictly) than said first speed.

[0037] This axial progression of the mixture occurs along a general direction of progression, represented by an arrow 12 in the examples illustrated in the figures. In other words, each blade 15, 15A, 15B extends longitudinally between the distal end 17 and the proximal end, along a direction of extension that is advantageously orthogonal to the axis of rotation YY' of the shaft 6, and laterally between a first lateral edge 19 and a second lateral edge 20, connected to each other by a straight segment called the chord line Luke (or profile chord). Each blade 15, 15A, 15B also defines, when the shaft 6 is rotated, a plane of rotation Pr which is orthogonal to the axis of rotation YY' of the shaft 6 and therefore of the blade 15, 15A, 15B. Thus, each blade 15, 15A, 15B has a pitch or pitch angle or pitch θ1, θ2 ( pitch "), which is the angle formed by the chord line Luke and the plane of rotation Prof blade 15, 15A, 15B ( figures 2 and 3 ).

[0038] In the first working portion 18A, each blade 15A has a (first) pitch θ1 such that, for a direction of rotation R predefined on shaft 6, each blade 15A generates a thrust force of the mixture towards the second end 9B of the internal chamber 4 (by convention, such a thrust pitch will be described as "positive"). At the figure 2A truncated schematic view of the first working portion 18A is thus illustrated as an example. Arrow 21 indicates the orientation of this thrust force in relation to the general direction of progression—illustrated by arrow 12—of the mixture within the internal chamber 4. Advantageously, said (first) pitch θ1 is between +0° and +45°, and preferably between +5° and +30°, and for example equal to +10° to obtain a good compromise between the mixing force exerted by the blades 15A and the initial speed of progression of the mixture through the first working portion 18A, ensuring that all of the mixture present is properly displaced, scraped, by the blades 15A. In the second working portion 18B, each blade 15B has a (second) pitch θ2 such that, for said direction of rotation RPredetermined on shaft 6, each blade 15B generates a lesser thrust force on the mixture towards the second end 9B of the internal chamber 4, or, as will be seen below, a thrust force on the mixture towards the first end 9A of the internal chamber 4, so as to slow the progress of the mixture (second progress speed lower than the first progress speed). The different angular orientation of the blades 15B in the second working portion 18B, and the resulting difference in speed, thus tend to advantageously create a braking phenomenon, retaining the mixture inside the internal chamber 4, which notably has the effect of compressing the mixture and pressing it more firmly against the heated inner wall 5 of the internal chamber 4.Thus, the mixing and cooking of the mixture is further advantageously accentuated within the second working portion 18B, after a first phase of mixing and cooking of lesser intensity within the first working portion 18A.

[0039] If the second pitch θ2 of the blades 15B of the second working portion 18B can be "positive", and for example between +5° and +30°, it is even more advantageous for the second pitch θ2 to be "negative", that is to say that the second angular orientation of the blades 15B of the second working portion 18B is reversed, that is to say opposite ( figure 3 ), relative to the first angular orientation of the blades 15A of the first working portion 18A ( figure 2). Each blade 15B of the second working section 18B generates, taken as such, a pushing force of the mixture towards the first end 9A of the internal chamber 4. This results in a "counter-thrust" phenomenon of the mixture. The second pitch θ2 can then advantageously be between -5° and -30°, and for example equal to -10°. At the figure 3 A truncated schematic view of the second working portion 18B is thus illustrated as an example. Arrow 22 indicates the orientation of this counter-thrust force in relation to the general direction of progression - illustrated by arrow 12 - of the mixture within the internal chamber 4.

[0040] Preferably, the length L2 of the second working portion 18B, considered along the axis of rotation YY' of the shaft 6, is less than or substantially equal to the respective length L1 of the first working portion 18A (as illustrated in the example in the figure 1), in particular so as to limit however a risk of degradation of the mixture under the mixing effort and under the effect of the heat input by the heating means 8 of the inner wall 5. In the preferential case where the gap between two successive blades 15, 15A, 15B, along a line parallel to the axis of rotation YY' of the shaft 6, is identical along the entire length of the axis of rotation YY' of the shaft 6, this advantageously results in the fact that the second working portion 18B therefore advantageously comprises a number of blades 15B which is less than or substantially equal to the number of blades 15A which respectively comprises the first working portion 18A. Even more preferably, the lengths L1, L2 of the first and second working portions 18A, 18B can be chosen such that the ratio L1 / L2 of the length L1 of the first working portion 18A to the length L2 of the second working portion 18B is substantially between 1 and 4.

[0041] Advantageously, the mixer-cooker 2 can include even more successive working sections, and in particular at least a third working section (not shown), which extends axially from the second working section 18B towards the second end 9B of the internal chamber 4 and in which the blades 15 have a third angular orientation different from said second angular orientation, to cause axial progression of the mixture within said third working section at a third speed, higher than said second speed. Thus, after slowing down within the second working section 18B, the mixture continues its mixing and cooking within the third working section at a higher progression speed than in the second working section 18B. Preferably, the third angular orientation is reversed with respect to the second angular orientation.It should be noted that the working portions 18A, 18B mentioned above are advantageously portions (or mixing-cooking portions) of the internal chamber 4 in which the mixture is effectively mixed and cooked simultaneously. Thus, assuming that the inner wall 5 of the internal chamber 4 is not heated along its entire length (considered along the longitudinal extension direction of the internal chamber 4), and for example, in the case where the heating jacket 14 does not extend strictly from the first end 9A to the second end 9B of the internal chamber 4 but over a shorter distance between these two ends 9A, 9B, the said working portions 18A, 18B will therefore correspond to portions of an effective heating length of the internal chamber 4 (that is to say, along which the inner wall 5 is effectively heated by the heating means 8).

[0042] Obviously, the invention is not limited to carrying out the simultaneous mixing and cooking step using such a mixer-cooker 2, and other known and suitable technical means may be used alternatively, although less advantageously, without going out of the scope of the invention.

[0043] As introduced above, the process according to the invention comprises, after the simultaneous kneading and cooking step described above, a step of forming balls, sausages and / or patties. B (or any other similar form, or even a mixture of different forms among those mentioned above, advantageously in a solid form) from said pasty composition C In the form of balls, sausages and / or patties BHere, we are referring, advantageously, to unit pieces which, in addition to having a general shape that is at least partially rounded, are substantially solid and massive, that is to say, whose mass occupies the entire apparent volume. The forming stage therefore consists of shaping the pasty composition. C obtained at the end of the simultaneous kneading and cooking stage, to obtain a set of dumplings, sausages and / or patties B of a pasty composition C and this using any suitable 24A forming device according to the chosen shape and dimensions. For example, the paste composition C can be shaped into balls Bof a unit weight advantageously between 4 g and 10 g approximately, and / or in the form of sausages (or sticks) of a length advantageously between 6 cm and 10 cm approximately, of a diameter advantageously between 6 mm and 15 mm approximately and of a unit weight advantageously between 4 g and 12 g approximately, and / or in the form of discs of a diameter advantageously between 2 cm and 4 cm approximately, of a thickness advantageously between 5 mm and 15 mm approximately and of a unit weight advantageously between 4 g and 12 g approximately.

[0044] Preferably, the step of forming the balls, sausages and / or patties B is carried out while the temperature of the paste composition Cis still essentially between 50°C and 100°C, and preferably between 80°C and 95°C, after the simultaneous mixing and cooking stage. This makes it easier to shape the dough mixture. C to obtain dumplings, sausages and / or patties B of perfectly defined shapes, while preserving as best as possible the particular viscoelastic properties of the paste composition C obtained through the kneading-cooking stage described above (and in particular by limiting the retrogradation of starch provided by the basic ingredients). Typically, the forming stage is thus advantageously carried out immediately following the simultaneous kneading and cooking stage, so as to minimize heat loss from the dough composition. C between its acquisition and its shaping.

[0045] Optionally, the step of forming the balls, sausages and / or patties B may include an operation of combining the paste composition C with a joke G (or filling). Preferably, said combining operation is carried out by co-extrusion of the paste composition. C and the farce G This allows for the quick, simple and efficient combination of the paste composition. C and the farce G the pasty composition C advantageously enveloping the stuffing G . This produces balls, sausages and / or patties. B stuffed (or filled), for example cylindrical sausages with closed ends and a unit weight advantageously between approximately 6 g and 12 g, including the stuffing. For example, the stuffing Gmay be a preparation including cheese or a cheese specialty, and / or a vegetable purée and / or minced meat, etc. Advantageously, such dumplings, sausages and / or patties B can be made up of 20% to 50% by mass of stuffing G (for example, 30% by mass) and 50% to 80% by mass of a paste composition (for example, 70% by mass). Different proportions can, of course, be used, depending in particular on the nature of the paste composition. C and / or farce G , or according to the desired organoleptic and / or nutritional profile of the food product.

[0046] The preferred ranges of unit dimensions and weights proposed above make it advantageous to define a well-proportioned food product, the quantity of which to be cooked or reheated and then consumed is easy for the consumer to measure, and which is easy to eat and digest without necessarily requiring prior cutting.

[0047] To facilitate the forming stage, in particular by preventing the balls, sausages and / or patties from B They adhere in particular to the 24A forming system, and in order to avoid any agglomeration of the balls, sausages and / or pucks Bbetween them during the forming stage, which would impair the proper definition of the shape of the food product, the process may advantageously include a coating operation (or coating operation) of at least part (and preferably at least the majority, if not all) of an external surface of the balls, sausages and / or patties B by coating flour F This is advantageously a coating flour. F Food-grade flour, typically obtained by grinding and milling one or more cereals and / or one or more other solid agricultural food products. Preferably, coating flour F is a flour made from at least one cereal, for example soft wheat flour, so as not to significantly alter the inherent taste of the dough composition C Alternatively, it could, for example, be rice flour, a mixture of rice and soft wheat flours, etc.

[0048] If the implementation of such a coating flour F This facilitates the production of the food product and the obtaining of balls, sausages and / or patties. B which are of well-defined shape and perfectly separated from each other, it has nevertheless been observed that the presence of coating flour F on the outer surface of the dumplings, sausages and / or patties B is likely to present a number of disadvantages for the end consumer of the food product. Firstly, due to the humidity of the environment surrounding the dumplings, sausages and / or patties B and / or under the effect of their own moisture, the grains of the coating flour F present on the surface of the balls, sausages and / or patties B can tend to clump together and swell, thus giving the dumplings, sausages and / or patties Ba lumpy, relatively unattractive surface appearance. Furthermore, if the food product is intended to be reheated or pan-fried before consumption, the coating flour F is likely to inappropriately absorb a significant amount of the fat used to reheat or cook the food product, which can lead to a food product with excessive cooking fat content after reheating or cooking. Furthermore, the coating flour F is liable to burn upon contact with the hot pan, which can impair the organoleptic qualities of the food product in terms of color, taste, and smell. Therefore, the manufacturing process may advantageously include, after the aforementioned forming step, a step for removing all or part (and preferably at least 50% by mass) of the coating flour. Fpresent on the outer surface of the dumplings, sausages and / or patties B (or flour removal stage). Moreover, it has been observed that, quite interestingly, the removal of the coating flour F allows the food product to regain a color close to the initial color of the paste composition C In particular, in the case where at least one of the basic ingredients has been chosen specifically with regard to a color that it is intrinsically likely to impart to the paste composition C Therefore, for food products, this advantageously limits, if not completely eliminates, the need for food coloring to enhance the color of meatballs, sausages, and / or patties. B .

[0049] Preferably, to allow for particularly effective removal of the coating flour Fpresent on the outer surface of the balls, sausages and / or patties B , the step of removing the coating flour F is carried out by submitting the dumplings, sausages and / or patties B to at least one flow of at least one fluid. In other words, the step of removing the coating flour F includes at least one operation during which the dumplings, sausages and / or patties B products from the forming stage are subjected to the effects of one or more flows of one or more fluids, so as to cause a forced removal of all or part (and preferably at least 50% by mass) of the coating flour F present on the outer surface of the balls, sausages and / or patties B Indeed, it has been observed that, surprisingly, the submission of dumplings, sausages and / or patties BHaving at least one flow of a fluid proves to be much more effective in removing coating flour. F that the use of a process for passing the balls, sausages and / or patties B on a vibrating means 33 (such as, for example, a vibrating screen, a vibrating conveyor belt or belt, etc.). Thus, at the end of the coating flour removal step F , the meatballs, sausages and / or patties B present a markedly different appearance (in terms of colour and surface appearance in particular) from the appearance they initially present upstream of said elimination step, insofar as a very noticeable, if not total, disappearance of the coating flour F can be observed by comparison with the naked eye, under visible light. Typically, when the paste-like composition C presents a yellow color, for example, and that the coating flour Fis white in color, for example, meatballs, sausages and / or patties B coated with flour F They may then appear noticeably white or pale yellow after the forming stage (depending on the amount of coating flour applied). After the coating flour removal stage F , the meatballs, sausages and / or patties B are partially or completely stripped of their coating flour and therefore have a more advantageously yellow color, that is to say, closer to the intrinsic color of the dough composition C .

[0050] According to one variant, the fluid used during the coating flour removal step F is a gas Ga or gas mixture Ga (gas flow) FxGa ), and preferably air. Alternatively, it could be another gas Ga or gas mixture Gathan air, and for example a gas Ga or gas mixture Ga rare (for example dinitrogen N2), although this is potentially more expensive and complex to implement.

[0051] According to one embodiment (not illustrated) of this variant, the gas flow FxGa is a blowing flow, directed towards the dumplings, sausages and / or pucks B. The characteristics of the gas flow FxGa , and preferably air, in terms of geometric profile, flow rate, pressure or even speed, can be advantageously regulated, defined according to the dimensions of the balls, sausages and / or pucks B, their quantity, as well as the amount of coating flour present on their outer surface. According to this method, the dumplings, sausages and / or patties Bare thus advantageously subjected by at least one blowing flow, the friction of which against the outer surface of the balls, sausages and / or pucks B advantageously causes the removal of all or part of the coating flour F. During the coating flour removal step F , the meatballs, sausages and / or patties B can be moved, for example on a conveyor, while they are subjected to the effects of the blowing flow, preferably in a direction of movement orthogonal to a blowing direction of the blowing flow.

[0052] According to another embodiment of this first variant, retained in the example of the figure 4 the gas flow FxGais a suction flow. Here again, the characteristics of the gas flow, and preferably air, in terms of geometric profile, flow rate, pressure or even velocity can be advantageously regulated, defined according to the dimensions of the balls, sausages and / or pucks. B, their quantity, as well as depending on the amount of coating flour F present on their outer surface. In a particularly preferential way, as in the example illustrated in the figure 4 said gas flow or gas mixture FxGa is a suction flow to which the dumplings, sausages and / or patties B are subjected within a pneumatic conveyor 29. Typically, a pneumatic conveyor 29 is a conveying device that uses the movement of a gas Ga or a mixture of gases Gaand in particular air, inside a pipeline for transporting powdered or granular products by suction of the latter within said pipeline. The step of removing the coating flour F Therefore, in this particularly advantageous scenario, it consists of vacuuming and transporting the balls, sausages and / or pucks. B within a pneumatic conveyor 29, via a pipe that the latter comprises. Surprisingly, it turns out that such a method of implementing the coating flour removal step F proves particularly effective, insofar as the removal of the coating flour F can be advantageously caused not only by the friction of the gas flow FxGa suction against the outer surface of the dumplings, sausages and / or patties B,but also by friction of the latter against an inner wall of the pneumatic conveyor pipe 29 and / or by friction of the pellets, sausages and / or pucks B against each other during their movement within said pneumatic conveyor 29.

[0053] In addition to the characteristics of the gas flow already mentioned FxGa suction in terms of geometric profile, flow rate, pressure or speed, the transport length of the pellets, sausages and / or pucks B within the pneumatic conveyor 29 can also be regulated, selected, according to the dimensions of the balls, sausages and / or pucks B, their quantity, as well as depending on the amount of coating flour F present on their outer surface to optimize the removal of coating flour F Indeed, increasing the transport length tends to increase the quantity of coating flour.F eliminated. The use of a pneumatic conveyor 29 to remove the coating flour F is particularly well suited to implementation in an industrial manufacturing context, since it also allows for the rapid, safe and hygienic movement of said balls, sausages and / or pucks B from one point to another within the space where the food product is manufactured. Finally, the coating flour F The material thus eliminated can advantageously remain confined within the pneumatic conveyor, which contributes to the cleanliness and safety (particularly with regard to the risk of explosion from a flour-laden atmosphere) of the process, and be collected, for example, for reuse in the forming stage of other dumplings, sausages and / or pucks. B.Of course, other suction flow configurations could be considered alternatively, and for example a similar configuration - in the gaseous sense FxGa close to - that envisaged above concerning the implementation of a gas flow FxGa blowing. Nevertheless, the implementation of a pneumatic conveyor 29, as described above, remains more advantageous, both in terms of efficiency in removing coating flour F than in terms of practicality of implementation, particularly in an industrial manufacturing environment.

[0054] It has been observed that the temperature of the dumplings, sausages and / or patties B is a parameter that can affect the effectiveness of coating flour removal F by submission to a gas flow FxGa In particular, the elimination of flour appears to be optimized when making dumplings, sausages and / or patties Bare preferentially subjected to the flow of gas or gas mixture FxGa (blowing or suction flow) while said balls, sausages and / or pucks B are at an average temperature of 50°C or less. However, it is advantageous that the temperature of the dumplings, sausages and / or patties B should not be too weak, in order to avoid any possible condensation of water on the outer surface of the balls, sausages and / or patties B. Thus, in a particularly preferential manner, the said dumplings, sausages and / or patties B are subject to said gas flow or gas mixture FxGa while they are at an average temperature roughly between 2°C and 15°C. Furthermore, maintaining the dumplings, sausages and / or patties Bat an average temperature within the preferred value ranges indicated above gives advantageous properties to said dumplings, sausages and / or patties B sufficient rigidity to prevent plastic deformation of these components under the effects of the gas flow FxGa In this respect, the manufacturing process may advantageously include, between the mixing and cooking stage and the stage of removing the coating flour F , and preferably more specifically between the stage of forming the balls, sausages and / or patties B and the step of removing the coating flour F , a cooling stage (forced or not) of the dumplings, sausages and / or patties B to bring them to an average temperature within the preferred temperature ranges mentioned above. The temperature of said gas stream or gas mixture FxGa(blowing flow or suction flow) can advantageously be between 1 °C and 30 °C, and preferably between 2 °C and 20 °C.

[0055] According to a second variant, the fluid used during the coating flour removal step F maybe a liquid Li (liquid flow) FxLi The said liquid Li may be formed from a single liquid or a mixture of several different liquids, the liquid(s) advantageously being food-grade. Preferably, the liquid Li is water, in particular to facilitate the implementation of the process and to avoid altering the taste of the balls, sausages and / or patties B of a pasty composition C.Of course, but less advantageously, it could alternatively be another liquid or mixture of liquids besides water (a vegetable oil, for example). The characteristics of the liquid flow FxLi and preferably water, in terms of geometric profile, flow rate, pressure or even speed, can be advantageously regulated, defined according to the dimensions of the balls, sausages and / or pucks B, their quantity, as well as depending on the amount of coating flour F present on their outer surface. According to this second variant, the coating flour F is advantageously removed by friction with the liquid stream FxLi against the outer surface of the dumplings, sausages and / or patties B, the liquid flow FxLi coming to wash at least partially said exterior surface.

[0056] According to a preferred embodiment of this second variant, the liquid flow FxLi is a flow of water droplets. In other words, it involves subjecting the said balls, sausages and / or pucks B to a showering by one or more jets of water droplets projected towards the outer surface of the balls, sausages and / or pucks B, preferably in the form of a water mist. During the step of removing the coating flour, the dumplings, sausages and / or patties B can then be moved, for example on a conveyor 31, while they are subjected to the effects of the liquid flow FxLi of water droplets, preferably along a direction of movement orthogonal to a direction of projection of the liquid flow FxLi Preferably, conveyor 31 is perforated and the dumplings, sausages and / or pucks Bare subjected to jets of water droplets from opposite directions, in order to optimize the treatment of the outer surface of the balls, sausages and / or pucks B by water droplets.

[0057] Preferably, said liquid flow FxLi is a stream of hot water droplets, and / or possibly water vapor (i.e., water at a temperature higher than the ambient temperature of the manufacturing environment, typically between 15°C and 35°C), to further optimize the efficiency of the coating flour removal step F. Even more advantageously, the hot water droplet stream is at a temperature substantially between 50°C and 100°C, preferably between 60°C and 99°C (and for example between 70°C and 95°C), the balls, sausages and / or pucks Bbeing subjected to said flow of hot water droplets for a treatment time substantially between 1 min and 10 min, preferably between 1 min and 8 min, and preferably still between 2 min and 6 min. The efficiency of the coating flour removal step F Under such temperature and processing time conditions, this can be explained, in addition to friction and washing phenomena as already mentioned above, by a physico-chemical transformation of the coating flour. F In particular, when the latter contains starch, or even proteins capable of forming gluten, the submission of dumplings, sausages and / or patties B Such a flow of hot water droplets is likely to cause hydration of the coating flour grains. Fand total or partial gelatinization of the starch and / or gluten, which tends to cause the grains of the coating flour to burst F This results in the disappearance of the coating flour. F , as such, by transformation of the latter. Possibly, the phenomena of friction, washing and transformation can be simultaneous, the coating flour grains F Once transformed, they can be detached from the outer surface of the dumplings, sausages and / or patties. B and carried away by the liquid flow FxLi.

[0058] In a particularly preferential way, as in the example illustrated in the figure 5 in particular, the liquid flow FxLi is a stream of hot water droplets to which said dumplings, sausages and / or patties Bare subjected within a pasteurization tunnel 32 (or thermo-controlled debacterialization tunnel), advantageously under the preferred temperature and treatment time conditions mentioned above. With the aid of such a pasteurization tunnel 32, known as such and typically comprising nozzles for projecting hot water droplets, it is thus advantageously possible, in a single step, to remove the coating flour particularly effectively. F present on the outer surface of the dumplings, sausages and / or patties B while simultaneously reducing any potential microbiological load on the meatballs, sausages and / or patties Bby thermo-controlled debacterial treatment. This extends the shelf life of the food product before it is reheated or cooked by the consumer, while guaranteeing the microbiological quality of the food product, particularly in the case of meatballs, sausages and / or patties. B contain a stuffing G, as previously considered.

[0059] It was also observed that the temperature of the dumplings, sausages and / or patties B is a parameter that can affect the effectiveness of coating flour removal F by subjecting it to a liquid flow. In particular, the removal of coating flour F appears optimized when the meatballs, sausages and / or patties B are preferentially subjected to said liquid flow FxLiwhile they are at an average temperature higher than the ambient temperature (of the manufacturing environment, typically between 15°C and 35°C), preferably between 30°C and 95°C. For example, when the dumplings, sausages and / or patties B are of homogeneous constitution, that is to say, made up solely of a pasty composition C, meatballs, sausages and / or patties B can be advantageously subjected to said liquid flow FxLi while they are at an average temperature between 60°C and 95°C. When the dumplings, sausages and / or patties B are of heterogeneous composition, and for example filled with a stuffing G , the meatballs, sausages and / or patties B can be advantageously subjected to said liquid flow FxLi while they are at an average temperature between 30°C and 60°C.

[0060] Such a step of removing the coating flour F by submitting the dumplings, sausages and / or patties B to a liquid flow FxLi It could, of course, although less advantageously, be carried out in a different way than described above. That being said, it remains preferable (though conceivable) that the submission of the dumplings, sausages and / or patties B to a liquid flow FxLi does not consist of a complete (and even more so, prolonged) immersion of the dumplings, sausages And / Or pucks B in a liquid bath, to prevent the dumplings, sausages and / or patties B They become saturated with liquid and swell, which could prove detrimental to the final organoleptic qualities of the food product.

[0061] It should also be noted that the use of a liquid flow FxLiIt also contributes to the cleanliness and safety (particularly with regard to the risk of explosion from an atmosphere laden with flour) of the process, insofar as it prevents the dispersion of coating flour. F powdery in the production environment. Furthermore, the "gas flow" variants FxGa and "by liquid flow" FxLi described above are not necessarily mutually exclusive, insofar as the step of removing all or part of the coating flour F could advantageously include at least an initial submission of the dumplings, sausages and / or patties B to at least one flow of a first fluid, for example gaseous, and a second operation of submitting the balls, sausages and / or pucks Bto at least one flow of a second fluid, different from the first fluid and, for example, a liquid. The advantages of the two variants could thus be advantageously combined, and the elimination of coating flour F could be further improved. For example, it is conceivable that the step of removing the coating flour F can thus be achieved: either initially by submitting the balls, sausages and / or patties B to a first gas flow FxGa (for example within a pneumatic conveyor 29), then in a second stage by submitting the pellets, sausages and / or pucks B to a second liquid stream FxLi (for example, in a pasteurization tunnel 32); or conversely, initially by submitting the balls, sausages and / or pucks B to a first liquid flow FxLi(for example, in a pasteurization tunnel 32), then in a second stage by submitting the balls, sausages and / or patties B to a second gas stream FxGa (for example within a pneumatic conveyor 29).

[0062] Furthermore, if the use of a fluid flow, gaseous FxGa or liquid FxLi , proves particularly effective at removing coating flour F present on the outer surface of the balls, sausages and / or patties B However, it remains perfectly conceivable that the step of removing the coating flour F include, in a complementary manner, one or more operations involving the processing of balls, sausages and / or pucks B on one or more vibrating means 33 (such as, for example, a vibrating screen, a vibrating conveyor belt or conveyor belt, etc.).

[0063] In order to guarantee optimal preservation of the food product over long periods, particularly when it comes to dumplings, sausages and / or patties B have not undergone thermo-controlled debacterization as mentioned above, the food product manufacturing process may advantageously include, preferably after the coating flour removal step F : a drying stage for the dumplings, sausages and / or patties B, preferably continuously, to bring the relative humidity of the latter to a value preferably between approximately 40% and 60%, preferably between approximately 45% and 55%. Such a drying step can advantageously be carried out by subjecting the balls, sausages and / or pucks B to a forced flow of hot air; and / or a cooling stage for the dumplings, sausages and / or patties B,preferably continuously, to bring them to an average temperature roughly between 2°C and 15°C.

[0064] Preferably, the manufacturing process includes, after the forming stage, a calibration operation for the balls, sausages and / or pucks. B, for example using a vibrating plate equipped with holes of varying sizes depending on the direction of movement of the balls, sausages and / or pucks B along said plate. As such, the calibration operation does not belong to the coating flour removal step. F , insofar as its implementation has only a very limited, if any, impact on the coating flour F present on the outer surface of the dumplings, sausages and / or patties B. Advantageously, the food product manufacturing process includes, after the coating flour removal stage Fand, where applicable, subsequent to said drying stage and / or said cooling stage of the balls, sausages and / or pucks B, a packaging stage of the food product in the form of a chosen quantity of balls, sausages and / or patties B. The food product can thus be packaged in a bag or tray for example, and preferably under a controlled or modified atmosphere (for example under an atmosphere with a mixture of 30% to 70% carbon dioxide CO2 and 30% to 70% nitrogen N2).

[0065] A facility for manufacturing a food product in the form of balls, sausages and / or patties B,intended to be reheated or cooked before consumption, as defined above in connection with the description of the process according to the invention, is described as follows. Generally, it is advantageously an installation for implementing the manufacturing process according to the invention. Said installation is preferably designed and configured to allow continuous production of the food product. It is advantageously an industrial installation, at least partially automated. Various embodiments of the installation, and certain preferred details of its design, are schematically illustrated in Figures 1 and 2. figures 1 to 8 .

[0066] The installation includes a station for the simultaneous mixing and cooking of a mixture formed from at least one flour and / or semolina of at least one cereal containing proteins capable of forming gluten, and a tuber product. Solanum tuberosum and a hydrating liquid, to obtain a paste-like composition C. The simultaneous mixing and cooking station 1 is advantageously designed and configured to allow the implementation of the simultaneous mixing and cooking step of the manufacturing process according to the invention. More specifically, it is a simultaneous mixing and cooking station 1 for mixing and cooking said mixture during a kneading-cooking time of between 1 and 15 minutes, preferably between 1 and 10 minutes, preferably between 1 and 8 minutes, and preferably between 1 and 5 minutes, preferably again between 2 and 5 minutes, and in such a way as to obtain, at the end of simultaneous kneading and cooking, a pasty composition C exhibiting an average temperature between 80°C and 100°C.

[0067] In other words, said simultaneous mixing and cooking station 1 is specifically designed, configured and parameterized to mix and cook the mixture during the aforementioned mixing-cooking time, and in such a way that once the mixing-cooking time has elapsed, the average temperature of the pasty composition exiting the mixing and cooking station is within the aforementioned range of values.In this respect, the simultaneous mixing and cooking station 1 is advantageously designed, configured, and parameterized to bring the mixture, during said mixing-cooking time, to an average mixing-cooking temperature advantageously between 50 °C and 100 °C, and preferably between 70 °C and 100 °C (it being understood that a temperature gradient may be observed over the mixing-cooking time and / or within the mass of the mixture, and that the temperature may very locally exceed 100 °C, particularly in the immediate vicinity of the inner wall 5 of the internal chamber 4 of the mixer-cooker 2, which will be described later). For the advantages already presented in relation to the manufacturing process, it is particularly advantageous that the simultaneous mixing and cooking station 1 be designed and configured so that the average temperature of the dough composition... Cat the end of simultaneous mixing and cooking, either on the one hand strictly above 90 °C and on the other hand less than or equal to 100 °C, and preferably still equal to 98 °C.

[0068] Preferably, the simultaneous mixing and cooking station 1 comprises at least one mixer-cooker 2, advantageously conforming to the description already given above in connection with the manufacturing process. As illustrated in the example in Figures 1 And 4 à 8(in which the mixer-cooker 2 is schematically illustrated in longitudinal lateral section), the mixer-cooker 2 comprises a receptacle 3 defining an internal chamber 4 provided with an inner wall 5, a shaft 6 rotatably mounted within the internal chamber 4 and provided with mixing means 7, and a heating means 8 for the inner wall 5. Typically cylindrical with a circular base, the internal chamber 4 advantageously extends, along a mean longitudinal extension direction X-X', between a first end 9A at which one or more devices for introducing the basic ingredients and the hydrating liquid into the internal chamber 4 can be arranged, and a second opposite end 9B, at which the internal chamber 4 is advantageously provided with an outlet opening 11 for the paste composition. C.The shaft 6 is advantageously mounted for rotation within the internal chamber 4 about an axis of rotation YY' substantially parallel to the average longitudinal extension direction XX' of the internal chamber 4, and the mixing means 7 are advantageously shaped and configured, as a whole, to bring about a (general) progression of the mixture within the internal chamber 4 towards the second end 9B thereof (as indicated by arrow 12 in the figure 1 in particular). The mixing-cooking time therefore advantageously corresponds to the residence time of the mixture within the mixer-cooker 2, and the average temperature of the pasty composition C is advantageously measured at the outlet of the mixer-cooker 2, downstream of the outlet opening 11 of the latter.

[0069] The introduction device(s) 10 can be designed and configured to introduce the basic ingredients and the hydration liquid into the internal chamber 4 of the mixer-cooker 2 separately, or optionally already mixed together, at least for some of them. Advantageously, the simultaneous mixing and cooking station 1 includes, arranged upstream of the introduction device(s) 10 for the ingredients and the hydration liquid into the internal chamber 4, one or more dosing devices 13 for the basic ingredients and the liquid. The dosing device(s) 13 and the introduction device(s) 10 for the ingredients and the hydration liquid can be of any known type suitable for the nature of the ingredients.

[0070] Preferably, the heating means 8 for the inner wall 5 is designed and configured to raise the latter to a temperature preferably between 100 °C and 160 °C. Advantageously, the heating means 8 for the inner wall 5 of the internal chamber 4 comprises a heating jacket 14, which surrounds the internal chamber 4 (preferably along substantially its entire length and circumference) and within which a heat transfer fluid (hot water, steam, diathermic oil, etc.) circulates. Preferably, said heat transfer fluid is at a temperature preferably between 100 °C and 160 °C, and even more preferably between 120 °C and 150 °C.

[0071] Preferably, it is a mixer-cooker 2 designed and configured to continuously mix and cook said mixture within it. More preferably still, the mixer-cooker 2 is advantageously sized to continuously mix and cook said mixture with a mass flow rate of a paste-like composition C which is advantageously between 200 and 2,200 kilograms per hour (kg / h). As such, the mixer-cooker 2 typically has an internal chamber length 4 between 1,300 mm and 2,600 mm and an internal diameter between 180 mm and 400 mm, enabling the food product to be produced at a particularly high rate. Thus, the mixer-cooker 2 is continuously fed with basic ingredients and hydration liquid via the ingredient and hydration liquid introduction device(s) 10, and continuously produces the paste composition at the outlet. C(although not necessarily in the form of an uninterrupted, perfectly continuous, pasty-like flow) C ).

[0072] The mixing means 7 of the mixer-cooker 2 are preferably formed of blades 15, 15A, 15B (or paddles), preferably separate and spaced apart, each extending substantially radially from the shaft 6 to its axis of rotation YY'. Advantageously distributed spirally around said axis of rotation Y-Y', the blades 15, 15A, 15B therefore do not preferably form a monolithic mixing means such as a screw conveyor. The shaft 6 is typically driven in rotation by an electric motor 16 (or any other suitable actuator). Advantageously, the simultaneous mixing and cooking station 1 is designed and configured to drive the shaft 6 in rotation at a speed sufficient to cause centrifugation of the mixture and the formation, against the heated inner wall 5 of the internal chamber 4, of a layer of said mixture.The said layer can then advantageously form against the inner wall 5 and along the longitudinal extension direction XX' of the internal chamber 4, a thin, continuous and turbulent layer of said mixture. Preferably, the simultaneous mixing and cooking station 1 is designed and configured so that the mixture layer has an average thickness e of between 1 mm and 40 mm, and more preferably between 2 mm and 30 mm (. figure 1in particular). For example, the mixer-cooker 2 can be designed and configured, particularly in terms of the choice and sizing of the motor 16, to rotate the shaft 6 at a speed advantageously between 500 rpm and 1,000 rpm (revolutions per minute), for an internal diameter of the internal chamber 4 typically between 180 mm and 400 mm. Advantageously, each of the blades 15, 15A, 15B has a distal end 17, opposite a proximal end at which each of the blades 15, 15A, 15B is fixed to the shaft 6, and which is arranged at a distance from the inner wall 5 of the internal chamber 4, and preferably at a distance d substantially between 1 mm and 10 mm, for example between 2 mm and 5 mm ( figure 1in particular). As explained above in relation to the manufacturing process, when the mixture forms a layer pressed against the inner wall 5 of the internal chamber 4, the blades 15, 15A, 15B therefore only advantageously penetrate partially into the thickness of said layer.

[0073] Preferably, the angular orientation of the blades 15, 15A, 15B of the mixer-cooker 2 is variable along the axis of rotation YY' of the shaft 6. More specifically, as schematically illustrated in the example in the figure 1 The mixer-cooker 2 advantageously includes at least: a first working portion 18A, which extends axially between the first and second ends 9A, 9B of the internal chamber 4 and in which the blades 15A have a first angular orientation relative to the axis of rotation YY' of the shaft 6, to drive an axial progression of the mixture within the first working portion 18A at a first speed, and a second working portion 18B, which extends axially (i.e. along the axis of rotation Y-Y') the first working portion 18A towards the second end 9B of the internal chamber 4 and in which the blades 15B have a second angular orientation different from said first angular orientation, to drive an axial progression of the mixture within the second working portion 18B at a second speed, lower (strictly) than said first speed.

[0074] In the first working portion 18A, each blade 15A has a (first) pitch θ1 such that, for a direction of rotation R predefined on shaft 6, each blade 15A generates a thrust force of the mixture towards the second end 9B of the internal chamber 4 (by convention, such a thrust pitch will be described as "positive"). At the figure 2A truncated schematic view of the first working portion 18A is thus illustrated as an example. Arrow 21 indicates the orientation of this thrust force in relation to the general direction of progression—illustrated by arrow 12—of the mixture within the internal chamber 4. Advantageously, said (first) pitch θ1 is between +0° and +45°, and preferably between +5° and +30°, and for example equal to +10° to obtain a good compromise between the mixing force exerted by the blades 15A and the initial speed of progression of the mixture through the first working portion 18A, ensuring that all of the mixture present is properly displaced, scraped, by the blades 15A. In the second working portion 18B, each blade 15B has a (second) pitch θ2 such that, for said direction of rotation RPredetermined on shaft 6, each blade 15B generates a lesser thrust force on the mixture towards the second end 9B of the internal chamber 4, or a thrust force on the mixture towards the first end 9A of the internal chamber 4, thus slowing the progress of the mixture (second progress speed lower than the first progress speed). As explained above in relation to the manufacturing process, the different angular orientation of the blades 15B in the second working portion 18B, and the resulting difference in speed, thus advantageously tend to create a braking effect, retaining the mixture, inside the internal chamber 4.

[0075] If the second pitch θ2 of the blades 15B of the second working portion 18B can be "positive", and for example between +5° and +30°, it is even more advantageous for the second pitch θ2 to be "negative", that is to say that the second angular orientation of the blades 15B of the second working portion 18B is reversed, opposite ( figure 3 ), relative to the first angular orientation of the blades 15A of the first working portion 18A ( figure 2 ). Each blade 15B of the second working section 18B generates, taken as such, a pushing force of the mixture towards the first end 9A of the internal chamber 4. This results in a "counter-thrust" phenomenon of the mixture. The second pitch θ2 can then advantageously be between -5° and -30°, and for example equal to -10°. At the figure 3A truncated schematic view of the second working portion 18B is thus illustrated as an example. Arrow 22 indicates the orientation of this counter-thrust force in relation to the general direction of progression - illustrated by arrow 12 - of the mixture within the internal chamber 4.

[0076] Preferably, the length L2 of the second working portion 18B, considered along the axis of rotation YY' of the shaft 6, is less than or substantially equal to the respective length L1 of the first working portion 18A (as illustrated in the example in the figure 1), in particular so as to limit however a risk of degradation of the mixture under the mixing effort and under the effect of the heat input by the heating means 8 of the inner wall 5. More preferably still, the lengths L1, L2 of the first and second working portions 18A, 18B can be chosen such that the ratio L1 / L2 of the length L1 of the first working portion 18A to the length L2 of the second working portion 18B is substantially between 1 and 4.

[0077] Advantageously, the mixer-cooker 2 comprises even more successive working portions, and in particular at least a third working portion (not shown), which extends axially from the second working portion 18B towards the second end 9B of the internal chamber 4 and in which the blades 15 have a third angular orientation different from said second angular orientation, to cause axial progression of the mixture within the third working portion at a third speed, higher than said second speed. Preferably, the third angular orientation is reversed with respect to the second angular orientation. As already specified in connection with the manufacturing process, the working portions 18A, 18B referred to above are advantageously portions (or mixing-cooking portions) of the internal chamber 4 in which the mixture can effectively be mixed and cooked simultaneously.

[0078] Advantageously, said simultaneous mixing and cooking station 1 includes a plurality of such mixer-cookers 2, which are then advantageously arranged in parallel, in order to achieve a higher rate of preparation of the dough composition C without degrading the quality of the mixing and cooking of the mixture (in the figures, only one mixer-cooker 2 is illustrated solely so as not to visually overload the schematic illustrations provided).

[0079] Such a mixer-cooker 2 advantageously allows, with a relatively small footprint, the rapid and continuous production of a paste-like composition. C particularly well homogeneous and at least partially cooked. This makes it advantageous to obtain, from such a pasty composition CA food product with a homogeneous and regular texture, which can be easily and quickly reheated or cooked (typically in the case of partial cooking of the mixture) for consumption. Of course, a simultaneous mixing and cooking station of a different design and configuration could also be considered as an alternative.

[0080] The installation also includes a 23-station forming unit for dumplings, sausages and / or patties. B , from the paste composition Cobtained using said simultaneous mixing and cooking station 1. Said forming station 23 is advantageously designed and configured to implement the previously described forming step of the manufacturing process according to the invention. Arranged downstream of the simultaneous mixing and cooking station 1, the forming station 23 typically comprises one or more forming devices 24A, of all known types and suitable for obtaining, from the paste composition C , of meatballs, sausages and / or patties B of chosen shapes and dimensions. For example, the 24A forming device(s) can be designed and configured to extrude the paste composition C in the form of a continuous cylinder of pasty composition C of a chosen diameter, cut out said cylinder of paste composition C cut into sections of chosen length, then optionally mold the sections of paste composition Cthus obtained to give them a predefined final shape of balls, sausages and / or patties B For example, the 24A forming device may include rollers on which the dough composition C is crushed, and nozzles through which the paste-like composition is then pushed and extruded. Rotating knives may be fitted at the nozzle outlets to cut the paste-like composition. C in balls B and to fold these over a grooved roller or a grid with parallel bars, in order to mark the balls B decorative striations.

[0081] Optionally, and as illustrated in the example to the figure 6 said forming station 23 of the balls, sausages and / or patties B includes a 24B association device for the paste composition C with a joke G(or filling), so as to form balls, sausages and / or patties B stuffed (or filled), as explained previously in connection with the process according to the invention. Preferably, the 24B association device is designed and configured to associate the pasty composition C and the farce G by co-extrusion of the latter. In this case, the combining device 24B is advantageously combined with, or integrated into, the forming device(s) 24A, and may, for example, comprise a series of primary nozzles through which the pasty composition C is pushed out of a reservoir 25 of pasty composition C and a series of secondary nozzles, each arranged centrally inside a primary nozzle and fed with stuffing G starting, for example, from a reservoir of 26 farce FA diaphragm, whose opening and closing are controlled at a predefined rate, can be advantageously provided for cutting and closing a tube of pasty composition containing a filling core. G emerging from the nozzles, to form balls, sausages and / or patties B stuffed.

[0082] Preferably, the installation is designed and configured so that the forming of dumplings, sausages and / or patties B is carried out by said forming station 23 while the temperature of the pasty composition C is still essentially between 50°C and 100°C, and preferably between 80°C and 95°C. Thus, forming station 23 is intended to form said balls, sausages and / or pucks. B heated, which notably makes it easier to shape the paste composition. CAdvantageously, the forming station 23 is then arranged immediately downstream of the simultaneous mixing and cooking station 1, so that it is not necessary to use any means of reheating the dough composition. C upstream of the forming station 23. For example, the forming station 23 can be arranged directly below the simultaneous mixing and cooking station 1, for example below the outlet opening 11 of the mixer-cooker 2, so that the dough composition C exiting this last point falls directly and immediately, under the effect of gravity, into the forming station 23. Alternatively, the installation may include a conveyor to collect the pasty composition. C exiting from the simultaneous mixing and cooking station 1, for example through the outlet opening 11 of the mixer-cooker 2, and bringing it directly to the forming station 23.

[0083] Preferably, the forming station 23 includes a covering device 27 for at least part of an outer surface of the balls, sausages and / or pucks B by coating flour F The said covering device 27 is advantageously designed and configured to carry out the operation of covering at least a part of the outer surface of the balls, sausages and / or pucks. B by coating flour F previously described manufacturing process according to the invention. Typically, the coating device 21 comprises a coating flour reservoir 28 F and it is designed and configured, for example, to sprinkle coating flour F preferably continuously, the outer surface of the dumplings, sausages and / or patties Bduring the forming process, as well as preferably all or part of the surfaces of the forming device(s) 24A and / or the combining device 24B in contact with the pasty composition C meatballs, sausages and / or patties B .

[0084] Furthermore, the manufacturing installation preferably includes, for the reasons and advantages previously set forth in connection with the process according to the invention, a system for removing all or part (and preferably at least 50% by mass) of the coating flour. F present on the outer surface of the dumplings, sausages and / or patties B Located downstream of the forming station 23, the disposal system is advantageously designed and configured to implement the coating flour removal step. F, as described above, in connection with the process according to the invention. For the effects and technical advantages already explained above with regard to said process, said coating flour removal system F is preferably designed and configured to eliminate coating flour F by submitting the dumplings, sausages and / or patties B to at least one flow of at least one fluid Ga , Li Of course, the installation is not limited to such particular preferred designs and configurations of the coating flour removal system. F The following variants of these preferred designs and configurations of the coating flour removal system are described below. F are advantageously respectively intended for the implementation of the corresponding variants, described above, of the coating flour removal step Fwhich preferably includes the food product manufacturing process. Thus, the coating flour removal system F may advantageously include all or part of the various technical means (as well as their respective effects and advantages) described in connection with the coating flour removal step. F and its variants. For reasons of brevity, these means, effects and technical advantages will therefore not necessarily be described again in what follows.

[0085] According to a first variant, the coating flour removal system F is advantageously designed and configured to handle dumplings, sausages and / or patties F to at least one stream Fx of at least one fluid Ga , Li which is a gas Ga or gas mixture Ga (gas flow) FxGa), and preferably air. According to one embodiment (not illustrated) of this first variant, the gas flow FxGa is a blowing flow, the gas flow FxGa being directed towards the dumplings, sausages and / or patties B. The coating flour removal system F can then advantageously include, in addition to blowing nozzles for said gas flow FxGa towards the meatballs, sausages and / or patties B a conveyor (or any other suitable known means) for moving the balls, sausages and / or pucks B while they are subjected to the effects of said blowing flow, preferably along a direction of displacement orthogonal to a blowing direction of said blowing flow. According to another, more preferred embodiment of this first variant, retained in the example of the figure 4 , the flow of gas or gas mixture FxGais a suction flow. In a particularly preferential way, as in the examples illustrated in figures 4 And 7 the coating flour removal system F includes, in this respect, a pneumatic conveyor 29, conforming to the description given above concerning the process, for submitting the pellets, sausages and / or pucks within said pneumatic conveyor 29 B audit suction flow. Obviously, but less advantageously, other suitable known technical means could be considered for submitting the balls, sausages and / or pucks. B to a gas flow of the suction flow type.

[0086] Preferably, the food product manufacturing facility is designed and configured so that said coating flour removal system F submit the said dumplings, sausages and / or patties Baudit gas flow or gas mixture FxGa while the meatballs, sausages and / or patties B are at an average temperature of 50°C or less, and preferably substantially between 2°C and 15°C, for the various advantages already outlined regarding the efficiency of coating flour removal F In this respect, the manufacturing installation may advantageously include, between the simultaneous mixing and cooking station 1 and the coating flour removal system F , and preferably more precisely between the forming station 23 of the dumplings, sausages and / or patties B and the coating flour removal system F , a (first) cooling station 30 (forced or not) for the dumplings, sausages and / or patties B to bring these to an average temperature within the preferred temperature ranges mentioned above ( figures 4 And 7Preferably, the disposal system is designed and configured so that the temperature of the gas stream or gas mixture FxGa (blowing or suction flow) is advantageously between 1°C and 30°C, and preferably between 2°C and 20°C. Of any suitable known type, said cooling station 30 (or cooler) can, for example, be advantageously designed and configured to subject, preferably continuously, the pellets, sausages and / or pucks B to a forced flow of cold air. Alternatively, but less advantageously, the cooling station 30 could consist, for example, of a temporary storage device for the dumplings, sausages and / or pucks B at room temperature, in the case where the average temperature sought remains greater than or equal to the room temperature.

[0087] According to a second variant, the coating flour removal systemF is advantageously designed and configured to handle dumplings, sausages and / or patties B to at least one flow of at least one fluid Ga , Li which is a liquid Li (liquid flow) FxLi The said liquid Li may be formed from a single liquid or a mixture of several different liquids, the liquid(s) advantageously being food-grade. Preferably, said liquid Li is water.

[0088] According to a preferred embodiment of this second variant, said liquid flow FxLi is a stream of water droplets. The disposal system is then designed and configured to submit said pellets, sausages and / or pucks B to a showering by one or more jets of water droplets projected towards the outer surface of the balls, sausages and / or pucks B , preferably in the form of a water mist ( Figures 5 And8 in particular). The disposal system may advantageously include one or more water droplet spray nozzles, as well as a conveyor 31 (or any other suitable known technical means) for moving the pellets, sausages and / or pucks B opposite the projection nozzles, preferably in a direction of movement orthogonal to a projection direction of said liquid flow by said projection nozzles. Preferably, such a conveyor 31 will then be perforated, and at least two projection nozzles will be arranged respectively on either side of the latter in order to subject the pellets, sausages and / or pucks to jets of water droplets in opposite directions ( Figures 5 And 8 in particular). Preferably, the disposal system is then designed and configured so that said liquid flow FxLiis a stream of hot water droplets, and / or possibly water vapor, i.e., water at a temperature above the ambient temperature of the manufacturing environment, typically between 15°C and 35°C. More advantageously, the disposal system is designed and configured so that said stream of hot water droplets is at a temperature substantially between 50°C and 100°C, preferably between 60°C and 99°C (e.g., between 70°C and 95°C), and so that said dumplings, sausages, and / or pucks B be subjected to said flow of hot water droplets for a treatment time substantially between 1 min and 10 min, preferably between 1 min and 8 min, and preferably still between 2 min and 6 min.

[0089] In a particularly preferential way, as in the examples illustrated in Figures 5 to 8 the coating flour removal system Fincludes a pasteurization tunnel 32 for subjecting said pellets, sausages and / or pucks to said flow of hot water droplets, advantageously under the preferred temperature and treatment time conditions mentioned above. Known as such, such a pasteurization tunnel 32 typically includes nozzles for projecting hot water droplets, preferably in the form of a mist, and a conveyor 31 for moving and circulating said pellets, sausages and / or pucks B inside the pasteurization tunnel, opposite the projection nozzles, at a predefined speed to achieve the chosen treatment time.

[0090] To further optimize the efficiency of coating flour removal, the manufacturing plant is preferably designed and configured so that the coating flour removal system Fsubmit the meatballs, sausages and / or patties B liquid flow audit FxLi (and preferably said fluid of hot water droplets) while the dumplings, sausages and / or patties B are at an average temperature higher than the ambient temperature (of the manufacturing environment, typically between 15°C and 35°C), preferably between 30°C and 95°C (and for example between 60°C and 95°C for dumplings, sausages and / or patties) B of homogeneous composition, and for example between 30°C and 60°C for dumplings, sausages and / or patties B of heterogeneous composition (as explained in connection with the process). To achieve this, the disposal system can advantageously be positioned as close as possible to the simultaneous mixing and cooking station 1 and the forming station 23, and the installation can be made without a cooling station for the dumplings, sausages and / or pucks. Bbetween the disposal system and said simultaneous mixing and cooking station 1 and forming station 23, so that the dumplings, sausages and / or patties B Products exiting forming station 23 arrive at the disposal system while still hot. Therefore, it is not necessary to implement any means of reheating the dumplings, sausages, and / or patties. B upstream of the coating flour removal system F This simplifies the design and implementation of the installation, and limits its footprint.

[0091] Obviously, such a system for removing coating flour F by submitting the dumplings, sausages and / or patties B to a liquid flow FxLicould, of course, although less advantageously, be of a different design and configuration than those described above. That being said, it remains preferable (though conceivable), for the reasons already explained in relation to the manufacturing process, that the coating flour removal system F or lack of a device for complete (and even more so, prolonged) immersion of the balls, sausages and / or patties B in a liquid bath. Furthermore, in accordance with what has been specified in relation to the manufacturing process, the "gas flow" variants FxGa and "by liquid flow" FxLi The methods described above are not necessarily mutually exclusive, insofar as the system for removing all or part of the coating flour F could advantageously include at least one initial device for submitting the dumplings, sausages and / or pucks Bto at least one flow of a first fluid, for example gaseous, and a second device for submitting the balls, sausages and / or pucks B to at least one flow of a second fluid, different from the first fluid and, for example, a liquid. For example, it is conceivable that the coating flour removal system could thus include: either a (first) device for submitting balls, sausages and / or pucks B to a first gas flow (pneumatic conveyor 29, for example), and a (second) device for submitting the pellets, sausages and / or pucks B to a second liquid flow (pasteurization tunnel 32, for example), arranged downstream of said first device (as illustrated in the example in the figure 7); or conversely a (first) device for submitting the balls, sausages and / or pucks to a first liquid flow (pasteurization tunnel 32, for example), and a (second) device for submitting the balls, sausages and / or pucks to a second gaseous flow (pneumatic conveyor 29, for example), arranged downstream of said first device (not illustrated).

[0092] Furthermore, if the use of a flow Fx fluid, gaseous FxGa or liquid FxLi , proves particularly effective at removing coating flour F present on the outer surface of the balls, sausages and / or patties B, However, it remains perfectly conceivable that the coating flour removal system Finclude, in a complementary manner, one or more vibrating means 33 (such as, for example, a vibrating screen, a vibrating conveyor belt or conveyor belt, etc.) mechanically contributing to the removal of said coating flour F ( figure 8 ).

[0093] In order to guarantee optimal preservation of the food product over long periods, particularly when said meatballs, sausages and / or patties B have not undergone thermo-controlled debacterialization as mentioned above, the food product manufacturing installation may advantageously include, preferably downstream of the coating flour removal system F : a drying station 34 for balls, sausages and / or patties B,designed and configured to raise the relative humidity of the latter to a value preferably between a relative humidity substantially between 40% and 60% approximately, preferably between 45% and 55% approximately ( figures 5 to 8 ). Of any suitable known type, the drying station 34 (or dryer) can, for example, be advantageously designed and configured to subject, preferably continuously, the balls, sausages and / or pucks B to a forced flow of hot air; and / or a cooling station 35 (or second cooling station 35, if applicable) for the dumplings, sausages and / or patties B, designed and configured to bring these to an average temperature approximately between 2°C and 15°C. Of any suitable known type, and for example with horizontal tiers ( figures 5 to 7 ) or in a spiral ( figure 8), the cooling station 35 (or cooler) can, for example, be advantageously designed and configured to subject, preferably continuously, the dumplings, sausages and / or pucks B to a forced flow of cold air.

[0094] Preferably, the manufacturing installation includes, between the forming station 24 and the coating flour removal system F , a calibration device 36 for balls, sausages and / or pucks B, for example using a vibrating plate equipped with holes of varying sizes depending on the direction of movement of the balls, sausages and / or pucks B along said plate. As such, the calibration device 36 does not belong to the coating flour removal system. F , insofar as its operation has only a very limited, if any, impact on the coating flour Fpresent on the outer surface of the dumplings, sausages and / or patties B. Advantageously, the food product manufacturing installation includes, downstream of the coating flour removal system F and, where applicable, downstream of the drying station 34 and / or at the (second) cooling station 30 of the pellets, sausages and / or pucks B, a packaging station 37 for the food product in the form of a chosen quantity of balls, sausages and / or patties B The packaging station 37 can be advantageously designed and configured to package the food product in a bag or tray, for example, and preferably under a controlled or modified atmosphere (for example, under an atmosphere formed by a mixture of 30% to 70% carbon dioxide CO2 and 30% to 70% nitrogen N2).

[0095] Trials to manufacture a food product in the form of balls were carried out with a mixture comprising 18% by mass of dehydrated tuber flakes of Solanum tuberosumThe mixture consisted of 30% by mass durum wheat semolina as a cereal containing proteins capable of forming gluten, 49% water as a hydrating liquid, and 3% by mass of salt and vegetable oil. The aforementioned ingredients and hydrating liquid were introduced separately into the inlet of the internal chamber 4 of the receptacle 3 of a mixer-cooker 2 comprising a rotating shaft 6 with blades 15, 15A, 15B and a heating jacket 14, as described above and illustrated in the figures. The heating jacket 14 was supplied with steam as the heat transfer fluid. Furthermore, the bladed shaft 6 of the mixer-cooker 2 was rotated at a sufficient speed to cause centrifugation of the mixture and the formation against the heated inner wall 5 of the internal chamber 4, of a layer of mixture with an average thickness e between 1 mm and 40 mm.After shaping the resulting paste into balls, these were warmed in a pan with a little fat, in preparation for tasting by a panel of experts.

[0096] As previously stated, implementing a simultaneous mixing and cooking step that does not conform to the invention—that is, implementing a simultaneous mixing-cooking time of less than 1 minute or more than 15 minutes, and / or a dough composition temperature at the end of the simultaneous mixing and cooking step of less than 80°C or more than 100°C—leads to obtaining viscoelastic characteristics of the dough composition. Csuch that the food product, after cooking or reheating, has a texture that is either too soft and pasty, or on the contrary, too firm or even "rubbery". What's more, it sometimes proves particularly difficult, if not impossible, to properly form balls from the pasty mixture.

[0097] The results of a series of tests for manufacturing a food product in the form of pellets, according to the invention, are presented below. These tests, arbitrarily numbered from 1 to 8 (Tables 1 and 2), were carried out with the mixture and under the general operating conditions described above. Table 1 Tests Water vapor temperature (°C) Hydration fluid temperature (°C) Motor intensity (A) Paste composition temperature at outlet (°C) Mixing and cooking time Relative humidity (%) 1 120 70 147 91 2 min 42 s 50,6 2 120 70 165 98 2 min 20 s 47,7 3 120 70 190 99 10 min 42 4 135 55 152 92 2 min 25 s 50,3 5 150 40 147 88 2 min 20 s 51,6 6 150 70 145 88,5 2 min 02 s 48,5 7 150 100 175 100 2 min 44 8 135 58 164 97,9 3 min 14 s 48

[0098] The motor intensity, in the first table above, represents the mechanical force exerted by the mixing blades against the mixture during the simultaneous mixing and cooking stage. Table 2 Tests Pasty composition Food product (dumplings) after reheating in a pan Rating of the stickiness of the composition (from 1 to 5) Rating of firmness in the mouth (from 1 to 5) Rating of the pasty texture in the mouth (from 1 to 5) Rating of elasticity (from 1 to 5) tasting notes 1 1 2 2 3 Satisfactory product, elastic and melts in the mouth. 2 1 3 1 4 Satisfactory product, elastic and melts in the mouth. 3 1 5 1 5 Less satisfactory product, a little too hard and compact 4 1 3 2 3 Satisfactory product, elastic and melts in the mouth. 5 5 1 4 2 A satisfactory product, elastic and melt-in-your-mouth, but a little too pasty. 6 2 3 2 1 Satisfactory product, melts well but lacks a little elasticity 7 1 5 1 5 Less satisfactory product, a little too hard and compact 8 1 3 1 3 Very satisfactory product, elastic and melts in the mouth.

[0099] It should be noted that the terms "upstream" and "downstream" are used in the description of the invention above to convey a chronological sequence of the different stages and operations of the manufacturing process (the term "upstream" meaning "before", the term "downstream" meaning "after"), and are therefore symmetrically to be considered in relation to the direction of progression (indicated by arrows in the figures) of the paste composition. C and meatballs, sausages and / or patties Bwithin the (unclaimed) food product manufacturing facility.

[0100] In conclusion, it follows from the above that the new manufacturing process according to the invention and the new manufacturing installation described make it possible to obtain a food product in the form of balls, sausages or patties. Bwhich not only can be simply and quickly cooked or reheated by a consumer (typically lacking particular culinary skills), but also exhibits improved organoleptic properties, both before and after cooking or reheating. The proposed new process and (unclaimed) manufacturing installation are advantageously of relatively simple design and implementation. They allow for the high-volume production of said food product, particularly in an industrial setting, and moreover, at controlled costs and with a particularly well-managed material footprint. Furthermore, the proposed new process and (unclaimed) installation advantageously allow for the production of a food product that retains excellent organoleptic and bacteriological qualities for a long time before cooking or reheating. POSSIBILITY OF INDUSTRIAL APPLICATION

[0101] The invention finds its application in the design of manufacturing processes for food products in the form of balls, sausages and / or patties, and more specifically for a food product in the form of balls, sausages and / or patties intended to be heated or cooked before being consumed, as well as in the field of manufacturing such food products.

Claims

1. A method for manufacturing a food product in the form of balls, logs and / or patties (B), intended to be reheated or cooked before being consumed, comprising: - a step of simultaneously kneading and cooking a mixture formed from at least flour and / or semolina of at least one cereal containing proteins capable of forming gluten, Solanum tuberosum tuber product and hydration liquid, to obtain a pasty composition (C), and - a step of forming balls, logs and / or patties (B) from said pasty composition (C), said mixture being kneaded and cooked for a kneading-cooking time comprised between 1 min and 15 min, and such that at the end of said simultaneous kneading and cooking step, said pasty composition (C) has an average temperature comprised between 80°C and 100°C.

2. The method according to the preceding claim, wherein the average temperature of the pasty composition (C) at the end of the simultaneous kneading and cooking step is, on the one hand, strictly greater than 90°C and, on the other hand, less than or equal to 100°C, and more preferably equal to 98°C.

3. The method according to any one of the preceding claims, wherein the kneading-cooking time is comprised between 1 min and 10 min, preferably comprised between 1 min and 8 min, preferably comprised between 1 min and 5 min, more preferably comprised between 2 min and 5 min.

4. The method according to any one of the preceding claims, wherein the pasty composition (C) has, at the end of the simultaneous kneading and cooking step, a relative humidity comprised between 30% and 70%, and preferably comprised between 45% and 60%.

5. The method according to any one of the preceding claims, wherein said hydration liquid is at an initial temperature comprised between 30°C and 80°C.

6. The method according to any one of the preceding claims, wherein said step of forming the balls, logs and / or patties (B) is carried out while the temperature of the pasty composition (C) is still comprised between 50°C and 100°C, and preferably comprised between 80°C and 95°C.

7. The method according to any one of the preceding claims, wherein said simultaneous kneading and cooking step is carried out using at least one kneader-cooker (2) comprising a receptacle (3) defining an internal chamber (4) provided with an inner wall (5), a shaft (6) rotatably mounted within said internal chamber (4) and provided with kneading means (7), and a means (8) for heating said inner wall (5) to bring the latter to a temperature preferentially comprised between 100°C and 160°C.

8. The method according to the preceding claim, wherein the internal chamber (4) extends between a first end (9A) and a second end (9B) opposite in an average longitudinal extension direction (X-X'), the shaft (6) being rotatably mounted within said internal chamber (4) along an axis of rotation (Y-Y') parallel to the average longitudinal extension direction (X-X') of the internal chamber (4), said kneading means (7) being shaped and configured to cause the mixture to progress within the internal chamber (4) towards the second end (9B) of the latter.

9. The method according to any one of claims 7 and 8, wherein said kneading means (7) are formed of blades (15, 15A, 15B), preferably distinct and spaced apart from each other, which each extend from the shaft (6) radially to the axis of rotation (Y-Y') of the latter.

10. The method according to the preceding claim, wherein the shaft (6) is controlled to rotate at a speed sufficient to cause a centrifugation of the mixture and the formation, against the heated inner wall (5) of the internal chamber (4), of a layer of said mixture, which layer preferably has an average thickness (e) comprised between 1 mm and 40 mm, and more preferentially comprised between 2 mm and 30 mm.

11. The method according to the preceding claim, wherein each of said blades (15, 15A, 15B) has a distal end (17), opposite a proximal end at which the blades (15, 15A, 15B) are fastened to the shaft (6), and which is arranged at a distance from the inner wall (5) of the internal chamber (4), and preferably at a distance (d) comprised between 1 mm and 10 mm.

12. The method according to claim 8 and any one of claims 9 to 11, wherein said kneader-cooker (2) comprises at least - a first working portion (18A), which extends axially between the first and second ends (9A, 9B) of the internal chamber (4) and in which the blades (15A) have a first angular orientation relative to the axis of rotation (Y-Y') of the shaft (6), to cause an axial progression of the mixture within said first working portion (18A) at a first speed, and - a second working portion (18B), which axially extends the first working portion (18A) towards the second end (9B) of the internal chamber (4) and in which the blades (15B) have a second angular orientation different from said first angular orientation, to cause an axial progression of the mixture within said second working portion (18B) at a second speed, less than said first speed, said second angular orientation being preferentially reversed with respect to the first angular orientation.

13. The method according to the preceding claim, wherein the length (L2) of the second working portion (18B) along the axis of rotation (Y-Y') of the shaft (6) is less than or equal to the respective length (L1) of the first working portion (18A).

14. The method according to any one of the preceding claims, wherein said step of forming the balls, logs and / or patties (B) comprises an operation of associating said pasty composition (C) with a stuffing (G), preferably by co-extrusion of said pasty composition (C) and said stuffing (G).