Method of canning a crispy food product and can containing such a product.

Abstract

The present invention relates to a method for canning a crispy food product comprising the following steps: a) the food product is ground and shaped to form a matrix (block 1); b) the food product matrix is ​​precooked (block 2); c) the precooked matrix is ​​coated, first with edible glue, then with at least one crispy ingredient (block 5); and d) the coated matrix is ​​canned (block 7). The present invention also relates to a can containing a precooked food product matrix coated with glue and a crispy ingredient, said food product matrix being adapted to become crispy by heating. Figure for the abstract: Fig. 1

Description

Description Title of the invention: Method for canning a crispy food product and can containing such a product.

[0001] — The present invention relates generally to the field of canning methods in a box of crispy food products and that of canned goods containing such products.

[0002] = It relates more particularly to a method of canning a food product crispy comment and a can containing a food product suitable for regain its crispness after opening the box, for example after passing through the oven.

[0003] — There are already "crispy" food products on the market, that is to say coated with a layer that provides a crunchy texture. These products contain... They are generally coated in a fried paste. They are frequently found in the frozen food aisle. or fresh from large retailers, as well as in fast-food chains.

[0004] There are also "pre-fried" products on the market that need to be reheated, in These products are generally baked or pan-fried to achieve their crispy texture. "Pre-fried" products have undergone a frying process well before the product is consumed and are only warmed up when ready to eat.

[0005] Finally, there are crispy or pre-fried products available in canned form. Long-term ambient storage, i.e., in canned form. Preservation long-term use offers many advantages compared to other methods of food preservation, including easy storage that does not require power source, unlike a refrigerator or freezer, and a significantly longer shelf life compared to fresh products or frozen.

[0006] — In such known processes for packaging crispy food products, it It is planned, before coating the food product with the crispy ingredient, to coat said food product with a sealing agent which forms an irreversible gel preventing moisture from passing through, thus ensuring the preservation of the coating. crispy despite the canning step implemented during packaging.

[0007] — However, food products prove difficult to coat and fragile, which makes their handling delicate. Therefore, there is a need to improve the processes. known for canning crispy products.

[0008] — In order to remedy the aforementioned drawbacks of the prior art, the present The invention proposes a method for canning a crispy food product easier to implement, allowing food portions to remain intact as well that their crispy coating, even after canning. More specifically, the invention proposes a method for packaging a crispy food product comprising the following steps: a) the food product is ground and shaped to form a matrix; b) the food product matrix is ​​precooked; c) the pre-baked matrix is ​​coated, first with edible glue, then with at least one crispy ingredient; and, d) The coated matrix is ​​boxed. The matrix is ​​a specific shaping of the ground food product. Step a) of forming the matrix from the food product gives the food product homogeneity, both in terms of its external surface and its internal density, which then facilitates step c) of coating. In addition, the matrix is ​​more resistant than the initial raw food product, which facilitates its handling during the various stages of the process. The matrix is ​​adjustable as desired, in terms of textures, tastes and dimensions, which offers great flexibility to the process since it is possible to modify the final product obtained by varying the composition of the matrix formed in step a). Step b) of pre-cooking the matrix reduces the moisture of the food product matrix prior to its canning and thus ensures better preservation of the boxed product while reducing the risk that the matrix may release water once canned and thereby deteriorate the crispness of the coating. Step c) of coating the matrix with edible glue and then a crispy ingredient reduces the risk of the coating and the food matrix separating. This step promotes increased adhesion of the crispy ingredient to the matrix, thanks to the use of glue. In step d), the coated food matrix is ​​boxed so that the packaged product can be stored at room temperature for extended periods. Step d), the boxing process, is equivalent to the canning of a container, referred to as a "box," in which the food matrix is ​​enclosed. Upon opening the box, the food product matrix can be made crispy again by simply reheating it before being consumed. Other non-limiting and advantageous features of the process according to the invention, taken individually or in all technically possible combinations, are as follows: - the characteristic dimension of the pieces of food product in the matrix is ​​less than or equal to 1 centimeter, preferably between 6 and 8 millimeters; - the matrix comprises one or more food products mixed in selected proportions, and possibly one or more other additional ingredients; - the additional ingredients are chosen from among ingredients that provide a particular texture to the matrix and / or ingredients that provide an additional taste to the matrix and / or ingredients that provide an attractive visual appearance to the matrix; - from a structural point of view, the matrix essentially comprises a homogeneous paste with a relatively smooth texture and a bound appearance, and possibly, significant additional unground ingredients that are detectable and / or visible in the matrix due to their size and / or color; - the coated matrix does not undergo any cooking step before being boxed in step d); - between step b) of pre-cooking and step c) of coating, a step of pre-flouring the matrix in a food powder is planned; - in step b), the matrix is ​​pre-cooked in a brine solution comprising water and between 2% and 10% by mass of table salt NaCl, until a temperature at the core of the matrix is ​​reached between 60°C and 80°C; - the matrix is ​​left for at least one hour at a maximum temperature of +4°C after step b) and before step c) of the process; - a freezing step of the coated matrix is ​​planned between step c) of coating and step d) of boxing; - in step c), the edible glue comprises a liquid and a edible powder, the mass ratio between the edible powder and the liquid being between 0.1 and 10; - the liquid included in the edible glue is chosen from the following list: water, milk, cream, beaten egg, egg yolk, egg white, oil in particular vegetable oil such as rapeseed oil or sunflower oil, or any mixture of at least two of these liquids; - at the pre-flouring stage and / or at stage c) of coating, the food powder comprises as a major ingredient one of the following: flour, in particular coconut flour, wheat flour, corn flour or other cereal flour, rice flour, dried vegetable or legume flour such as chickpea flour or pea flour, starch, in particular potato starch, cassava starch or corn starch, semolina, in particular wheat semolina or rice semolina, starch whether transformed or not, or any mixture of at least two of these ingredients; - The food powder also includes, in a smaller quantity compared to the main ingredient, at least one of the following ingredients: up to 5% by mass of salt, guar gum, flavorings, including aromatic plants such as herbs of Provence, natural or synthetic flavorings, raising agent, sugar, spices such as Espelette pepper or Tex-Mex spices, pepper, pieces of dried vegetables such as pieces of tomato or chili pepper; - in step c), the crispy ingredient comprises as a major ingredient, an ingredient chosen from the following list: breading, breadcrumbs, semolina, in particular wheat or rice semolina, cereals whether whole, puffed, in flakes, crushed or broken form, crushed peanuts, flaked or crushed almonds, crushed hazelnuts, seeds, crushed or flaked nuts, or any mixture of at least two of these ingredients;- in step c) the crispy ingredient also includes, in a minor quantity compared to the major ingredient, at least one of the following ingredients: a flavoring, in particular an aromatic plant such as herbs of Provence, spices such as Espelette pepper or Tex-Mex spices, pepper, salt, sugar, starch whether processed or not, flour, raising agent, poppy seeds, sesame seeds, mustard seeds, paprika, natural or synthetic flavorings, pieces of dried vegetables such as pieces of tomato or chili; - in step c) the pre-cooked matrix is ​​coated with glue by dipping in a bath of said glue or by spraying with said food-grade glue, then coated with the crispy ingredient by dipping or spraying; - in step c), soaking is done by hand or via soaking grids; - in step d) the matrix is ​​nested without the addition of any other ingredient; - in step d) the matrix is ​​nested in a tin containing oil. The invention also proposes a can containing a precooked food product matrix, coated with a food-grade glue and an ingredient that is capable of becoming crispy when the food product matrix is ​​removed from the can and heated. Thus, the coating of the food product matrix contained in the can is adapted to regain its crispness without difficulty after opening the can, despite the appertization step associated with canning. Other non-limiting and advantageous features of the can according to the invention, taken individually or in all technically possible combinations, are as follows: - the crispness of the ingredient is obtained after heating the food product matrix at a temperature between 150°C and 220°C, for a period of between 5 and 15 minutes; - heating is achieved by passing through the oven, pan or deep fryer. The following description, with reference to the attached drawings, given by way of non-limiting examples, will clearly explain what the invention consists of and how it can to be carried out. Regarding the attached drawings: [fig.1] is a schematic diagram representing the main steps of the process according to the invention; and, [fig.2] is a schematic representation of a spraying device that can be used in the process according to the invention. Of course, the different features, variants and embodiments of the invention can be combined with each other in various ways as long as they are not incompatible or mutually exclusive. It should be noted that, in these figures, the structural and / or functional elements common to the different variants have the same references. Figure 1 shows the main steps of a process for canning a crispy food product according to the invention. More specifically, this process includes the following steps: a) preparation of the food product to form a matrix (block | of the [fig.1]); b) precooking of the matrix (block 2 of [fig.1]); c) coating the pre-baked matrix, first with edible glue, then with at least one crispy ingredient (block 5 of [fig.1]); and, d) boxing of the coated matrix {block 7 of [fig.1]). In step a), here represented by block 1 of [fig.1], the plan is to form the matrix from the food product. The term "food product" refers to fish, meat, or plant-based proteins. For example, this could include mackerel, sardines, tuna, white fish, a mixture of different fish, particularly in the form of fillets or flakes, poultry, white or red meat, a mixture of different meats, particularly in minced form, or plant-based proteins such as legumes like soy, chickpeas, split peas, peas, beans, or a mixture thereof. Step a) may include, where appropriate, cleaning a raw food product with water, its rough cutting which includes removing inedible, spoiled or unsuitable parts for subsequent processing steps, and the possible separation and sorting of pieces of different qualities. Alternatively, step a) may include, where appropriate, cooking pulses and / or puréeing them. In practice, when the raw food product is fish, it is for example washed, beheaded and gutted during this step a). When the raw food product is meat, for example, it is rid of its inedible parts during step a), and the pieces of different kinds are separated from each other. When the raw food product is a legume, it is cooked and reduced mashed. Step a) then involves preparing the matrix from the raw food product, possibly cleaned and / or cooked. The matrix is ​​a specific shaping of the ground food product. To do this, step a) involves grinding the raw food product to reduce it to small pieces or even to a puree if it is not already in this form. In practice, the characteristic size of the food product pieces is less than one centimeter, for example, on the order of 6 to 8 millimeters (mm). The matrix may include several food products mixed in chosen proportions. For example, the matrix may contain fish, meat, a legume, a desired mixture of several types of fish, a desired mixture of several types of meat, a desired mixture of several types of legumes, or a mixture of fish, meat, and / or legumes. In this case, each of the cleaned raw food products should be reduced to small pieces or even puréed. The matrix may also include one or more additional ingredients, chosen from ingredients that provide a particular texture to the matrix and / or ingredients that provide an additional taste to the matrix and / or ingredients that provide an attractive visual appearance to the matrix. Ingredients that give a product its particular texture include flour, water, starch, oil, and texturizing agents. A texturizing agent is a food additive that modifies the physical properties of a food product without significantly altering its flavor. Thickeners, stabilizers, and binders are examples of texturizing agents. Ingredients that add flavor include vegetables, herbs, salt, and spices. Ingredients that provide an attractive visual appearance, such as color, include spices and / or aromatic herbs. Of course, it is possible for an ingredient to contribute both flavor and / or a particular texture and / or an attractive visual appearance. This is particularly true of vegetables. The shape and size of each additional ingredient alters that ingredient's ability to provide an appealing texture, taste, and / or visual appearance. In practice, from a structural point of view, the matrix essentially consists of a paste (or constituent base), to which additional significant ingredients may be added. The paste forms the major component of the matrix, and the additional significant ingredients are mixed and distributed within this paste. In other words, the paste forms a mixture to which the additional significant ingredients may be added. The matrix paste is obtained by mixing food products, blended simultaneously with: - additional liquid ingredients such as water, oils, and vinegars, - powdered ingredients such as spices and flours, and, -ground plant ingredients such as ground legumes or ground vegetables. The matrix paste is formed from a homogeneous mixture. "Homogeneous" means that even if residual pieces are present in the matrix paste, these are distributed throughout the mixture. The paste has a relatively smooth, lump-free texture, similar to mashed potatoes. The matrix paste has a bound appearance, meaning that the various pieces of food products and added ingredients are stuck together. The matrix paste tends to stick to the fingers. It is impossible to distinguish the different components of the paste with the naked eye. Alternatively, one could consider that the different food products be ground or mixed separately before being mixed together and with the additional ingredients of the matrix dough. To this matrix base, additional, unblended (and unground) ingredients, known as markers, may then be added. These markers are detectable and / or visible in the final matrix due to their size and / or color. Thus, markers can be distinguished from the rest of the matrix. Examples of markers include certain spices, vegetables (usually in pieces), and herbs. They can also be large pieces of food that are neither blended nor ground. The defining ingredients can be very small, meaning smaller than or the same size as the pieces of the matrix dough; for example, they may be in powder form. Conversely, some of the defining ingredients may be larger than the other pieces of the matrix dough. The matrix may, for example, include pieces of vegetables. The size of these pieces can reach a characteristic dimension of approximately 3 cm on each side. The size of some of the additional unblended ingredients or unblended food products contributes to modifying the texture of the matrix in the mouth. The addition of marking ingredients to the matrix dough can, for example, be carried out by a churning or cutter method. Churning involves bringing the dough from the mold into contact with the desired ingredients and mixing the mixture mechanically using small paddles. The paddles can rotate at a The speed is between 1.5 and 5 revolutions per minute, for example, 2 revolutions per minute. Advantageously, the small size of the paddles prevents them from damaging the key ingredients. The churning time is, for example, between 30 and 120 minutes. Cutterage consists of cutting the marking ingredients with a cutter, or industrial machine knife, at the same time as they are added to the matrix paste, that is to say, cutting the marking ingredients within the matrix paste. When all the ingredients included in the matrix have been mixed, namely the dough and the marking ingredients, the resulting mixture has a bound appearance, that is to say, all the ingredients are stuck together and the resulting mixture sticks to the fingers. The next step in creating the matrix involves shaping the resulting mixture, for example into blocks, or any other shape chosen to form the matrix. This shaping process is also called molding or forming. The shaping or forming of the matrix involves creating unit portions sized to fit easily into the can. For example, the mixture is shaped so that the matrix has the form of sticks, balls, or pellets. Preferably, each food product matrix, that is, each unit portion intended to be packed into the same box, has the same weight and shape. Step a) of forming the matrix from the food product facilitates the overall implementation of the process. Indeed, the mixture used to form each matrix is ​​a homogeneous blend of several ingredients, which simplifies the shaping of said matrix. "Homogeneous" does not mean that all the ingredients in the matrix are the same size, but rather that the ingredients are evenly distributed throughout the matrix. Furthermore, thanks to step a) of the process, it is possible to calibrate each matrix, and thus the contents of each box, in terms of both weight and composition. More precisely, step a) guarantees homogeneity of composition both within each matrix, from one matrix to another, and also from one box to another. In other words, step a) ensures that the matrix is ​​easily reproducible. Furthermore, step a) of the process allows for adjusting the matrix composition, both by modifying the ingredients used and their respective proportions. Step a) is therefore easily adaptable to the requirements of the manufacturer implementing the process. In addition, the formation of the matrix facilitates the implementation of step c) of the process since the matrix has a homogeneous and generally smooth outer surface, which facilitates its coating by the different layers. Finally, the matrix is ​​more resistant than the raw food product to the various manipulations it undergoes throughout the process according to the invention. Step b) of pre-cooking the matrix is ​​then implemented, represented here by block 2 in [Fig. 1]. This pre-cooking step b) reduces the moisture content of the matrix prior to packaging, thus ensuring better preservation of the packaged product while decreasing the risk of the matrix releasing water once packaged, which would compromise the crispness of the coating. It also reduces the risk of the development of pathogens. In practice, in step b), the aim is for the food product matrix to reach a core temperature between 60°C and 80°C. To achieve this, the food product matrix is, for example, precooked in a brine solution containing water and between 2% and 10% by mass of table salt (NaCl), until it reaches a core temperature of between 60°C and 80°C, for example, 70°C. The brine solution is then heated, and the food product matrix is ​​left in this hot solution for the time necessary to reach the desired core temperature. Alternatively, it is possible to carry out the pre-cooking by placing the food product matrix in the oven, or in a steam oven or even in an autoclave. Once the matrix is ​​precooked, it can optionally be frozen. This potential freezing step is represented by block 3 in [Fig. 1]. For example, the matrix can be frozen by storing it at a negative temperature of -20°C for several hours or even several days. It will then be necessary to thaw the matrix before implementing the subsequent steps of the process. Thawing could, for example, consist of storing the food product matrix in a cold room at a positive temperature, for example, around +4°C, the day before implementing step c) of the process. Even when not frozen at this stage, it is preferable to keep the food matrix at a cold temperature before proceeding with the subsequent steps of the process. Specifically, it is best to leave the matrix at a positive temperature of approximately +4°C for about an hour to facilitate the coating of the various layers around the matrix. Prior to step c) of the process and after step a) of food product matrix formation, a pre-flouring step of the matrix may be carried out. This optional pre-flouring step is represented by block 4 in [fig. 1]. This pre-flouring step is generally carried out after step b) pre-cooking the die and before step c) coating. The pre-flouring step advantageously allows the food product die to dry, which reduces the risk that the said The matrix releases moisture during packaging. This released moisture could cause the crispy coating to detach from the matrix and / or irreparably damage the coating. The pre-flouring step also increases the coating's adhesion to the matrix during step c). In practice, the pre-flouring stage involves coating the food product matrix with a food powder. This coating consists of completely surrounding the unit portion with the food powder. The pre-flouring step can be carried out by manually rolling the die in said food powder. Alternatively, the pre-flouring step can be carried out by spraying or dipping. The spraying and dipping techniques are described in more detail below with reference to coating the food product matrix in the food-grade adhesive. Food powder is a collection of fine particles, generally starchy, often called "flour" but which may have other names depending on the size of the particles. Specifically, when the particles are very small, it is called starch, while when they are slightly larger, it is called semolina. Here, food powder comprises, as its main ingredient, one of the following: flour, such as coconut flour, wheat flour, corn flour or other cereal flour, rice flour, flour made from dried vegetables or legumes such as chickpea flour or pea flour; starch, such as potato starch, cassava starch, or corn starch; semolina, such as wheat semolina or rice semolina; starch, whether processed or not; or any mixture of at least two of these ingredients. The food powder may also contain, in a smaller proportion compared to the main ingredient, at least one of the following ingredients: up to 5% by mass of salt, guar gum, flavorings, including aromatic plants such as herbes de Provence, natural or artificial flavorings, raising agent, sugar, spices such as Espelette pepper or Tex-Mex spices, pepper, and dried vegetable pieces such as dried tomato or chili pepper pieces. Preferably, the smaller ingredient may constitute up to a maximum of 10% of the total mass of the food powder. Step c) of coating the matrix is ​​then implemented, here represented by block 5 of [fig.1]. During step c), the food product matrix is ​​made crispy. This step c) comprises two sub-steps: a first sub-step comprising coating the pre-baked matrix with edible glue, and a second sub-step comprising coating the pre-baked and glued matrix with at least one ingredient crispiness. These two sub-steps ensure that the coating is as firmly attached as possible to the matrix, so that the coating is less likely to detach from the matrix. During the implementation of step c), particular attention is paid to ensuring that the matrix is ​​completely coated with edible glue and then completely surrounded by crispy ingredients. This improves the bond between the crispy coating and the matrix. In practice, edible glue comprises a liquid and edible powder. Here, the mass ratio between the edible powder and the liquid in said edible glue is between 0.1 and 10, preferably between 0.5 and 2. The food-grade powder used in edible glue is similar to that used in the possible pre-flouring step, although the food-grade powders used in these two steps are not necessarily identical. Thus, the food-grade powder in edible glue also includes as its main ingredient one of the following: flour, in particular wheat flour, coconut flour, corn flour or other cereal flour, rice flour, dried vegetable or legume flour such as chickpea flour or pea flour, starch, in particular potato starch, cassava starch or corn starch, semolina, in particular wheat semolina or rice semolina, starch, whether processed or not, or any mixture of at least two of these ingredients. The food-grade glue powder may also include, in a smaller proportion relative to the main ingredient, at least one of the following ingredients: up to 5% by mass of salt, guar gum, flavorings, including aromatic plants such as herbes de Provence, natural or synthetic flavorings, raising agent, sugar, spices such as Espelette pepper or Tex-Mex spices, pepper, and pieces of dried vegetables such as dried tomato or chili pepper pieces. Preferably, the smaller ingredient may constitute up to a maximum of 10% of the total mass of the food-grade glue powder. Some of these ingredients, such as salt or flavorings, contribute to the flavor of the glue and improve the organoleptic properties of the matrix, while others, such as guar gum, maximize the adhesion of the crispy ingredient to the food portion.The salt content is adjusted, for organoleptic reasons, according to the nature of the food product contained in the matrix. The proportion of salt in edible glue is generally between 0.1% and 5% relative to the total mass of the edible glue. The liquid used in edible glue can, for example, be chosen from the following list: water, possibly sparkling, milk, cream, beaten egg, etc. egg yolk, egg white, oil, especially vegetable oil such as rapeseed oil or sunflower oil, or any mixture of at least two of these liquids. Preferably, edible glue comprises water and 35% to 40% by mass of food powder, relative to the total mass of the edible glue. More precisely, for a so-called "plain" recipe, that is, without the addition of any minor ingredient intended to provide additional flavor, the edible glue comprises, for example, 37% food powder, while for a so-called "flavored" recipe, that is, with the addition of at least one minor ingredient intended to provide additional flavor, the edible glue comprises, for example, 35% food powder, by mass relative to the total mass of the edible glue. The coating of the die in the glue is achieved by dipping the pre-cured die into a bath of the glue. This operation can be performed individually for each die, meaning that each die is dipped into the glue bath by a single operator; this is referred to as "hand dipping." Alternatively, this operation can be performed sequentially by placing several dies on a dipping grid, which is then dipped into the glue bath and subsequently removed. Advantageously, this sequential operation saves time. The dipping grid allows for the efficient removal of excess glue when it is removed from the glue bath. Alternatively, the matrix can be coated with the glue by spraying it with food-grade glue. This spraying process is illustrated in [Fig. 2]. This technique involves placing several food product matrices 15 onto a conveyor belt 10, advancing them along the belt 10 (see the direction of the arrow located under the conveyor belt in [Fig. 2]), and spraying them from above with a spray head 20, preferably from the front (see the direction of the arrow from the spray head 20 in [Fig. 2]). The spray head 20 can optionally be adapted to pivot in several directions to spray the food product matrices 15 from different angles. The spraying technique is particularly advantageous because the food product matrices 15 are thus coated homogeneously, while minimizing handling to reduce breakage. The pre-cooked and glued food matrix, i.e., coated with glue, is then coated with the crisping ingredient, preferably by dipping or spraying. Dipping is carried out manually or using dipping grids, in a manner similar to that described for glue, except that the glue bath is replaced by a bath of the crisping ingredient. Spraying is also carried out in a similar manner to that described for glue, except that the glue is replaced by the crisping ingredient. The spraying head can be The technique differs from that used for coating with glue, so as to be suitable for spraying the crispy ingredient (as the crispy ingredient particles may be larger than the glue). Dipping is the preferred technique for coating portions of food with the crispy ingredient. In practice, a crispy ingredient is one that has a firm or even hard texture, that crackles or crunches when bitten. A crispy ingredient typically includes, as a major component, one of the following: breadcrumbs, semolina (especially wheat or rice semolina), cereals (whether whole, puffed, flaked, crushed, or broken), crushed peanuts, slivered or crushed almonds, crushed hazelnuts, seeds, crushed or slivered nuts, or any mixture of at least two of these ingredients. For example, a crispy ingredient might consist primarily of corn flakes. The crunchy ingredient can also be an ingredient that has been pre-processed to become crunchy and then possibly crushed into coarse pieces. For example, the crunchy ingredient could be crushed stale bread. The production of such a crunchy ingredient then involves ingredients such as oil, water, flour, or others, which may be listed in the final ingredients list on the can to inform the consumer. The crispy ingredient may also include, in smaller quantities, one of the following ingredients: a flavoring, particularly an aromatic herb such as herbes de Provence; spices such as Espelette pepper or Tex-Mex spices; pepper; salt; sugar; starch, whether processed or unprocessed; flour; raising agent; poppy seeds; sesame seeds; mustard seeds; paprika; natural or artificial flavorings; and dried vegetable pieces such as dried tomato or chili pepper pieces. These smaller ingredients may, depending on the case, enhance the flavor of the coating and the mold, improve the adhesion of the crispy ingredient to the mold, and / or improve the final appearance of the coating. Following step c) of coating and prior to step d) of boxing, it is possible to include a freezing step of the crispy matrix. This optional freezing step is represented by block 6 of [fig.1]. The freezing step in block 6 allows the crispy molds to be transported without the risk of sticking. It also prevents the crispy molds from sticking to the box during packaging and sterilization. The freezing step in block 6 is particularly important because the crispy mold is not necessarily cooked before being packaged. Furthermore, it is advantageous that the coated matrix does not undergo any cooking step before being boxed in step d). The manufacturing process is thus simplified since less equipment is used, less handling of the matrices is required, and therefore both less waiting time and less risk of damaging the matrices. In addition, since the matrices are generally cooked by frying, omitting this frying step in the process avoids the risk of forming compounds considered harmful due to the high oil temperature during frying. The absence of frying also guarantees a better product from a nutritional standpoint because less fat is present in the final boxed matrix. The next step is to box the glued and coated food product matrix with the crispy ingredient and possibly freeze it. Step d) of boxing is represented by block 7 in [fig.1]. According to a first implementation method, step d) of canning is carried out without the addition of any ingredient other than the crispy food matrix. This first implementation method reduces the risk of the crispy matrix coming into contact, within the can, with an aqueous liquid or any other source of moisture that would promote softening of the crispy coating. According to another implementation, step d) of canning involves adding cooking oil to the bottom of the can. This alternative implementation is advantageous when the crispy matrix is ​​not cooked before canning. The oil, in contact with the crispy coating, prepares the matrix for reheating after the can is opened, so no other ingredients are necessary for this reheating. It is important that no aqueous liquid be added at the same time as the oil, as such an aqueous liquid could degrade the crispy coating. According to this alternative implementation, it is also possible to add herbs or flavorings to the oil to flavor the crispy coating surrounding the matrix. Regardless of the implementation method chosen, the canning can be carried out in one of the following containers: a tin can, for example a metal tin can, a glass or rigid plastic canning jar, or a flexible aluminum sleeve. Step d) may include the following sub-steps: - introduction of one or more food product matrices into the can, and possibly cooking oil depending on the implementation chosen; - closing the can: - sterilization of the can and its contents; and finally - cooling of the can and its contents. In other words, step d) consists of an appertization of the food product matrices introduced into the chosen container. In practice, the container, in this case the can, is first checked for cleanliness and defects. The food product matrices are then placed inside in such a way as to minimize the volume of air inside the can (called "dead volume"). Ideally, the can does not contain any sauce or any other aqueous liquid intentionally added to it. The closure of the container, in this case the can, makes it airtight. The metal can is closed with a lid. Preferably, the closure consists of crimping the lid onto the can. Alternatively, the closure can be achieved by encapsulating or sealing the lid onto the can. Encapsulation or sealing is possible with metal cans but is preferred when other types of packaging are used. Preferably, the sealing process is carried out under a controlled atmosphere. This controlled atmosphere may include an inert gas. In particular, the can can be sealed under a flow of an inert gas such as nitrogen. This advantageously limits the amount of water and oxygen trapped inside the can during sealing. Indeed, in this case, the dead volume in the can consists mainly of nitrogen and not air, which tends to promote the spoilage of the food product. Sterilization makes it possible to permanently eliminate microorganisms, such as bacteria or pathogenic spores, that may be present in food product matrices. The sterilization schedule applied, that is to say the various time, temperature and pressure settings followed by the autoclave's automated system, takes into account the vacuum present in the can and ensures a target sterilization value, that is to say the time in minutes equivalent to the time spent at 121.1°C at the core of the product. Sterilization is carried out at a temperature ranging from 110°C to 120°C for a duration of between 5 minutes and 2 hours. For example, sterilization is carried out by heat treatment in an autoclave, with a minimum holding period of 60 minutes at 116°C. The cooling of the can after sterilization must be as rapid as possible to prevent organoleptic deterioration of the food product inside. Cooling is one of the steps in the sterilization process. It is generally carried out directly in the autoclave. The present invention also relates to a can containing a matrix of precooked food product, coated with food-grade glue and an ingredient capable of becoming crispy when the food product matrix is ​​heated. Such a can of food can be obtained in particular according to the process of the invention described above. When the can is opened, the coating on the inside of the container is no longer crispy. To prepare the product for consumption, it is then necessary to heat the container, usually after removing it from the can, to a temperature between 150°C and 220°C for 5 to 15 minutes. This heating can be done in an oven, a deep fryer, or a pan. This heating process restores the crispness to the outer coating. Example of a completed project An example of the preparation is as follows. The base dough is made and includes cooked tuna, blended with the liquid ingredients, and the powdered ingredients listed in Table 1 below. Then, the key ingredients listed in Table 1 are added to this dough. [Table 1] [Semi-finished product [Ingredients Percentage in |Percentage in the semi-finished product |the final product [Matrix paste [Chickpeas IQF |37% 65% [15% Key ingredients of the matrix [1% Joe 6% 13% Crispy coating Salt, broken corn petals The matrices made from the mixture obtained are then shaped to the desired weight, here in the form of 9g balls. Each matrix thus formed is left for one hour in a refrigerated area at +4 degrees Celsius (°C) to facilitate the subsequent coating of the different layers. The matrices are then rolled in food-grade powder, in this case wheat flour, according to the pre-flouring step described above. The matrices are then rolled in a food-grade adhesive comprising water and the food-grade powder described in Table 1. Finally, the matrices coated with food-grade adhesive are rolled in the crunchy ingredient, here composed of crushed corn petals. These matrices are not cooked or fried, intentionally. The coated matrices are then placed in a metal can, the metal can is sealed and its contents are sterilized. At the time of consumption, the portions (matrices) contained in the can are removed from the can and then reheated in the oven for 7 to 11 minutes between 180°C and 210°C, which makes the coating of these matrices crispy again.

Claims

Demands

1. A method for canning a crispy food product, including the following steps: a) The food product is ground and shaped to form a matrix; b) the food product matrix is ​​precooked; c) The pre-baked matrix is ​​coated, first with food-grade glue, then with at least one crunchy ingredient; and, d) The coated matrix is ​​boxed.

2. A method according to claim 1, wherein the characteristic dimension- The specific characteristics of the food product pieces in the matrix are in- less than or equal to 1 centimeter, preferably between 6 and 8 millimeters limemeters.

3. A method according to any one of claims 1 and 2, wherein the matrix includes one or more food products mixed into pro- selected portions, and possibly one or more other ingredients additional.

4. A method according to claim 3 wherein the ingredients addi- The ingredients are chosen from those that provide a particular texture. specific to the matrix and / or ingredients providing additional flavor commentary on the matrix and / or ingredients providing a visual aspect attractive to the matrix.

5. A method according to any one of claims 1 to 4, wherein, from a point of From a structural point of view, the matrix essentially consists of a homogeneous paste. presenting a relatively smooth texture and a bound appearance, and even- Currently, significant additional unground ingredients de- identifiable and / or visible in the matrix due to their dimensions and / or of their color.

6. A method according to any one of claims 1 to 5, wherein the matrix coated does not undergo any cooking stage before being canned step d).

7. A method according to any one of claims 1 to 6, wherein it is provided between step b) pre-cooking and step c) coating, a pre- coating the matrix in food powder.

8. A method according to any one of claims 1 to 7, wherein the matrix is left for at least one hour at a maximum temperature of +4°C. subsequent to step b) and prior to step c) of the process.

9. A method according to any one of claims 1 to 8, wherein it is provided between step c) of coating and step d) of boxing, a step of freezing of the coated matrix.

10. A method according to any one of claims 1 to 9, wherein in step c), the Edible glue comprises a liquid and a food-grade powder, the mass ratio between food powder and liquid being between 0.1 and 10.

11. A method according to any one of claims 1 to 10, wherein in step c), The crispy ingredient includes, as its main ingredient, an in- ingredient chosen from the following list: breadcrumbs, breadcrumbs, etc. semolina, in particular wheat or rice semolina, cereals which whether whole, blown, in petals, crushed or broken, crushed peanuts, slivered or crushed almonds, crushed hazelnuts, seeds, crushed or shredded nuts, or any mixture of at least two of these ingredients.

12. Can containing a food product matrix pre-cooked, coated with edible glue and an ingredient that is to capable of becoming crispy when the food product matrix is extracted from the box and heated.

13. Use of the can according to claim 12, in which the crispness of the ingredient capable of becoming crispy is obtained after heating the food product matrix to a temperature between 150°C and 220°C, for a duration between 5 and 15 minutes.