OPTIMIZED PROCESS AND INSTALLATION FOR MANUFACTURING A FOOD PRODUCT IN THE FORM OF BALLS, SAUSAGES AND / OR POTATOES

Abstract

Optimized process and installation for manufacturing a food product in the form of balls, sausages and / or patties for pan-frying. The invention relates to a process for manufacturing a food product in the form of balls, sausages or patties, comprising: - a step of simultaneously kneading and cooking a mixture formed from flour and / or semolina of a cereal containing gluten, a tuber product of Solanum tuberosum and a liquid, to obtain a dough composition (C), and - a step of forming balls, sausages or patties from the dough composition, the mixture being kneaded and cooked for a time of between 1 and 15 min, and such that at the end of the simultaneous kneading and cooking step, the dough composition has a temperature of between 80 and 100 °C. Processes and installations for manufacturing food products. Figure for the abstract: Fig. 1.

Description

Title of the invention: OPTIMIZED METHOD AND INSTALLATION FOR THE MANUFACTURE OF A FOOD PRODUCT IN THE FORM OF BALLS, BOUDS AND / OR PALLETS

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

[0002] The present invention relates in particular to a new method and a new installation for manufacturing such a food product, and more specifically a food product intended to be reheated or cooked before being consumed.

[0003] A wide variety of food products are already known, typically sold in the fresh produce sections of supermarkets, and which come in the form of balls, sausages or even discs made by shaping a more or less pasty composition, most often based on cereals, and sometimes also vegetables and / or legumes. Among such food products, we find, for example, pasta, sometimes stuffed, such as ravioli, tortellini, etc. In a known manner, these food products are intended to be cooked, or at least reheated, before consumption by an end user, generally by total immersion of a chosen dose of the food product in a large quantity of hot or boiling water, or in a pan with a small quantity of a fatty substance.

[0004] However, the processes and installations for manufacturing such food products in the form of balls, sausages and / or even pucks 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.

[0005] 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 for manufacturing a food product in the form of balls, sausages or even pucks, which can be simply and quickly cooked or reheated before being consumed, and which has, after cooking or reheating, improved organoleptic properties.

[0006] Another object of the invention aims to propose a new process and a new installation for manufacturing such a food product, which has organoleptic qualities that are very interesting for the consumer, with in particular a texture in the mouth ideally combining melting and elasticity.

[0007] Another object of the invention is to propose a new method and a new installation for manufacturing such a food product, which are relatively simple in design and implementation.

[0008] Another object of the invention is to propose a new method and a new installation which allow the manufacture of such a food product at a high rate, in particular in an industrial context.

[0009] Another object of the invention aims to propose a new process and a new installation which allow the manufacture of such a food product at controlled costs.

[0010] Another object of the invention is to propose a new process and a new installation which allow the manufacture of such a food product, which retains excellent organoleptic and bacteriological qualities for a long time before its cooking or reheating.

[0011] Another object of the invention is to propose a new method for manufacturing such a food product, the implementation of which is particularly clean and safe from a health point of view.

[0012] Another object of the invention is to propose a new installation for manufacturing such a food product, the size of which is particularly well controlled.

[0013] The objects assigned to the invention are achieved using a food product in the form of balls, sausages and / or pucks, intended to be reheated or cooked before being consumed, comprising: - a step of 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 product of Solanum tuberosum tuber and a hydration liquid, to obtain a pasty composition, and - a step of forming balls, sausages and / or pucks from said pasty composition, said mixture being kneaded and cooked for a kneading-cooking time substantially between 1 min and 15 min, and such that at the end of said simultaneous kneading and cooking step, said pasty composition has an average temperature substantially between 80°C and 100°C.

[0014] The objects assigned to the invention are also achieved using an installation for a food product in the form of balls, sausages and / or pucks, intended to be reheated or cooked before being consumed, comprising: - a station for 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 product of Solanum tuberosum tuber and a hydration liquid, for mixing and cooking said mixture for a mixing-cooking time substantially between 1 min and 15 min and so as to obtain, at the end of the simultaneous mixing and cooking, a pasty composition having an average temperature substantially between 80°C and 100°C, and - a station for forming balls, sausages and / or pucks from said pasty composition.

[0015] Other features and advantages of the invention will appear and emerge in more detail on reading the description given below, with reference to the appended drawings, given solely as illustrative and non-limiting examples, among which:

[0016] [Fig-1] illustrates, in a schematic manner, an example of the realization of a station of simultaneous mixing and cooking which the manufacturing installation according to the invention comprises;

[0017] [Fig.2] illustrates, schematically, an advantageous design detail of a mixer-cooker which comprises the simultaneous mixing and cooking station of [Fig.l];

[0018] [Fig.3] illustrates, schematically, another advantageous design detail of the mixer-cooker of the simultaneous mixing and cooking station of [Fig.l];

[0019] [Fig.4] illustrates, schematically, an exemplary embodiment of a manufacturing installation in accordance with the invention, in which a system for removing a coating flour from the balls, sausages and / or pucks comprises a pneumatic conveyor;

[0020] [Fig.5] illustrates, schematically, another example of embodiment of a manufacturing installation in accordance with the invention, in which a system for removing a coating flour from the balls, sausages and / or pucks comprises a pasteurization tunnel;

[0021] [Fig.6] illustrates, schematically, another example of embodiment of a manufacturing installation in accordance with the invention, in which a station for forming balls, sausages and / or pucks comprises a device for combining by coextrusion a pasty composition with a stuffing, and in which a system for removing a flour coating the balls, sausages and / or pucks comprises a pasteurization tunnel;

[0022] [Fig.7] illustrates, schematically, another exemplary embodiment of a manufacturing installation in accordance with the invention, in which a system for removing a coating flour from the balls, sausages and / or pucks comprises a pneumatic conveyor and a pasteurization tunnel;

[0023] [Fig.8] illustrates, schematically, another example of embodiment of a manufacturing installation according to the invention, in which a system for removing a coating flour from the balls, sausages and / or pucks comprises a pasteurization tunnel and a vibrating means.

[0024] The invention relates to a new method for manufacturing a food product in the form of balls, sausages and / or pucks B (or any other similar, advantageously solid, form), which food product is intended to be reheated or cooked before being consumed. It is therefore a food product which is not intended to be consumed, eaten, as is, but which on the contrary requires a prior reheating or cooking operation in order to fully develop its organoleptic qualities. Preferably, which food product is intended to be reheated or cooked in a pan, i.e. to be pan-fried.Well known as such, such a reheating or pan-frying operation will typically consist of reheating or cooking a selected quantity of said food product in the form of balls, sausages and / or patties B with a fatty substance (such as, for example, vegetable oil, butter or margarine) in a frying pan (or a sauté pan or any other suitable cooking container) placed on a conventional cooking plate, covered or uncovered (the term “frying” being advantageously considered a synonym for the term “sauté” in the context of the invention). At the end of such a reheating or pan-frying operation, the food product is then hot, advantageously golden in appearance, more or less browned, and ready to be ingested as is. Alternatively, said food product may be intended to be reheated or cooked by immersion in a large quantity of a hot liquid, such as, for example, boiling water.Preferably, it is a continuous manufacturing process, which can advantageously be implemented industrially, using an at least partially automated manufacturing installation.

[0025] The method according to the invention comprises a step of simultaneous kneading 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 of Solanum tuberosum, as basic ingredients, and a hydration liquid, to obtain a pasty composition Ç (or dough), i.e. a soft, malleable substance having the consistency of a dough. The method according to the invention comprises, following said step of simultaneous kneading and cooking, a step of forming balls, sausages and / or pucks from said pasty composition Ç. This forming step will be described in more detail later.

[0026] The use of a cereal (or a mixture of cereals) which contains proteins (typically prolamins and glutenins) capable of forming gluten, in order to further give the pasty composition Ç a certain elasticity, which advantageously contributes in particular to good holding of the food product during reheating or cooking, and to obtaining a relatively firm and elastic texture of the food product after reheating or cooking of the latter. Furthermore, the use of cereal(s) allows in particular, in general, to give the food product a particular nutritional profile, in particular in terms of glycemia. Preferably, said cereal is wheat (Triticum oestivum, Triticum turgidum, Triticum monococcum, etc.). Said cereal flour is then typically a soft wheat flour (Triticum oestivum), said cereal semolina being typically a durum wheat flour (Triticum turgidum subsp. durum). Wheat has the advantage of being generally well-liked by consumers, and of being available in large quantities and at a moderate cost throughout the world. Obviously, one or more other cereals containing proteins capable of forming gluten could be used, such as for example barley (Hordeum vulgare), spelt (Triticum spelta), rye (Secale cereale L.), oats (including Avena sativa L.), etc.

[0027] Preferably, said Solanum tuberosum tuber product is a product obtained from at least partially cooked Solanum tuberosum tuber (upstream of said simultaneous kneading and cooking step). Thus, said Solanum tuberosum tuber product preferably comprises at least partially gelatinized starch. Preferably, said Solanum tuberosum tuber product is formed from flakes (preferably dehydrated) and / or powder and / or granules of Solanum tuberosum tuber, which facilitates dosing and implementation. Alternatively, said Solanum tuberosum tuber product could, for example, be formed from a Solanum tuberosum tuber puree (i.e. a wet preparation of crushed Solanum tuberosum tuber).The use of Solanum tuberosum tuber advantageously gives the food product organoleptic properties that are particularly appreciated by consumers, particularly in terms of texture, taste and color.

[0028] Said hydration liquid advantageously allows the mixture to be hydrated, in particular in the case where the basic ingredient(s) is (are) initially in dry form or at least insufficiently moist to allow a composition of pasty consistency to be obtained. It should be noted that the hydration liquid may optionally already be included, in whole or in part, in the Solanum tuberosum tuber product, in particular in the case where the latter is not in dry (dehydrated) form and forms, for example, a puree. In addition, the hydration liquid advantageously allows the gluten-forming proteins to form gluten by hydration. Preferably, the hydration liquid is water, but it could optionally be, for example, milk or a liquid of plant origin (juice, infusion, emulsion of a plant flour suspended in water, etc.).

[0029] According to a particular embodiment, which advantageously makes it possible to obtain balls, sausages and / or pucks B whose texture ideally combines melting and elasticity, said mixture is formed from at least: - 15% to 40% of flour and / or semolina of at least one cereal containing proteins capable of forming gluten (for example approximately 30%, preferably wheat), by mass of said mixture (i.e. in mass proportion of the total mass of the mixture at the start of the simultaneous kneading and cooking step), and - 10% to 25% of Solanum tuberosum tuber product (e.g. about 18%, preferably in the form of dehydrated flakes of at least partially cooked Solanum tuberosum tuber product), by mass of said mixture.

[0030] The content of said mixture in hydration liquid (preferably water) is then preferably between approximately 40% and 60%, and even more preferably between approximately 45% and 55% (for example approximately 48-49%) by mass of said mixture.

[0031] Obviously, other ingredients than those mentioned above can be used in a complementary manner, depending in particular on the organoleptic properties (texture, color, flavor, odor, etc.) or nutritional properties that one seeks to confer on the food product. For example, the mixture may be formed from one or more additional ingredients: - based on one or more other tubers, for example chosen from: Ipomoea batatas, Manihot esculenta or Helianthus tuberosus, and / or - based on one or more other edible plants, for example chosen from: Spinacia oleracea, Beta vulgaris L. subsp. vulgaris, Daucus carota subsp. sativus, Brassica oleracea L. var. botrytis L., Brassica oleracea var. italica, Pisum sativum subsp. sativum 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.

[0032] Still in addition to the above-mentioned ingredients, the mixture could also be formed from one or more flour(s), semolina(s) or combination of a flour and a semolina of at least one dry vegetable or legume (for example of one or other of the species Lens culinaris, Pisum spp., Cicer arietinum, Phaseolus spp. or Vicia faba, Lupinus spp.). and / or fruits of Castanea sativa, Jugions regia or Corylus avellana. Furthermore, said 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 an oil vegetable oil, such as rapeseed oil for example). The mixture is, however, preferably free of raising agent, i.e. substance, material or food additive (natural or synthetic) which would allow the pasty composition Ç to 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 fermentation agent (sourdough, yeast, etc.) or a chemical raising agent (baking powder or baking powder, typically comprising a basic agent (for example sodium bicarbonate), an acidic agent (for example tartaric acid or sodium pyrophosphate) and a stabilizing agent (for example starch)). Thus, the pasty composition Ç is advantageously obtained without biological (and therefore without fermentation) or chemical raising.

[0033] Said simultaneous mixing and cooking step therefore consists of mixing, kneading, the mixture formed from at least the above-mentioned basic ingredients and the hydration liquid, while simultaneously subjecting this mixture to a heat input (or heat treatment) to at least partially cook said mixture and thus modify the initial physicochemical properties of the ingredients, to thereby obtain said pasty composition Ç. Typically, the at least partial cooking of the mixture may result in a phenomenon of at least partial (and preferably total) gelatinization of starch and / or gluten contained in said mixture. More precisely, the mixture is mixed and cooked during said simultaneous mixing and cooking step - for a mixing-cooking time substantially between 1 min and 15 min, preferably between 1 min and 10 min, preferably between 1 min and 8 min, and more preferably between 1 min and 5 min, and - so that at the end of said simultaneous mixing and cooking step (i.e. once said mixing-cooking time has elapsed), said pasty composition Ç has an average temperature substantially between 80°C and 100°C.

[0034] In this respect, the mixture is advantageously brought, during the mixing and cooking step and 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, in particular in the immediate vicinity of the inner wall 5 of the inner chamber 4 of the mixer-cooker 2 which will be described later). The implementation of such a simultaneous mixing and cooking step, with such particular conditions of mixing-cooking time and temperature of the pasty composition Ç obtained, leads in a very advantageous manner to obtaining a pasty composition Ç from which It is then possible to obtain a food product with a particularly homogeneous and regular texture, and with well-controlled elasticity. The food product thus obtained can be easily and quickly reheated or cooked (typically in the case of partial cooking of the mixture) for consumption, while retaining very good consistency during reheating or cooking. Once reheated or cooked, the food product obtained has organoleptic qualities that are very interesting for the consumer, in particular in terms of texture in the mouth, optimally combining melting and elasticity.On the contrary, when the simultaneous mixing and cooking step is not carried out under the above-mentioned specific conditions, the viscoelastic characteristics of the pasty composition Ç obtained lead to the production of a food product which, after cooking or reheating, has a texture which is either too soft, pasty, or on the contrary too firm or even “rubbery”.

[0035] It has been observed that the viscoelastic properties of the pasty composition Ç, and the organoleptic qualities of the food product obtained from the latter, can be further advantageously improved by implementing a certain number of additional technical measures with regard to carrying out the simultaneous mixing and cooking step, apart from those already proposed above with regard to the composition of the mixture, which will now be described. First of all, it proves to be particularly advantageous for the simultaneous mixing and cooking step to be carried out in such a way that at the end of the latter, the average temperature of the pasty composition Ç 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 substantially equal to 98°C.This is particularly surprising, since one might have expected, on the contrary, a detrimental degradation of the viscoelastic properties of the pasty composition Ç when the latter reaches a temperature greater than or equal to 90°C. Alternatively or additionally, it is preferable for the pasty composition Ç to have, at the end of the simultaneous mixing and cooking step, a relative humidity substantially between 30% and 70%, and preferably substantially between 45% and 60%, which can be obtained, for example, by modulating the quantity of hydration liquid used to form the mixture. Still alternatively or additionally, it is preferable for the hydration liquid to be at an initial temperature (i.e. when it is added to the basic ingredients) which is substantially between 30°C and 80°C, and preferably between 40°C and 70°C.In fact, this helps to promote the formation of the mixture and to obtain an optimal pasty composition texture.

[0036] Other technical measures which can advantageously be implemented, in a manner complementary or 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 internal wall 5, a shaft rotatably mounted within the internal chamber 4 and provided with mixing means 7, and a means 8 for heating the internal 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 for at least some of them.Optionally, several mixer-cookers 2 can be used in parallel to increase the rate of preparation of the pasty composition C. Typically of cylindrical shape with a circular base, the internal chamber 4 advantageously extends, in a mean longitudinal extension direction X-X', between a first end 9A at which one or more devices 10 for introducing the basic ingredients and the hydration 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 pasty composition C.The shaft 6 is advantageously mounted to rotate within the internal chamber 4 along an axis of rotation Y-Y' substantially parallel to the average longitudinal extension direction X-X' of the internal chamber 4, and the mixing means 7 are advantageously shaped and configured, as a whole, to cause a (general) progression of the mixture within the internal chamber 4 in the direction of the second end 9B of the latter ([Fig.l] 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 suitable known probe or temperature sensor) at the outlet of the mixer-cooker 2, therefore downstream of the outlet opening 11 of the latter.

[0037] Advantageously, the simultaneous mixing and cooking step is carried out using said mixer-cooker 2 continuously, and preferably with a mass flow rate of pasty composition Ç which is advantageously between 200 and 2,200 kilograms per hour (kg / h), depending on the size of the mixer-cooker 2 (typically an internal chamber length 4 of between 1,300 mm and 2,600 mm for an internal diameter of between 180 mm and 400 mm, which allows 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 as input in basic ingredients and hydration liquid, and continuously produces the pasty composition Ç as output (although not necessarily in the form of an uninterrupted, perfectly continuous flow of pasty composition Ç).

[0038] Preferably, the heating means 8 of the inner wall 5 is designed and configured to bring the latter to a temperature preferably between 100°C and 160°C. Advantageously, the heating means 8 of the inner wall 5 of the inner chamber 4 comprises a heating jacket (or jacket) 14, which surrounds the inner chamber 4 (preferably over substantially the entire length and circumference of the latter) and inside which a heat transfer fluid (hot water, water vapor, diathermic oil, etc.) circulates. Preferably, said heat transfer fluid is at a temperature preferably between 100°C and 160°C.

[0039] The mixing means 7 of the mixer-cooker 2 are preferably formed of blades 15, 15A, 15B (or paddles), preferably distinct and distant from each other, which each extend from the shaft 6 in a substantially radial manner to the axis of rotation Y-Y' of the latter. Advantageously distributed in a spiral around said axis of rotation, the blades 15, 15A, 15B therefore preferably do not form a monolithic mixing means of the worm screw type for example. The shaft 6 is typically controlled in rotation by an electric motor 16 (or any other suitable actuator), and this 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 rotation speed of the shaft 6 is chosen such that, under the effect of the rotation of the shaft 6 and the blades 15, 15A, 15B, the mixture is projected radially against the inner wall 5 to form a layer of mixture there. Said layer then advantageously forms against the inner wall 5 and in the longitudinal extension direction X-X' of the inner chamber 4, a thin, continuous and turbulent layer of said mixture. Preferably, said layer of mixture has an average thickness e of between 1 mm and 40 mm, and more preferably of between 2 mm and 30 mm ([Fig.l] in particular). Obviously, the volume of mixture present in the inner chamber 4 of the mixer-cooker 2 at a given moment is, in this case, chosen to be less than the total internal volume of the inner chamber 4, by acting in particular on the flow rate of supply of the inner chamber 4 with basic ingredients and hydration liquid.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. This thus presses the mixture in a layer against the heated internal wall 5 of the chamber. internal 4 promotes in particular an efficient heat transfer between the internal wall 5 and the mixture, leading to rapid and homogeneous cooking of the latter.

[0040] 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 ([Fig. 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 only partially penetrate into the thickness of said layer. This promotes good mixing of the mixture, by generating a particular stretching effect, or even shearing, of the mixture in an area adjacent to the distal end 17 of the blades 15, 15A, 15B.

[0041] Preferably, the angular orientation of the blades 15, 15A, 15B of the mixer-cooker 2 is variable along the rotation axis Y-Y' of the shaft 6. More specifically, as illustrated schematically as an example in [Fig.l], the mixer-cooker 2 advantageously comprises at least: - a first working portion 18A, which extends axially (i.e. along the axis of rotation Y-Y' 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 Y-Y' of the shaft 6, to cause 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 (relative to the axis of rotation Y-Y' of the shaft 6) different from said first angular orientation, to cause axial progression of the mixture within said second working portion 18B at a second speed, lower (strictly) than said first speed.

[0042] Said axial progression of the mixture takes place in 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 said distal end 17 and said proximal end, in a direction of extension which is advantageously orthogonal to the axis of rotation Y-Y' 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 line segment called the chord line Le (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 Y-Y' 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 01, 02 (“pitch”), which is the angle formed by the chord line Le and the plane of rotation Pr of the blade 15, 15A, 15B (figures 2 and 3).

[0043] In the first working portion 18A, each blade 15A has a (first) pitch 01 such that, for a predefined direction of rotation R of the shaft 6, each blade 15A generates a thrust force of the mixture in the direction of the second end 9B of the internal chamber 4 (by convention, such a thrust pitch will be called “positive”). In [Fig. 2], a truncated schematic view of the first working portion 18A is thus illustrated as an example. The arrow 21 indicates the orientation of this thrust force in relation to the general direction of progression – illustrated by the arrow 12 – of the mixture within the internal chamber 4.Advantageously, said (first) pitch 01 is between + 0° and + 45°, and more 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 first speed of progression of the mixture through the first working portion 18A, ensuring that all of the mixture present is properly moved, scraped, by the blades 15A. In the second working portion 18B, each blade 15B has a (second) pitch 02 such that, for said predefined direction of rotation R of the shaft 6, each blade 15B generates a lower thrust force of the mixture in the direction of the second end 9B of the internal chamber 4, or as will be seen below a thrust force of the mixture in the direction of the first end 9A of the internal chamber 4, so as to slow down the progression of the mixture (second progression speed lower than the first progression speed).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 phenomenon of braking, of retention of the mixture, inside the internal chamber 4, which has in particular the effect of compressing the mixture, and of pressing it more strongly against the heated internal wall 5 of the internal chamber 4. Thus, the mixing and cooking of the mixture within the second working portion 18B is further advantageously accentuated, after a first phase of mixing and cooking of lesser intensity within the first working portion 18A.

[0044] If the second pitch 02 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 02 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 ([Fig. 3]), relative to the first angular orientation of the blades 15A of the first working portion 18A ([Fig. 2]). Each blade 15B of the second working portion 18B generates, taken as such, a thrust force of the mixture in the direction of the first end 9A of the internal chamber 4. This thus results in a phenomenon of “counter-thrust” of the mixture. The second pitch 02 can then be advantageously between - 5° and - 30°, and for example equal to - 10°. In [Fig.3], a truncated schematic view of the second working portion 18B is thus illustrated as an example. The arrow 22 indicates the orientation of this counter-thrust force in relation to the general direction of progression - illustrated by the arrow 12 - of the mixture within the internal chamber 4.

[0045] Preferably, the length L2 of the second working portion 18B, considered along the axis of rotation Y-Y' of the shaft 6, is less than or substantially equal to the respective length L1 of the first working portion 18B (as illustrated in the example in [Fig.l]), in particular so as to limit, however, a risk of degradation of the mixture under the mixing force and under the effect of the heat input by the heating means 8 of the inner wall 5. In the preferred case where the gap between two successive blades 15, 15A, 15B, along a line parallel to the axis of rotation Y-Y' of the shaft 6, is identical along the entire length of the axis of rotation Y-Y' 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 portion of work 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.

[0046] Advantageously, the mixer-cooker 2 may comprise even more successive working portions, and in particular at least one third working portion (not shown), which axially extends 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 said third working portion at a third speed, greater than said second speed. Thus, after having slowed down within the second working portion 18B, the mixture continues its mixing and cooking within the third working portion at a higher progression speed than in the second working portion 18B. Preferably, the third angular orientation is reversed with respect to the second angular orientation.It will be noted that the working portions 18A, 18B referred to above are advantageously portions (or kneading-cooking portions) of the internal chamber 4 in which the mixture is actually kneaded and cooked simultaneously. Thus, in the event that the inner wall 5 of the internal chamber 4 is not heated over 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, said working portions 18A, 18B will therefore correspond to portions of an effective heating length of the internal chamber 4 (i.e. along which the internal wall 5 is effectively heated by the heating means 8).

[0047] 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 alternatively be implemented, although in a less advantageous manner, without departing from the scope of the invention.

[0048] As introduced above, the method according to the invention comprises, after the simultaneous kneading and cooking step which has just been described, a step of forming balls, sausages and / or pucks B (or any other similar shape, or even a mixture of different shapes among those mentioned above, advantageously solid) from said pasty composition C. By balls, sausages and / or pucks B, is meant here advantageously, unitary pieces which, in addition to having a general shape which is at least partially rounded, are substantially full, solid, that is to say whose mass occupies the entire apparent volume. The forming step therefore consists of shaping the pasty composition Ç obtained at the end of the simultaneous mixing and cooking step, to obtain a set of balls, sausages and / or pucks B of pasty composition Ç, using any suitable forming device 24A depending on the shape and dimensions chosen.For example, the pasty composition Ç can be formed into balls B with a unit weight advantageously between approximately 4 g and 10 g, and / or into the form of sausages (or sticks) with a length advantageously between approximately 6 cm and 10 cm, with a diameter advantageously between approximately 6 mm and 15 mm and with a unit weight advantageously between approximately 4 g and 12 g, and / or in the form of discs with a diameter advantageously between approximately 2 cm and 4 cm, with a thickness advantageously between approximately 5 mm and 15 mm and with a unit weight advantageously between approximately 4 g and 12 g.

[0049] Preferably, the step of forming the balls, sausages and / or pucks B is carried out while the temperature of the pasty composition C is still substantially between 50°C and 100°C, and preferably between 80°C and 95°C, at the end of the simultaneous mixing and cooking step. This makes it possible in particular to facilitate the shaping of the pasty composition C, to obtain balls, sausages and / or pucks B of perfectly defined shapes, while best preserving the particular viscoelastic properties of the pasty composition C obtained thanks to the mixing-cooking step described above (and in particular by limiting the phenomenon of retrogradation of the starch provided by the ingredients of base). Typically, the forming step is thus advantageously carried out immediately following the simultaneous mixing and cooking step, so as to minimize the heat loss of the pasty composition Ç between its production and its shaping.

[0050] Optionally, the step of forming the balls, sausages and / or discs B may comprise an operation of combining the pasty composition C with a stuffing G (or filling). Preferably, said combining operation is carried out by co-extrusion of the pasty composition C and the stuffing G, which makes it possible to combine the pasty composition C and the stuffing G quickly, simply and effectively, the pasty composition C advantageously enveloping the stuffing G. In this way, stuffed (or filled) balls, sausages and / or discs B are obtained, and for example cylindrical sausages with closed ends and with a unit weight advantageously between approximately 6 g and 12 g, stuffing included. For example, the stuffing G may be a preparation comprising cheese or a cheese specialty, and / or a vegetable puree and / or minced meat, etc.Advantageously, such balls, sausages and / or pucks B may be formed from 20% to 50% by mass of stuffing G (for example, 30% by mass) and from 50% to 80% by mass of pasty composition (for example, 70% by mass). Different proportions may, however, of course be used, depending in particular on the nature of the pasty composition Ç and / or of the stuffing G, or even depending on the desired organoleptic and / or nutritional profile of the food product.

[0051] The preferred ranges of unit dimensions and weights proposed above advantageously make it possible 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 and digestible to put in the mouth without necessarily requiring prior cutting.

[0052] In order to facilitate the forming step by preventing in particular the balls, sausages and / or pucks B from adhering in particular to the forming device 24A, and in order to furthermore avoid any phenomenon of agglomeration of the balls, sausages and / or pucks B between them during the forming step, which would be detrimental to the good definition of the shape of the food product, the method may advantageously comprise a covering operation (or coating operation) of at least a portion of an outer surface of the balls, sausages and / or pucks B with a coating flour F. This is advantageously a food coating flour F, typically obtained by grinding and milling one or more cereals and / or one or more other solid agricultural food products.Preferably, the coating flour F is a flour of at least one cereal, for example a soft wheat flour, so as in particular not to significantly modify the specific taste of the pasty composition Ç. Alternatively, it . could for example be rice flour, a mixture of rice and soft wheat flours, etc.

[0053] If the use of such a coating flour F therefore facilitates the manufacture of the food product and the obtaining of balls, sausages and / or discs B which are of well-defined shape and which are perfectly well separated from each other, it has nevertheless been observed that the presence of coating flour F on the outer surface of the balls, sausages and / or discs B is likely to present a certain number of disadvantages with respect to the final consumer of the food product. First of all, under the effect of humidity in the environment surrounding the balls, sausages and / or discs B and / or under the effect of humidity inherent in the latter, the grains of coating flour F present on the surface of the balls, sausages and / or discs B may tend to agglomerate within themselves and swell, thus giving the balls, sausages and / or discs B a relatively unattractive lumpy surface appearance.Furthermore, in the case where the preparation of the food product is intended to be reheated or cooked in a pan for 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 may lead to obtaining, after reheating or cooking, a food product that is too heavy in cooking fat. In addition, the coating flour F is likely to burn on contact with the hot pan, which may harm the organoleptic qualities of the food product in terms of color, taste and odor. In this respect, the manufacturing process may advantageously comprise, after said forming step, a step of removing all or part of the coating flour F present on the outer surface of the balls, sausages and / or pucks B (or deflourizing step).Furthermore, it has been observed that, quite interestingly, the elimination of the coating flour F allows the food product to regain a color close to the initial color of the pasty composition C. In the case in particular where at least one of the basic ingredients has been chosen in particular in consideration of a coloring that it is intrinsically capable of conferring on the pasty composition C and therefore on the food product, this thus advantageously makes it possible to limit, if not completely avoid, the use of a food coloring to enhance the color of the balls, sausages and / or pucks B.

[0054] Preferably, in order to allow particularly effective removal of the coating flour F present on the outer surface of the balls, sausages and / or pucks B, the step of removing the coating flour F is carried out by subjecting the balls, sausages and / or pucks 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 balls, sausages and / or pucks B resulting from step forming are subjected to the effects of one or more flows of one or more fluids, so as to cause a forced elimination of all or part of the coating flour F present on the outer surface of the pellets, sausages and / or pucks B. Indeed, it has been observed that, surprisingly, subjecting the pellets, sausages and / or pucks B to at least one flow of a fluid proves to be much more effective in terms of eliminating the coating flour F than resorting to an operation of passing the pellets, sausages and / or pucks B over a vibrating means 33 (such as for example, a vibrating screen, a belt or a vibrating conveyor belt, etc.).Thus, at the end of the step of removing the coating flour F, the balls, sausages and / or pucks B have a distinctly different appearance (in terms of color and surface appearance in particular) from the appearance they initially have upstream of said removal step, insofar as a very significant, if not total, disappearance of the coating flour F can be observed by comparison with the naked eye, under visible light illumination. Typically, when the pasty composition C has a yellow color for example and the coating flour F is white in color for example, the balls, sausages and / or pucks B covered with coating flour F can then appear substantially white or pale yellow at the end of the forming step (depending on the quantity of coating flour deposited).At the end of the step of removing the coating flour F, the balls, sausages and / or pucks B are freed in whole or in part from their coating flour and therefore have an advantageously more yellow color, that is to say closer to the intrinsic color of the pasty composition Ç.

[0055] According to a first variant, the fluid used during the step of removing the coating flour F is a Ga gas or mixture of Ga gases (gas flow FxGa), and preferably air. Alternatively, it could be another Ga gas or mixture of Ga gases than air, and for example a rare Ga gas or mixture of Ga gases (for example dinitrogen N2), although this is potentially more expensive and complex to implement.

[0056] According to an embodiment (not illustrated) of this variant, the gas flow FxGa is a blowing flow, directed towards the pellets, sausages and / or pucks B. The characteristics of the gas flow FxGa, and preferably of air, in terms of geometric profile, flow rate, pressure or even speed, can be advantageously regulated, defined according to the dimensions of the pellets, sausages and / or pucks B, their quantity, as well as according to the quantity of coating flour present on their outer surface. According to this embodiment, the pellets, sausages and / or pucks B are thus advantageously subjected to at least one blowing flow, the friction of which against the outer surface of the pellets, sausages and / or pucks B advantageously causes the elimination of all or part of the coating flour F. During the step of eliminating the coating flour F, the pellets, sausages and / or pucks B may be moved, for example on a conveyor, while subjected to the effects of the blowing flow, preferably in a direction of movement orthogonal to a blowing direction of the blowing flow.

[0057] According to another embodiment of this first variant, retained in the example of [Fig. 4], the gas flow FxGa is a suction flow. Here again, the characteristics of the gas flow, and preferably of air, in terms of geometric profile, flow rate, pressure or even speed can be advantageously regulated, defined according to the dimensions of the pellets, sausages and / or pucks B, their quantity, as well as according to the quantity of coating flour F present on their external surface. In a particularly preferential manner, as in the example illustrated in [Fig. 4], said flow of gas or gas mixture FxGa is a suction flow to which the pellets, sausages and / or pucks B are subjected within a pneumatic conveyor 29.Typically, a pneumatic conveyor 29 is a conveying device which uses the movement of a gas Ga or a mixture of gases Ga, and in particular air, inside a pipe for the transport of powdery or granular products under a suction effect of the latter within said pipe. The step of removing the coating flour F therefore consists, in this particularly advantageous case, of sucking up and transporting the pellets, sausages and / or pucks B within a pneumatic conveyor 29, therefore via a pipe which the latter comprises.Surprisingly, it turns out that such a way of implementing the step of removing the coating flour F proves to be particularly effective, insofar as the removal of the coating flour F can be advantageously caused not only by the friction of the suction gas flow FxGa against the outer surface of the pellets, tubes and / or pucks B, but also by friction of the latter against an inner wall of the pipe of the pneumatic conveyor 29 and / or by friction of the pellets, tubes and / or pucks B against each other during their movement within said pneumatic conveyor 29.

[0058] In addition to the already mentioned characteristics of the suction gas flow FxGa in terms of geometric profile, flow rate, pressure or even speed, the transport length of the pellets, sausages and / or pucks B within the pneumatic conveyor 29 can also be regulated, chosen, according to the dimensions of the pellets, sausages and / or pucks B, their quantity, as well as according to the quantity of coating flour F present on their outer surface in order to optimize the elimination of the coating flour F. Indeed, the extension of the transport length tends to increase the quantity of coating flour F eliminated. The use of a pneumatic conveyor 29 to eliminate the coating flour F is particularly well suited to implementation in an industrial manufacturing context, since it also makes it possible to move said pellets, sausages and / or pucks B quickly, safely and hygienically from one point to another in the space in which the food product is manufactured. Finally, the coating flour F thus eliminated can advantageously remain confined within the pneumatic conveyor, which contributes to the cleanliness and safety (in particular with regard to the risk of explosion of an atmosphere laden with flour) of the process, and be collected for example in order to be reused for the step of forming other pellets, sausages and / or pucks B. Obviously, other suction flow configurations could alternatively be envisaged, and for example a similar configuration - in the sense of the gas FxGa - to that envisaged above with regard to the implementation of a blowing gas flow FxGa.Nevertheless, the implementation of a pneumatic conveyor 29, as described above, remains more advantageous, both in terms of efficiency of removal of the coating flour F and in terms of practicality of implementation, in particular in an industrial manufacturing environment.

[0059] It has been observed that the temperature of the pellets, sausages and / or pucks B is a parameter which can influence the efficiency of the removal of the coating flour F by subjecting them to a gas flow FxGa. In particular, the removal of the flour then appears to be optimized when the pellets, sausages and / or pucks B are preferentially subjected to the flow of gas or gas mixture FxGa (blowing flow or suction flow) while said pellets, sausages and / or pucks B are at an average temperature less than or equal to 50°C. It is however advantageous for the temperature of the pellets, sausages and / or pucks B not to be too low, in order to avoid a possible phenomenon of water condensation on the external surface of the pellets, sausages and / or pucks B.Thus, in a particularly preferential manner, said pellets, sausages and / or pucks B are subjected to said flow of gas or gas mixture FxGa while they are at an average temperature substantially between 2°C and 15°C. Furthermore, maintaining the pellets, sausages and / or pucks B at an average temperature within the ranges of preferential values ​​indicated above advantageously gives said pellets, sausages and / or pucks B sufficient rigidity to avoid plastic deformation of the latter under the effects of the gas flow FxGa.In this respect, the manufacturing method may advantageously comprise, between the mixing and cooking step and the step of removing the coating flour F, and preferably more precisely between the step of forming the balls, sausages and / or pucks B and the step of removing the coating flour F, a step of cooling (forced or not) the balls, sausages and / or pucks B to bring the latter to an average temperature within the preferred temperature ranges mentioned above. The temperature of said gas or gas mixture flow FxGa (blowing flow or suction flow) may be. advantageously between 1°C and 30°C, and preferably between 2°C and 20°C.

[0060] According to a second variant, the fluid used during the step of removing the coating flour F may be a liquid Li (liquid flow FxLi). Said liquid Li may be formed from a single liquid or from 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 method and in particular to avoid modifying the taste of the balls, sausages and / or pucks B of pasty composition C. Obviously, but less advantageously, it could however alternatively be another liquid or mixture of liquids than 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 according to the quantity of coating flour F present on their outer surface. According to this second variant, the coating flour F is advantageously eliminated by friction of the liquid flow FxLi against the outer surface of the balls, sausages and / or pucks B, the liquid flow FxLi at least partially washing said outer surface.

[0061] According to a preferred embodiment of this second variant, the liquid flow FxLi is a flow of water droplets. In other words, it is therefore a question of subjecting 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 pellets, sausages and / or pucks B, preferably in the form of a water mist. During the step of removing the coating flour, the pellets, sausages and / or pucks 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 in a direction of movement orthogonal to a direction of projection of the liquid flow FxLi.Preferably, the conveyor 31 is perforated and the balls, sausages and / or pucks B are subjected to jets of water droplets in opposite directions, so as to optimize the treatment of the outer surface of the balls, sausages and / or pucks B by the water droplets.

[0062] Preferably, said liquid flow FxLi is a flow of droplets of hot water, 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 step of removing the coating flour F. Even more advantageously, the flow of droplets of hot water is at a temperature substantially between 50°C and 100°C, preferably between 60°C and 99°C (and for example between between 70°C and 95°C), the balls, sausages and / or pucks B being 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 more preferably between 2 min and 6 min. The effectiveness of the step of removing the coating flour F under such temperature and treatment time conditions seems to be explained, in addition to friction and washing phenomena such as those already mentioned above, by a phenomenon of physicochemical transformation of the coating flour F.In particular, when the latter contains starch, or even proteins capable of forming gluten, subjecting the balls, sausages and / or pucks B to such a flow of hot water droplets is likely to cause hydration of the grains of the coating flour F and total or partial gelatinization of the starch and / or gluten, which tends to cause the grains of the coating flour F to burst. This results in the disappearance of the coating flour F, as such, by transformation of the latter. Possibly, since the friction, washing and transformation phenomena may be simultaneous, the grains of coating flour F thus transformed may be detached from the outer surface of the balls, sausages and / or pucks B and carried away by the liquid flow FxLi.

[0063] In a particularly preferential manner, as in the example illustrated in [Fig. 5] in particular, the liquid flow FxLi is a flow of hot water droplets to which said pellets, sausages and / or pucks B are subjected within a pasteurization tunnel 32 (or thermocontrolled debacterization tunnel), and this advantageously under the preferential conditions of temperatures and treatment times mentioned above. Using 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 eliminate in a particularly effective manner the coating flour F present on the outer surface of the pellets, sausages and / or pucks B, while simultaneously reducing a possible microbiological load of the pellets, sausages and / or pucks B by thermocontrolled debacterization.This thus makes it possible to extend 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 where the meatballs, sausages and / or pucks B contain a stuffing G, as previously envisaged.

[0064] It has also been observed that the temperature of the pellets, sausages and / or pucks B is a parameter which can influence the efficiency of the removal of the coating flour F by subjecting it to a liquid flow. In particular, the removal of the coating flour F appears to be optimized when the pellets, sausages and / or pucks B are preferentially subjected to said liquid flow FxLi while they are at a temperature average temperature higher than ambient temperature (of the manufacturing environment, typically between 15°C and 35°C), preferably between 30°C and 95°C. For example, when the balls, sausages and / or pucks B are of homogeneous constitution, i.e. made up solely of pasty composition C, the balls, sausages and / or pucks B may advantageously be subjected to said liquid flow FxLi while they are at an average temperature higher than between 60°C and 95°C. When the balls, sausages and / or pucks B are of heterogeneous constitution, and for example filled with a stuffing G, the balls, sausages and / or pucks B may advantageously be subjected to said liquid flow FxLi while they are at an average temperature between 30°C and 60°C.

[0065] Such a step of removing the coating flour F by subjecting the balls, sausages and / or pucks B to a liquid flow FxLi could of course, although less advantageously, be carried out in a different manner from that set out above. This being the case, it is nonetheless preferable (although conceivable) that the subjection of the balls, sausages and / or pucks B to a liquid flow FxLi does not consist of a complete (and even more so, prolonged) immersion of the balls, sausages and / or pucks B in a bath of liquid, in order to prevent the balls, sausages and / or pucks B from becoming saturated with liquid and swelling, which could prove detrimental to the final organoleptic qualities of the food product.

[0066] It should also be noted that the use of a liquid flow FxLi also contributes to the cleanliness and safety (in particular with regard to the risk of explosion of an atmosphere laden with flour) of the process, insofar as this avoids a dispersion of powdered coating flour F in the production environment. Furthermore, the “gas flow” FxGa and “liquid flow” FxLi variants described above are not necessarily mutually exclusive, insofar as the step of eliminating all or part of the coating flour F could advantageously comprise at least a first operation of subjecting the pellets, sausages and / or pucks B to at least one flow of a first fluid, for example gaseous, and a second operation of subjecting the pellets, sausages and / or pucks B to at least one flow of a second fluid, different from said first fluid and for example liquid.The advantages of both 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 eliminating coating flour F could be carried out as follows: . - either initially by subjecting the pellets, sausages and / or pucks B to a first gas flow FxGa (for example within a pneumatic conveyor 29), then in a second stage by subjecting the pellets, sausages and / or pucks B to a second liquid flow FxLi (for example, in a pasteurization tunnel 32); - or conversely, initially by subjecting the pellets, sausages and / or pucks B to a first liquid flow FxLi (for example, in a pasteurization tunnel 32), then in a second stage by subjecting the pellets, sausages and / or pucks B to a second gaseous flow FxGa (for example within a pneumatic conveyor 29).

[0067] Furthermore, if the use of a flow of fluid, gaseous FxGa or liquid FxLi, proves to be particularly effective for removing the coating flour F present on the outer surface of the pellets, sausages and / or pucks B, it nevertheless remains perfectly conceivable that the step of removing the coating flour F comprises, in a complementary manner, one or more operation(s) of passing the pellets, sausages and / or pucks B over one or more vibrating means 33 (such as for example, a vibrating screen, a belt or a vibrating conveyor belt, etc.).

[0068] In order to guarantee optimal preservation of the food product over long periods, in particular when the balls, sausages and / or pucks B have not undergone thermocontrolled debacterization as mentioned above, the process for manufacturing the food product may advantageously comprise, preferably after the step of removing the coating flour F: - a step of drying the pellets, sausages and / or pucks B, preferably continuously, to bring 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. Such a drying step can advantageously be carried out by subjecting the pellets, sausages and / or pucks B to a forced flow of hot air; and / or - a step of cooling the balls, sausages and / or pucks B, preferably continuously, to bring them to an average temperature substantially between 2°C and 15°C.

[0069] Preferably, the manufacturing method comprises, after the forming step, an operation of calibrating the pellets, sausages and / or pucks B, for example using a vibrating plate provided with holes of variable dimensions according to a direction of movement of the pellets, sausages and / or pucks B along said plate. As such, the calibrating operation does not belong to the step of removing the coating flour F, since its implementation has only a very limited, if not zero, impact on the coating flour F present on the outer surface of the pellets, sausages and / or pucks B.Advantageously, the method for manufacturing the food product comprises, after the step of removing the coating flour F and, where appropriate, after said step of drying and / or said step of cooling the balls, sausages and / or discs B, a step of packaging the food product in the form of a chosen quantity of balls, sausages. and / or pallets B. The food product can thus be packaged in a bag or tray for example, and preferably in a controlled or modified atmosphere (for example in an atmosphere with a mixture of 30% to 70% carbon dioxide CO2 and 30% to 70% nitrogen N2).

[0070] The invention also relates, as such, to an installation for manufacturing a food product in the form of balls, sausages and / or pucks B, intended to be reheated or cooked before being consumed, as defined above in connection with the description of the method according to the invention. Generally speaking, it is advantageously an installation making it possible to implement the manufacturing method according to the invention, so that the elements of the description given above of the method according to the invention remain valid and applicable, mutatis mutandis, to the installation according to the invention, and vice versa. Said installation is preferably designed and configured to allow continuous manufacturing of the food product. It is advantageously an industrial installation, at least partially automated.Different examples of embodiments of the installation according to the invention, and of certain preferred details of its design, are illustrated schematically in figures 1 to 8.

[0071] The installation according to the invention comprises a station 1 for 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 product of Solanum tuberosum tuber and a hydration liquid, to obtain a pasty 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 method according to the invention. More specifically, it is a simultaneous mixing and cooking station 1 for mixing and cooking said mixture - for a mixing-cooking time substantially between 1 min and 15 min, preferably between 1 min and 10 min, preferably between 1 min and 8 min, and more preferably between 1 min and 5 min, and - so as to obtain, at the end of the simultaneous mixing and cooking, a pasty composition Ç having an average temperature substantially between 80°C and 100°C.

[0072] 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 leaving the mixing and cooking station is within the aforementioned value range. In this respect, the simultaneous mixing and cooking station 1 is advantageously designed, configured and configured 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, in particular 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 connection with the manufacturing process, it is more particularly advantageous that the simultaneous mixing and cooking station 1 is designed and configured so that the average temperature of the pasty composition C at the end of the simultaneous mixing and cooking is on the one hand strictly greater than 90°C and on the other hand less than or equal to 100°C, and preferably still equal to 98°C.

[0073] Preferably, the simultaneous mixing and cooking station 1 comprises at least one mixer-cooker 2, advantageously in accordance with the description already given above in connection with the manufacturing method. As illustrated by way of example in Figures 1 and 4 to 8 (in which the mixer-cooker 2 is illustrated schematically in longitudinal side section), the mixer-cooker 2 comprises a receptacle 3 defining an internal chamber 4 provided with an internal wall 5, a shaft 6 rotatably mounted within the internal chamber 4 and provided with mixing means 7, and a means 8 for heating the internal wall 5.Typically of cylindrical shape with a circular base, the internal chamber 4 advantageously extends, in a mean longitudinal extension direction X-X', between a first end 9A at which one or more devices 10 for introducing the basic ingredients and the hydration 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 pasty composition C.The shaft 6 is advantageously mounted to rotate within the internal chamber 4 along an axis of rotation Y-Y' substantially parallel to the average longitudinal extension direction X-X' of the internal chamber 4, and the mixing means 7 are advantageously shaped and configured, as a whole, to cause a (general) progression of the mixture within the internal chamber 4 in the direction of the second end 9B of the latter (as indicated by the arrow 12 in [Fig.l] 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, therefore downstream of the outlet opening 11 of the latter.

[0074] The introduction device(s) 10 may be designed and configured to introduce the base ingredients and the hydration liquid into the chamber. internal chamber 4 of the mixer-cooker 2 separately, or possibly already mixed together for at least some. Advantageously, the simultaneous mixing and cooking station 1 comprises, arranged upstream of the device(s) 10 for introducing 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 device(s) 10 for introducing the ingredients and the hydration liquid may be of any known type adapted to the nature of the latter.

[0075] Preferably, the heating means 8 of the inner wall 5 is designed and configured to bring the latter to a temperature preferably between 100°C and 160°C. Advantageously, the heating means 8 of the inner wall 5 of the internal chamber 4 comprises a heating jacket (or jacket) 14, which surrounds the internal chamber 4 (preferably over substantially the entire length and circumference of the latter) and inside which a heat transfer fluid (hot water, water vapor, diathermic oil, etc.) circulates. Preferably, said heat transfer fluid is at a temperature preferably between 100°C and 160°C.

[0076] Preferably, it is a mixer-cooker 2 designed and configured to continuously mix and cook said mixture within it. Even more preferably, the mixer-cooker 2 is advantageously sized to continuously mix and cook said mixture with a mass flow rate of pasty composition Ç 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 of between 1,300 mm and 2,600 mm for an internal diameter of between 180 mm and 400 mm, which allows production of the food product at a particularly high rate.Thus, the mixer-cooker 2 is continuously supplied at the inlet with basic ingredients and hydration liquid, by the device(s) 10 for introducing the ingredients and the hydration liquid, and continuously produces at the outlet the pasty composition C (although not necessarily in the form of an uninterrupted, perfectly continuous flow of pasty composition Ç).

[0077] The mixing means 7 of the mixer-cooker 2 are preferably formed of blades 15, 15A, 15B (or paddles), preferably distinct and distant from each other, which each extend from the shaft 6 substantially radially to the axis of rotation Y-Y' of the latter. Advantageously distributed in a spiral around said axis of rotation Y-Y', the blades 15, 15A, 15B therefore preferably do not form a monolithic mixing means of the worm screw type for example. The shaft 6 is typically controlled to rotate by an electric motor 16 (or any other suitable actuator). Advantageously, the simultaneous mixing and cooking station 1 is designed and configured to control the shaft 6 to rotate 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. Said layer can then advantageously form against the inner wall 5 and along the longitudinal extension direction X-X' 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 layer of mixture has an average thickness e of between 1 mm and 40 mm, and more preferably of between 2 mm and 30 mm ([Fig.l] in particular). For example, the mixer-cooker 2 can be designed and configured, in particular in terms of the choice and sizing of the motor 16, to set the shaft 6 rotating 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 ([Fig.l] in particular). As explained above in connection with the manufacturing method, when the mixture forms a layer pressed against the inner wall 5 of the internal chamber 4, the blades 15, 15A, 15B therefore advantageously only partially penetrate into the thickness of said layer.

[0078] Preferably, the angular orientation of the blades 15, 15A, 15B of the mixer-cooker 2 is variable along the axis of rotation Y-Y' of the shaft 6. More specifically, as illustrated schematically as an example in [Fig.l], the mixer-cooker 2 advantageously 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 axial progression of the mixture within the first working portion 18A at a first speed, and - a second working portion 18B, which axially extends (i.e. along the rotation axis Y-Y') the first working portion 18A in the direction of 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 axial progression of the mixture within the second working portion 18B at a second speed, lower (strictly) than said first speed.

[0079] In the first working portion 18A, each blade 15A has a (first) pitch 01 such that, for a predefined direction of rotation R of the shaft 6, each blade 15A generates a thrust force of the mixture towards the second end 9B of the internal chamber 4 (by convention, we will choose to qualify such a thrust step as “positive”). In [Fig.2], a truncated schematic view of the first working portion 18A is thus illustrated as an example. The arrow 21 indicates the orientation of this thrust force in relation to the general direction of progression - illustrated by the arrow 12 - of the mixture within the internal chamber 4. Advantageously, said (first) step 01 is between + 0° and + 45°, and more 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 first speed of progression of the mixture through the first working portion 18A, ensuring that all of the mixture present is well moved, scraped, by the blades 15A.In the second working portion 18B, each blade 15B has a (second) pitch 02 such that, for said predefined direction of rotation R of the shaft 6, each blade 15B generates a lower thrust force of the mixture towards the second end 9B of the internal chamber 4, or a thrust force of the mixture towards the first end 9A of the internal chamber 4, so as to slow down the progression of the mixture (second progression speed lower than the first progression speed). As already explained above in connection with the manufacturing method, 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 phenomenon, retention of the mixture, inside the internal chamber 4.

[0080] If the second pitch 02 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 02 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 ([Fig. 3]), relative to the first angular orientation of the blades 15A of the first working portion 18A ([Fig. 2]). Each blade 15B of the second working portion 18B generates, taken as such, a thrust force of the mixture in the direction of the first end 9A of the internal chamber 4. This thus results in a phenomenon of “counter-thrust” of the mixture. The second pitch 02 can then advantageously be between - 5° and - 30°, and for example equal to - 10°. In [Fig.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.

[0081] Preferably, the length L2 of the second working portion 18B, considered along the axis of rotation Y-Y' of the shaft 6, is less than or substantially equal to the respective length L1 of the first working portion 18B (as illustrated as an example in [Fig.l]), in particular so as to limit however a risk of degradation of the mixture under the mixing force 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.

[0082] Advantageously, the mixer-cooker 2 comprises even more successive working portions, and in particular at least one third working portion (not shown), which axially extends 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, greater 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 method, 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 actually be mixed and cooked simultaneously..

[0083] 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 pasty composition Ç without degrading the quality of the mixing and cooking of the mixture (in the figures, only one mixer-cooker 2 is illustrated solely in order not to visually overload the proposed schematic illustrations).

[0084] Such a mixer-cooker 2 advantageously allows, with a relatively small footprint, the rapid and continuous production of a particularly homogeneous and at least partially cooked pasty composition C. This advantageously makes it possible to obtain, from such a pasty composition C, a food product which has a homogeneous and regular texture, and 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 1 of different design and configuration could however be alternatively envisaged without departing from the scope of the invention.

[0085] The installation according to the invention also comprises a station 23 for forming balls, sausages and / or pucks B, from the pasty composition C obtained using said simultaneous mixing and cooking station 1. Said forming station 23 is advantageously designed and configured to implement the forming step previously described of the manufacturing method 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 pasty composition Ç, balls, sausages and / or pucks B of chosen shapes and dimensions. For example, the forming device(s) 24A may be designed and configured to extrude the pasty composition Ç in the form of a continuous cylinder of pasty composition Ç of a chosen diameter, cut said cylinder of pasty composition Ç into sections of chosen length, then possibly mold the sections of pasty composition thus obtained to give them a predefined final shape of balls, sausages and / or pucks B.For example, the forming device 24A may comprise rollers on which the pasty composition Ç is crushed, and nozzles through which the pasty composition is then pushed, extruded. Arranged at the outlet of the nozzles, rotating knives may be provided for cutting the pasty composition Ç into balls B and for folding the latter onto a ribbed roller or a grid with parallel bars, in order to mark the balls B with decorative ridges.

[0086] Optionally, and as illustrated in the example in [Fig.6] said forming station 23 for the balls, sausages and / or pucks B comprises a device 24B for combining the pasty composition C with a stuffing G (or filling), so as to thus form stuffed (or filled) balls, sausages and / or pucks B, as explained previously in connection with the method according to the invention. Preferably, the combining device 24B is designed and configured to combine the pasty composition C and the stuffing G by co-extrusion of the latter.In this case, the association device 24B is advantageously merged with, or integrated into, the forming device(s) 24A, and may for example comprise a series of primary nozzles, through which the pasty composition Ç is pushed out of a reservoir 25 of pasty composition Ç, and a series of secondary nozzles, each arranged centered inside a primary nozzle and supplied with stuffing G from, for example, a reservoir 26 of stuffing F. A diaphragm, the opening and closing of which are controlled at a predefined rate, may advantageously be provided to cut and close a tube of pasty composition provided with a core of stuffing G emerging from the nozzles, to thus form stuffed balls, sausages and / or pucks B.

[0087] Preferably, the installation is designed and configured so that the forming of the balls, sausages and / or pucks B is carried out by said forming station 23 while the temperature of the pasty composition C is still substantially between 50°C and 100°C, and preferably between 80°C and 95°C. Thus, the forming station 23 is therefore provided for forming said balls, sausages and / or pucks B while hot, which in particular makes it possible to facilitate the shaping of the composition. pasty C. Advantageously, 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 pasty composition Ç upstream of the forming station 23. For example, the forming station 23 may 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 pasty composition Ç leaving the latter falls directly and immediately, under the effect of gravity, into the forming station 23. Alternatively, the installation may comprise a conveyor for collecting the pasty composition Ç leaving the simultaneous mixing and cooking station 1, for example via the outlet opening 11 of the mixer-cooker 2, and bringing it directly to the forming station 23.

[0088] Preferably, the forming station 23 comprises a device 27 for covering at least a portion of an outer surface of the balls, sausages and / or pucks B with a coating flour F. Said covering device 27 is advantageously designed and configured to implement the operation of covering at least a portion of the outer surface of the balls, sausages and / or pucks B with a coating flour F previously described in the manufacturing method according to the invention.Typically, the covering device 21 comprises a reservoir 28 of coating flour F, and it is designed and configured for example to sprinkle with coating flour F, preferably continuously, the outer surface of the balls, sausages and / or pucks B during forming, as well as preferably all or part of the surfaces of the forming device(s) 24A and / or the association device 24B in contact with the pasty composition C of the balls, sausages and / or pucks B.

[0089] Furthermore, the manufacturing installation preferably comprises, for the reasons and advantages previously explained in connection with the method according to the invention, a system for removing all or part of the coating flour F present on the outer surface of the pellets, sausages and / or pucks B. Arranged downstream of the forming station 23, the removal system is advantageously designed and configured to implement the step of removing the coating flour F, as described above, in connection with the method according to the invention. For the technical effects and advantages already explained previously with regard to said method, said system for removing the coating flour F is preferably designed and configured to remove the coating flour F by subjecting the pellets, sausages and / or pucks B to at least one flow of at least one Ga, Li fluid.Obviously, the invention is not limited to such particular preferred design and configuration of the coating flour removal system F. The variants described below of these preferred design and configuration of the coating flour removal system F are advantageously respectively intended for the implementation in. implementation of the corresponding variants, set out above, of the step of removing the coating flour F which preferably comprises the process for manufacturing the food product. Thus, the system for removing the coating flour F may advantageously comprise all or part of the various technical means (as well as their respective effects and advantages) described in connection with the step of removing the coating flour F and its variants. For reasons of brevity, these technical means, effects and advantages will therefore not necessarily be described again in the following.

[0090] According to a first variant, the coating flour removal system F is advantageously designed and configured to subject the pellets, sausages and / or pucks F to at least one flow Fx of at least one fluid Ga, Li which is a gas Ga or mixture of gases Ga (gas flow FxGa), and preferably air. According to an embodiment (not illustrated) of this first variant, the gas flow FxGa is a blowing flow, the gas flow FxGa being directed towards the pellets, sausages and / or pucks B. The system for removing the coating flour F can then advantageously comprise, in addition to nozzles for blowing said gas flow FxGa towards the pellets, sausages and / or pucks B, a conveyor (or any other suitable known means) for moving the pellets, sausages and / or pucks B while they are subjected to the effects of said blowing flow, preferably in a direction of movement orthogonal to a blowing direction of said blowing flow.According to another more preferred embodiment of this first variant, retained in the example of [Fig. 4], the flow of gas or gas mixture FxGa is a suction flow. In a particularly preferential manner, as in the examples illustrated in Figures 4 and 7, the system for removing the coating flour F comprises for this purpose a pneumatic conveyor 29, in accordance with the description given above with regard to the method, for subjecting within said pneumatic conveyor 29, the pellets, sausages and / or pucks B to said suction flow. Obviously, but nevertheless less advantageously, other suitable known technical means may be envisaged for subjecting the pellets, sausages and / or pucks B to a gas flow of the suction flow type.

[0091] Preferably, the food product manufacturing facility is designed and configured so that said coating flour removal system F subjects said pellets, sausages and / or pucks B to said gas or gas mixture flow FxGa while the pellets, sausages and / or pucks B are at an average temperature less than or equal to 50°C, and preferably substantially between 2°C and 15°C, for the various advantages already set out in terms of the efficiency of the removal of the coating flour F. In this respect, the manufacturing facility may advantageously comprise, 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 balls, sausages and / or pucks B and the coating flour removal system F, a (first) cooling station 30 (forced or not) of the balls, sausages and / or pucks B to bring the latter to an average temperature included in the preferred temperature ranges mentioned above (Figures 4 and 7). Preferably, the removal system is designed and configured so that the temperature of the gas or gas mixture flow FxGa (blowing flow 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) may, 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 device for temporarily storing the pellets, sausages and / or pucks B at ambient temperature, in the case where the desired average temperature remains greater than or equal to the ambient temperature.

[0092] According to a second variant, the coating flour removal system F is advantageously designed and configured to subject the balls, sausages and / or pucks B to at least one flow of at least one fluid Ga, Li which is a liquid Li (liquid flow FxLi). Said liquid Li may be formed from a single liquid or from a mixture of several different liquids, the liquid(s) being advantageously food grade. Preferably, said liquid Li is water.

[0093] According to a preferred embodiment of this second variant, said liquid flow FxLi is a flow of water droplets. The elimination system is then designed and configured to subject said pellets, sausages and / or pucks B to showering by one or more jets of water droplets projected towards the outer surface of the pellets, sausages and / or pucks B, preferably in the form of a water mist (Figures 5 and 8 in particular). The elimination system may advantageously comprise one or more nozzles for projecting water droplets, 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 direction of projection 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 balls, sausages and / or pucks to jets of water droplets in opposite directions (figures 5 and 8 in particular). Preferably, the elimination system is then designed and configured so that said liquid flow FxLi is a flow of hot water droplets. and / or optionally water vapor, i.e. water at a temperature higher than the ambient temperature of the manufacturing environment, typically between 15°C and 35°C. More advantageously still, the removal system is designed and configured so that said flow of hot water droplets is at a temperature substantially between 50°C and 100°C, preferably between 60°C and 99°C (for example between 70°C and 95°C), and so that said pellets, sausages and / or pucks B are 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 more preferably between 2 min and 6 min.

[0094] In a particularly preferential manner, as in the examples illustrated in [Fig. 5] to 8, the coating flour removal system F comprises a pasteurization tunnel 32 for subjecting said pellets, sausages and / or pucks to said flow of hot water droplets therein, advantageously under the preferential temperature and treatment time conditions mentioned above. Known as such, such a pasteurization tunnel 32 typically comprises 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.

[0095] To further optimize the efficiency of the coating flour removal, the manufacturing facility is preferably designed and configured so that the coating flour removal system F subjects the pellets, sausages and / or pucks B to said liquid flow FxLi (and preferably to said hot water droplet fluid) while the pellets, sausages and / or pucks B are at an average temperature above 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 pellets, sausages and / or pucks B of homogeneous constitution, and for example between 30°C and 60°C for pellets, sausages and / or pucks B of heterogeneous constitution, as explained in connection with the method).To do this, the elimination 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 without a station for cooling the pellets, sausages and / or pucks B between the elimination system and said simultaneous mixing and cooking station 1 and forming station 23, so that the pellets, sausages and / or pucks B leaving the forming station 23 arrive at the elimination system while they are still hot. It is thus not necessary to provide for the implementation of any means for reheating the pellets, sausages and / or pucks B upstream of the system. elimination of coating flour F. This simplifies the design and implementation of the installation, and limits its footprint.

[0096] Obviously, such a system for removing the coating flour F by subjecting the pellets, sausages and / or pucks B to a liquid flow FxLi could obviously, although less advantageously, be of a different design and configuration from those set out above. This being the case, it is nonetheless preferable (although conceivable), for the reasons already set out in connection with the manufacturing process, that the system for removing the coating flour F be devoid of a device for complete (and even more so, prolonged) immersion of the pellets, sausages and / or pucks B in a liquid bath.Furthermore, in accordance with what has been specified in connection with the manufacturing method, the “by gas flow” FxGa and “by liquid flow” FxLi variants described above are not necessarily mutually exclusive, insofar as the system for removing all or part of the coating flour F could advantageously comprise at least a first device for subjecting the pellets, sausages and / or pucks B to at least one flow of a first fluid, for example gaseous, and a second device for subjecting the pellets, sausages and / or pucks B to at least one flow of a second fluid, different from the first fluid and for example liquid. For example, it is conceivable that the coating flour removal system could thus comprise: . - either a (first) device for subjecting the pellets, sausages and / or pucks B to a first gas flow (pneumatic conveyor 29, for example), and a (second) device for subjecting 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 [Fig.7]); - or conversely a (first) device for subjecting the pellets, sausages and / or pucks to a first liquid flow (pasteurization tunnel 32, for example), and a (second) device for subjecting the pellets, sausages and / or pucks to a second gas flow (pneumatic conveyor 29, for example), arranged downstream of said first device (not shown).

[0097] Furthermore, if the use of a flow Fx of fluid, gaseous FxGa or liquid FxLi, proves to be particularly effective for removing the coating flour F present on the outer surface of the pellets, sausages and / or pucks B, it nevertheless remains perfectly conceivable that the system for removing the coating flour F comprises, in a complementary manner, one or more vibrating means 33 (such as for example, a vibrating screen, a belt or a vibrating transport belt, etc.) mechanically contributing to the removal of said coating flour F ([Fig.8]).

[0098] In order to guarantee optimal preservation of the food product over long periods, in particular when said balls, sausages and / or pucks B have not undergone thermocontrolled debacterization as mentioned above, the food product manufacturing facility may advantageously comprise, preferably downstream of the coating flour removal system F: - a drying station 34 for the pellets, sausages and / or pucks B, designed and configured to bring 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) may, for example, be advantageously designed and configured to subject, preferably continuously, the pellets, 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 pellets, sausages and / or pucks B, designed and configured to bring the latter to an average temperature substantially between 2°C and 15°C. Of any suitable known type, and for example with horizontal stages (Figures 5 to 7) or spiral ([Fig.8]), the cooling station 35 (or cooler) may, 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.

[0099] Preferably, the manufacturing installation comprises, between the forming station 24 and the coating flour removal system F, a device 36 for calibrating the pellets, sausages and / or pucks B, for example using a vibrating plate provided with holes of variable dimensions according to a direction of movement of the pellets, sausages and / or pucks B along said plate. As such, the calibrating device 36 does not belong to the coating flour removal system F, since its operation has only a very limited, if not zero, impact on the coating flour F present on the outer surface of the pellets, sausages and / or pucks B.Advantageously, the installation for manufacturing the food product comprises, downstream of the coating flour removal system F and, where appropriate, downstream of the drying station 34 and / or the (second) cooling station 30 for the balls, sausages and / or pucks B, a station 37 for packaging the food product in the form of a selected quantity of balls, sausages and / or pucks B. The packaging station 37 may advantageously be designed and configured to package the food product in a bag or tray for example, and preferably in a controlled or modified atmosphere (for example in an atmosphere formed by a mixture of 30% to 70% carbon dioxide CO2 and 30% to 70% nitrogen N2).

[0100] It should be noted that the terms “upstream” and “downstream” are used in the description of the invention above to translate a chronological sequence of the different stages and operations of the manufacturing process (the term "upstream" meaning "previously", the term "downstream" meaning "subsequently"), and are therefore to be considered symmetrically in relation to the direction of progression (indicated by arrows in the figures) of the pasty composition Ç and the balls, sausages and / or pucks B within the food product manufacturing facility.

[0101] Ultimately, it is clear from the above that the new process and the new manufacturing installation in accordance with the invention make it possible to obtain a food product in the form of balls, sausages or even B pucks which, not only can be simply and quickly cooked or reheated by a consumer (typically lacking particular culinary skills), but also has improved organoleptic properties, both before and after cooking or reheating. The proposed new process and a new manufacturing installation are advantageously relatively simple in design and implementation. They allow the manufacture of said food product at a high rate, in particular in an industrial context, and what is more, at controlled costs, and with the material footprint particularly well controlled.Furthermore, the new process and the new installation proposed advantageously allow the manufacture of a food product which retains excellent qualities, both organoleptic and bacteriological, for a long time before cooking or reheating.

Claims

Claims

1. A method of manufacturing a food product in the form of balls, sausages and / or discs (B), intended to be reheated or cooked before being consumed, comprising: - a step of simultaneous kneading 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 Solanum tuberosum tuber product and a hydration liquid, to obtain a pasty composition (C), and - a step of forming balls, sausages and / or discs (B) from said pasty composition (C), said mixture being kneaded and cooked for a kneading-cooking time substantially between 1 min and 15 min, and so that at the end of said step of simultaneous kneading and cooking, said pasty composition (C) has an average temperature substantially between 80°C and 100°C. °C.

2. Method according to the preceding claim, in which the average temperature of the pasty composition (C) at the end of the simultaneous mixing 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. Method according to any one of the preceding claims, in which the pasty composition (C) has, at the end of the simultaneous mixing and cooking step, a relative humidity substantially between 30% and 70%, and preferably substantially between 45% and 60%.

4. A method according to any preceding claim, wherein said cereal is wheat.

5. A method according to any one of the preceding claims, wherein said Solanum tuberosum tuber product is formed from flakes, preferably dehydrated, and / or powder and / or granules of Solanum tuberosum tuber.

6. A method according to any one of the preceding claims, wherein 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, by mass of said mixture, and - 10% to 25% of Solarium tuberosum tuber product, by mass of said mixture.

7. A method according to any preceding claim, wherein said hydration liquid is at an initial temperature substantially between 30°C and 80°C.

8. Method according to any one of the preceding claims, in which said step of forming the balls, sausages and / or pucks (B) is carried out while the temperature of the pasty composition (C) is still substantially between 50°C and 100°C, and preferably between 80°C and 95°C.

9. Method according to any one of the preceding claims, in which said step of simultaneous mixing and cooking is carried out using at least one mixer-cooker (2) comprising a receptacle (3) defining an internal chamber (4) provided with an internal wall (5), a shaft (6) rotatably mounted within said internal chamber (4) and provided with mixing means (7), and a heating means (8) of said internal wall (5) to bring the latter to a temperature preferably between 100 °C and 160 °C.

10. Method according to the preceding claim, in which the internal chamber (4) extends between a first end (9A) and a second end (9B) opposite in a mean 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 mean longitudinal extension direction (X-X') of the internal chamber (4), said mixing 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.

11. Method according to claim 9 or 10, in which the heating means (8) of the inner wall (5) of the internal chamber (4) comprises a heating jacket (14), which surrounds the internal chamber (4), and inside which circulates a heat transfer fluid, which is at a temperature preferably between 100°C and 160°C.

12. Method according to any one of claims 9 to 11, in which said mixing means (7) are formed of blades (15, 15A, 15B), preferably distinct and distant from each other, which each extend from the shaft (6) substantially radially to the axis of rotation (Y-Y') of the latter.

13. Method according to the preceding claim, in which the shaft (6) is rotated 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, which layer preferably has an average thickness (e) of between 1 mm and 40 mm, and more preferably of between 2 mm and 30 mm.

14. Method according to the preceding claim, in which each of said blades (15, 15A, 15B) has a distal end (17), opposite a proximal end at which the blades (15, 15A, 15B) are 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.

15. A method according to claim 10 and any one of claims 12 to 14, wherein said mixer-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 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 axial progression of the mixture within said second working portion (18B) at a second speed,lower than said first speed.,

16. Method according to the preceding claim, in which 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).

17. The method of claim 15 or 16, wherein the second angular orientation is reversed relative to the first angular orientation.

18. Method according to any one of the preceding claims, in which said step of forming balls, sausages and / or pucks (B) comprises an operation of combining said pasty composition (C) with a stuffing (G), preferably by co-extrusion of said pasty composition (C) and said stuffing (G).

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