METHOD FOR MANUFACTURING A FOOD PRODUCT IN THE FORM OF BALLS, SAUSAGES AND / OR POTATOES WITH SEPARATE MIXING-COOKING AND FORMING STAGES, AND RELATED INSTALLATION

Abstract

A method for manufacturing a food product in the form of dumplings, sausages, and / or patties for pan-frying, with separate mixing-cooking and shaping steps, and related equipment. The invention relates to a method for manufacturing a food product in the form of dumplings, sausages, or patties, comprising: - a step of simultaneously mixing and cooking a mixture formed from flour and / or semolina of a gluten-containing cereal, a Solanum tuberosum tuber product, and a liquid, to obtain a dough composition (C), and - a step of shaping dumplings, sausages, or patties from the dough composition, said simultaneous mixing and cooking step and said shaping step being carried out successively in a distinct and independent manner. Processes and equipment for manufacturing food products. Figure for the abstract: Fig. 1.

Description

Title of the invention: METHOD FOR MANUFACTURING A FOOD PRODUCT IN THE FORM OF BALLS, SAUSAGES AND / OR POTATOES WITH MIXING STAGES SEPARATE COOKING AND FORMING, AND RELATED INSTALLATION

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

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

[0003] A wide variety of food products, typically sold in the refrigerated sections of supermarkets, are already known. These products take the form of balls, sausages, or patties made by shaping a more or less pasty mixture, most often based on cereals, and sometimes also on vegetables and / or legumes. Examples of such food products include pasta, sometimes filled, such as ravioli, tortellini, etc. These food products are typically cooked, or at least reheated, before consumption by the end user, generally by fully immersing a selected portion of the food product in a large quantity of hot or boiling water, or by frying it in a pan with a small amount of fat.

[0004] However, the processes and installations for manufacturing such food products in the form of balls, sausages and / or patties are sometimes complex to implement and do not always allow the production of a food product whose organoleptic properties, both before and after cooking or reheating, are optimal from the consumer's point of view.

[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 and improved process and installation for manufacturing a food product in the form of balls, sausages and / or patties, which, after cooking or reheating, has 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 can be simply and quickly cooked or reheated before being consumed.

[0007] 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 mouth texture that ideally combines melting and elasticity.

[0008] Another object of the invention aims to propose a new process and a new installation for manufacturing such a food product, which are of relatively simple design and implementation.

[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 a high rate, in particular in an industrial context.

[0010] 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.

[0011] Another object of the invention aims 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 cooking or reheating.

[0012] Another object of the invention aims to propose a new manufacturing process for such a food product, the implementation of which is particularly clean and safe from a health perspective.

[0013] Another object of the invention aims to propose a new installation for manufacturing such a food product, the size of which is particularly well controlled.

[0014] The objects assigned to the invention are achieved using a food product in the form of balls, sausages and / or patties, intended to be heated 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 tuber product of Solanum tuberosum and a hydration liquid, to obtain a dough-like composition, and - a step of forming balls, sausages and / or patties from said dough composition, said simultaneous kneading and cooking stage and said forming stage being carried out successively in a distinct and independent manner from one another.

[0015] The objects assigned to the invention are also reached using an installation for a food product in the form of balls, sausages and / or patties, intended to be heated or cooked before being consumed, comprising: - a station for the simultaneous mixing and cooking of a mixture formed from at least one flour and / or semolina of at least one cereal containing proteins capable of forming gluten, a tuber product of Solanum tuberosum and a hydration liquid, for kneading and cooking said mixture, and - a forming station for dumplings, sausages and / or patties from said dough composition, said simultaneous mixing and cooking station and said forming station being distinct and independent of each other.

[0016] Other features and advantages of the invention will become apparent and will be described in more detail upon reading the following description, with reference to the accompanying drawings, which are given solely by way of illustrative and non-limiting examples, including:

[0017] [Fig-1] illustrates, schematically, an example of the implementation of a station simultaneous mixing and cooking that the manufacturing installation according to the invention comprises;

[0018] [Fig.2] illustrates, schematically, an advantageous design detail of a mixer-cooker which includes the simultaneous mixing and cooking station of the [Fig.l];

[0019] [Fig.3] illustrates, schematically, another advantageous design detail of the mixer-cooker of the simultaneous mixing and cooking station of the [Fig.l];

[0020] [Fig.4] illustrates, schematically, an example of the implementation of an installation of manufacture according to the invention, in which a system for removing coating flour from balls, sausages and / or pucks includes a pneumatic conveyor;

[0021] [Fig.5] illustrates, schematically, another example of the realization of an ins manufacturing plant according to the invention, in which a system for removing coating flour from balls, sausages and / or patties includes a pasteurization tunnel;

[0022] [Fig.6] illustrates, schematically, another example of the realization of an ins manufacturing plant according to the invention, in which a forming station for balls, sausages and / or patties includes a device for co-extruding a dough composition with a stuffing (co-extrusion advantageously corresponding to an assembly, a combination, of the dough composition and the stuffing by jointly pushing the latter through at least one die (or nozzle)), and in which a system for removing a coating flour from the balls, sausages and / or patties includes a pasteurization tunnel;

[0023] [Fig.7] illustrates, schematically, another example of the realization of an ins manufacturing plant according to the invention, in which a system for removing coating flour from balls, sausages and / or patties includes a pneumatic conveyor and a pasteurization tunnel;

[0024] [Fig.8] illustrates, schematically, another example of the realization of an ins manufacturing plant according to the invention, in which a disposal system of a coating flour for dumplings, sausages and / or patties includes a pasteurization tunnel and a vibrating means.

[0025] The invention relates to a new method for manufacturing a food product in the form of balls, sausages, and / or patties (or any other similarly substantial shape), which food product is intended to be heated or cooked before consumption. It is therefore a food product that is not intended to be consumed or eaten as is, but which, on the contrary, requires a prior heating or cooking process in order to fully develop its organoleptic qualities. Preferably, said food product is intended to be heated or pan-fried.A well-known reheating or pan-frying operation typically consists of heating or cooking a selected quantity of the food product in the form of dumplings, sausages, and / or patties with a fat (such as vegetable oil, butter, or margarine) in a frying pan (or sauté pan or any other suitable cooking vessel) placed on a conventional hob, covered or uncovered (the term "pan-frying" being advantageously considered a synonym for "sautéing" in the context of the invention). After such a reheating or pan-frying operation, the food product is hot, advantageously golden brown, and ready to be eaten as is. Alternatively, the food product may be intended to be heated or cooked by immersion in a large quantity of hot liquid, such as boiling water.Preferably, it is a continuous manufacturing process, which can be advantageously implemented on an industrial scale, using a manufacturing installation that is at least partially automated.

[0026] The process according to the invention comprises a step of simultaneously kneading and cooking a mixture formed from at least one flour and / or semolina of at least one cereal containing proteins capable of forming gluten and a tuber product of Solanum tuberosum, as basic ingredients, and a hydrating liquid, to obtain a dough composition C (or paste), that is to say, a soft, malleable substance having the consistency of dough. Following said simultaneous kneading and cooking step, the process according to the invention comprises a step of forming dumplings, rolls, and / or patties from said dough composition C. This forming step will be described in more detail later.

[0027] The use of a cereal (or a mixture of cereals) containing proteins (typically prolamins and glutenins) capable of forming gluten, in order to further impart to the dough composition a certain elasticity, which advantageously contributes in particular to the good stability of the food product during reheating or cooking, and to obtaining a relatively firm texture and The elasticity of the food product after reheating or cooking. Furthermore, the use of cereal(s) generally allows the food product to have a specific nutritional profile, particularly in terms of its glycemic index. Preferably, the cereal in question is wheat (Triticum aestivum, Triticum turgidum, Triticum monococcum, etc.). The cereal flour is typically made from common wheat (Triticum aestivum), while the semolina is typically made from durum wheat (Triticum turgidum subsp. durum). Wheat has the advantage of generally being well-liked by consumers and is also available in large quantities and at a moderate cost worldwide. 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.

[0028] Preferably, said Solanum tuberosum tuber product is a product obtained from Solanum tuberosum tuber that is at least partially cooked (upstream of said simultaneous kneading and cooking step). Thus, said Solanum tuberosum tuber product preferably comprises starch that is at least partially gelatinized. Preferably, said Solanum tuberosum tuber product is formed from flakes (preferably dehydrated) and / or powder and / or granules of Solanum tuberosum tuber, which facilitates its dosing and implementation. Alternatively, said Solanum tuberosum tuber product could, for example, be formed from a Solanum tuberosum tuber puree (i.e., a moist preparation of crushed Solanum tuberosum tuber).The use of Solanum tuberosum tubers advantageously gives the food product organoleptic properties that are particularly appreciated by consumers, especially in terms of texture, taste and color.

[0029] This hydration liquid advantageously allows the mixture to be hydrated, particularly when the basic ingredient(s) is / are initially in dry form or at least insufficiently moist to allow a paste-like consistency to be obtained. It should be noted that the hydration liquid may already be included, in whole or in part, in the Solanum tuberosum tuber product, particularly when the latter is not in dry (dehydrated) form and, for example, is a purée. Furthermore, the hydration liquid advantageously allows the gluten-forming proteins to form gluten by hydration. Preferably, the hydration liquid is water, but it could also be, for example, milk or a liquid of vegetable origin (juice, infusion, emulsion of a vegetable flour suspended in water, etc.).

[0030] According to a particular embodiment, which advantageously makes it possible to obtain balls, sausages and / or patties B whose texture ideally combines melt-in-your-mouth and elasticity, said mixture is formed from at least: - 15% to 40% flour and / or semolina from at least one cereal containing proteins capable of forming gluten (for example, about 30%, preferably wheat), by mass of said mixture (i.e., in mass proportion of the total mass of the mixture at the beginning of the simultaneous kneading and cooking stage), and - 10% to 25% of Solanum tuberosum tuber product (for example about 18%, preferably in the form of dehydrated flakes of Solanum tuberosum tuber product at least partially cooked), by mass of said mixture.

[0031] The content of said mixture in hydration liquid (preferably water) is then preferably between 40% and 60% approximately, and even more preferably between 45% and 55% approximately (for example approximately 48-49%) by mass of said mixture.

[0032] Of course, other ingredients besides those mentioned above may be used in a complementary manner, depending in particular on the organoleptic (texture, color, flavor, odor, etc.) or nutritional properties that one seeks to impart to 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.

[0033] In addition to the aforementioned ingredients, the mixture could also be formed from one or more flours, semolinas, or a combination of flours and semolinas made from at least one dried vegetable or legume (for example, from one of the species Lens culinaris, Pisum spp., Cicer arietinum, Phaseolus spp., Vicia faba, or Lupinus spp.), and / or from the fruits of Castanea sativa, Jugions regia, or Corylus avellana. Furthermore, the mixture may contain one or more food additives, and / or one or more food flavorings, and / or one or more food colorings (for example, turmeric), and / or one or more ex-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 a raising agent, that is, a substance, material, or food additive (natural or synthetic) that would allow the dough composition C 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 fermenting agent (sourdough, yeast, etc.) or a chemical raising agent (baking powder or chemical leavening agent, 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 dough composition C is advantageously obtained without biological (and therefore without fermentation) or chemical raising.

[0034] Said simultaneous kneading and cooking step therefore consists of kneading, kneading, the mixture formed from at least the aforementioned basic ingredients and the hydration liquid, while simultaneously subjecting this mixture to an input of heat (or heat treatment) to cook said mixture at least partially and thus modify the initial physico-chemical properties of the ingredients, in order to obtain said dough composition C. 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.

[0035] Preferably, the mixture is kneaded and cooked during said simultaneous kneading and cooking step - during a kneading-cooking time of approximately between 1 and 15 minutes, preferably between 1 and 10 minutes, preferably between 1 and 8 minutes, and preferably again between 1 and 5 minutes, and - so that at the end of said simultaneous kneading and cooking stage (i.e. once said kneading-cooking time has elapsed), said pasty composition Ç has an average temperature substantially between 80 °C and 100 °C.

[0036] In this respect, the mixture is advantageously brought, during the kneading and cooking step and during said kneading-cooking time, to an average kneading-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 kneading-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). The implementation of such a simultaneous kneading and cooking step, with such particular conditions of kneading-cooking time and temperature of the resulting paste composition Ç, leads in a completely different manner This process yields a pasty composition (C) from which a food product with a particularly homogeneous and regular texture and well-controlled elasticity can be obtained. The resulting food product can be easily and quickly reheated or cooked (typically in the case of partial cooking) for consumption, while maintaining excellent stability during reheating or cooking. Once reheated or cooked, the food product exhibits highly desirable organoleptic qualities for the consumer, particularly in terms of mouthfeel, optimally combining melt-in-your-mouth texture and elasticity.On the contrary, when the simultaneous kneading and cooking stage is not carried out under the aforementioned specific conditions, the viscoelastic characteristics of the resulting pasty composition C lead to a food product which, after cooking or reheating, has a texture that is either too soft, pasty, or on the contrary too firm or even "rubbery".

[0037] It has been observed that the viscoelastic properties of the paste composition Ç, and the organoleptic qualities of the food product obtained from it, can be further advantageously improved by implementing a number of additional technical measures concerning the simultaneous mixing and cooking step, in addition to those already proposed above regarding the composition of the mixture, which will now be described. First, it is particularly advantageous for the simultaneous mixing and cooking step to be carried out in such a way that, at the end of this step, the average temperature of the paste 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 preferably still approximately 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 paste composition C when it reaches a temperature of 90°C or higher. Alternatively, it is preferable that the paste composition C, after the simultaneous mixing and cooking step, have a relative humidity of approximately 30% to 70%, and preferably approximately 45% to 60%. This can be achieved, for example, by adjusting the amount of hydration liquid used to form the mixture. Also alternatively, it is preferable that the hydration liquid be at an initial temperature (i.e., when added to the basic ingredients) of approximately 30°C to 80°C, and preferably between 40°C and 70°C.Indeed, this helps to promote the formation of the mixture and to obtain an optimal paste-like texture.

[0038] Other technical measures that can advantageously be implemented, such as Complementary or alternative methods to those already identified above relate more specifically to the design of the technical means for carrying out the simultaneous mixing and cooking step. In particular, said simultaneous mixing and cooking step is preferably carried out using at least one mixer-cooker 2 comprising a receptacle 3 defining an internal chamber 4 provided with an inner wall 5, a shaft 6 mounted for rotation within the internal chamber 4 and provided with mixing means 7, and a heating means 8 for the inner wall 5. The basic ingredients and the hydration liquid can be introduced into the internal chamber 4 of the mixer-cooker 2 separately, or possibly already mixed together, at least for some of them. Optionally, several mixer-cookers 2 can be used in parallel to increase the preparation rate of the dough composition Ç.Typically cylindrical in shape with a circular base, the internal chamber 4 advantageously extends, along a mean longitudinal extension direction X-X', between a first end 9A at which one or more devices for introducing the basic ingredients and the 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 paste composition Ç. . The shaft 6 is advantageously mounted for rotation 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 towards its second end 9B (in particular, [Fig. 1]). The mixing-cooking time thus 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 paste composition Ç is advantageously measured (using any suitable known temperature probe or sensor) at the outlet of the mixer-cooker 2, downstream of its outlet opening 11.

[0039] Advantageously, the simultaneous mixing and cooking step is carried out using said mixer-cooker 2 continuously, and preferably with a mass flow rate of paste composition C which is advantageously between 200 and 2,200 kilograms per hour (kg / h), depending on the dimensions of the mixer-cooker 2 (typically an internal chamber length 4 between 1,300 mm and 2,600 mm for an internal diameter between 180 mm and 400 mm), which allows for production of the food product at a particularly high rate, and therefore at a particularly advantageous cost. Thus, the mixer-cooker 2 is continuously supplied with basic ingredients and hydration liquid, and produces in continuous pasty composition C at the output (although not necessarily in the form of an uninterrupted, perfectly continuous flow of pasty composition Ç).

[0040] Preferably, the heating means 8 for the inner wall 5 is designed and configured to raise the latter to a temperature preferably between 100 °C and 160 °C. Advantageously, the heating means 8 for the inner wall 5 of the internal chamber 4 comprises a heating jacket 14, which surrounds the internal chamber 4 (preferably along substantially its entire length and circumference) and within which a heat transfer fluid (hot water, steam, diathermic oil, etc.) circulates. Preferably, said heat transfer fluid is at a temperature preferably between 100 °C and 160 °C.

[0041] The mixing means 7 of the mixer-cooker 2 are preferably formed of blades 15, 15A, 15B (or paddles), preferably separate and spaced apart, each extending substantially radially from the shaft 6 to the latter's axis of rotation Y-Y'. Advantageously distributed spirally around said axis of rotation, the blades 15, 15A, 15B therefore do not preferably form a monolithic mixing means such as a screw conveyor. The shaft 6 is typically driven in rotation by an electric motor 16 (or any other suitable actuator), advantageously at a speed sufficient to cause centrifugation of the mixture and the formation, against the heated inner wall 5 of the internal chamber 4, of a layer of said mixture.In other words, the rotational speed of shaft 6 is chosen such that, under the effect of the rotation of shaft 6 and blades 15, 15A, 15B, the mixture is projected radially against the inner wall 5 to form a layer of mixture. This layer then advantageously forms, 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 the mixture. Preferably, this layer of mixture has an average thickness e of between 1 mm and 40 mm, and more preferably between 2 mm and 30 mm (in particular, Fig. 1). Obviously, the volume of mixture present in the internal chamber 4 of the mixer-cooker 2 at any given time is, in this case, chosen to be less than the total internal volume of the internal chamber 4, by adjusting, in particular, the feed rate of the basic ingredients and the hydration liquid into the internal chamber 4.For example, the shaft 6 can be rotated at a speed advantageously between 500 rpm and 1000 rpm (revolutions per minute), for an internal diameter of the internal chamber 4 typically between 180 mm and 400 mm. Pressing the mixture in a layer against the heated inner wall 5 of the internal chamber 4 promotes efficient heat transfer between the inner wall 5 and the mixture, leading to rapid and even cooking of the latter.

[0042] 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 penetrate only partially into the thickness of said layer. This promotes good mixing of the mixture, by generating a particular stretching, or even shearing, effect of the mixture in an area adjacent to the distal end 17 of the blades 15, 15A, 15B.

[0043] 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 schematically illustrated in [Fig. 1], 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 drive an axial progression of the mixture within said first working portion 18A at a first speed, and - a second working portion 18B, which extends axially from the first working portion 18A towards the second end 9B of the internal chamber 4 and in which the blades 15B have a second angular orientation (relative to the axis of rotation Y-Y' of the shaft 6) different from said first angular orientation, to cause an axial progression of the mixture within said second working portion 18B at a second speed, lower (strictly) than said first speed.

[0044] Said axial progression of the mixture occurs along a general direction of progression, represented by an arrow 12 in the examples illustrated in the figures. In other words, each blade 15, 15A, 15B extends longitudinally between said distal end 17 and said proximal end, along a direction of extension that 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 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 that 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 not 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).

[0045] 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, such a thrust pitch will be referred to as "positive"). In [Fig. 2], a truncated schematic view of the first working portion 18A is thus illustrated as an example. Arrow 21 indicates the orientation of this thrust force in relation to the general direction of progression—illustrated by arrow 12—of the mixture within the internal chamber 4.Advantageously, said (first) step 01 is between +0° and +45°, and preferably also between +5° and +30°, and for example equal to +10° to obtain a good compromise between the mixing effort 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 lesser thrust force of the mixture towards the second end 9B of the internal chamber 4, or as will be seen below 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).The different angular orientation of the blades 15B in the second working section 18B, and the resulting difference in speed, thus advantageously tend to create a braking phenomenon, retaining the mixture, inside the internal chamber 4, which notably has the effect of compressing the mixture, and pressing it more firmly against the heated inner wall 5 of the internal chamber 4. Thus, the mixing and cooking of the mixture is further advantageously accentuated within the second working section 18B, after a first phase of mixing and cooking of lesser intensity within the first working section 18A.

[0046] While the second pitch 02 of the blades 15B of the second working portion 18B can be "positive," for example, between +5° and +30°, it is even more advantageous for the second pitch 02 to be "negative," that is, for the second angular orientation of the blades 15B of the second working portion 18B to be reversed, i.e., opposite ([Fig. 3]), 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, as such, a thrust force of the mixture towards the first end 9A of the internal chamber 4. This results in a "counter-thrust" phenomenon of the mixture. The second pitch 02 can then advantageously be between -5° and -30°, and for example, equal to -10°. At [Fig.3], A truncated schematic view of the second working section 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.

[0047] 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 18A (as illustrated by example in [Fig. 1]), in particular so as to limit the risk of degradation of the mixture under the mixing force and under the effect of the heat input from 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 second working portion 18B therefore advantageously comprising a number of blades 15B that is less than or substantially equal to the number of blades 15A that 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.

[0048] Advantageously, the mixer-cooker 2 can comprise even more successive working portions, and in particular at least a third working portion (not shown), which extends axially from the second working portion 18B towards the second end 9B of the internal chamber 4 and in which the blades 15 have a third angular orientation different from said second angular orientation, to cause axial progression of the mixture within said third working portion at a third speed, higher than said second speed. Thus, after slowing 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 should be noted that the working portions 18A, 18B mentioned above are advantageously portions (or mixing-cooking portions) of the internal chamber 4 in which the mixture is effectively mixed and cooked simultaneously. Thus, assuming that the inner wall 5 of the internal chamber 4 is not heated along its entire length (considered along the longitudinal extension direction of the internal chamber 4), and for example in the case where the heating jacket 14 does not extend strictly from the first end 9A. up to the second end 9B of the internal chamber 4 but over a shorter distance between these two ends 9A, 9B, the said working portions 18A, 18B will therefore correspond to portions of an effective heating length of the internal chamber 4 (that is to say along which the inner wall 5 is effectively heated by the heating means 8).

[0049] 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.

[0050] As introduced above, the process according to the invention comprises, after the simultaneous mixing and cooking step described above, a step of forming balls, sausages, and / or patties B (or any other similar shape, or even a mixture of different shapes from those mentioned above, advantageously solid) from said dough composition C. By balls, sausages, and / or patties B, we advantageously mean here individual pieces which, in addition to having a general shape that is at least partially rounded, are substantially solid, that is to say, whose mass occupies the entire apparent volume. The forming step therefore consists of shaping the dough composition C obtained at the end of the simultaneous mixing and cooking step, to obtain a set of balls, sausages, and / or patties B of dough composition C, using any suitable forming device 24A according to the shape and dimensions chosen.

[0051] According to the invention, the simultaneous mixing and cooking step and the forming step are carried out successively, and more specifically, separately and independently of each other. In other words, said simultaneous mixing and cooking step on the one hand and said forming step on the other hand are carried out respectively using a simultaneous mixing and cooking station 1 and a forming station 23 which are separate and independent of each other. Such a separation of the simultaneous mixing and cooking step and the forming step makes it possible to form the food product from the dough composition Ç independently of the conditions (pressure, temperature, mechanical forces exerted on the dough composition Ç, etc.).) which prevail within the simultaneous mixing and cooking station 1, and in particular within the mixer-cooker 2 with which the simultaneous mixing and cooking step is preferentially carried out. While it is necessary to exert a certain mechanical mixing force on the mixture during the simultaneous mixing and cooking step, the separation of the forming step allows in particular for subsequent shaping of the dough composition Ç with better control of the mechanical forces exerted on the latter during forming. Indeed, it has been observed that the application of compressive and / or ci mechanical forces. Excessive surface area on the dough composition Ç, once obtained by simultaneous kneading and cooking of the aforementioned mixture, is likely to degrade the specific properties of the dough composition Ç, particularly in terms of the stability of the gelled starch network and / or gluten within the dough composition Ç, and the air content incorporated during kneading. Furthermore, the independence of the forming step allows for the advantageous modification of the forming parameters of the dough composition Ç without affecting the respective parameters and settings of the simultaneous kneading and cooking steps.

[0052] According to a preferred embodiment, the forming step comprises an operation of forming a cord (i.e., a substantially continuous cylinder) of the paste composition Ç by pushing the paste composition Ç through at least one die (or nozzle), followed by an operation of cutting the cord of paste composition C to form, or at least to contribute to forming, said pellets, rolls, and / or pucks B. For example, carried out using one or more rotary or diaphragm knives, the cord cutting operation may optionally be followed by a molding operation to impart a particular shape to the resulting pieces of paste composition Ç. Typically, the paste composition Ç may be fed to the die and pushed through it using a single worm gear system or a twin-screw (or "twin-screw") worm gear system with parallel shafts.Advantageously, the formation of the paste composition bead Ç is achieved by pushing the paste composition C through the die at low pressure and / or low shear. This limits the risk of degradation of the paste composition Ç's properties, as mentioned above. Such low-pressure and / or low-shear pushing can be achieved, for example, by appropriately selecting or adjusting the screw pitch and / or the rotational speed of the screw(s) used, taking into account, in particular, the average viscosity of the paste composition C and the die diameter.When the paste composition Ç is pushed through the die using a twin-screw system, as described above, it is preferable for the screws to be non-interpenetrating (i.e., their threads do not interpenetrate each other), so as to limit the shear force exerted on the paste composition Ç by the rotating screws. Advantageously, low-pressure and / or low-shear pushing results in a limited, or even zero, temperature rise of the paste composition Ç as it passes through the die. Such low-pressure and / or low-shear pushing can be controlled using a system of pressure sensors and / or one or more temperature probes arranged near the die.

[0053] For example, the pasty composition Ç can be shaped into balls B of a The unit weight may advantageously be between approximately 4 g and 10 g, and / or in the form of sausages (or sticks) with a length advantageously between approximately 4 cm and 13 cm, or between approximately 6 cm and 10 cm, with a diameter advantageously between approximately 6 mm and 15 mm and 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, a thickness advantageously between approximately 5 mm and 15 mm and a unit weight advantageously between approximately 4 g and 12 g. The preferred ranges of unit dimensions and weights proposed above advantageously allow for the definition of a well-proportioned food product, the quantity of which to be cooked or reheated, and then consumed, is easy for the consumer to measure, and which is easy to eat and digest without necessarily requiring prior cutting.In the particular case of sausages (or sticks) of pasty composition Ç, the dimensional and weight characteristics can be further advantageously refined as follows: . - an average diameter preferably between 9 mm and 13 mm, and preferably still approximately equal to 11 mm; - an average length preferably between 50 mm and 90 mm, and preferably still approximately equal to 80 mm; - an average diameter-to-length ratio preferably between 10% and 26%, and preferably still approximately equal to 16%; - a unit weight preferably between 5 g and 12 g, and preferably still approximately equal to 8 g.

[0054] Preferably, the step of forming the balls, sausages and / or patties B is carried out while the temperature of the dough composition Ç is still substantially between 50 °C and 100 °C, and preferably between 80 °C and 95 °C, after the simultaneous kneading and cooking step. This makes it easier to shape the dough composition Ç, to obtain balls, sausages and / or patties B with perfectly defined shapes, while preserving as much as possible the particular viscoelastic properties of the dough composition Ç obtained through the kneading-cooking step described above (and in particular by limiting the phenomenon of retrogradation of the starch supplied by the basic ingredients).Typically, the forming stage is thus advantageously carried out immediately following the simultaneous kneading and cooking stage, so as to minimize the heat loss of the dough composition C between its preparation and its shaping.

[0055] Optionally, the step of forming the balls, sausages and / or patties B may include an operation of combining the dough composition Ç with a stuffing G (or filling). Preferably, said combining operation is carried out by co Extrusion of the dough composition C and the filling G allows for the rapid, simple, and efficient combination of the dough composition C and the filling G, with the dough composition C advantageously enveloping the filling G. Advantageously, this co-extrusion corresponds to an assembly, a combination, of the dough composition C and the filling G by jointly pushing them through at least one die (or nozzle). This yields stuffed (or filled) dumplings, sausages, and / or patties B, and for example, cylindrical sausages with closed ends and a unit weight advantageously between approximately 6 g and 12 g, including the filling. More generally, the dimensional and weight characteristics of the dumplings, sausages, and / or patties B mentioned above apply mutatis mutandis to such stuffed dumplings, sausages, and / or patties B.For example, stuffing G can be a preparation including cheese or a cheese specialty, and / or a vegetable purée and / or minced meat, etc. Advantageously, such dumplings, sausages, and / or patties B can be formed from 20% to 50% by mass of stuffing G (for example, 30% by mass) and from 50% to 80% by mass of a pasty composition (for example, 70% by mass). Different proportions can, however, obviously be used, depending in particular on the nature of the pasty composition C and / or stuffing G, or on the desired organoleptic and / or nutritional profile of the food product.

[0056] In order to facilitate the forming step by preventing the balls, sausages and / or pucks B from adhering to the forming device 24A, and in order to avoid any agglomeration of the balls, sausages and / or pucks B together during the forming step, which would impair the proper definition of the shape of the food product, the process may advantageously include a coating operation (or coating operation) of at least part of an external surface of the balls, sausages and / or pucks B with a coating flour F. This is advantageously a food-grade 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 not to significantly alter the own taste of the dough composition Ç. Alternatively, it could for example be a rice flour, a mixture of rice and soft wheat flours, etc.

[0057] While the use of such a coating flour F thus facilitates the manufacture of the food product and the obtaining of balls, sausages and / or patties B that are of a well-defined shape and perfectly separated from one another, it has nevertheless been observed that the presence of coating flour F on the outer surface of the balls, sausages and / or patties B is likely to present a number There are disadvantages for the end consumer of the food product. First, due to the humidity of the environment surrounding the dumplings, sausages, and / or patties B, and / or due to the moisture inherent in the dumplings, sausages, and / or patties themselves, the grains of the coating flour F present on the surface of the dumplings, sausages, and / or patties B may tend to clump together and swell, thus giving the dumplings, sausages, and / or patties B a relatively unattractive, lumpy surface appearance. Furthermore, if the food product is intended to be reheated or pan-fried before consumption, the coating flour F may inappropriately absorb a significant amount of the fat used for reheating or cooking, which can lead to a food product with an excessive amount of cooking fat after reheating or cooking.Furthermore, the coating flour F is susceptible to burning upon contact with the hot pan, which can impair the organoleptic qualities of the food product in terms of color, taste, and aroma. Therefore, the manufacturing process may advantageously include, after the aforementioned forming step, a step to remove all or part of the coating flour F present on the outer surface of the balls, sausages, and / or patties B (or a flour removal step). Moreover, it has been observed that, quite interestingly, the removal of the coating flour F allows the food product to regain a color close to the initial color of the dough composition C.In the particular case where at least one of the basic ingredients has been chosen specifically with regard to a colour that it is intrinsically likely to impart to the pasty composition Ç and therefore to the food product, this makes it advantageous to limit, if not totally avoid, the use of a food colour to enhance the colour of the balls, sausages and / or patties B. .

[0058] Preferably, in order to allow for particularly efficient 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 the forming step are subjected to the effects of one or more flows of one or more fluids, so as to result in the forced removal of all or part of the coating flour F present on the outer surface of the balls, sausages, and / or pucks B.Indeed, it has been observed that, surprisingly, subjecting the balls, sausages and / or pucks B to at least one flow of a fluid proves to be much more effective in removing the coating flour F than using an operation of passing the balls, sausages and / or pucks B over a vibrating means 33 (such as, for example, a vibrating screen, a . (a vibrating conveyor belt or conveyor, etc.). Thus, after the coating flour removal step F, the balls, sausages, and / or patties B have a distinctly different appearance (particularly in terms of color and surface appearance) from their initial appearance prior to said removal step, insofar as a very noticeable, if not total, disappearance of the coating flour F can be observed by comparison with the naked eye under visible light. Typically, when the dough composition Ç is yellow, for example, and the coating flour F is white, for example, the balls, sausages, and / or patties B coated with coating flour F may then appear noticeably white or pale yellow after the forming step (depending on the amount of coating flour deposited).At the end of the coating flour removal step F, the balls, sausages and / or patties B are rid of all or part of their coating flour and therefore have an advantageously more yellow color, that is to say closer to the intrinsic color of the dough composition Ç. .

[0059] According to a first embodiment, the fluid used during the coating flour removal step F is a Ga gas or a mixture of Ga gases (gaseous flow FxGa), and preferably air. Alternatively, it could be another Ga gas or mixture of Ga gases other than air, and for example a rare Ga gas or mixture of rare Ga gases (for example, nitrogen N2), although this is potentially more expensive and complex to implement.

[0060] According to one embodiment (not illustrated) of this variant, the gas flow FxGa is a blowing flow directed towards the balls, sausages, and / or pucks B. The characteristics of the gas flow FxGa, and preferably of the air, in terms of geometric profile, flow rate, pressure, or velocity, can advantageously be regulated, defined according to the dimensions of the balls, sausages, and / or pucks B, their quantity, and the amount of coating flour present on their outer surface. According to this embodiment, the balls, 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 balls, sausages, and / or pucks B advantageously removes all or part of the coating flour F.During the coating flour removal step F, the balls, sausages and / or pucks B can be moved, for example on a conveyor, while they are subjected to the effects of the blowing flow, preferably in a direction of movement orthogonal to a blowing direction of the blowing flow.

[0061] According to another embodiment of this first variant, shown in the example of [Fig. 4], the gas flow FxGa is a suction flow. Here again, the characteristics of the gas flow, and preferably air, in terms of geometric profile, flow rate, pressure, or velocity can be advantageously regulated and defined depending on the dimensions of the balls, sausages and / or pucks B, their quantity, and the amount of coating flour F present on their outer surface. In a particularly preferred manner, as in the example illustrated in [Fig. 4], said gas or gas mixture flow FxGa is a suction flow to which the balls, sausages and / or pucks B are subjected within a pneumatic conveyor 29. Typically, a pneumatic conveyor 29 is a conveying device that uses the movement of a gas Ga or a gas mixture Ga, and in particular air, inside a pipe for the transport of powdered 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 aspirating and transporting the pellets, sausages and / or pucks B within a pneumatic conveyor 29, via a pipe included therein. 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 brought about not only by the friction of the suction gas flow FxGa against the outer surface of the pellets, sausages and / or pucks B, but also by the friction of the latter against an inner wall of the pipe of the pneumatic conveyor 29 and / or by the friction of the pellets, sausages and / or pucks B against each other during their movement within said pneumatic conveyor 29.

[0062] In addition to the characteristics already mentioned of the suction gas flow FxGa in terms of geometric profile, flow rate, pressure or speed, the transport length of the pellets, sausages and / or pucks B within the pneumatic conveyor 29 can also be regulated, 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 removal of the coating flour F. Indeed, lengthening the transport length tends to increase the quantity of coating flour F removed.The use of a pneumatic conveyor 29 to remove the coating flour F is particularly well-suited to implementation in an industrial manufacturing context, since it also allows for the rapid, safe, and hygienic movement of the balls, sausages, and / or pucks B from one point to another within the production area. Furthermore, the removed coating flour F can advantageously remain confined within the pneumatic conveyor, contributing to the cleanliness and safety (particularly with regard to the risk of explosion from a flour-laden atmosphere) of the process, and can be collected, for example, for reuse in the forming of other balls, sausages, and / or pucks B. Of course, other flow configurations are possible. Suction systems could be considered as alternatives, and for example, a configuration similar—in terms of the gaseous FxGa—to that considered above for the implementation of a blowing gaseous FxGa flow. Nevertheless, the implementation of a pneumatic conveyor 29, as described above, remains more advantageous, both in terms of the efficiency of removing coating dust F and in terms of ease of implementation, particularly in an industrial manufacturing environment.

[0063] It has been observed that the temperature of the balls, sausages, and / or pucks B is a parameter that can influence the efficiency of removing the coating flour F by subjecting them to a gas flow FxGa. In particular, flour removal appears to be optimized when the balls, sausages, and / or pucks B are preferentially subjected to the gas flow or gas mixture FxGa (blowing or suction flow) while said balls, sausages, and / or pucks B are at an average temperature of 50 °C or less. However, it is advantageous that the temperature of the balls, sausages, and / or pucks B not be too low, in order to avoid any potential condensation of water on the outer surface of the balls, sausages, and / or pucks B.Thus, in a particularly preferential manner, said pellets, sausages, and / or pucks B are subjected to said gas flow or gas mixture FxGa while 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 preferred ranges indicated above advantageously confers upon said pellets, sausages, and / or pucks B sufficient rigidity to prevent plastic deformation under the effects of the gas flow FxGa.In this respect, the manufacturing process may advantageously include, between the mixing and cooking stage and the coating flour removal stage F, and preferably more precisely between the forming stage of the balls, sausages and / or patties B and the coating flour removal stage F, a cooling stage (forced or not) of the balls, sausages and / or patties B to bring them to an average temperature within the preferred temperature ranges mentioned above. The temperature of said gas flow or gas mixture FxGa (blowing flow or suction flow) may advantageously be between 1 °C and 30 °C, and preferably between 2 °C and 20 °C.

[0064] According to a second embodiment, the fluid used during the coating flour removal step F can be a liquid Li (liquid flow FxLi). Said liquid Li can be a single liquid or a mixture of several different liquids, the liquid(s) being advantageously food-grade. Preferably, the liquid Li is water, in particular to facilitate the implementation of the process and to avoid altering the taste of the dough balls, sausages, and / or patties B of pasty composition Ç. Obviously, but less advantageously, it could nevertheless alternate The liquid or mixture of liquids may be other than water (a vegetable oil, for example). The characteristics of the liquid flow FxLi, preferably water, in terms of geometric profile, flow rate, pressure, and velocity, can be advantageously regulated, defined according to the dimensions of the balls, sausages, and / or patties B, their quantity, and the amount of coating flour F present on their outer surface. According to this second variant, the coating flour F is advantageously removed by friction of the liquid flow FxLi against the outer surface of the balls, sausages, and / or patties B, the liquid flow FxLi at least partially washing said outer surface.

[0065] According to a preferred embodiment of this second variant, the liquid flow FxLi is a flow of water droplets. In other words, the pellets, sausages, and / or pucks B are subjected to a spraying 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, conveyor 31 is perforated and the pellets, sausages and / or pucks B are subjected to jets of water droplets from opposite directions, so as to optimize the treatment of the outer surface of the pellets, sausages and / or pucks B by the water droplets.

[0066] Preferably, said liquid flow FxLi is a flow of hot water droplets, and / or optionally of water vapor, i.e. water at a temperature above the ambient temperature of the manufacturing environment, typically between 15°C and 35°C), to further optimize the efficiency of the coating flour removal step F. More advantageously still, the flow of hot water droplets is at a temperature substantially between 50°C and 100°C, preferably between 60°C and 99°C (and for example between 70°C and 95°C), the balls, sausages and / or pucks 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 preferably again between 2 min and 6 min.The effectiveness of the coating flour removal step F under such temperature and processing time conditions seems to be explained, in addition to friction and washing phenomena as already mentioned above, by a physico-chemical transformation of the coating flour F. In particular, when the latter contains starch, or even proteins capable of forming gluten, the subjection of the balls, sausages and / or patties B to a . Such a flow of hot water droplets is likely to cause hydration of the coating flour grains F and total or partial gelatinization of the starch and / or gluten, which tends to cause the coating flour grains F to burst. This results in the disappearance of the coating flour F, as such, through its transformation. If necessary, since the friction, washing, and transformation processes can occur simultaneously, the transformed coating flour grains F may be detached from the outer surface of the dumplings, sausages, and / or patties B and carried away by the liquid flow FxLi.

[0067] In a particularly preferred manner, as illustrated in particular in [Fig. 5], the liquid flow FxLi is a flow of hot water droplets to which said balls, sausages, and / or patties B are subjected within a pasteurization tunnel 32 (or thermo-controlled debacterization tunnel), advantageously under the preferred temperature and treatment time conditions mentioned above. With the aid of such a pasteurization tunnel 32, known as such and typically comprising nozzles for projecting hot water droplets, it is thus advantageously possible, in a single step, to remove the coating flour F present on the outer surface of the balls, sausages, and / or patties B in a particularly efficient manner, while simultaneously reducing any potential microbiological load on the balls, sausages, and / or patties B by thermo-controlled debacterization.This allows the shelf life of the food product to be extended 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 patties B contain a stuffing G, as previously considered.

[0068] It has also been observed that the temperature of the balls, sausages, and / or patties B is a parameter that can influence the efficiency of removing the coating flour F by subjecting them to a liquid flow. In particular, the removal of the coating flour F appears to be optimized when the balls, sausages, and / or patties B are preferentially subjected to said liquid flow FxLi while they are at an average temperature higher than the ambient temperature (of the manufacturing environment, typically between 15°C and 35°C), preferably between 30°C and 95°C. For example, when the balls, sausages, and / or patties B are of homogeneous composition, i.e., composed solely of a doughy composition C, the balls, sausages, and / or patties B can 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 dumplings, sausages and / or patties B are of heterogeneous constitution, and for example filled with a stuffing G, the dumplings, sausages and / or patties B can be advantageously subjected to said flow of liquid FxLi while they are at a temperature. average between 30°C and 60°C.

[0069] Such a step of removing the coating flour F by subjecting the balls, sausages, and / or patties B to a liquid flow FxLi could obviously, although less advantageously, be carried out in a different way than described above. That being said, it remains preferable (although conceivable) that subjecting the balls, sausages, and / or patties B to a liquid flow FxLi not consist of complete (and even more so, prolonged) immersion of the balls, sausages, and / or patties B in a liquid bath, in order to prevent the balls, sausages, and / or patties B from becoming saturated with liquid and swelling, which could prove detrimental to the final organoleptic qualities of the food product.

[0070] It should also be noted that the use of a liquid flow FxLi further contributes to the cleanliness and safety (particularly with regard to the risk of explosion from a flour-laden atmosphere) of the process, insofar as it prevents the dispersion of powdery coating flour F in the production environment. Moreover, the "gaseous flow" variants FxGa and FxLi described above are not necessarily mutually exclusive, since the step of removing all or part of the coating flour F could advantageously include 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, a gas, 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, a liquid.The advantages of the two variants could thus be advantageously combined, and the removal of coating flour F could be further improved. For example, it is conceivable that the step of removing coating flour F could be carried out as follows: - either firstly by subjecting the balls, sausages and / or pucks B to a first gaseous flow FxGa (for example within a pneumatic conveyor 29), then secondly by subjecting the balls, sausages and / or pucks B to a second liquid flow FxLi (for example, in a pasteurization tunnel 32); . - or conversely, firstly by subjecting the balls, sausages and / or pucks B to a first liquid flow FxLi (for example, in a pasteurization tunnel 32), then secondly by subjecting the balls, sausages and / or pucks B to a second gaseous flow FxGa (for example within a pneumatic conveyor 29).

[0071] Furthermore, while the use of a fluid flow, gaseous FxGa or liquid FxLi, proves particularly effective in removing the coating flour F present on the outer surface of the balls, sausages and / or pucks B, it remains perfectly conceivable that the step of removing the coating flour F may also include one or more operations of passing the balls, sausages and / or pallets B on one or more vibrating means 33 (such as, for example, a vibrating screen, a vibrating conveyor belt or conveyor belt, etc.).

[0072] In order to ensure optimal preservation of the food product over long periods, particularly when the balls, sausages and / or patties B have not undergone thermo-controlled debacterialization as mentioned above, the manufacturing process of the food product may advantageously include, preferably after the step of removing the coating flour F: - a drying step for the dumplings, sausages and / or patties B, preferably continuous, to bring their relative humidity to a value preferably between approximately 40% and 60%, preferably between approximately 45% and 55%. Such a drying step can advantageously be carried out by subjecting the dumplings, sausages and / or patties B to a forced flow of hot air; and / or - a cooling stage for the balls, sausages and / or pucks B, preferably continuously, to bring them to an average temperature approximately between 2°C and 15°C.

[0073] Preferably, the manufacturing process includes, after the forming step, a calibration operation for the balls, sausages, and / or pucks B, for example, using a vibrating plate provided with holes of varying dimensions depending on the direction of movement of the balls, sausages, and / or pucks B along said plate. As such, the calibration operation does not belong to the step of removing the coating flour F, insofar as its implementation has only a very limited, if any, impact on the coating flour F present on the outer surface of the balls, sausages, and / or pucks B.Advantageously, the food manufacturing process includes, after the coating flour removal step F and, where appropriate, after said drying step and / or said cooling step of the balls, sausages and / or patties B, a packaging step of the food product in the form of a chosen quantity of balls, sausages and / or patties B. The food product may thus be packaged in a bag or tray, for example, and preferably under a controlled or modified atmosphere (for example, under an atmosphere with a mixture of 30% to 70% carbon dioxide CO2 and 30% to 70% nitrogen N2).

[0074] The invention also relates, as such, to an installation for manufacturing a food product in the form of dumplings, sausages and / or patties B, intended to be heated or cooked before consumption, as defined above in connection with the description of the process according to the invention. Generally, it is advantageously an installation for implementing the manufacturing process according to the invention, such that the elements of the description given above- The provisions above regarding the process 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 for the continuous production of the food product. It is advantageously an industrial installation, at least partially automated. Various embodiments of the installation according to the invention, and certain preferred details of its design, are schematically illustrated in Figures 1 to 8.

[0075] The installation according to the invention comprises a simultaneous mixing and cooking station 1 for a mixture formed from at least one flour and / or semolina of at least one cereal containing proteins capable of forming gluten, a tuber product of Solarium tuberosum, and a hydrating liquid, to obtain a dough-like composition 1. The simultaneous mixing and cooking station 1 is advantageously designed and configured to allow the implementation of the simultaneous mixing and cooking step of the manufacturing process according to the invention. Preferably, the simultaneous mixing and cooking station 1 is designed and configured to mix and cook said mixture - during a kneading-cooking time of approximately between 1 and 15 minutes, preferably between 1 and 10 minutes, preferably between 1 and 8 minutes, and preferably again between 1 and 5 minutes, and - so that, after simultaneous mixing and cooking, the resulting pasty composition Ç has an average temperature approximately between 80 °C and 100 °C.

[0076] In other words, said simultaneous mixing and cooking station 1 is specifically designed, configured and parameterized to mix and cook the mixture, preferably during the aforementioned mixing-cooking time and in such a way that once the mixing-cooking time has elapsed, the average temperature of the dough composition exiting the mixing and cooking station is within the aforementioned range of values.In this respect, the simultaneous mixing and cooking station 1 is advantageously designed, configured, and parameterized to bring the mixture, during said mixing-cooking time, to an average mixing-cooking temperature advantageously between 50 °C and 100 °C, and preferably between 70 °C and 100 °C (it being understood that a temperature gradient may be observed over the mixing-cooking time and / or within the mass of the mixture, and that the temperature may very locally exceed 100 °C, particularly in the immediate vicinity of the inner wall 5 of the internal chamber 4 of the mixer-cooker 2, which will be described later). For the advantages already presented in connection with the manufacturing process, it is particularly advantageous that the simultaneous mixing and cooking station 1 be designed and configured so that the average temperature of the pasty composition C at the end of the... simultaneous mixing and cooking, either on the one hand strictly above 90 °C and on the other hand less than or equal to 100 °C, and preferably still equal to 98 °C.

[0077] Preferably, the simultaneous mixing and cooking station 1 comprises at least one mixer-cooker 2, advantageously conforming to the description already given above in connection with the manufacturing process. As illustrated by example in Figures 1 and 4 to 8 (in which the mixer-cooker 2 is shown schematically in longitudinal lateral section), the mixer-cooker 2 comprises a receptacle 3 defining an internal chamber 4 provided with an inner wall 5, a shaft 6 mounted for rotation within the internal chamber 4 and provided with mixing means 7, and a heating means 8 for the inner wall 5.Typically cylindrical in shape with a circular base, the internal chamber 4 advantageously extends, along a mean longitudinal extension direction X-X', between a first end 9A at which one or more devices for introducing the basic ingredients and the 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 paste composition Ç.The shaft 6 is advantageously mounted for rotation 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 towards its second end 9B (as indicated by arrow 12 in [Fig. 1] in particular). The mixing-cooking time thus advantageously corresponds to the residence time of the mixture within the mixer-cooker 2, and the average temperature of the paste composition Ç is advantageously measured at the outlet of the mixer-cooker 2, downstream of its outlet opening 11.

[0078] The introduction device(s) 10 can be designed and configured to introduce the basic ingredients and the hydration liquid into the internal chamber 4 of the mixer-cooker 2 separately, or possibly already mixed together, at least for some of them. Advantageously, the simultaneous mixing and cooking station 1 includes, arranged upstream of the introduction device(s) 10 for the ingredients and the hydration liquid into the internal chamber 4, one or more dosing devices 13 for the basic ingredients and the liquid. The dosing device(s) 13 and the introduction device(s) 10 for the ingredients and the hydration liquid can be of any known type suitable for the nature of the latter.

[0079] Preferably, the heating means 8 for the inner wall 5 is designed and configured to raise the latter to a temperature preferably between 100 °C and 160 °C. Advantageously, the heating means 8 for the inner wall The outer part 5 of the inner chamber 4 comprises a heating jacket 14, which surrounds the inner chamber 4 (preferably along substantially its entire length and circumference) and within which a heat transfer fluid (hot water, steam, diathermic oil, etc.) circulates. Preferably, said heat transfer fluid is at a temperature preferably between 100 °C and 160 °C.

[0080] Preferably, this refers to a mixer-cooker 2 designed and configured to continuously mix and cook said mixture within it. More preferably, the mixer-cooker 2 is advantageously sized to continuously mix and cook said mixture with a mass flow rate of the paste composition Ç which is advantageously between 200 and 2,200 kilograms per hour (kg / h). Accordingly, the mixer-cooker 2 typically has an internal chamber length 4 of between 1,300 mm and 2,600 mm and an internal diameter of between 180 mm and 400 mm, which allows for the production of the food product at a particularly high rate.Thus, the mixer-cooker 2 is continuously supplied with basic ingredients and hydration liquid at the input, by the ingredient and hydration liquid introduction device(s) 10, and continuously produces the pasty composition C at the output (although not necessarily in the form of an uninterrupted, perfectly continuous flow of pasty composition Ç).

[0081] The mixing means 7 of the mixer-cooker 2 are preferably formed of blades 15, 15A, 15B (or paddles), preferably separate and spaced apart, each extending substantially radially from the shaft 6 to the latter's axis of rotation Y-Y'. Advantageously distributed in a spiral around said axis of rotation Y-Y', the blades 15, 15A, 15B therefore do not preferably form a monolithic mixing means such as a screw conveyor. The shaft 6 is typically driven in rotation by an electric motor 16 (or any other suitable actuator). Advantageously, the simultaneous mixing and cooking station 1 is designed and configured to drive the rotating shaft 6 at a speed sufficient to cause centrifugation of the mixture and the formation, against the heated inner wall 5 of the inner chamber 4, of a layer of said mixture.This 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 the mixture. Preferably, the simultaneous mixing and cooking station 1 is designed and configured so that the mixing layer has an average thickness e of between 1 mm and 40 mm, and more preferably between 2 mm and 30 mm (in particular, Fig. 1). For example, the mixer-cooker 2 can be designed and configured, particularly in terms of the choice and sizing of the motor 16, to rotate the shaft 6 at a higher speed α. The speed is typically between 500 rpm and 1000 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 (in particular, Fig. 1). As explained above in connection with the manufacturing process, when the mixture forms a layer against the inner wall 5 of the internal chamber 4, the blades 15, 15A, 15B therefore advantageously penetrate only partially into the thickness of said layer.

[0082] 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 schematically illustrated in [Fig. 1], 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 drive an 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 axis of rotation Y-Y') the first working portion 18A towards the second end 9B of the internal chamber 4, and in which the blades 15B have a second angular orientation different from said first angular orientation, to drive axial progression of the mixture within the second working portion 18B at a second speed, lower (strictly) than said first speed.

[0083] 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, such a thrust pitch will be referred to as "positive"). In [Fig. 2], a truncated schematic view of the first working portion 18A is thus illustrated as an example.Arrow 21 indicates the orientation of this thrust force in relation to the general direction of progression - illustrated by arrow 12 - of the mixture within the internal chamber 4. Advantageously, said (first) pitch 01 is between +0° and +45°, and preferably still 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 the entire mixture. The present material is effectively displaced, scraped, by the blades 15A. In the second working section 18B, each blade 15B has a (second) pitch 02 such that, for the predefined direction of rotation R of the shaft 6, each blade 15B generates a lesser thrust force on the mixture towards the second end 9B of the internal chamber 4, or a thrust force on the mixture towards the first end 9A of the internal chamber 4, thus slowing the progress of the mixture (second progress speed lower than the first progress speed). As already explained above in relation to the manufacturing process, the different angular orientation of the blades 15B in the second working section 18B, and the resulting difference in speed, thus advantageously tend to create a braking effect, retaining the mixture, inside the internal chamber 4.

[0084] While the second pitch 02 of the blades 15B of the second working portion 18B can be "positive," for example, between +5° and +30°, it is even more advantageous for the second pitch 02 to be "negative," that is, for the second angular orientation of the blades 15B of the second working portion 18B to be reversed, opposite ([Fig. 3]), with respect 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, as such, a thrust force of the mixture towards the first end 9A of the internal chamber 4. This results in a "counter-thrust" phenomenon of the mixture. The second pitch 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 portion of work 18B is thus illustrated as an example.Arrow 22 indicates the orientation of this counter-thrust effort in relation to the general direction of progression - illustrated by arrow 12 - of the mixture within the internal chamber 4.

[0085] 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 18A (as illustrated by example in [Fig. 1]), in particular so as to limit, however, a risk of degradation of the mixture under the mixing effort and under the effect of the heat input by the heating means 8 of the inner wall 5. 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.

[0086] Advantageously, the mixer-cooker 2 comprises even more successive working portions, and in particular at least a third working portion (not illustrated), which axially extends the second working portion 18B in the direction of The second end 9B of the internal chamber 4, in which the blades 15 have a third angular orientation different from said second angular orientation, to drive axial progression of the mixture within the third working portion at a third speed, higher than said second speed. Preferably, the third angular orientation is reversed with respect to the second angular orientation. As already specified in connection with the manufacturing process, the working portions 18A, 18B referred to above are advantageously portions (or mixing-cooking portions) of the internal chamber 4 in which the mixture can effectively be mixed and cooked simultaneously.

[0087] 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 C without degrading the quality of the mixing and cooking of the mixture (in the figures, only one mixer-cooker 2 is illustrated solely so as not to visually overload the schematic illustrations provided).

[0088] 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 paste composition Ç. This advantageously allows the production, from such a paste composition Ç, of a food product with a homogeneous and regular texture, which can be easily and quickly reheated or cooked (typically in the case of partial cooking of the mixture) for consumption. Of course, a simultaneous mixing and cooking station 1 of a different design and configuration may alternatively be considered without departing from the scope of the invention.

[0089] The installation according to the invention also includes a forming station 23 for balls, sausages, and / or patties B, from the dough composition C obtained using said simultaneous mixing and cooking station 1. Said forming station 23 is advantageously designed and configured to implement the previously described forming step of the manufacturing process according to the invention. According to the invention, and for the reasons already stated above in connection with the manufacturing process according to the invention, said simultaneous mixing and cooking station 1 and said forming station are separate and independent of each other. Whether placed side-by-side or separate from each other, the simultaneous mixing and cooking station 1 and the forming station 23 therefore perform their respective functions independently.

[0090] 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 adapted for obtaining, from the dough composition Ç, dumplings, sausages and / or pucks B of chosen shapes and dimensions. According to one variant In the preferred variant, the forming station 23 comprises, as forming devices 24A, a device for forming a cord (i.e., a substantially continuous cylinder) of paste composition C, having a die (or nozzle) for forming said cord by pushing the paste composition C through the die, and a device for cutting the cord of paste composition C to form, or at least contribute to forming, said balls, sausages and / or pucks B. According to this variant, the forming device(s) 24A are thus designed and configured to push, extrude, the paste composition C in the form of a continuous cylinder of paste composition C of a chosen diameter, cut said cylinder of paste composition C into sections of chosen length, and then optionally mold the sections of paste composition C thus obtained to give them a predefined final shape of balls, sausages and / or pucks B.The cord-cutting device may include one or more rotary or diaphragm knives. Typically, the cord-forming device for the paste composition C may include a single worm gear system or a twin-screw (or "twin-screw") worm gear system with parallel shafts to bring the paste composition C to the die and push it through the die. Particularly advantageously, for the reasons already set forth above in connection with the manufacturing process according to the invention, the cord-forming device for the paste composition C is designed and configured to push the paste composition C through the die at low pressure and / or low shear.

[0091] According to another embodiment, the forming device 24A may include rollers on which the paste composition Ç is crushed, and nozzles through which the paste composition Ç is then pushed, extruded, preferably also at low pressure and / or low shear. Arranged at the nozzle outlets, rotating knives may be provided to cut the paste composition C into balls B and to force these balls onto a grooved roller or a grid with parallel bars, in order to mark the balls B with decorative striations.

[0092] Optionally, and as illustrated by example in [Fig. 6], said forming station 23 for the dumplings, sausages, and / or patties B includes a device 24B for combining the dough composition C with a filling G (or stuffing), so as to form stuffed (or filled) dumplings, sausages, and / or patties B, as explained previously in connection with the process according to the invention. Preferably, the combining device 24B is designed and configured to combine the dough composition C and the filling G by co-extrusion of the latter (i.e., advantageously to combine them by joint extrusion through at least one die (or nozzle)). In this case, the combining device 24B is advantageously combined with, or integrated into, the forming device(s) 24A, and may, for example, include 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 is controlled at a predefined rate, may advantageously be provided to cut and close a tube of pasty composition having a core of stuffing G coming out of the nozzles, thus forming stuffed balls, sausages and / or patties B.

[0093] Preferably, the installation is designed and configured so that the forming of the balls, sausages, and / or patties B is carried out by said forming station 23 while the temperature of the dough composition Ç is still substantially between 50 °C and 100 °C, and preferably between 80 °C and 95 °C. Thus, the forming station 23 is designed to form said balls, sausages, and / or patties B while hot, which notably facilitates the shaping of the dough composition Ç. 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 dough composition Ç upstream of the forming station 23.For example, the forming station 23 can be arranged directly below the simultaneous mixing and cooking station 1, for example below the outlet opening 11 of the mixer-cooker 2, so that the pasty composition Ç exiting the latter falls directly and immediately, under the effect of gravity, into the forming station 23. Alternatively, the installation can include a conveyor to collect the pasty composition Ç exiting the simultaneous mixing and cooking station 1, for example through the outlet opening 11 of the mixer-cooker 2, and bring it directly to the forming station 23.

[0094] Preferably, the forming station 23 includes a device for coating at least a part of an external surface of the balls, sausages and / or pucks B with a coating flour F. Said coating device 27 is advantageously designed and configured to implement the operation of coating at least a part of the external surface of the balls, sausages and / or pucks B with a coating flour F previously described in the manufacturing process according to the invention.Typically, the coating device 21 includes a reservoir 28 of coating flour F, and it is designed and configured for example to sprinkle coating flour F, preferably continuously, on the outer surface of the dumplings, sausages and / or pucks B being formed, as well as preferably all or part of the surfaces of the forming device(s) 24A and / or the combining device 24B in contact with the dough composition C of the dumplings, sausages and / or pucks B.

[0095] In addition, the manufacturing facility preferably includes, for the reasons and Advantages previously described in connection with the process according to the invention include a system for removing all or part of the coating flour F present on the outer surface of the balls, 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 process according to the invention. For the effects and technical advantages already explained above with regard to said process, said coating flour removal system F is preferably designed and configured to remove the coating flour F by subjecting the balls, sausages, and / or pucks B to at least one flow of at least one fluid Ga, Li. Obviously, the invention is not limited to such particular preferred designs and configurations of the coating flour removal system F.The variants described below of these preferred designs and configurations of the coating flour removal system F are advantageously intended for the implementation of the corresponding variants, described above, of the coating flour removal step F, which is preferably included in the food product manufacturing process. Thus, the coating flour removal system F may advantageously include all or part of the various technical means (as well as their respective effects and advantages) described in connection with the coating flour removal step F and its variants. For the sake of brevity, these means, effects, and technical advantages will therefore not necessarily be described again in what follows.

[0096] According to a first variant, the coating flour removal system F is advantageously designed and configured to subject the balls, sausages and / or pucks F to at least one flow Fx of at least one fluid Ga, Li which is a Ga gas or mixture of Ga gases (gaseous flow FxGa), and preferably air. According to one embodiment (not illustrated) of this first variant, the gas flow FxGa is a blowing flow, the gas flow FxGa being directed towards the balls, sausages and / or pucks B. The coating flour removal system F can then advantageously include, in addition to blowing nozzles of said gas flow FxGa towards the balls, sausages and / or pucks B, a conveyor (or any other suitable known means) for moving the balls, sausages and / or pucks B while they are subjected to the effects of said blowing flow, preferably 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 gas or gas mixture flow FxGa is a suction flow. Particularly preferably, as in the examples illustrated in Figures 4 and 7, the coating flour removal system F includes a pneumatic conveyor 29, conforming to its description. The method described above for subjecting the pellets, sausages, and / or pucks B to the suction flow within said pneumatic conveyor 29 is, of course, less advantageous. Other suitable known technical means may be considered for subjecting the pellets, sausages, and / or pucks B to a suction-type gas flow.

[0097] Preferably, the food product manufacturing installation is designed and configured so that said coating flour removal system F subjects said balls, sausages and / or pucks B to said gas flow or gas mixture FxGa while the balls, 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 forth with regard to the efficiency of coating flour removal F.Accordingly, the manufacturing installation may advantageously include, between the simultaneous mixing and cooking station 1 and the coating flour removal system F, and preferably more specifically between the forming station 23 for the balls, sausages, and / or pucks B and the coating flour removal system F, a (first) cooling station 30 (forced or not) for the balls, sausages, and / or pucks B to bring them to an average temperature within 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 flow or gas mixture FxGa (blowing or suction flow) is advantageously between 1°C and 30°C, and preferably between 2°C and 20°C.Of any suitable known type, said cooling station 30 (or cooler) may, for example, be advantageously designed and configured to subject the dumplings, sausages, and / or pucks B, preferably continuously, to a forced flow of cold air. Alternatively, but less advantageously, the cooling station 30 could consist, for example, of a device for the temporary storage of the dumplings, sausages, and / or pucks B at ambient temperature, in the event that the desired average temperature remains greater than or equal to the ambient temperature.

[0098] According to a second embodiment, the coating flour removal system F is advantageously designed and configured to subject the dumplings, sausages, and / or patties B to at least one flow of at least one fluid Ga, Li, which is a liquid Li (liquid flow FxLi). Said liquid Li may consist of a single liquid or a mixture of several different liquids, the liquid(s) being advantageously food-grade. Preferably, said liquid Li is water.

[0099] According to a preferred embodiment of this second variant, said liquid flow FxLi is a flow of water droplets. The removal system is then designed and configured to subject 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 (in particular Figures 5 and 8). The removal system may advantageously include one or more water droplet projection nozzles, as well as a conveyor 31 (or any other suitable known technical means) for moving the pellets, sausages, and / or pucks B in relation to 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 it in order to subject the pellets, sausages, and / or pucks to jets of water droplets in opposite directions (in particular Figures 5 and 8).Preferably, the removal system is then designed and configured so that said liquid flow FxLi is a flow of hot water droplets, and / or possibly water vapor, i.e. water at a temperature above the ambient temperature of the manufacturing environment, typically between 15°C and 35°C. More advantageously still, the removal system is designed and configured so that said hot water droplet flow 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 hot water droplet flow for a processing time substantially between 1 min and 10 min, preferably between 1 min and 8 min, and preferably again between 2 min and 6 min.

[0100] In a particularly preferred manner, as illustrated in [Fig. 5] to [Fig. 8], the coating flour removal system F comprises a pasteurization tunnel 32 for subjecting said pellets, rolls, and / or pucks to the flow of hot water droplets within the tunnel, advantageously under the preferred temperature and treatment time conditions mentioned above. As such, this 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, rolls, and / or pucks B within the pasteurization tunnel, in relation to the projection nozzles, at a predetermined speed to achieve the chosen treatment time.

[0101] To further optimize the efficiency of coating flour removal, the manufacturing installation is preferably designed and configured so that the coating flour removal system F subjects the balls, sausages and / or pucks B to the liquid flow FxLi (and preferably to the hot water droplet fluid) while the balls, sausages and / or pucks B are at an average temperature higher than the ambient temperature (of the manufacturing environment, etc.) (peppering temperature between 15°C and 35°C), preferably between 30°C and 95°C (and for example between 60°C and 95°C for balls, sausages and / or B patties of homogeneous constitution, and for example between 30°C and 60°C for balls, sausages and / or B patties of heterogeneous constitution, as explained in connection with the process). To achieve this, the disposal system can advantageously be positioned as close as possible to the simultaneous mixing and cooking station 1 and the forming station 23, and the installation can be devoid of a cooling station for the dumplings, sausages and / or pucks B between the disposal system and said simultaneous mixing and cooking station 1 and forming station 23, so that the dumplings, sausages and / or pucks B exiting the forming station 23 arrive at the disposal system while they are still hot.It is therefore unnecessary to provide for the implementation of any means of heating the balls, sausages and / or patties B upstream of the coating flour removal system F. This simplifies the design and implementation of the installation, and limits its footprint.

[0102] Obviously, such a system for removing coating flour F by subjecting the balls, sausages, and / or pucks B to a liquid flow FxLi could, of course, albeit less advantageously, be of a different design and configuration than those described above. That being said, it remains preferable (although conceivable), for the reasons already explained in relation to the manufacturing process, that the system for removing coating flour F be devoid of a device for the complete (and even more so, prolonged) immersion of the balls, sausages, and / or pucks B in a liquid bath.Furthermore, in accordance with what has been specified in connection with the manufacturing process, the "gas flow" variants FxGa and FxLi described above are not necessarily mutually exclusive, insofar as the system for removing all or part of the coating flour F could advantageously include at least one first device for subjecting the balls, sausages and / or pucks B to at least one flow of a first fluid, for example gaseous, and a second device for subjecting the balls, 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 include: - either a (first) device for submitting the balls, sausages and / or pucks B to a first gas flow (pneumatic conveyor 29, for example), and a (second) device for submitting the balls, sausages and / or pucks B to a second liquid flow (pasteurization tunnel 32, for example), arranged downstream of said first device (as illustrated in example in [Fig.7]); - or conversely a (first) device for submitting the balls, sausages and / or pucks to a first liquid flow (pasteurization tunnel 32, for example), and a (second) device for submitting the balls, sausages and / or pucks to a second gaseous flow (pneumatic conveyor 29, for example), arranged downstream of said first device (not illustrated).

[0103] Furthermore, if the use of a fluid flow Fx, gaseous FxGa or liquid FxLi, proves particularly effective in removing the coating flour F present on the outer surface of the balls, sausages and / or pucks B, it remains perfectly conceivable that the coating flour F removal system may also include one or more vibrating means 33 (such as, for example, a vibrating screen, a vibrating conveyor belt or conveyor belt, etc.) mechanically contributing to the removal of said coating flour F ([Fig.8]).

[0104] In order to ensure optimal preservation of the food product over long periods, in particular when said balls, sausages and / or patties B have not undergone thermo-controlled debacterialization as mentioned above, the food product manufacturing installation may advantageously include, preferably downstream of the coating flour removal system F: - a drying station 34 for the balls, sausages and / or pucks B, designed and configured to raise the relative humidity of the latter to a value preferably between approximately 40% and 60%, preferably between approximately 45% and 55% (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 the balls, sausages and / or pucks B, preferably continuously, to a forced flow of hot air; and / or - a cooling station 35 (or second cooling station 35, if applicable) for the dumplings, sausages and / or 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 in a spiral ([Fig.8]), the cooling station 35 (or cooler) can, for example, be advantageously designed and configured to subject the dumplings, sausages and / or pucks B, preferably continuously, to a forced flow of cold air.

[0105] Preferably, the manufacturing installation includes, between the forming station 24 and the coating flour removal system F, a calibration device 36 for the pellets, rolls, and / or pucks B, for example, using a vibrating plate provided with holes of varying dimensions depending on the direction of movement of the pellets, rolls, and / or pucks B along said plate. As such, the calibration device 36 does not belong to the coating flour removal system F, insofar as its operation has only a very limited, if any, impact on the flour. coating F present on the outer surface of the balls, sausages and / or patties B. Advantageously, the food product manufacturing installation includes, downstream of the coating flour removal system F and, where applicable, downstream of the drying station 34 and / or the (second) cooling station 30 of the balls, sausages and / or patties B, a packaging station 37 for the food product in the form of a selected quantity of balls, sausages and / or patties B. The packaging station 37 can advantageously be designed and configured to package the food product in a bag or tray, for example, and preferably under a controlled or modified atmosphere (for example, under an atmosphere formed by a mixture of 30% to 70% carbon dioxide CO2 and 30% to 70% nitrogen N2).

[0106] 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 "before", the term "downstream" meaning "after"), and are therefore symmetrically to be considered in relation to the direction of progression (indicated by arrows in the figures) of the pasty composition C and the balls, sausages and / or patties B within the food product manufacturing installation.

[0107] In conclusion, it follows from the foregoing that the new process and manufacturing installation according to the invention make it possible to obtain a food product in the form of balls, sausages, or patties B which not only can be simply and quickly cooked or reheated by a consumer (typically lacking particular culinary skills), but also exhibits improved organoleptic properties, both before and after cooking or reheating. The proposed new process and manufacturing installation are advantageously of relatively simple design and implementation. They allow the production of said food product at a high rate, particularly in an industrial context, and moreover at controlled costs, with a particularly well-managed material footprint.Furthermore, the proposed new process and installation advantageously allow the manufacture of a food product which retains excellent organoleptic and bacteriological qualities for a long time before cooking or reheating.

Claims

Demands

1. A method for manufacturing a food product in the form of balls, sausages and / or patties (B), intended to be heated or cooked before consumption, comprising: - a step of simultaneously kneading and cooking a mixture formed from at least one flour and / or semolina of at least one cereal containing proteins capable of forming gluten, a tuber product of Solanum tuberosum and a hydration liquid, to obtain a dough composition (C), and - a step of forming balls, sausages and / or patties (B) from said dough composition (C), said simultaneous kneading and cooking step and said forming step being carried out successively in a distinct and independent manner.

2. A method according to the preceding claim, wherein said forming step comprises an operation of forming a cord of paste composition (C) by pushing said paste composition (C) through at least one die, followed by an operation of cutting said cord of paste composition (C) to form said balls, sausages and / or pucks (B).

3. A process according to any one of the preceding claims, wherein said mixture is kneaded and cooked for a kneading-cooking time of substantially between 1 min and 15 min, and such that at the end of said simultaneous kneading and cooking step, said paste composition (C) has an average temperature of substantially between 80 °C and 100 °C, preferably on the one hand strictly above 90 °C and on the other hand less than or equal to 100 °C, and preferably also equal to 98 °C.

4. A method according to the preceding claim, wherein said step of forming the balls, sausages and / or pucks (B) is carried out while the temperature of the dough composition (C) is still substantially between 50 °C and 100 °C, and preferably between 80 °C and 95 °C.

5. A process according to any one of the preceding claims, wherein the paste composition (C) has, after the simultaneous mixing and cooking step, a relative moisture content substantially between 30% and 70%, and preferably substantially between between 45% and 60%.

6. A process according to any one of the preceding claims, wherein said cereal is wheat.

7. A process 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.

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

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

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

11. A method according to the preceding claim, wherein the internal chamber (4) extends between a first end (9A) and a second opposite end (9B) along a mean longitudinal extension direction (X-X'), the shaft (6) being rotationally 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 a progression of the mixture within the internal chamber (4) towards the second end (9B) thereof.

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

13. A method according to any one of claims 10 to 12, wherein said mixing means (7) are formed of blades (15, 15A, 15B), preferably distinct and spaced apart from each other, which each extend from the shaft (6) substantially radially to the axis of rotation (Y-Y') of the latter.

14. A method according to the preceding claim, wherein the shaft (6) is driven to rotate at a speed sufficient to cause centrifugation of the mixture and the formation, against the heated inner wall (5) of the inner 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.

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

16. A method according to claim 11 and any one of claims 13 to 15, 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 drive axial progression of the mixture within said first working portion (18A) at a first speed, and - a second working portion (18B), which extends axially from the first working portion (18A) towards the second end (9B) of the internal chamber (4) and in which the blades (15B) have a second angular orientation different from said first angular orientation, to drive axial progression of the mixture within said second working portion (18B) at a second speed,lower than said first speed.

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

18. Method according to claim 16 or 17, the second angular orientation is reversed with respect to the first angular orientation.

19. Installation for manufacturing a food product in the form of dumplings, sausages and / or patties (B), intended to be heated or cooked before consumption, comprising: - a station for the simultaneous mixing and cooking (1) of a mixture formed from at least one flour and / or semolina of at least one cereal containing proteins capable of forming gluten, a tuber product of Solanum tuberosum and a hydrating liquid, to obtain a dough composition (C); and - a station for forming dumplings, sausages and / or patties (B) from said dough composition (C), said simultaneous mixing and cooking station (1) and said forming station (23) being separate and independent of each other.

20. Installation according to the preceding claim, wherein said forming station (23) comprises a device for forming a cord of paste composition (C) having a die for forming said cord by pushing said paste composition (C) through said die, and a device for cutting said cord of paste composition (C) to form said balls, sausages and / or pucks (B).

21. An installation according to any one of claims 19 and 20, wherein said simultaneous mixing and cooking station (1) is designed and configured to mix and cook said mixture for a mixing-cooking time substantially between 1 min and 15 min and such that, at the end of simultaneous mixing and cooking, the resulting paste composition (C) has an average temperature substantially between 80 °C and 100 °C, preferably on the one hand strictly above 90 °C and on the other hand less than or equal to 100 °C, and preferably also equal to 98 °C.

22. Installation according to claim 19 to 21, which 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 dough composition (C) is still substantially between 50 °C and 100 °C, and preferably between 80 °C and 95 °C.

23. An installation according to any one of claims 19 to 22, wherein said simultaneous mixing and cooking station (1) comprises at least one mixer-cooker (2) comprising a receptacle (3) defining an internal chamber (4) provided with an internal wall (5), a shaft (6) mounted for rotation within said internal chamber (4) and provided with mixing means (7), and a heating means (8) for said internal wall (5) to bring the latter to a temperature preferably between 100 °C and 160 °C.

24. An installation according to the preceding claim, wherein the internal chamber (4) extends between a first end (9A) and a second opposite end (9B) along a mean longitudinal extension direction (X-X'), the shaft (6) being rotationally 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 a progression of the mixture within the internal chamber (4) towards the second end (9B) thereof.

25. Installation according to claim 23 or 24, wherein 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 within which circulates a heat transfer fluid, which is preferably at a temperature between 100 °C and 160 °C.

26. Installation according to any one of claims 23 to 25, wherein said mixing means (7) are formed of blades (15, 15A, 15B), preferably separate and spaced apart from each other, which each extend from the shaft (6) substantially radially to the axis of rotation (Y-Y') of the latter.

27. ​​Installation according to the preceding claim, wherein the simultaneous mixing and cooking station (1) is designed and configured to drive the rotating shaft (6) 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.

28. Installation according to the preceding claim, wherein 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 inner chamber (4), and preferably at a distance (d) substantially between 1 mm and 10 mm.

29. An installation according to claim 24 and any one of claims 26 to 28, wherein said mixer-cooker (2) comprises at least - a first working portion (18A), which extends 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 drive axial progression of the mixture within said first working portion (18A) at a first speed, and - a second working portion (18B), which extends axially from the first working portion (18A) towards the second end (9B) of the internal chamber (4) and in which the blades (15B) have a second angular orientation different from said first angular orientation, to drive axial progression of the mixture within said second working portion (18B) at a second speed,lower than said first speed.

30. Installation according to the preceding claim, wherein the second angular orientation is reversed with respect to the first angular orientation.

31. Installation according to claim 29 or 30, wherein the length (L2) of the second working portion (18B) along the axis of rotation (Y-Y') of the shaft (6) is less than or equal to the respective length (L1) of the first working portion (18A).

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