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

Abstract

Process and installation for manufacturing a food product in the form of dumplings, sausages, and / or patties for pan-frying. The invention relates to a process for manufacturing a food product in the form of dumplings, sausages, and / or patties (B), intended to be pan-fried before consumption, comprising: - a step of simultaneously kneading and cooking a mixture formed from one or more basic ingredients and a liquid to obtain a paste-like composition (C), - a step of forming dumplings, sausages, and / or patties from the paste-like composition, comprising an operation of coating at least part of an external surface of the dumplings, sausages, and / or patties with a coating flour (F), and then - a step of removing the coating flour present on said external surface of the dumplings, sausages, and / or patties. Processes and installations for manufacturing food products. Figure for the abstract: Fig. 1.

Description

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

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

[0002] The present invention relates in particular to a new method and a new installation for manufacturing such a food product, and more specifically a food product intended to be pan-fried before consumption.

[0003] A wide variety of food products are already known, typically sold in the fresh produce sections of supermarkets, and which come in the form of balls, sausages or even discs made by shaping a more or less pasty composition, most often based on cereals, and sometimes also vegetables and / or legumes. Among such food products, we find, for example, pasta, sometimes stuffed, such as ravioli, tortellini, etc.

[0004] As has been known for a long time, a large number of these food products are specifically formulated to be cooked, or at least reheated, before consumption by an end user, by total immersion of a chosen dose of the food product in a large quantity of hot or boiling water. Such a method of preparation can sometimes prove to be long and tedious, and the food product thus obtained is not always fully satisfactory from an organoleptic point of view. This is the reason why new food products have been offered on the market for several years which are, this time, intended to be prepared in a pan before consumption.Such food products have the advantage of being able to be cooked or reheated easily and quickly, in particular by consumers without particular cooking skills, typically over high heat using a simple frying pan or sauté pan and a small amount of fat. However, the manufacturing processes for such so-called "pan-fried" food products are sometimes complex to implement and do not always allow the production of a food product whose organoleptic properties, both before and after cooking or reheating, are optimal from the consumer's point of view.

[0005] The objects assigned to the invention therefore aim to provide a response to the aforementioned needs and problems, and thus to propose a new improved process and installation for manufacturing a food product in the form of meatballs, black puddings or even palets, which can be simply and quickly cooked or reheated in a pan while presenting improved organoleptic properties, both before and after cooking or reheating.

[0006] Another object of the invention is to propose a new method and a new installation for manufacturing such a food product, which are relatively simple in design and implementation.

[0007] Another object of the invention is to propose a new method and a new installation which allow the manufacture of such a food product at a high rate, in particular in an industrial context.

[0008] 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.

[0009] Another object of the invention is to propose a new process and a new installation which allow the manufacture of such a food product, which retains excellent organoleptic and bacteriological qualities for a long time before its cooking or reheating.

[0010] Another object of the invention aims to propose a new method for manufacturing such a food product, the implementation of which is particularly clean and safe from a health point of view.

[0011] 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.

[0012] The objects assigned to the invention are achieved using a method for manufacturing a food product in the form of balls, sausages and / or pucks, intended to be pan-fried before being consumed, comprising: - a step of simultaneous mixing and cooking of a mixture formed from one or more basic ingredients of said food product and a liquid to obtain a pasty composition, - a step of forming balls, sausages and / or discs from said pasty composition, said forming step comprising an operation of covering at least part of an outer surface of said balls, sausages and / or discs with a coating flour, then - a step of removing all or part of said coating flour present on said outer surface of said balls, sausages and / or pucks.

[0013] The objects assigned to the invention are also achieved using an installation for manufacturing a food product in the form of balls, sausages and / or pucks, intended to be pan-fried before being consumed, comprising: - a station for simultaneous mixing and cooking of a mixture formed from one or more basic ingredients of said food product and a liquid to obtain a pasty composition, - a station for forming balls, sausages and / or discs from said pasty composition, said forming station comprising a device for covering at least part of an outer surface of said balls, sausages and / or discs with a coating flour, and - a system for removing all or part of said coating flour present on said outer surface of said balls, sausages and / or pucks.

[0014] Other features and advantages of the invention will appear and emerge in more detail on reading the description given below, with reference to the appended drawings, given solely as illustrative and non-limiting examples, among which:

[0015] [fig. 1] illustrates, schematically, an exemplary embodiment of a manufacturing installation in accordance with the invention, in which a system for removing a coating flour from the balls, sausages and / or pucks comprises a pneumatic conveyor;

[0016] [fig.2] illustrates, schematically, another example of the realization of an ins Manufacturing plant according to the invention, in which a system for removing a coating flour from the balls, sausages and / or pucks comprises a pasteurization tunnel;

[0017] [fig.3] illustrates, in a schematic manner, another example of the realization of an ins manufacturing plant according to the invention, in which a station for forming balls, sausages and / or discs comprises a device for combining by co-extrusion a pasty composition with a stuffing, and in which a system for removing a flour coating the balls, sausages and / or discs comprises a pasteurization tunnel;

[0018] [fig.4] illustrates, schematically, another example of the realization of an ins Manufacturing plant according to the invention, in which a system for removing a coating flour from the balls, sausages and / or pucks comprises a pneumatic conveyor and a pasteurization tunnel;

[0019] [fig.5] illustrates, schematically, another example of the realization of an ins Manufacturing plant according to the invention, in which a system for removing a coating flour from the balls, sausages and / or pucks comprises a pasteurization tunnel and a vibrating means.

[0020] The invention relates to a new method for manufacturing a food product in the form of balls, sausages and / or pucks B (or any other similar, advantageously solid, form), which food product is intended to be pan-fried before being consumed. It is therefore a food product which is not intended to be consumed, eaten, as is, but which on the contrary requires a prior operation of reheating or cooking in a pan (i.e. being pan-fried) in order to fully develop its organoleptic qualities. Well known as such, such a reheating or pan-frying operation will typically consist of reheating or cooking a selected quantity of said food product in the form of balls, sausages and / or patties B with a fatty substance (such as, for example, vegetable oil, butter or margarine) in a frying pan (or a sauté pan or any other suitable kitchen container) placed on a conventional cooking plate, covered or uncovered (the term "frying" being advantageously considered a synonym for the term "sauté" in the context of the invention). At the end of such a reheating or pan-frying operation, the food product is then hot, advantageously golden in appearance, more or less browned, and ready to be ingested as is. Preferably, it is a continuous manufacturing process, which can advantageously be implemented industrially, using an at least partially automated manufacturing installation.

[0021] The method according to the invention comprises, firstly, a step of simultaneous mixing and cooking of a mixture formed from at least one or more basic ingredients of said food product and a liquid to obtain a pasty composition Ç, that is to say a soft, malleable substance, having the consistency of a paste.

[0022] Said ingredient, or at least one of said ingredients, may advantageously be based on a Solanum tuberosum tuber product, which is then preferably at least partially cooked (upstream of said kneading and cooking step). Thus, said Solanum tuberosum tuber product preferably comprises at least partially gelatinized starch. Advantageously, said Solanum tuberosum tuber product is formed from flakes (preferably dehydrated) and / or powder and / or granules of Solanum tuberosum tuber, which facilitates dosing and implementation. The use of Solanum tuberosum tuber advantageously makes it possible to give the food product organoleptic properties that are particularly appreciated by consumers, particularly in terms of texture, taste and color.

[0023] Alternatively or additionally, said ingredient or at least one of said ingredients may advantageously be a flour, a semolina, or a combination of a flour and a semolina, of at least one cereal. The alternative or additional use of cereal(s) makes it possible in particular to give the food product a particular nutritional profile, in particular in terms of glycemia. According to a variant, it may be a cereal (or a mixture of cereals) which contains proteins (typically prolamins and glutenins) capable of forming gluten, in order to further give the pasty composition a certain elasticity, which advantageously contributes in particular to good consistency of the food product during reheating or cooking, and to obtaining a relatively firm and elastic texture of the food product after reheating or cooking. the latter. Preferably, said cereal is then wheat (Triticum oestivum, Triticum turgidum, Triticum monococcum, etc.). Said cereal flour is then typically a soft wheat flour (Triticum oestivum), said cereal semolina typically being a durum wheat flour (Triticum turgidum subsp. durum). According to another variant, more particularly adapted to obtaining a food product intended in particular for consumers practicing the exclusion of foods containing gluten, it may on the contrary be a cereal (or a mixture of cereals) free from proteins capable of forming gluten. For example, it may be corn (Zea mays L.), rice (Oryza sativa L., Oryza glaberrima, etc.), buckwheat (Fagopyrum es-culentum), etc.

[0024] According to a particular embodiment, which advantageously makes it possible to obtain balls, sausages and / or pucks B whose texture ideally combines melting and elasticity, said mixture is formed from at least: - a first basic ingredient, which is based on a Solarium tuberosum tuber product, in a proportion preferably between approximately 10% and 25% (for example approximately 18%) by mass of said mixture (i.e. in mass proportion of the total mass of the mixture at the start of the simultaneous mixing and cooking step), and - a second basic ingredient, which is a flour, a semolina, or a mixture of a flour and a semolina, of wheat, in a proportion preferably between approximately 15% and 40% (for example approximately 30%) by mass of said mixture.

[0025] The liquid content of said mixture is then preferably between approximately 40% and 60%, and even more preferably between approximately 45% and 55% (for example approximately 48-49%) by mass of said mixture.

[0026] Obviously, other ingredients than those mentioned above can be used, whether alternatively or in addition, depending in particular on the organoleptic properties (texture, color, flavor, odor, etc.) or nutritional properties that one seeks to confer on the food product.

[0027] For example, as an alternative or in addition to the above-mentioned basic ingredients, the mixture may be formed from one or more basic 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.

[0028] Still as an alternative or complementary to the above-mentioned basic ingredients, the mixture may be formed from one or more flour(s), semolina(s) or combination of a flour and a semolina: - at least one dried vegetable (or legume, for example of one or other of the species Lens culinaris, Pisum spp., Cicer arietinum, Phaseolus spp. or Vicia faba, Lupinus spp.), and / or - fruits of Castanea sativa, Juglans regia or Corylus avellana.

[0029] Furthermore, said mixture may contain one or more food additives, and / or one or more food flavorings, and / or one or more food colorings (for example, turmeric), and / or one or more flavor enhancers, and / or salt, and / or fat (for example, a vegetable oil, such as rapeseed oil for example).

[0030] Said mixture is, on the other hand, preferably free of raising agent, that is to say of substance, material or food additive (natural or synthetic) which would allow the pasty composition C to increase in volume and decrease in density by releasing a gas, for example carbon dioxide. A raising agent (or raising agent) is usually in the form of a fermentation agent (leaven, yeast, etc.) or a chemical raising agent (baking powder or baking powder, typically comprising a basic agent (for example sodium bicarbonate), an acidic agent (for example tartaric acid or sodium pyrophosphate) and a stabilizing agent (for example starch)). Thus, the pasty composition C is advantageously obtained without biological raising (and therefore without fermentation) or chemical raising.

[0031] The liquid used to obtain said pasty composition C is advantageously a liquid for hydrating the mixture, in particular in the case where the basic ingredient(s) is (are) initially in dry form or at least insufficiently moist to allow a composition of pasty consistency to be obtained. Preferably, said liquid is water, but it could possibly be, for example, milk or a liquid of plant origin (juice, infusion, emulsion of a plant flour suspended in water, etc.).

[0032] Said simultaneous mixing and cooking step therefore consists of mixing, kneading, the mixture formed from the ingredient(s) and said liquid, while simultaneously subjecting this mixture to an input of heat (or heat treatment) to at least partially cook said mixture and thus modify the initial physicochemical properties of the ingredient(s), to thereby obtain said composition. pasty Ç. Typically, depending on the nature of the ingredient(s) chosen, at least partial cooking of the mixture may result in a phenomenon of at least partial gelatinization of starch and / or gluten contained in said mixture. The implementation of such a step of simultaneous mixing and cooking of the mixture advantageously makes it possible to obtain a very homogeneous and at least partially cooked pasty composition Ç. This advantageously makes it possible to obtain, from such a pasty composition Ç, a food product which has a homogeneous and regular texture, and which can be easily and quickly reheated or cooked (in the case of typically partial cooking of the mixture) in a pan for consumption.

[0033] Advantageously, said mixing and cooking step can be carried out using at least one mixer-cooker 2, such as the latter will be described in more detail below in connection with the manufacturing installation according to the invention (Figures 1 to 5), comprising a receptacle 3 defining an internal chamber 4 provided with an internal wall 5, a shaft 6 rotatably mounted within said internal chamber 4 and provided with mixing means 7 (such as blades or paddles 12 for example), and a heating means 8 of said internal wall 5. The ingredient(s) and the liquid can be introduced into the internal chamber 4 of the mixer-cooker 2 separately, or possibly already mixed together for at least some. Optionally, several mixer-cookers 2 can be used in parallel to increase the rate of preparation of the pasty composition Ç.

[0034] The method according to the invention then comprises a step of forming balls, sausages and / or pucks B (or any other similar shape, or even a mixture of different shapes among those mentioned above, advantageously solid) from said pasty composition C. By balls, sausages and / or pucks B is meant here advantageously unitary pieces which, in addition to having a general shape that is at least partially rounded, are substantially full, solid, that is to say whose mass occupies the entire apparent volume. Said forming step therefore consists of shaping the pasty composition C obtained at the end of the simultaneous kneading and cooking step, to obtain a set of balls, sausages and / or pucks B of pasty composition C, and this using any suitable forming device 18A according to the shape and dimensions chosen.For example, the pasty composition Ç can be formed into balls B with a unit weight advantageously between approximately 4 g and 10 g, and / or into the form of sausages (or sticks) with a length advantageously between approximately 6 cm and 10 cm, with a diameter advantageously between approximately 6 mm and 15 mm and with a unit weight advantageously between approximately 4 g and 12 g, and / or in the form of discs with a diameter advantageously between approximately 2 cm and 4 cm, with a thickness advantageously between approximately 5 mm and 15 mm and with a unit weight advantageously. between approximately 4 g and 12 g. Preferably, the forming step is carried out while the pasty composition Ç is still hot at the end of the simultaneous mixing and cooking step, which in particular makes it easier to shape the pasty composition Ç. Typically, the forming step is thus advantageously carried out immediately following the simultaneous mixing and cooking step.

[0035] Optionally, the step of forming the balls, sausages and / or discs B may comprise an operation of combining the pasty composition C with a stuffing G (or filling). Preferably, said combining operation is carried out by coextrusion of the pasty composition C and the stuffing G, which makes it possible to combine the pasty composition C and the stuffing G quickly, simply and effectively, the pasty composition C advantageously enveloping the stuffing G. In this way, stuffed (or filled) balls, sausages and / or discs B are obtained, and for example cylindrical sausages with closed ends and with a unit weight advantageously between approximately 6 g and 12 g, stuffing G included. For example, the stuffing G may be a preparation comprising cheese or a cheese specialty, and / or a vegetable puree and / or minced meat, etc.Advantageously, such balls, sausages and / or pucks B may be formed from 20% to 50% by mass of stuffing G (for example, 30% by mass) and from 50% to 80% by mass of pasty composition Ç (for example, 70% by mass). Different proportions may however of course be used, depending in particular on the nature of the pasty composition Ç and / or of the stuffing G, or even depending on the desired organoleptic and / or nutritional profile of the food product.

[0036] The preferred ranges of dimensions and unit weights proposed above advantageously make it possible to define a well-proportioned food product, the quantity of which to be cooked or reheated and then consumed is easy for the consumer to measure, and which is easy and digestible to put in the mouth without necessarily requiring prior cutting.

[0037] In order to facilitate the forming step by preventing in particular the balls, sausages and / or pucks B from adhering in particular to the forming device 18A, and in order to furthermore avoid any phenomenon of agglomeration of said balls, sausages and / or pucks B between them during the forming step, which would be detrimental to the good definition of the shape of the food product, the method according to the invention further comprises a covering operation (or coating operation) of at least a portion of an outer surface of said balls, sausages and / or pucks B with a coating flour F. This is advantageously a food coating flour F, typically obtained by grinding and milling one or more cereals and / or one or more other solid agricultural food products. Preferably, said coating flour F is a flour of at least one cereal, for example a soft wheat flour, so as in particular not to significantly modify the specific taste of the pasty composition Ç. Alternatively, it could for example be a rice flour, a mixture of rice and soft wheat flours, etc.

[0038] If the use of such a coating flour F therefore facilitates the manufacture of the food product and the obtaining of balls, sausages and / or discs B which are of well-defined shape and which are perfectly well separated from each other, it has nevertheless been observed that the presence of coating flour F on the external surface of the balls, sausages and / or discs B is likely to present a certain number of disadvantages with regard to the final consumer of the food product. First of all, under the effect of humidity in the environment surrounding the balls, sausages and / or pucks B and / or under the effect of humidity inherent in the latter, the grains of the coating flour F present on the surface of the balls, sausages and / or pucks B may tend to agglomerate within them and swell, thus giving said balls, sausages and / or pucks B a relatively unattractive lumpy surface appearance.Furthermore, when preparing the food product in a pan for consumption, the coating flour F is likely to inappropriately absorb a significant amount of the fat used to heat or cook the food product, which may result in the food product being produced, after heating or cooking, with too much cooking fat. In addition, the coating flour F is likely to burn on contact with the hot pan, which may impair the organoleptic qualities of the food product in terms of color, taste and odor.

[0039] This is the reason why the method according to the invention comprises, after said forming step, a step of removing all or part (i.e. a step of at least partial removal) of the coating flour F present on the outer surface of the balls, sausages and / or discs B (or deflourizing step). What is more, it has been observed that, quite advantageously, the removal of the coating flour F allows the food product to regain a color close to the initial color of the pasty composition C. In the case in particular where the or at least one of the basic ingredients has been chosen in particular in consideration of a coloring that it is intrinsically capable of conferring on the pasty composition C and therefore on the food product, this thus advantageously makes it possible to limit, if not completely avoid, the use of a food coloring to enhance the color of the balls, sausages and / or discs B.

[0040] Preferably, in order to allow particularly effective removal of the coating flour F present on the outer surface of the balls, sausages and / or pucks B, said step of removing the coating flour F is carried out by subjecting said pellets, sausages and / or pucks B to at least one flow of at least one fluid. In other words, said step of removing the coating flour F includes at least one operation during which the pellets, 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 cause a forced removal of all or part of the coating flour F present on the outer surface of the pellets, sausages and / or pucks B. Indeed, it has been observed that, surprisingly, subjecting said pellets, 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 resorting to an operation of passing said pellets, sausages and / or pucks B over a vibrating means 27 (such as for example, a vibrating screen, a belt or a vibrating conveyor belt, etc.).

[0041] Thus, at the end of the step of removing the coating flour F, the balls, sausages and / or pucks B have a distinctly different appearance (in terms of color and surface appearance in particular) from the appearance they initially have upstream of said removal step, insofar as a very significant, if not total, disappearance of the coating flour F can be observed by comparison with the naked eye, under visible light illumination. Typically, when the pasty composition C has a yellow color for example and the coating flour F is white in color for example, the balls, sausages and / or pucks B covered with coating flour F can then appear substantially white or pale yellow at the end of the forming step (depending on the quantity of coating flour deposited).At the end of the step of removing the coating flour F, the balls, sausages and / or pucks B are freed in whole or in part from their coating flour and therefore have an advantageously more yellow color, that is to say closer to the intrinsic color of the pasty composition Ç.

[0042] According to a first variant, said fluid used during the step of removing the coating flour F is a Ga gas or mixture of Ga gases (gas flow FxGa), and preferably air. Alternatively, it could be another Ga gas or mixture of Ga gases than air, and for example a rare Ga gas or mixture of Ga gases (for example dinitrogen N2), although this is potentially more expensive and complex to implement.

[0043] According to an embodiment (not illustrated) of this variant, the gas flow FxGa is a blowing flow, directed towards the pellets, sausages and / or pucks B. The characteristics of the gas flow FxGa, and preferably of air, in terms of geometric profile, flow rate, pressure or even speed, can be advantageously regulated, defined according to the dimensions of the pellets, sausages and / or pucks B, their quantity, as well as according to the quantity of coating flour present on their external surface. According to this embodiment, the pellets, sausages and / or pucks B are thus advantageously subjected by at least one blowing flow, the friction of which against the outer surface of the pellets, sausages and / or pucks B advantageously causes the elimination of all or part of the coating flour F. During the step of eliminating the coating flour F, the pellets, sausages and / or pucks B can be moved, for example on a conveyor, 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.

[0044] According to another embodiment of this first variant, retained in the example of figure 1, the gas flow FxGa is a suction flow. Here again, the characteristics of the gas flow, and preferably of air, in terms of geometric profile, flow rate, pressure or even speed can be advantageously regulated, defined according to the dimensions of the balls, sausages and / or pucks B, their quantity, as well as according to the quantity of coating flour F present on their external surface.

[0045] In a particularly preferential manner, as in the example illustrated in Figure 1, said flow of gas or gas mixture FxGa is a suction flow to which said pellets, sausages and / or pucks B are subjected within a pneumatic conveyor 23. Typically, a pneumatic conveyor is a conveying device which uses the movement of a gas Ga or a mixture of gases Ga, and in particular air, inside a pipe for the transport of powdery or granular products under a suction effect of the latter within said pipe. The step of removing the coating flour F therefore consists, in this particularly advantageous case, in sucking and transporting the pellets, sausages and / or pucks B within a pneumatic conveyor 23, therefore via a pipe which the latter comprises.Surprisingly, it turns out that such a way of implementing the step of removing the coating flour F proves to be particularly effective, insofar as the removal of the coating flour F can be advantageously caused not only by the friction of the suction gas flow FxGa against the outer surface of the pellets, tubes and / or pucks B, but also by friction of the pellets, tubes and / or pucks B against an inner wall of the pipe of the pneumatic conveyor 23 and / or by friction of the pellets, tubes and / or pucks B against each other during their movement within said pneumatic conveyor 23.

[0046] In addition to the already mentioned characteristics of the suction gas flow FxGa in terms of geometric profile, flow rate, pressure or even speed, the transport length of the pellets, sausages and / or pucks B within the pneumatic conveyor 23 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 external surface in order to optimize the elimination of the coating flour F. Indeed, the extension of the transport length tends to increase the quantity of coating flour F eliminated. The use of a pneumatic conveyor 23 to eliminate the coating flour F is particularly well suited to implementation in an industrial manufacturing context, since it also makes it possible to move said balls, sausages and / or pucks B quickly, safely and hygienically from one point to another in the space in which the food product is manufactured. Finally, the coating flour F thus eliminated can advantageously remain confined within the pneumatic conveyor, which contributes to the cleanliness and safety (in particular with regard to the risk of explosion of an atmosphere laden with flour) of the process, and be collected for example in order to be reused for the step of forming other balls, sausages and / or pucks B.

[0047] Obviously, other suction flow configurations could alternatively be envisaged, and for example a similar configuration - in the sense of the gas FxGa - to that envisaged above with regard to the implementation of a blowing gas flow FxGa. Nevertheless, the implementation of a pneumatic conveyor 23, as described above, remains more advantageous, both in terms of the efficiency of removal of the coating flour F and in terms of practicality of implementation, in particular in an industrial manufacturing environment.

[0048] It has been observed that the temperature of the pellets, sausages and / or pucks B is a parameter which can influence the efficiency of the removal of the coating flour F by subjecting them to a gas flow FxGa. In particular, the removal of the flour then appears to be optimized when said pellets, sausages and / or pucks B are preferentially subjected to said flow of gas or gas mixture FxGa (blowing flow or suction flow) while said pellets, sausages and / or pucks B are at an average temperature of less than or equal to 50°C. However, it is advantageous for the temperature of the pellets, sausages and / or pucks B not to be too low, in order to avoid a possible phenomenon of water condensation on the outer surface of the pellets, sausages and / or pucks B.Thus, in a particularly preferential manner, said pellets, sausages and / or pucks B are subjected to said flow of gas or gas mixture FxGa while they are at an average temperature substantially between 2°C and 15°C. In addition, maintaining the pellets, sausages and / or pucks B at an average temperature within the preferred value ranges indicated above advantageously gives said pellets, sausages and / or pucks B sufficient rigidity to prevent plastic deformation thereof under the effects of the gas flow FxGa. As such, the manufacturing method may advantageously comprise, between the kneading and cooking step and the step of removing the coating flour F, and preferably more precisely between the step of forming the pellets, sausages and / or pucks B and the step of removing the coating flour F, a cooling step. (forced or not) heating of the pellets, sausages and / or pucks B to bring the latter to an average temperature within the preferred temperature ranges mentioned above. The temperature of said gas 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.

[0049] According to a second variant, said fluid used during the step of removing the coating flour F is a liquid Li (liquid flow FxLi). Said liquid Li may be formed from a single liquid or from a mixture of several different liquids, the liquid(s) advantageously being food-grade. Preferably, said liquid Li is water, in particular to facilitate the implementation of the method and in particular to avoid modifying the taste of the balls, sausages and / or pucks B of pasty composition C. Obviously, but less advantageously, it could however alternatively be another liquid or mixture of liquids than water (a vegetable oil, for example).The characteristics of the liquid flow FxLi, and preferably water, in terms of geometric profile, flow rate, pressure or even speed, can be advantageously regulated, defined according to the dimensions of the balls, sausages and / or pucks B, their quantity, as well as according to the quantity of coating flour F present on their outer surface. According to this second variant, the coating flour F is advantageously eliminated by friction of the liquid flow FxLi against the outer surface of the balls, sausages and / or pucks B, the liquid flow FxLi at least partially washing said outer surface.

[0050] According to a preferred embodiment of this second variant, said liquid flow FxLi is a flow of water droplets. In other words, it is therefore a question of subjecting said pellets, sausages and / or pucks B to a showering by one or more jets of water droplets projected towards the outer surface of said 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 25, while they are subjected to the effects of said liquid flow FxLi of water droplets, preferably in a direction of movement orthogonal to a direction of projection of said liquid flow FxLi.Preferably, said conveyor 25 is perforated and the balls, sausages and / or pucks B are subjected to jets of water droplets in opposite directions, so as to optimize the treatment of the outer surface of the balls, sausages and / or pucks B by said water droplets.

[0051] Preferably, said liquid flow FxLi is a flow of droplets of hot water, and / or possibly water vapor, i.e. water at a temperature higher than the ambient temperature of the manufacturing environment, typically between 15°C and 35°C), to further optimize the efficiency of the step of removing the coating flour F. Even more advantageously, said 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), said balls, sausages and / or pucks B being subjected to said flow of hot water droplets for a treatment time substantially between 1 min and 10 min, preferably between 1 min and 8 min, and more preferably between 2 min and 6 min. The effectiveness of the step of removing the coating flour F under such temperature and treatment time conditions seems to be explained, in addition to friction and washing phenomena such as those already mentioned above, by a phenomenon of physicochemical transformation of the coating flour F.In particular, when the latter contains starch, or even proteins capable of forming gluten, subjecting the balls, sausages and / or pucks B to such a flow of hot water droplets is likely to cause hydration of the grains of the coating flour F and total or partial gelatinization of the starch and / or gluten, which tends to cause the grains of the coating flour F to burst. This results in the disappearance of the coating flour F, as such, by transformation of the latter. Possibly, since the friction, washing and transformation phenomena may be simultaneous, the grains of coating flour F thus transformed may be detached from the outer surface of the balls, sausages and / or pucks B and carried away by the liquid flow FxLi.

[0052] In a particularly preferential manner, as in the example illustrated in FIG. 2 in particular, the liquid flow FxLi is a flow of hot water droplets to which said pellets, sausages and / or pucks B are subjected within a pasteurization tunnel 26 (or thermocontrolled debacterization tunnel), and this advantageously under the preferential conditions of temperatures and treatment times mentioned above. Using such a pasteurization tunnel 26, known as such and typically comprising nozzles for projecting hot water droplets, it is thus advantageously possible, in a single step, to eliminate in a particularly effective manner the coating flour F present on the outer surface of the pellets, sausages and / or pucks B, while simultaneously reducing a possible microbiological load of said pellets, sausages and / or pucks B by thermocontrolled debacterization.This thus makes it possible to extend the shelf life of the food product before it is reheated or cooked by the consumer, while guaranteeing the microbiological quality of the food product, particularly in the case where the meatballs, sausages and / or pucks B contain a stuffing G, as previously envisaged.

[0053] It has also been observed that the temperature of the balls, sausages and / or pucks B is a parameter which can influence the efficiency of the removal of flour. coating F by subjecting to a liquid flow. In particular, the removal of the coating flour F appears optimized when said pellets, sausages and / or pucks B are preferentially subjected to said liquid flow FxLi while said pellets, sausages and / or pucks B are at an average temperature higher than the ambient temperature (of the manufacturing environment, typically between 15°C and 35°C), preferably between 30°C and 95°C. For example, when the pellets, sausages and / or pucks B are of homogeneous constitution, i.e. only made up of pasty composition C, the pellets, sausages and / or pucks B may advantageously be subjected to said liquid flow FxLi while they are at an average temperature between 60°C and 95°C.When the balls, sausages and / or pucks B are of heterogeneous constitution, and for example filled with a stuffing G, the balls, sausages and / or pucks B can advantageously be subjected to said flow of liquid FxLi while they are at an average temperature of between 30°C and 60°C.

[0054] Such a step of removing the coating flour F by subjecting the balls, sausages and / or pucks B to a liquid flow FxLi could of course, although less advantageously, be carried out in a different manner from that set out above. This being the case, it is nonetheless preferable (although conceivable) that the subjection of the balls, sausages and / or pucks B to a liquid flow FxLi does not consist of a complete (and even more so, prolonged) immersion of the balls, sausages and / or pucks B in a bath of liquid, in order to prevent the balls, sausages and / or pucks B from becoming saturated with liquid and swelling, which could prove detrimental to the final organoleptic qualities of the food product.

[0055] It should also be noted that the use of a liquid flow FxLi also contributes to the cleanliness and safety (in particular with regard to the risk of explosion of an atmosphere laden with flour) of the process, insofar as this avoids a dispersion of powdered coating flour F in the production environment. Furthermore, the “gas flow” FxGa and “liquid flow” FxLi variants described above are not necessarily mutually exclusive, insofar as the step of eliminating all or part of said coating flour F could advantageously comprise at least a first operation of subjecting said pellets, sausages and / or pucks B to at least one flow of a first fluid, for example gaseous, and a second operation of subjecting said pellets, sausages and / or pucks B to at least one flow of a second fluid, different from said first fluid and for example liquid.The advantages of both variants could thus be advantageously combined, and the elimination of coating flour F could be further improved. For example, it is conceivable that the step of eliminating coating flour F could be carried out as follows: . - either initially by subjecting the pellets, sausages and / or pucks B to a first gas flow FxGa (for example within a pneumatic conveyor 23), then in a second step by subjecting the pellets, sausages and / or pucks B to a second liquid flow FxLi (for example, in a pasteurization tunnel 26); - or conversely initially by subjecting the pellets, sausages and / or pucks B to a first liquid flow FxLi (for example, in a pasteurization tunnel 26), then in a second step by subjecting the pellets, sausages and / or pucks B to a second gas flow FxGa (for example within a pneumatic conveyor 23).

[0056] Furthermore, if the use of a flow of fluid, gaseous FxGa or liquid FxLi, proves to be particularly effective for removing the coating flour F present on the outer surface of the pellets, sausages and / or pucks B, it nevertheless remains perfectly conceivable that the step of removing the coating flour F comprises, in a complementary manner, one or more operation(s) of passing said pellets, sausages and / or pucks B over one or more vibrating means 27 (such as for example, a vibrating screen, a belt or a vibrating conveyor belt, etc.).

[0057] In order to guarantee optimal preservation of the food product over long periods, in particular when said balls, sausages and / or pucks B have not undergone thermocontrolled debacterization as mentioned above, the process for manufacturing the food product may advantageously comprise, after the step of removing the coating flour F: - a step of drying said pellets, sausages and / or pucks B, preferably continuously, to bring the relative humidity of the latter to a value preferably between a relative humidity substantially between 40% and 60% approximately, preferably between 45% and 55% approximately. Such a drying step can advantageously be carried out by subjecting the pellets, sausages and / or pucks B to a forced flow of hot air; and / or - a step of cooling said balls, sausages and / or pucks B, preferably continuously, to bring them to an average temperature substantially between 2°C and 15°C.

[0058] Preferably, the manufacturing method comprises, between the forming step and the step of removing the coating flour F, an operation of calibrating the pellets, sausages and / or pucks B, for example using a vibrating plate provided with holes of variable dimensions according to a direction of movement of the pellets, sausages and / or pucks B along said plate. As such, the calibrating operation does not belong to the step of removing the coating flour F, since its implementation has only a very limited, if not zero, impact on the coating flour F present on the outer surface of the pellets, sausages and / or pucks B.

[0059] Advantageously, the method for manufacturing the food product comprises, after the step of removing the coating flour F and, where appropriate, after said drying step and / or said cooling step of said balls, sausages and / or discs B, a step of packaging the food product in the form of a selected quantity of balls, sausages and / or discs B. Said food product can thus be packaged in a sachet or tray for example, and preferably in a controlled or modified atmosphere (for example in an atmosphere with a mixture of 30% to 70% carbon dioxide CO2 and 30% to 70% nitrogen N2).

[0060] The invention also relates, as such, to an installation for manufacturing a food product in the form of balls, sausages and / or pucks B, intended to be pan-fried before being consumed, as defined above in connection with the description of the method according to the invention. Generally speaking, it is advantageously an installation making it possible to implement the manufacturing method according to the invention, so that the elements of the description given above of the method according to the invention remain valid and applicable, mutatis mutandis, to the installation according to the invention, and vice versa. Said installation is preferably designed and configured to allow continuous manufacturing of the food product. It is advantageously an industrial installation, at least partially automated.Different examples of embodiments of the installation according to the invention are illustrated schematically in Figures 1 to 5.

[0061] The installation according to the invention comprises a station 1 for simultaneous mixing and cooking of a mixture formed from one or more basic ingredients of said food product and a liquid to obtain a pasty composition C. Said simultaneous mixing and cooking station 1 is advantageously designed and configured to allow the implementation of the simultaneous mixing and cooking step of the manufacturing method according to the invention. Preferably, said simultaneous mixing and cooking station 1 includes at least one mixer-cooker 2, which comprises a receptacle 3 defining an internal chamber 4 provided with an internal wall 5, a shaft 6 rotatably mounted within said internal chamber 4 and provided with mixing means 7, and a heating means 8 of said internal wall 5. Even more preferably, it is a mixer-cooker 2 designed and configured to continuously mix and cook said mixture within it.The internal chamber 4 is advantageously cylindrical in shape with a circular base and typically extends between a first end 9A, at which one or more devices 10 for introducing the ingredient(s) and the liquid into the internal chamber 4 are arranged, and a second opposite end 9B, at which the internal chamber 4 is provided with an outlet opening 11 for the pasty composition C. The shaft 6 of the . mixer-cooker 2 is typically rotatably mounted within said internal chamber 4 along an axis of rotation substantially parallel to a mean longitudinal extension direction of the internal chamber 4. The mixing means 7 with which the shaft 6 is provided are advantageously formed of distinct and distant blades 12 (or vanes), each of which extends from the shaft 6 substantially radially to the axis of rotation of the latter, and a distal end 13 of which is arranged at a distance from the inner wall 5 of the internal chamber 4 (typically a distance of a few millimeters, for example approximately 5 mm). The shaft 6 is advantageously rotated by an electric motor 14, 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 thin, continuous and turbulent layer of said mixture.The blades 12 are advantageously arranged and oriented relative to the shaft 6 so as to ensure progression of the mixture during mixing and cooking from the first end 9A to the second end 9B of the internal chamber 4. The heating means 8 of the internal wall 5 of the internal chamber 4 advantageously comprises a heating jacket 15, which surrounds the internal chamber 4 over substantially the entire length and circumference of the latter, and inside which circulates a heat transfer fluid (hot water, water vapor, diathermic oil, etc.). Advantageously, the simultaneous mixing and cooking station 1 comprises, arranged upstream of the device(s) 10 for introducing the ingredient(s) and the liquid into the internal chamber 4, one or more dosing devices 16 for the basic ingredient(s) and the liquid.The dosing device(s) 16 and the device(s) 10 for introducing the ingredient(s) and the liquid may be of any known type adapted to the nature of the latter.

[0062] Such a mixer-cooker 2 advantageously allows, with a relatively small footprint, the rapid and continuous production of a particularly homogeneous and at least partially cooked pasty composition Ç. This advantageously makes it possible to obtain, from such a pasty composition Ç, a food product which has a homogeneous and regular texture, and which can be easily and quickly reheated or cooked (in the case of typically partial cooking of the mixture) in a pan for consumption. Of course, a simultaneous mixing and cooking station 1 of different design and configuration could however be alternatively envisaged without departing from the scope of the invention.Advantageously, said simultaneous mixing and cooking station 1 includes a plurality of mixer-cookers 2, which are then advantageously arranged in parallel, in order to achieve a higher rate of preparation of the pasty composition Ç without degrading the quality of the mixing and cooking of the mixture (in the figures, only one mixer-cooker 2 is illustrated solely in order not to visually overload the . schematic illustrations proposed).

[0063] The installation according to the invention also comprises a forming station 17 for balls, sausages and / or pucks B, from the pasty composition C obtained using said simultaneous mixing and cooking station 1. Said forming station 17 is advantageously designed and configured to implement the previously described forming step of the manufacturing method according to the invention. Arranged downstream of the simultaneous mixing and cooking station 1, said forming station 17 typically comprises one or more forming devices 18A, of all known types and suitable for obtaining, from the pasty composition C, balls, sausages and / or pucks B of chosen shapes and dimensions.For example, the forming device(s) 18A may be designed and configured to extrude the pasty composition Ç in the form of a continuous cylinder of pasty composition C of a chosen diameter, cut said cylinder of pasty composition Ç into sections of chosen length, then optionally mold the sections of pasty composition Ç thus obtained to give them a predefined final shape of balls, sausages and / or pucks B. For example, the forming device 18A may comprise rollers on which the pasty composition Ç is crushed, and nozzles through which the pasty composition Ç is then pushed, extruded. Arranged at the outlet of the nozzles, rotating knives may be provided to cut the pasty composition Ç into balls B and to fold the latter onto a ribbed roller or a grid with parallel bars, in order to mark the balls B with decorative ridges.

[0064] Optionally, and as illustrated in the example in Figure 3, said forming station 17 for balls, sausages and / or pucks B comprises a device 18B for combining said pasty composition C with a stuffing G (or filling), so as to form stuffed (or filled) balls, sausages and / or pucks B, as explained previously in connection with the method according to the invention. Preferably, the combining device 18B is designed and configured to combine pasty composition C and stuffing G by co-extrusion of the latter.In this case, the association device 18B is advantageously merged with, or integrated into, the forming device(s) 18A, and may for example comprise a series of primary nozzles, through which the pasty composition C is pushed out of a reservoir 19 of pasty composition C, and a series of secondary nozzles, each arranged centered inside a primary nozzle and supplied with stuffing G from, for example, a reservoir 20 of stuffing G. A diaphragm, the opening and closing of which are controlled at a predefined rate, may advantageously be provided to cut and close a tube of pasty composition C provided with a core of stuffing G exiting the nozzles, to thus form stuffed balls, sausages and / or pucks B. Preferably, the forming station 17 is designed and configured to form said balls, . sausages and / or pucks B hot, and more particularly while the pasty composition C is still hot at the outlet of the simultaneous mixing and cooking station 1, which in particular makes it easier to shape the pasty composition C. Advantageously, the forming station 17 is then arranged immediately downstream of the simultaneous mixing and cooking station 1, so that it is not necessary to use any means of reheating the pasty composition C upstream of the forming station 17.

[0065] According to the invention, the forming station 17 comprises a device 21 for covering at least a portion of an outer surface of said balls, sausages and / or pucks B with a coating flour F. Said covering device 21 is advantageously designed and configured to implement the operation of covering at least a portion of the outer surface of said balls, sausages and / or pucks B with a coating flour F previously described in the manufacturing method according to the invention.Typically, the covering device 21 comprises a reservoir 22 of coating flour F, and it is designed and configured for example to sprinkle with coating flour F, preferably continuously, the outer surface of the balls, sausages and / or pucks B during forming, as well as preferably all or part of the surfaces of the forming device(s) 18A and / or the association device 18B in contact with the pasty composition Ç of the balls, sausages and / or pucks B.

[0066] Furthermore, the installation according to the invention comprises, for the reasons and advantages previously set out in connection with the method according to the invention, a system for removing all or part of said coating flour F present on said outer surface of said balls, sausages and / or pucks B. Arranged downstream of the forming station 17, said removal system is advantageously designed and configured to implement the step of removing said coating flour F, as described above, from the manufacturing method according to the invention.

[0067] For the technical effects and advantages already explained previously with regard to said method, said system for removing the coating flour F is preferably designed and configured to remove the coating flour F by subjecting said pellets, 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 design and configuration of the system for removing the coating flour F. The variants described below of these preferred design and configuration of the system for removing the coating flour F are advantageously respectively intended for the implementation of the corresponding variants, set out above, of the step of removing said coating flour F from the method according to the invention. Thus, the system for removing the coating flour F may advantageously include all or part of the various technical means (as well as their respective effects and advantages) described in connection with said step of removing said coating flour F and its variants. For reasons of brevity, these technical means, effects and advantages will therefore not necessarily be described again in the following.

[0068] According to a first variant, the coating flour removal system F is advantageously designed and configured to subject the pellets, sausages and / or pucks F to at least one flow of at least one fluid Ga, Li which is a Ga gas or mixture of Ga gases (gas flow FxGa), and preferably air. According to an embodiment (not illustrated) of this first variant, the gas flow FxGa is a blowing flow, the gas flow FxGa being directed towards the pellets, sausages and / or pucks B. The system for removing the coating flour F can then advantageously comprise, in addition to nozzles for blowing said gas flow FxGa towards the pellets, sausages and / or pucks B, a conveyor (or any other suitable known means) for moving the pellets, sausages and / or pucks B while they are subjected to the effects of said blowing flow, preferably in a direction of movement orthogonal to a blowing direction of said blowing flow.According to another more preferred embodiment of this first variant, retained in the example of Figure 1, the flow of gas or gas mixture FxGa is a suction flow. In a particularly preferential manner, as in the examples illustrated in Figures 1 and 4, the system for removing the coating flour F comprises for this purpose a pneumatic conveyor 23, in accordance with the description given above with regard to the method, for subjecting within said pneumatic conveyor 23, said pellets, sausages and / or pucks B to said suction flow. Obviously, but nevertheless less advantageously, other suitable known technical means may be envisaged for subjecting the pellets, sausages and / or pucks B to a gas flow of the suction flow type.

[0069] Preferably, the food product manufacturing facility is designed and configured so that said coating flour removal system F subjects said pellets, sausages and / or pucks B to said flow of gas or gas mixture FxGa while said pellets, sausages and / or pucks B are at an average temperature less than or equal to 50°C, and preferably substantially between 2°C and 15°C, for the various advantages already set out in terms of the effectiveness of the removal of the coating flour F. In this respect, the manufacturing facility may advantageously comprise, between the simultaneous mixing and cooking station 1 and the coating flour removal system F, and preferably more precisely between the forming station 17 of the pellets, sausages and / or pucks B and the coating flour removal system F, a (first) cooling station 24 (forced or not) pellets, sausages and / or pucks B to bring the latter to an average temperature included in the preferred temperature ranges mentioned above (figures let 4). Preferably, the elimination system is designed and configured so that the temperature of said gas or gas mixture flow FxGa (blowing flow or suction flow) is advantageously between 1 °C and 30 °C, and preferably between 2 °C and 20 °C. Of any suitable known type, said cooling station 24 (or cooler) can, for example, be advantageously designed and configured to subject, preferably continuously, the pellets, sausages and / or pucks B to a forced flow of cold air.Alternatively, but less advantageously, the cooling station 24 could consist, for example, of a device for temporarily storing the pellets, sausages and / or pucks B at ambient temperature, in the case where the desired average temperature remains greater than or equal to the ambient temperature.

[0070] According to a second variant, the coating flour removal system F is advantageously designed and configured to subject the balls, sausages and / or pucks B to at least one flow of at least one fluid Ga, Li which is a liquid Li (liquid flow FxLi). Said liquid Li may be formed from a single liquid or a mixture of several different liquids, the liquid(s) being advantageously food grade. Preferably, said liquid Li is water.

[0071] According to a preferred embodiment of this second variant, said liquid flow FxLi is a flow of water droplets. The elimination system is then designed and configured to subject said pellets, sausages and / or pucks B to showering by one or more jets of water droplets projected towards the outer surface of said pellets, sausages and / or pucks B, preferably in the form of a water mist (figures 2 and 5 in particular). The elimination system may advantageously comprise one or more nozzles for projecting water droplets, as well as a conveyor 25 (or any other suitable known technical means) for moving the pellets, sausages and / or pucks B opposite the projection nozzles, preferably in a direction of movement orthogonal to a direction of projection of said liquid flow by said projection nozzles.Preferably, such a conveyor 25 will then be perforated, and at least two projection nozzles will be arranged respectively on either side of the latter in order to subject the balls, sausages and / or pucks to jets of water droplets in opposite directions (figures 2 and 5 in particular). Preferably, the elimination system is then designed and configured so that said liquid flow FxLi is a flow of hot water droplets, and / or possibly water vapor, that is to say water at a temperature higher than the ambient temperature of the manufacturing environment, typically between 15°C and 35°C. Even more advantageously, the elimination system is designed and configured to subject. said pellets, sausages and / or pucks B to said flow of hot water droplets whose temperature is substantially between 50°C and 100°C, and preferably between 60°C and 99°C (for example between 70°C and 95°C), for a treatment time substantially between 1 min and 10 min, preferably between 1 min and 8 min, and more preferably between 2 min and 6 min.

[0072] In a particularly preferential manner, as in the examples illustrated in Figures 2 to 5, the coating flour removal system F comprises a pasteurization tunnel 26 for subjecting said pellets, sausages and / or pucks B to said flow of hot water droplets therein, advantageously under the preferential temperature and treatment time conditions mentioned above. Known as such, such a pasteurization tunnel 26 typically comprises nozzles for projecting hot water droplets, preferably in the form of a mist, and a conveyor 25 for moving and circulating said pellets, sausages and / or pucks B inside the pasteurization tunnel 26, opposite the projection nozzles, at a predefined speed to achieve the chosen treatment time.

[0073] To further optimize the efficiency of the coating flour removal, the manufacturing facility is preferably designed and configured so that the coating flour removal system F subjects said pellets, sausages and / or pucks B to said liquid flow FxLi (and preferably to said hot water droplet fluid) while said pellets, sausages and / or pucks B are at an average temperature higher than the ambient temperature (of the manufacturing environment, typically between 15°C and 35°C), preferably between 30°C and 95°C (and for example between 60°C and 95°C for pellets, sausages and / or pucks B of homogeneous constitution, and for example between 30°C and 60°C for pellets, sausages and / or pucks B of heterogeneous constitution, as explained in connection with the method).To do this, the coating flour removal system F can advantageously be positioned as close as possible to the simultaneous mixing and cooking station 1 and the forming station 17, and the installation can be without a cooling station for the pellets, sausages and / or pucks B between the removal system and said simultaneous mixing and cooking station 1 and forming station 17, so that the pellets, sausages and / or pucks B leaving the forming station 17 arrive at the removal system while they are still hot. It is thus not necessary to provide for the implementation of any means for reheating the pellets, sausages and / or pucks B upstream of the coating flour removal system F. This simplifies the design and implementation of the installation, and limits its size.

[0074] Obviously, such a system for removing the coating flour F by subjecting the balls, sausages and / or pucks B to a liquid flow FxLi could well obviously, although less advantageously, be of a different design and configuration from those set out above. This being the case, it is nonetheless preferable (although conceivable), for the reasons already set out in connection with the manufacturing process, that the coating flour removal system F be without a device for complete (and even more so, prolonged) immersion of the balls, sausages and / or pucks B in a bath of liquid.

[0075] Furthermore, in accordance with what has been specified in connection with the manufacturing method, the “by gas flow” FxGa and “by liquid flow” FxLi variants described above are not necessarily mutually exclusive, insofar as the system for removing all or part of said coating flour F could advantageously comprise at least a first device for subjecting said pellets, sausages and / or pucks B to at least one flow of a first fluid, for example gaseous, and a second device for subjecting said pellets, sausages and / or pucks B to at least one flow of a second fluid, different from said first fluid and for example liquid. For example, it is conceivable that the coating flour removal system could thus comprise: - either a (first) device for submitting said pellets, sausages and / or pucks B to a first gas flow (pneumatic conveyor 23, for example), and a (second) device for submitting said pellets, sausages and / or pucks B to a second liquid flow (pasteurization tunnel 26, for example), arranged downstream of said first device (as illustrated as an example in Figure 4); - or conversely a (first) device for subjecting said pellets, sausages and / or pucks to a first liquid flow (pasteurization tunnel 26, for example), and a (second) device for subjecting said pellets, sausages and / or pucks to a second gas flow (pneumatic conveyor 23, for example), arranged downstream of said first device (not shown).

[0076] Furthermore, if the use of a flow of fluid, gaseous FxGa or liquid FxLi, proves to be particularly effective for removing the coating flour F present on the outer surface of the pellets, sausages and / or pucks B, it nevertheless remains perfectly conceivable that the system for removing the coating flour F comprises, in a complementary manner, one or more vibrating means 27 (such as for example, a vibrating screen, a belt or a vibrating transport belt, etc.) mechanically contributing to the removal of said coating flour F ([fig.5]).

[0077] In order to guarantee optimal preservation of the food product over long periods, in particular when said balls, sausages and / or pucks B have not undergone thermocontrolled debacterization as mentioned above, the food product manufacturing facility may advantageously comprise, preferably downstream of the coating flour removal system F: - a drying station 28 for said pellets, sausages and / or pucks B, designed and configured to bring the relative humidity of the latter to a value preferably between a relative humidity substantially between 40% and 60% approximately, preferably between 45% and 55% approximately (Figures 2 to 5). Of any suitable known type, said drying station 28 (or dryer) may, for example, be advantageously designed and configured to subject, preferably continuously, the pellets, sausages and / or pucks B to a forced flow of hot air; and / or - a cooling station 29 (or second cooling station 29, if applicable) for said pellets, sausages and / or pucks B, designed and configured to bring the latter to an average temperature substantially between 2°C and 15°C. Of any suitable known type, and for example with horizontal stages (figures 2 to 4) or spiral (figure 5), said cooling station 29 (or cooler) may, for example, be advantageously designed and configured to subject, preferably continuously, the pellets, sausages and / or pucks B to a forced flow of cold air.

[0078] Preferably, the manufacturing installation comprises, between the forming station 17 and the coating flour removal system F, a device 30 for calibrating the pellets, sausages and / or pucks B, for example using a vibrating plate provided with holes of variable dimensions according to a direction of movement of the pellets, sausages and / or pucks B along said plate. As such, the calibrating device 30 does not belong to the coating flour removal system F, since its operation has only a very limited, if not zero, impact on the coating flour F present on the outer surface of the pellets, sausages and / or pucks B.

[0079] Advantageously, the installation for manufacturing the food product comprises, downstream of the coating flour removal system F and, where appropriate, downstream of the drying station 28 and / or the (second) cooling station 29 of said balls, sausages and / or pucks B, a station 31 for packaging the food product in the form of a selected quantity of balls, sausages and / or pucks B. Said packaging station 31 may be advantageously designed and configured to package said food product in a bag or tray for example, and preferably in a controlled or modified atmosphere (for example in an atmosphere formed by a mixture of 30% to 70% carbon dioxide CO2 and 30% to 70% nitrogen N2).

[0080] It should be noted that the terms “upstream” and “downstream” are used in the description of the invention above to translate a chronological sequence of the different stages and operations of the manufacturing process (the term “upstream” meaning “previously”, the term “downstream” meaning “subsequently”\ and are therefore symmetrically to be considered in relation to the direction of progression (indicated by arrows in the figures) of the pasty composition Ç and the balls, sausages and / or pucks B at within the food product manufacturing facility.

[0081] Ultimately, it is clear from the above that the new process and the new manufacturing installation in accordance with the invention make it possible to obtain a food product in the form of balls, sausages or even B pucks which, not only can be simply and quickly cooked or reheated in a pan by a consumer without any particular cooking skills, but also has improved organoleptic properties, both before and after cooking or reheating. The new process and a new manufacturing installation proposed are advantageously relatively simple in design and implementation. They allow the manufacture of said food product at a high rate, in particular in an industrial context, and what is more, at controlled costs, and with the material footprint particularly well controlled.Furthermore, the new process and the new installation proposed advantageously allow the manufacture of a food product which retains excellent qualities, both organoleptic and bacteriological, for a long time before cooking or reheating.

Claims

Claims

1. A method of manufacturing a food product in the form of balls, sausages and / or discs (B), intended to be pan-fried before being consumed, comprising - a step of simultaneously kneading and cooking a mixture formed from one or more basic ingredients of said food product and a liquid to obtain a pasty composition (C), - a step of forming balls, sausages and / or discs (B) from said pasty composition (C), said forming step comprising an operation of covering at least a portion of an outer surface of said balls, sausages and / or discs (B) with a coating flour (F), then - a step of removing all or part of said coating flour (F) present on said outer surface of said balls, sausages and / or discs (B).

2. Method according to the preceding claim, in which said step of removing the coating flour (F) is carried out by subjecting said pellets, sausages and / or pucks (B) to at least one flow (FxGa, FxLi) of at least one fluid (Ga, Li).

3. Method according to the preceding claim, in which at least one fluid is a gas (Ga) or a mixture of gases (Ga), and preferably of 1 ' Q 1 y*

4. 1 d-11. Method according to the preceding claim, in which the flow of gas or gas mixture (FxGa) is a suction flow, to which said pellets, sausages and / or pucks (B) are preferentially subjected within a pneumatic conveyor (23).

5. Method according to any one of claims 3 or 4, wherein said pellets, sausages and / or pucks (B) are subjected to said flow of gas or gas mixture (FxGa) while said pellets, sausages and / or pucks (B) are at an average temperature less than or equal to 50°C, and preferably substantially between 2°C and 15°C.

6. A method according to any one of claims 2 to 5, wherein at least one fluid is a liquid (Li), and preferably water.

7. Method according to the preceding claim, in which the liquid flow (FxLi) is a flow of hot water droplets, to which said pellets, sausages and / or pucks (B) are preferentially subjected within a pasteurization tunnel (26).

8. Method according to the preceding claim, wherein said flow of hot water droplets is at a temperature substantially between 50°C and 100°C, preferably between 60°C and 99°C, said pellets, 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, and preferably between 2 min and 6 min.

9. Method according to any one of claims 6 to 8, wherein said pellets, sausages and / or pucks (B) are subjected to the liquid flow (FxLi) while they are at an average temperature above ambient temperature, and preferably between 30°C and 95°C.

10. A method according to any preceding claim, wherein at least one of the ingredients is based on a Solarium tuberosum tuber product.

11. A method according to any preceding claim, wherein at least one of the ingredients is a flour or semolina of at least one cereal.

12. A method according to the preceding claim, wherein said cereal contains proteins capable of forming gluten, said cereal preferably being wheat.

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

14. Installation for manufacturing a food product in the form of balls, sausages and / or pucks (B), intended to be pan-fried before being consumed, comprising - a station for simultaneous mixing and cooking (1) of a mixture formed from one or more basic ingredients of said food product and a liquid to obtain a pasty composition (C), - a station for forming (17) balls, sausages and / or pucks (B) from said pasty composition (C), said forming station (17) comprising a device (21) for covering at least a portion of an outer surface of said balls, sausages and / or pucks (B) with a coating flour (F), and - a system for removing all or part of said coating flour (F) present on said outer surface of said balls, sausages and / or pucks (B).

15. Installation according to the preceding claim, wherein said coating flour removal system (F) is designed and configured to remove the coating flour (F) by subjecting said pellets, sausages and / or pucks (B) to at least one flow (FxGa, FxLi) of at least one fluid (Ga, Li).

16. Installation according to the preceding claim, in which at least one fluid is a gas (Ga) or a mixture of gases (Ga), and preferably of 1 " Q If

17. 1 dll . Installation according to the preceding claim, in which said flow of gas or gas mixture (FxGa) is a suction flow, said coating flour removal system (F) preferably comprising a pneumatic conveyor (23) for subjecting within the latter said pellets, sausages and / or pucks (B) to said suction flow.

18. Installation according to any one of claims 16 and 17, which is designed and configured so that the coating flour removal system (F) subjects said pellets, sausages and / or pucks (B) to said flow of gas or gas mixture (FxGa) while said pellets, sausages and / or pucks (B) are at an average temperature less than or equal to 50°C, and preferably substantially between 2°C and 15°C.

19. Installation according to any one of claims 15 to 18, in which at least one fluid is a liquid (Li), and preferably water.

20. Installation according to the preceding claim, in which said liquid flow (FxLi) is a flow of hot water droplets, said coating flour removal system (F) preferably comprising a pasteurization tunnel (26) for subjecting said pellets, sausages and / or pucks (B) to said flow of hot water droplets within the latter.

21. Installation according to the preceding claim, in which said coating flour removal system (F) is designed and configured to subject said balls, sausages and / or pucks (B) to a flow of hot water droplets whose temperature is substantially between 50°C and 100°C, preferably between 60°C and 99°C, for a treatment time substantially between 1 min and 10 min, and preferably between 2 min and 6 min.

22. An installation according to any one of claims 19 to 21, which is designed and configured so that the system for removing the coating flour (F) subjects said balls, sausages and / or pucks (B) to said liquid flow (FxLi) while said balls, sausages and / or pucks (B) are at an average temperature above ambient temperature, and preferably between 30°C and 95°C.

23. Installation according to any one of claims 14 to 22, in which said simultaneous mixing and cooking station (1) includes a mixer-cooker (2) comprising a receptacle (3) defining an internal chamber (4) provided with an internal wall (5), a shaft (6) rotatably mounted within said internal chamber (4) and provided with mixing means (7), and a heating means (8) of said internal wall (5).

24. Installation according to any one of claims 14 to 23, in which said forming station (17) for balls, sausages and / or pucks (B) comprises a device for combining said pasty composition (C) with a stuffing (G), preferably by co-extrusion of said pasty composition (C) and said stuffing (G).

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