Industrial process for manufacturing a food preparation comprising bread and a prepared dish

Abstract

The invention relates to an industrial process for manufacturing (100) a food preparation (1) comprising a loaf of bread (2) and a prepared dish (3), comprising the following steps according to which: - a prepared dish (3) is made and cooled, - a bread dough (4) is made and rolled out, - said cooled prepared dish (3') is placed on said rolled-out bread dough (4') and completely covered by a portion of said rolled-out bread dough (4'), - said bread dough (4) enclosing said prepared dish (3) is molded, pre-baked, and stored, - and after storage, said bread dough (4) enclosing the prepared dish (3) is baked to obtain said prepared dish (3) enclosed in the loaf of bread (2). Figure 1

Description

Title of the invention: Industrial process for manufacturing a food preparation comprising bread and a cooked dish Technical field

[0001] The invention relates to an industrial process for manufacturing a food preparation comprising bread and a ready-made meal. Its subject is such a process. It also relates to a food preparation obtained by means of such a process. Prior art

[0002] In the field of so-called fast food and / or takeaway, we know a sandwich which is made from a bread inside which is inserted a simple culinary preparation, such as a slice of ham, a mixture of vegetables and sauce or the like. In general, the sandwich is obtained from an incision made in the bread and an introduction of the culinary preparation inside the incision. Such a sandwich has the disadvantage of allowing the culinary preparation to spill out of the bread which is likely to produce a lot of dirt. In addition, such a sandwich has the disadvantage of being little varied, sometimes unappetizing, and becomes a symbol of a boring and nutritionally unbalanced diet.

[0003] A panwiche® is also known which is made from a half-baguette of bread inside which is inserted a frozen stick of a culinary preparation. More particularly, the half-baguette is skewered on a spike of a hot dog machine to create a cavity inside the half-baguette, the frozen stick is then introduced inside the cavity, then the whole is kept at a temperature between 0°C and 4°C, the whole is then reheated in a combined oven with accelerated cooking according to a programmed heating power and cooking time, and the whole is finally packaged inside a bag before being served to a customer, unsold sets being able to be kept at a temperature between 0°C and 4°C until the next day for example.

[0004] These products are therefore also difficult to transport in a bag, without the sauce leaking from the product and dirtying the individual's belongings.

[0005] Furthermore, such products are difficult to store and preserve without altering their taste qualities, the bread having a tendency to soak up the sauce contained in the culinary preparation, which affects its visual appearance and its taste qualities.

[0006] We also know of round breads (buns) which are stuffed with a culinary preparation, such as a minced steak regularly garnished with cheese, vegetables and condiments, to form a hamburger or the like, which may be prepared to the customer's request or possibly kept warm for a short period before being served to a customer.

[0007] We also know of traditional cooked dishes served in renowned establishments offering a variety of cooked dishes to their customers, which are intended to be consumed while seated. While such a mode of consumption proves to be pleasant, it has the disadvantage of sometimes being too long for customers wishing to eat properly but quickly. Technical problem

[0008] It is regularly observed that the above-mentioned products, such as sandwiches, panwiches® and / or hamburgers are difficult to consume due to their incision, or their cavity which allows the culinary preparation it contains to spread.

[0009] In particular, with regard to closed rounded breads (buns), these cannot contain a large quantity of sauce, without risking the bread disintegrating given that the bread is not thick and resistant enough. In addition, these products seem to have a poor nutri-score, and therefore poor nutritional values.

[0010] Considering the above, a general problem that the present invention proposes to solve consists of finding a best possible compromise between a restoration of optimized nutritional quality in a relatively short desired consumption time, by proposing a simple, rapid, and inexpensive industrial manufacturing process, furthermore allowing optimized conservation of a food preparation obtained using such a process which is nutritionally balanced, easy to consume in a short time. Benefits provided

[0011] The Applicant has developed a food preparation which is capable of adapting to different diets with the ultimate objective of achieving the best nutritional balance. Such a food preparation can advantageously adapt to different vegetarian, sports, vegan diets, and to people with gluten intolerance. Such a food preparation aims to combat health problems linked to a poor diet, in particular an unbalanced diet.

[0012] Furthermore, such a food preparation aims to combine traditional or gourmet catering in a product that is easy to take away and easy to consume without the risk of soiling. Such a food preparation constitutes an advantageous alchemy of a new bakery bread made by hand fused with dishes varied dishes, from diverse geographical origins, evocative of different regions and cultures.

[0013] Such a food preparation is obtained from an industrial manufacturing process that is easy to implement, quick and simple. Technical solution

[0014] A method of the present invention is an industrial method for manufacturing a food preparation comprising a bread and a cooked dish, the industrial manufacturing method comprising the following steps according to which: - a cooked dish is produced,

[0015] - said cooked dish is cooled, - a bread dough made from yeast, spelt flour, white flour and a legume paste is made, - the said bread dough is spread out, - said cooled cooked dish is placed on said rolled out bread dough, - said cooled cooked dish is entirely covered by a part of said spread bread dough, - said bread dough containing said cooked dish is molded,

[0016] - said bread dough containing said cooked dish is pre-cooked,

[0017] - said bread dough containing said pre-cooked cooked dish is preserved, - and after preservation, said bread dough containing the cooked dish is cooked to obtain said cooked dish enclosed in the bread.

[0018] The manufacturing method advantageously comprises at least one of the following characteristics taken alone or in combination:

[0019] - the pre-cooking of said bread dough containing said cooked dish is carried out at a temperature between 60°C and 180°C, preferably 80°C, for 15 minutes to 40 minutes;

[0020] - said bread dough containing said cooked dish, following pre-cooking, is preserved in a positive chamber, between 0°C and 10°C, preferably between 0°C and 4°C, preferably for a period of up to 72 hours, more preferably between 48 hours and 72 hours;

[0021] - said bread dough containing said cooked dish, following pre-cooking, is preserved by thermal shock in a cold room by going from a temperature between 60°C and 100°C to a temperature between -40°C and -30°C, preferably to -35°C, for a period of up to 30 days, more preferably between 15 days and 30 days;

[0022] - said bread dough is made using the cooking water of a legume, the water legume cooking being obtained during a prior legume cooking step to make the legume paste;

[0023] - said bread dough containing said cooked dish is cooked for 5 minutes at 15 minutes at a temperature between 180°C and 220°C, preferably at 200°C;

[0024] - said bread dough is obtained from at least one fractional mixture mass of 30 to 50%, preferably 40%, of spelt flour, of 20 to 40%, preferably 30%, of white flour and of 20 to 40%, preferably 30%, of legume paste;

[0025] - white flour is rye flour;

[0026] - legume paste is a coral lentil paste;

[0027] - said cooked dish is chosen from beef bourguignon, veal blanquette, chili cone cameo, coq au vin, cassoulet, couscous, chicken basquaise, bouillabaisse, paella, pot-au-feu, shepherd's pie, sauerkraut, ratatouille, veal marengo.

[0028] The present invention also relates to a food preparation comprising a bread and a cooked dish obtained from such a process. Brief description of the drawings

[0029] The invention and the advantages resulting therefrom will be better understood upon reading the description and the non-limiting embodiments which follow, with regard to the appended figures in which:

[0030] [Fig. 1] represents an industrial process for manufacturing a food preparation according to the present invention.

[0031] [Fig.2] illustrates a sectional view of the food preparation obtained using the industrial manufacturing process shown in [Fig.l].

[0032] In [Fig.l] is shown an industrial manufacturing process 100 of a food preparation 1 which is illustrated in [Fig.2]. It is understood that such a process is an industrial process in the sense that all of the steps, which the industrial manufacturing process 100 comprises, are mechanizable and achievable at least partially by one or more suitable devices. The food preparation 1 is a dish consumable by a human being, in particular in a so-called “takeaway” form in which a buyer obtains the food preparation 1 inside an establishment, then consumes the food preparation 1 outside the establishment.

[0033] The food preparation 1 obtained by implementing the industrial manufacturing method 100 advantageously comprises a bread 2 which envelops a cooked dish 3. It is understood in this that the bread 2 entirely houses the cooked dish 3, the bread 2 forming an enclosure receiving the cooked dish 3. In other words, the bread 2 forms a continuous envelope of the cooked dish 3 which is invisible to an outside observer O to the food preparation 1 before the start of its consumption. In other words, the food preparation 1 obtained by implementing the industrial manufacturing method 100 is notably distinguished from any culinary preparation of the prior art, of the sandwich type obtained by incision, or even cutting, of a loaf and insertion of any dish inside the cut loaf. As a result, the cooked dish 3 housed inside the loaf 2 cannot spill out of the loaf 2 before its consumption, which means that such a leak-proof nature of the food preparation 1 is a major advantage for a food preparation 1 in particular intended to be consumed in a public place or the like, such a public place not having facilities for cleaning up any leaks from the cooked dish 3. For this purpose, the industrial manufacturing method 100 comprises a plurality of steps described below.

[0034] The industrial manufacturing method 100 comprises a first step 101 during which the cooked dish 3 is produced. The cooked dish 3 is preferably chosen from beef bourguignon, veal blanquette, coq au vin, cassoulet, chicken basquaise, bouillabaisse, pot-au-feu, shepherd's pie, sauerkraut, ratatouille, veal marengo, a chicken, veal, beef, or fish tagine, couscous, chili con came, paella. In other words, the cooked dish 3 is a relatively ordinary cooked dish, and in particular a cooked dish in sauce, to offer a varied range of food preparations 1. More particularly, the cooked dish is chosen from dishes usually eaten hot, for example at a temperature of the order of 60°C to 70°C.

[0035] The industrial manufacturing method 100 then comprises a second step 102 during which a temperature of the cooked dish 3 is lowered to obtain a cooled cooked dish 3'. Thus, the cooked dish 3 is for example stored inside a cooling cell inside which a cooling temperature of the order of 10°C prevails. Also, the cooked dish 3 goes from a cooking temperature of the order of 85°C, to within + / - 10%, to the cooling temperature in a period of the order of two hours for example.

[0036] The industrial manufacturing process 100 also comprises a third step 103 during which a bread dough 4 is made from water and at least one yeast 5, a spelt flour 6, a white flour 7 and a legume dough 8. It is understood that the third step 103 is carried out indifferently simultaneously, after or before the first step 101 and the second step 102.

[0037] Preferably, the bread dough 4 is obtained from at least one mixture in mass fraction of 30 to 50%, preferably 40%, of spelt flour, 20 40%, preferably 30%, white flour and 20 to 40%, preferably 30%, legume paste.

[0038] Preferably again, the white flour 7 is a rye flour or similar and the legume paste 8 is a coral lentil paste or similar.

[0039] Spelt flour 7 provides fiber and carbohydrate intake, and promotes intestinal well-being.

[0040] Rye flour provides a source of minerals and fiber, and has the advantage of being low in gluten and semi-complete.

[0041] Coral lentils provide a source of minerals, iron, phosphorus, potassium, magnesium, vegetable proteins, and antioxidant vitamin B which helps fight cell aging.

[0042] According to an alternative embodiment of the third step 103, the bread dough 4 is made using cooking water 10 from a legume, the legume cooking water 10 being obtained during a prior step 111 of cooking the legume to make the legume dough 8.

[0043] As a non-limiting example, it is noted that to obtain one kilogram of bread dough 4, between 300g and 500g of legume are used, preferably 350g, in an initial quantity of water representing 50% to 100%, preferably 70%, of the quantity of legume. Such a mixture of water and legume is brought to a boil at a temperature between 60°C and 100°C, preferably 80°C for 15 minutes to 30 minutes, preferably 20 minutes. The legume paste 8 thus obtained is drained and pressed to obtain a legume paste 8 degorged with 30% to 40% of cooking water 10. The remaining cooking water 10, i.e. approximately 40% to 60% of the initial quantity of water, is cooled and goes from a temperature of between 60°C and 80°C, preferably 63°C, in less than two hours to a temperature of between 10°C and 3°C, preferably 3°C.

[0044] The industrial manufacturing method 100 then comprises a fourth step 104 during which the bread dough 4 is spread on a work surface, for example with a rolling pin to form a spread bread dough 4' with a thickness varying in particular between 3 mm and 8 mm, to within + / - 10%, preferably varying in particular between 5 mm and 8 mm, to within + / - 10%. It is understood that the fourth step 104 is carried out indifferently simultaneously, after or before the first step 101 and the second step 102.

[0045] The industrial manufacturing process 100 then comprises a fifth step 105 during which the cooled cooked dish 3' is placed on the spread bread dough 4'.

[0046] The industrial manufacturing process 100 then comprises a sixth step 106 during which the cooled cooked dish 3' is entirely covered by a portion of the spread bread dough 4' to form a set 9 formed from the cooled cooked dish 3' housed inside a fully covering bread dough 4”. The envelope of the cooled cooked dish 3' mentioned above is thus formed from the rolled out bread dough 4'.

[0047] The industrial manufacturing process 100 then comprises a seventh step 107 during which the bread dough 4, containing the cooled cooked dish 3', is molded. It is understood that the assembly 9 is for example shaped into a molded assembly 9' which has a particular shape, such as a rectilinear shape of a traditional baguette, or a circular shape of a tart.

[0048] The industrial manufacturing process 100 then comprises an eighth step 108 during which the bread dough 4, containing the cooled cooked dish 3', is precooked at a precooking temperature which is between 60°C, to within + / - 10%, and 180°C, to within + / - 10%. Preferably, the precooking temperature is of the order of 80°C, to within + / - 10%. Thus, the molded assembly 9' is for example brought to the precooking temperature inside an oven or the like, for example for a period of between 15 min and 40 min, for example 17 min, 20 min, 25 min, 30 min, 35 min, the precooking period being advantageously adapted to the cooked dish to be considered, to obtain a precooked assembly 9” formed from a precooked bread dough 4”' closing the cooked dish 3.

[0049] As a non-limiting example of carrying out the fourth step 104, the fifth step 105, the sixth step 106, the seventh step 107 and the eighth step 108, the bread dough 4 is spread on a work surface so that the thickness of the bread dough 4 is between 3 mm and 8 mm, then between 50 g and 150 g, preferably 100 g, of cooled cooked dish 3' are placed on the bread dough 4, then the bread dough 4 and the cooled cooked dish 3' are rolled, then the cooled cooked dish 3' is completely covered, edges of the bread dough 4 possibly being assembled and glued together with a small amount of water to form the assembly 9. Then, the assembly 9 is molded, for example in the shape of a half-baguette with a width of between 6 cm and 12 cm, preferably 10 cm and with a length between 13 cm and 40 cm, preferably 37 cm, to form the molded assembly 9'.Then, the molded assembly 9' is placed in the oven for a period of between 15 minutes and 40 minutes, preferably 17 minutes at a temperature of between 60°C and 180°C, preferably 80°C, to form the pre-baked assembly 9”.

[0050] The industrial manufacturing process 100 then comprises a ninth step 109 during which the pre-cooked bread dough 4”' containing the cooked dish 3 is stored for example inside a cooling chamber. According to a first variant of the ninth step, the cooling chamber is a positive chamber, such as a cooling chamber at a positive temperature, between 0°C and 10°C, preferably between 0°C and 6°C, for up to 72 hours, preferably for 48 hours. According to a second variant of the ninth step 109, the cooling enclosure is a cold room, such as a negative temperature cooling room, between -40°C and -30°C, preferably at -35°C, for 30 days, for example between 15 days and 30 days, so that the pre-cooked bread dough 4' ' ' containing the cooked dish 3 is preserved from thermal shock.

[0051] The industrial manufacturing process 100 then comprises a tenth step 110 during which, after preservation, the bread dough 4 containing the cooked dish 3 is cooked to obtain the cooked dish 3 contained in the bread 2. More particularly, the bread dough 4 containing said cooked dish 3 is cooked for 5 to 15 minutes at a temperature between 180°C and 220°C, preferably at 200°C.

[0052] These arrangements are such that such a food preparation 1 obtained by means of such an industrial manufacturing process 100 is easily consumable, in a short time and at a lower cost, while offering optimized nutritional, taste and aesthetic qualities, the industrial manufacturing process 100 being rapid, simple and easily mechanizable, to reduce and facilitate manufacturing time and cost. Example Example 1#:

[0053] Table [Table 1] below describes comparative mass contents of protein, carbohydrate and lipid and of caloric intake per hundred grams respectively of a hamburger, a classic bread, a beef bourguignon and the food preparation 1 according to the present invention.

[0054] [Tables 1] Nutrients Hamburger Classic bun Beef bourguignon Food preparation according to the invention Proteins (in g) 13.2 9 6.7 14 Carbohydrates (in g) 20.8 49 11.1 1 Fats (in g) 8.5 3.2 3.33 2 Calories (in Kcal) 216 265 156 78

[0055] The hamburger considered in this example is a sandwich composed of two breads based in particular on wheat flour, water, salt, sugar, yeast, rapeseed oil, seeds of sesame and wheat gluten and garnished with a minced steak, a lettuce leaf, two tomato slices, and ketchup® sauce. According to the listed nutritional values, particularly due to the composition of the bun, the hamburger is a very high-calorie dish. Indeed, on a 100g basis, the hamburger provides 216 Kcal while for comparison, the food preparation 1 according to the invention has a carbohydrate intake of 1g compared to 20.8g for the hamburger and a lipid intake of 2g compared to 8.5g for the hamburger.

[0056] The so-called "classic" bread considered in this example essentially contains wheat flour, water, baker's yeast and salt. For classic bread, and on a 100 g basis providing 265 Kcal, we note a very high calorie intake, inducing problems linked to digestion, problems linked to gluten, in particular allergies, and depending on the origin of the classic bread, the prices differ significantly as well as the quality and shelf life of the final product.

[0057] In addition, to have a balanced final product, the bread must be garnished, which generates an additional cost. The end result is a product that is impractical to eat, wastes time, is likely to be redundant, and has poor taste qualities. Compared to food preparation 1 according to the invention, conventional bread alone is almost three times more calorific, and is significantly richer in carbohydrates and lipids.

[0058] The beef bourguignon considered in this example is prepared from beef and red wine, to which are added bacon, butter, onions, garlic, wheat flour, mushrooms, carrots, herbes de Provence, salt and pepper. For such a cooked dish, of the beef bourguignon type, and on a basis of 100 g providing 156 Kcal, it requires plate service, forcing the customer to sit down to consume it, which is impractical and a waste of time. In addition, the cost is likely to be considered prohibitive.

[0059] Furthermore, if we combine classic bread and beef bourguignon in a 50:50 ratio, on a 100 g basis, the calorie intake is 210.5 Kcal, which is significantly higher than the calorie intake of the food preparation 1 according to the invention which is 78 Kcal per 100 g, a fortiori with a 60:40 ratio. In a particularly advantageous and surprising manner for a bread-based food preparation with a mass distribution of 60% bread dough 4 and 40% cooked dish 3, in the form of beef bourguignon, the food preparation 1 of the present invention, and on a 100 g basis provides 78 Kcal, offers a very low calorie intake and is rich in protein.This is made possible by its unique composition of flour mix: - spelt flour at a level of 30% to 50%, preferably 40%, which provides a supply of fiber and carbohydrates, and thus promotes intestinal well-being; - white flour such as rye flour or similar, at a level of 20% to 40%, preferably 30%, which . provides a supply of minerals and fiber and has the advantage of being low in gluten and semi-complete; - and red lentil paste, at a rate of 20% to 40%, preferably 30%, plus the cooking water of the red lentils, i.e. approximately 40% to 60% of the initial quantity of water. Red lentils provide a supply of minerals, iron, phosphorus, potassium, magnesium and antioxidant vitamin B which helps to combat cell aging.

[0060] Thus, by this industrial manufacturing process 100 of a mixture of legume flour (coral lentil) and legume water (coral lentil), a bread 2 is obtained which is healthy and which adapts to different diets in order to limit, in particular, harmful excess weight.

[0061] By integrating the cooked dishes 3 into the bread 2, we obtain a food preparation 1 resulting from a perfect alchemy combining a new, healthy and balanced product, tasty, practical and at an affordable price.

Claims

Claims

1. Industrial method for manufacturing (100) a food preparation (1) comprising a bread (2) and a ready meal (3) comprising the following steps according to which: - a ready meal (3) is produced, - said ready meal (3) is cooled, - a bread dough (4) based on yeast (5), spelt flour (6), white flour (7) and a legume dough (8) is produced, said bread dough (4) being produced using the cooking water of a legume, the legume cooking water being obtained during a prior legume cooking step to produce the legume dough (8), said bread dough (4) being obtained from at least one mixture in mass fraction of 30 to 50% of spelt flour (6), 20 to 40% of white flour (7) and 20 to 40% of legume paste (8), said legume paste (8) being a coral lentil paste, - said bread dough (4) is spread,- said cooled cooked dish (3') is placed on said spread bread dough (4'), - said cooled cooked dish (3') is entirely covered by a part of said spread bread dough (4'), - said bread dough (4) enclosing said cooked dish (3) is molded, - said bread dough (4) enclosing said cooked dish (3) is pre-cooked, - said pre-cooked bread dough (4) enclosing said cooked dish (4) is preserved, - and after preservation, said bread dough (4) enclosing the cooked dish (3) is cooked to obtain said cooked dish (3) enclosed in the bread (2).,

2. Method according to claim 1, wherein the pre-cooking of said bread dough (4) containing said cooked dish (3) is carried out at a temperature between 60°C and 180°C, preferably at 80°C, for 15 minutes to 40 minutes.

3. Method according to claim 1 or 2, in which said bread dough (4) containing said cooked dish (3), following pre-cooking, is stored in a positive chamber, between 0°C and 10°C, preferably between 0°C and 4°C, preferably for a period of up to 72 hours, more preferably between 48 hours and 72 hours.

4. Method according to claim 1 or 2, wherein said bread dough (4) containing said cooked dish (3), following pre-cooking, is preserved by thermal shock in a cold room by going from a temperature between 60°C and 100°C to a temperature between -40°C and -30°C, preferably to -35°C, for a period of up to 30 days, more preferably between 15 days and 30 days.

5. A method according to any one of the preceding claims, wherein said bread dough (4) is obtained from at least one mass fraction mixture of 40% spelt flour (6), 30% white flour (7) and 30% legume dough (8).

6. A method according to any preceding claim, wherein the white flour (7) is rye flour.

7. Method according to any one of the preceding claims, in which said cooked dish (3) is chosen from beef bourguignon, veal blanquette, chili cone camé, coq au vin, cassoulet, couscous, chicken basquaise, bouillabaisse, paella, pot-au-feu, shepherd's pie, sauerkraut, ratatouille, veal marengo.

8. Food preparation (1) comprising a bread (2) and a cooked dish (3) obtained from a process according to any one of the preceding claims.

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