Method for preparing and packaging filled sandwiches for the implementation of this method

Abstract

The present invention relates to a sandwich preparation method characterized in that it comprises a filling preparation sequence and a baguette filling sequence, characterized in that: the filling preparation sequence consists of placing the filling ingredients into a container (1) with an open top; placing the filled container (1) into a sealed bag and vacuum-sealing it or sealing it with an inert gas; the filling sequence consists of splitting a baguette in half; removing some of the crumb from one half to form a cavity (5); pouring the contents of the filled container (1) into the cavity (5) thus formed, after removing the bag; and folding the second half of the baguette over the cavity (5) filled with the filling. The invention also relates to a filled container (1) for carrying out this method. Figure 2

Description

Title of the invention: Method for preparing sandwiches and packaging filled sandwiches for implementing this method. FIELD OF THE INVENTION

[0001] The present invention relates to a method and device for preparing sandwiches with various food compositions. Sandwich preparation is generally done manually by splitting bread (such as baguettes) and placing ingredients inside, for example, ham, cheese, salad, etc. This usual method has two related drawbacks: - limitations regarding the types of fillings possible, particularly concerning food preparations or ready-made dishes based on pieces of meat, poultry, fish, vegetables and / or sauces. -- difficulties in implementation and the inconveniences caused during consumption, due to the fact that the filling tends to escape through the opening;

[0002] Some known techniques consist of enclosing the filling inside the bread dough before baking the whole thing or of introducing, by means of a syringe, a filling in the form of a paste inside a cavity made beforehand in the bread.

[0003] TECHNOLOGICAL BACKGROUND

[0004] Other techniques, such as those described in documents FR 2741782 and FR 2814646, from the same applicant, use a tube with a distal axial opening for filling the bread, a proximal lateral opening for supplying the tube with filling, and a body adapted to receive a means, such as a worm screw driven in rotation by a suitable mechanism, for moving the filling from the proximal lateral opening to the distal axial opening. The worm screw used has a central axis that reduces the available volume inside the tube and divides the remaining volume in two, thus limiting the use of granular fillings.We are therefore faced with conflicting parameters related, on the one hand, to the small diameter of certain breads (such as the baguette) and, on the other hand, to the diameter of the feed tube (and the available volume), which must be as large as possible to accommodate larger pieces of meat or vegetables that are more appreciated by the consumer. Furthermore, to ensure proper filling of the bread and a uniform topping, it must be moved during preparation, proportionally to the volume of filling being transferred.

[0005] Finally, in the context of improving the techniques described above, the applicant continued his research and filed document FR 2858200 which teaches a device consisting of a tube suitable for receiving a worm screw made up of a continuous helical wall, without a hub, and a means suitable for axially moving the bread as it is being filled.

[0006] We also know of patent FR3070893Bl which relates to a device for preparing a sandwich, comprising; a. a movable element comprising a support consisting of two symmetrical parts curved at the distal end and positioned on a board; a suitable means for allowing the two symmetrical parts to be fixed to the board and to move apart by 90 degrees each to hold the bread; a suitable means for grasping the board at its two ends; b. a rail to allow axial translation of the board and the support; c. a fixed element comprising two tube-shaped fins joining to hold a means for cutting bread; two boards parallel to the board comprising a means for fixing the two fins to the two boards d. a large board including a means for its attachment to the two boards.

[0007] French patent FR2891721B1 describes a device for the instant preparation of hot or cold sandwiches after separate handling of the filling and the bread product. The device comprises two elements equipped with compatible anchoring systems for joining together: a tool or "tractor" for pulling the packaging containing the ingredients inside the pre-filled or unfilled bread. During the reverse movement, the tool progressively opens the packaging inside the bread, allowing the ingredients to be deposited.

[0008] We also know of patent FR2955016A1 which describes a process for preparing sandwiches characterized in that it consists of:

[0009] a) to use a tube previously filled with a food composition chosen from different types of possible preparations;

[0010] b) to insert the tube containing the chosen food composition into an axial cavity previously formed in the bread constituting the sandwich;

[0011] c) to remove said tube from said cavity and to transfer, into the cavity, through the distal end of said tube, the food composition as said tube is moved, while keeping said bread immobile in axial translation. Summary of the invention

[0012] The invention relates to a method for preparing sandwiches characterized in that it comprises a sequence for preparing a filling and a sequence for stuffing a baguette characterized in that: a. The sequence for preparing a filling consists of a. to place the food ingredients of the filling in a container with an open top b. to place the filled package in a sealed bag and to proceed with vacuum sealing or inert gas sealing; b. the feeding sequence consists of a. split a baguette in half b. remove some of the crumb from one of the halves to form a cavity c. Pour the contents of the filled packaging into the cavity thus formed, after removing the sachet d. Fold the second half of the baguette over the cavity filled with the filling.

[0013] Advantageously, said filling preparation sequence includes an intermediate step of inserting a non-stick food-grade sheet (2) between said packaging and said filling.

[0014] Preferably said filling preparation sequence includes an additional step of refrigerating or freezing the filled and bagged packages.

[0015] Advantageously, said packaging is made of cardboard.

[0016] The invention also relates to a filled packaging specifically intended for the implementation of the process according to claims 2 and 4, characterized in that it consists of a packaging containing a filling deposited on a non-stick food-grade interlayer sheet (2), bagged in a bag placed under vacuum or under inert gas.

[0017] Detailed description of a non-limiting example of embodiment

[0018] The present invention will be better understood upon reading the following description, concerning a non-limiting example of an embodiment illustrated by the accompanying drawings:

[0019] [Fig-1] [Fig. 1] shows a view of the packaging and the non-stick sheet

[0020] [Fig. 2] [Fig. 2] shows a view of the baguette and the empty packaging. Sequence for preparing a filling

[0021] The first step involves depositing the ingredients. The food ingredients of the filling consist, for example, of cubes of vegetables, fish, cheese, or meat; they are deposited in packaging, which is a container with a face The top is open. The packaging (1) can be made of cardboard or any other food-grade material. Preferably, a non-stick food-grade sheet (2), such as parchment paper, is placed on the open packaging (1), the ingredients are placed on the parchment, and the whole thing is pushed back into the cardboard packaging (1). Optionally, a sauce is added to these foods.

[0022] The food-grade non-stick sheet (2) inserted between the packaging (1) and the filling makes it easier to remove the filling from the packaging (1) without it sticking to the walls.

[0023] The next step is bagging and vacuum sealing. The filled package (1) is then placed in a sealed bag. This bag is either vacuum-sealed or filled with an inert gas to prolong the shelf life of the ingredients and prevent oxidation and the formation of ice crystals during freezing. Intermediate storage

[0024] The filled packages (1) thus prepared can then be kept for a fairly long time in the refrigerator or freezer, in order to extend their shelf life and preserve the freshness of the ingredients until they are used and to be taken up again when preparing the sandwiches. Forage sequence

[0025] Opening the baguette: A baguette is cut in half lengthwise to form two halves (3, 4). A cavity (5) is then formed: in one of the baguette halves, part of the crumb is removed to form a cavity (5) intended to receive the filling.

[0026] The filled packaging contents (1) are then poured into this cavity (5), possibly after being heated in the microwave.

[0027] The sealed bag is removed and the contents of the filled package (1) are emptied into the cavity (5) formed in the baguette. The second half of the baguette is then folded over the cavity (5) filled with the filling, thus completing the sandwich preparation.

[0028] Packaging (1) filled for the implementation of the process

[0029] The packaging (1) is designed to contain a filling placed on a non-stick food-grade interlayer sheet (2). It is, for example, made of cardboard or a reusable material after cleaning. After being filled with the food filling, the packaging (1) is placed in a sealed bag which is then vacuum-sealed or filled with an inert gas. This type of packaging (1) allows for easy handling and maintains the integrity of the ingredients until they are incorporated into the sandwich.

[0030] The sandwich preparation process described here optimizes the preservation and handling of the filling ingredients through a series of precise steps and the use of specific packaging (1). These techniques ensure efficient and hygienic sandwich preparation while maintaining the quality and freshness of the ingredients. It allows for the quick preparation of tasty and fresh sandwiches on demand.

Claims

Demands

1. - A sandwich preparation method characterized in that it comprises a filling preparation sequence and a baguette stuffing sequence characterized in that: a. the filling preparation sequence consists of a. placing the food ingredients of the filling into a container (1) with an open top face b. placing the filled container (1) into a sealed bag and vacuum-sealing it or placing it under an inert gas b. the stuffing sequence consists of a. splitting a baguette in two b. removing some of the crumb from one of the halves to form a cavity (5) c. pouring the contents of the filled container (1) into the cavity (5) thus formed after removing the bag d. folding the second half of the baguette over the cavity (5) filled with the filling.

2. - Method for preparing sandwiches according to claim 1 characterized in that said filling preparation sequence comprises an intermediate step of inserting a food non-stick sheet (2) between said packaging (1) and said filling.

3. - Method for preparing sandwiches according to claim 1 characterized in that said filling preparation sequence includes an additional step of refrigerating or freezing the filled and bagged packages (1).

4. - Method for preparing sandwiches according to claim 1 characterized in that said packaging (1) is made of cardboard.

5. - Packaging (1) specifically intended for carrying out the process according to claims 2 and 4, characterized in that it consists of a packaging (1) containing a filling deposited on an interlayer non-stick food-grade sheet (2), bagged in a bag placed under vacuum or under inert gas.

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