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WO1992012640A1 - Process for the preparation of a sandwich-filled loaf and loaf so obtained - Google Patents

Process for the preparation of a sandwich-filled loaf and loaf so obtained Download PDF

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Publication number
WO1992012640A1
WO1992012640A1 PCT/FR1992/000019 FR9200019W WO9212640A1 WO 1992012640 A1 WO1992012640 A1 WO 1992012640A1 FR 9200019 W FR9200019 W FR 9200019W WO 9212640 A1 WO9212640 A1 WO 9212640A1
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WO
WIPO (PCT)
Prior art keywords
surprise
bread
dough
preparation
loaf
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/FR1992/000019
Other languages
French (fr)
Inventor
Patrick Cocagne
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO1992012640A1 publication Critical patent/WO1992012640A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products

Definitions

  • the present invention relates to a process for preparing a surprise bread, the surprise bread thus produced and the mold for implementing the preparation process.
  • Food products are commonly known in the prior art, commonly referred to as surprise breads, eaten in particular during cocktails or receptions.
  • his surprise breads are made from loaves of bread made in the usual way.
  • a cylindrical block of crumb is cut from this loaf of bread after removing the upper slice.
  • This cylindrical block of crumb is then cut into slices which will be garnished with salty food substances, slices of cheese, salmon, cold meats, ham etc. These slices are then assembled again to reconstitute the block of cylindrical crumb which is then replaced in the crust of the loaf of bread.
  • the upper edge is also replaced to close the assembly and restore the external appearance of the initial loaf of bread.
  • the surprise breads prepared according to the process known in the state of the art have the drawback of requiring a large and qualified workforce, in fact, each of the operations requires a particular turn of the hand and can hardly be industrialized. Consequently, the production of such surprise breads in large quantities involves significant costs.
  • the object of the present invention is to remedy this drawback by proposing a process for preparing an economic surprise bread, which is easy to automate. In addition, even when the process is carried out by manual means, it makes it possible to reduce the preparation time and therefore the cost of labor. In addition, the surprise breads according to the invention allow a greater diversity of taste.
  • the preparation process according to the invention consists more particularly in baking a block of dough in a hermetically closed mold, the internal volume of the mold corresponding substantially to the volume of the surprise bread and then cutting the block thus obtained according to substantially parallel transverse planes, garnish the slices thus preparing and reconstituting said cylindrical block.
  • This method of baking the dough makes it possible to limit the format of the crust.
  • the dough is a brioche dough
  • the use of brioche dough makes it possible to directly manufacture blocks having a thin crust, easily consumable. Under these conditions, it is useless to cut the interior of the loaf into a cylindrical block of crumb. This significantly reduces the preparation time.
  • the cutting of the entire block as obtained by cooking, along transverse planes can easily be automated.
  • the block of brioche dough is prepared in a closed mold. When closed, a perfectly regular block is obtained.
  • the brioche dough is made up for one kilo of flour, of the following ingredients:
  • the present invention finally relates to a mold for the preparation of surprise breads according to the invention, consisting of a cylindrical envelope provided with a reclosable cover during baking.
  • the mold is of conical trunk shape, the generatrix of the envelope forming with the axis of symmetry an angle between 10 and 45 degrees.
  • the ingredients are mixed in a kneader cooled to a temperature of the order of 10 to 15 degrees. After kneading, the dough is left to stand in the kneader for a period of approximately 1 hour to 1 hour and a half. The dough is then stored for 8 to 12 hours at a temperature of around 3 degrees. The next step is to prepare dough blocks of around 400 to 600 g. These blocks of pasta are introduced into molds which are then closed.
  • the molds are according to an embodiment of a trocone-conical shape, the generatrix of the mold forming with the axis of symmetry an angle of about 30 degrees.
  • the mold thus filled is introduced into an expansion cell, for a period of approximately 30 minutes, at a temperature above ambient temperature.
  • Cooking takes place in an oven heated to a temperature between 190 and 200 ° C for 30 to 40 minutes. After baking, the molds are left to cool at room temperature for about 30 minutes, the breads are demolded and then for 4 to 6 hours at a positive cold of about 3 degrees. The cylindrical block of brioche dough is extracted from this mold. Cutting is then carried out using a knife, a sharp wire or a multi-blade industrial tool.
  • These slices are then garnished with food products such as salmon, salty or sweet creams, jams or compotes, cheese or any other sweet or savory food ingredient.
  • the slices thus garnished are cooled to a temperature of approximately 3 degrees for 1 to 24 hours before being cut into quarters.
  • the slices are then assembled again to reconstitute the cylindrical block forming the surprise bread, then packaged according to known methods.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Process for the preparation of a sandwich-filled loaf consisting of cutting a cylindrical block of bread baked like a brioche, spreading the slices so formed with a sweet or savoury substance and reconstituting said cylindrical block. The invention also concerns the sandwich-filled loaf so obtained as well as a mould for preparing it.

Description

PROCEDE DE PREPARATION D'UN PAIN SURPRISE ET PAIN SURPRISE AINSI REALISE. PROCESS FOR THE PREPARATION OF A SURPRISED BREAD AND SURPRISED BREAD THUS PRODUCED.

La présente invention concerne un procédé de préparation d'un pain surprise, le pain surprise ainsi réalisé ainsi que le moule pour la mise en oeuvre du procédé de préparation. On connaît dans l'art antérieur des produits alimentaires désignés communément sous le terme de pains surprises, consommés en particulier à l'occasion de cocktail ou de réception. Dans l'art antérieur, ses pains surprises sont réalisés à partir de miches de pain réalisées de façon habituelle . On découpe dans cette miche de pain un bloc cylindrique de mie après avoir enlevée la tranche supérieure. Ce bloc cylindrique de mie est ensuite découpé en tranches qui seront garnies avec des substances alimentaires salées, des tranches de fromage, saumon, charcuterie, jambon etc. Ces tranches sont ensuite à nouveau assemblées pour reconstituer le bloc de mie cylindrique qui est replacé ensuite dans la croûte de la miche de pain. La tranche supérieure est également replacée pour refermer l'ensemble et reconstituer l'apparence extérieure de la miche de pain initiale.The present invention relates to a process for preparing a surprise bread, the surprise bread thus produced and the mold for implementing the preparation process. Food products are commonly known in the prior art, commonly referred to as surprise breads, eaten in particular during cocktails or receptions. In the prior art, his surprise breads are made from loaves of bread made in the usual way. A cylindrical block of crumb is cut from this loaf of bread after removing the upper slice. This cylindrical block of crumb is then cut into slices which will be garnished with salty food substances, slices of cheese, salmon, cold meats, ham etc. These slices are then assembled again to reconstitute the block of cylindrical crumb which is then replaced in the crust of the loaf of bread. The upper edge is also replaced to close the assembly and restore the external appearance of the initial loaf of bread.

Les pains surprises préparés suivant le procédé connu dans l'état de l'art présentent l'inconvénient de nécessiter une main d'oeuvre importante et qualifiée, en effet, chacune des opérations nécessitent un tour de main particulier et peuvent difficilement être industrialisée. En conséquence, la réalisation de tels pains surprises en grande quantité entraîne des frais importants . L'objet de la présente invention est de remédier à cet inconvénient en proposant un procédé de préparation d'un pain surprise économique, et facile à automatiser. En outre, même lorsque le procédé est mis en oeuvre par des moyens manuels, il permet de réduire le temps de préparation et donc le coût de la main d'oeuvre. En outre, les pains surprises conformes à l'invention permettent une plus grande diversité de goût . Le procédé de préparation selon l'inventio consiste plus particulièrement à faire cuire dans un moul fermé hermétiquement un bloc de pâte, le volume intérieur d moule correspondant sensiblement au volume du pain surprise puis à découper le bloc ainsi obtenu selon des plan transversaux sensiblement parallèles, garnir les tranche ainsi préparer et à reconstituer ledit bloc cylindrique.C procédé de cuisson de la pâte permet de limiter la formatio de la croûte. De préférence, la pâte est une pâte briochée L'utilisation de pâte briochée permet de fabrique directement des blocs présentant une croûte peu épaisse, e facilement consommable. Dans ces conditions, il est inutil de découper l'intérieur de la miche en un bloc cylindriqu de mie. On réduit ainsi sensiblement le temps d préparation. En outre, les découpages de l'ensemble du bloc tel qu'obtenu par la cuisson, selon des plans transversau peuvent facilement être automatisés.The surprise breads prepared according to the process known in the state of the art have the drawback of requiring a large and qualified workforce, in fact, each of the operations requires a particular turn of the hand and can hardly be industrialized. Consequently, the production of such surprise breads in large quantities involves significant costs. The object of the present invention is to remedy this drawback by proposing a process for preparing an economic surprise bread, which is easy to automate. In addition, even when the process is carried out by manual means, it makes it possible to reduce the preparation time and therefore the cost of labor. In addition, the surprise breads according to the invention allow a greater diversity of taste. The preparation process according to the invention consists more particularly in baking a block of dough in a hermetically closed mold, the internal volume of the mold corresponding substantially to the volume of the surprise bread and then cutting the block thus obtained according to substantially parallel transverse planes, garnish the slices thus preparing and reconstituting said cylindrical block. This method of baking the dough makes it possible to limit the format of the crust. Preferably, the dough is a brioche dough The use of brioche dough makes it possible to directly manufacture blocks having a thin crust, easily consumable. Under these conditions, it is useless to cut the interior of the loaf into a cylindrical block of crumb. This significantly reduces the preparation time. In addition, the cutting of the entire block as obtained by cooking, along transverse planes can easily be automated.

Selon un mode de réalisation préférentiel, le bloc de pâte brioché est préparer dans un moule fermé. Se moule fermé permet d'obtenir un bloc parfaitement régulier.According to a preferred embodiment, the block of brioche dough is prepared in a closed mold. When closed, a perfectly regular block is obtained.

Selon un mode de préparation avantageux, la pâte briochée est constituée pour un kilo de farine, des ingrédients suivants :According to an advantageous method of preparation, the brioche dough is made up for one kilo of flour, of the following ingredients:

- 12 oeufs entier - 500 g de beurre- 12 whole eggs - 500 g of butter

- 30 g de sel- 30 g of salt

- 50 g de sucre- 50 g of sugar

- 50 g d'eau ou de lait- 50 g of water or milk

- 50 g de levure. La présente invention concerne enfin un moule pour la préparation de pains surprises conformes à l'invention, constitué par une enveloppe cylindrique munie d'un couvercle refermable pendant la cuisson. De préférence le moule est de forme tronc conique, la génératrice de l'enveloppe formant avec l'axe de symétrie un angle compris entre 10 et 45 degrés La présente invention sera mieux comprise à la lecture de la description qui suit concernant un mode particulier de réalisation.- 50 g of yeast. The present invention finally relates to a mold for the preparation of surprise breads according to the invention, consisting of a cylindrical envelope provided with a reclosable cover during baking. Preferably the mold is of conical trunk shape, the generatrix of the envelope forming with the axis of symmetry an angle between 10 and 45 degrees The present invention will be better understood on reading the description which follows concerning a particular embodiment.

On procède au mélange des ingrédients dans un pétrin refroidi à une température de l'ordre de 10 à 15 degrés. Après pétrissage, la pâte est laissée à reposer dans le pétrin pendant une durée d'environ 1 heure à 1 heure et demi. La pâte est ensuite entreposée pendant 8 à 12 heures à une température d'environ 3 degré. L'étape suivante consiste à préparer des blocs de pâte d'environ 400 à 600 g. Ces blocs de pâtes sont introduits dans des moules qui sont ensuite refermés.Les moules sont selon un exemple de réalisation de forme troc-conique, la génératrice du moule formant avec l'axe de symétrie un angle d'environ 30 degrés. Le moule ainsi rempli est introduit dans une cellule d'expansion, pendant une durée d'environ 30 minutes, à une température supérieure à la température ambiante. La cuisson s'effectue dans un four chauffé à une température comprise entre 190 et 200° C pendant 30 à 40 minutes. Après cuisson, les moules sont laissés à refroidir à température ambiante pendant environ 30 minutes, les pains sont démoulés puis pendant 4 à 6 heures à un froid positif d'environ 3 degrés. Le bloc cylindrique de pâte briochée est extrait de ce moule. On procède ensuite au découpage à l'aide d'un couteau, d'un fil tranchant ou d'un outil industriel multilames .The ingredients are mixed in a kneader cooled to a temperature of the order of 10 to 15 degrees. After kneading, the dough is left to stand in the kneader for a period of approximately 1 hour to 1 hour and a half. The dough is then stored for 8 to 12 hours at a temperature of around 3 degrees. The next step is to prepare dough blocks of around 400 to 600 g. These blocks of pasta are introduced into molds which are then closed. The molds are according to an embodiment of a trocone-conical shape, the generatrix of the mold forming with the axis of symmetry an angle of about 30 degrees. The mold thus filled is introduced into an expansion cell, for a period of approximately 30 minutes, at a temperature above ambient temperature. Cooking takes place in an oven heated to a temperature between 190 and 200 ° C for 30 to 40 minutes. After baking, the molds are left to cool at room temperature for about 30 minutes, the breads are demolded and then for 4 to 6 hours at a positive cold of about 3 degrees. The cylindrical block of brioche dough is extracted from this mold. Cutting is then carried out using a knife, a sharp wire or a multi-blade industrial tool.

Ces tranches sont ensuite garnies avec des produits alimentaires tels que du saumon, des crèmes salées ou sucrées, des confitures ou des compotes, du fromage ou tout autre ingrédient alimentaire sucré ou salé . Les tranches ainsi garnies sont refroidies à une température d'environ 3 degrés pendant 1 à 24 heures avant d'être découpés en quartiers. Les tranches sont ensuite à nouveau assemblées pour reconstituer le bloc cylindrique formant le pain surprise, puis conditionnées suivant des procédés connus . These slices are then garnished with food products such as salmon, salty or sweet creams, jams or compotes, cheese or any other sweet or savory food ingredient. The slices thus garnished are cooled to a temperature of approximately 3 degrees for 1 to 24 hours before being cut into quarters. The slices are then assembled again to reconstitute the cylindrical block forming the surprise bread, then packaged according to known methods.

Claims

REVENDICATIO-TS REVENDICATIO-TS 1 - Procédé de préparation d'un pain surprise caractérisé en ce que l'on fasse cuire la pâte dans un moule fermé de façon étanche, dont le volume intérieur correspond au volume du pain surprise et en ce que 1'on découpe ensuite le bloc ainsi réalisé selon des plans transversaux parallèles, et on garnit les tranches ainsi préparées avant de reconstituer ledit bloc cylindrique.1 - Method for preparing a surprise bread characterized in that the dough is baked in a tightly closed mold, the internal volume of which corresponds to the volume of the surprise bread and in that the block is then cut out thus produced according to parallel transverse planes, and the slices thus prepared are filled before reconstituting said cylindrical block. 2 - Procédé de préparation d'un pain surprise caractérisé en ce que la pâte destinée à la préparation du pain surprise est une pâte briochée.2 - Process for the preparation of a surprise bread characterized in that the dough intended for the preparation of the surprise bread is a brioche dough. 3 - Procédé de préparation selon la revendication 1 ou 2, caractérisé en ce que l'on procède à la cuisson de la pâte dans un moule fermé de forme tronc- conique, la génératrice du moule formant un angle compris entre 10 et 45 degrés avec l'axe de symétrie..3 - Preparation process according to claim 1 or 2, characterized in that the dough is baked in a closed mold of frustoconical shape, the generatrix of the mold forming an angle between 10 and 45 degrees with the axis of symmetry .. 4 - Procédé de préparation selon l'une quelconque des revendications précédentes, caractérisé en ce que la pâte briochée est constituée, pour un kilo de farine, des ingrédients suivants :4 - Preparation process according to any one of the preceding claims, characterized in that the brioche dough consists, for one kilo of flour, of the following ingredients: - 12 oeufs entier- 12 whole eggs - 500 g de beurre- 500 g of butter - 30 g de sel- 30 g of salt - 50 g de sucre - 50 g d ' eau ou de lait- 50 g of sugar - 50 g of water or milk - 50 g de levure .- 50 g of yeast. 5 - Pain surprise caractérisé en ce qu ' il est constitué d 'un bloc cylindrique en pâte brioché .5 - Surprise bread characterized in that it consists of a cylindrical block of brioche dough. 6 - Pain surprise suivant la revendication 5 , caractérisé en ce que la pâte briochée est constituée à partir des ingrédients suivants :6 - Surprise bread according to claim 5, characterized in that the brioche dough consists of the following ingredients: - 1 kg de farine- 1 kg of flour - 12 oeufs entier- 12 whole eggs - 500 g de beurre - 30 g de sel- 500 g of butter - 30 g of salt - 50 g de sucre- 50 g of sugar - 50 g d'eau ou de lait- 50 g of water or milk - 50 g de levure. 7 - Pain surprise suivant l'une quelconque des revendications 5 à 6, caractérisé en ce que les tranches sont garnies de substances alimentaires sucrées.- 50 g of yeast. 7 - Surprise bread according to any one of claims 5 to 6, characterized in that the slices are garnished with sweet food substances. 8 - Moule pour la préparation de pains surprises suivant l'une quelconque des revendications 5 à 7, caractérisé en ce qu'il est constitué par une enveloppe cylindrique pourvue d'un couvercle refermable pendant la phase de cuisson. 8 - Mold for the preparation of surprise breads according to any one of claims 5 to 7, characterized in that it is constituted by a cylindrical envelope provided with a reclosable cover during the baking phase.
PCT/FR1992/000019 1991-01-18 1992-01-10 Process for the preparation of a sandwich-filled loaf and loaf so obtained Ceased WO1992012640A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR91/00551 1991-01-18
FR9100551A FR2671695B1 (en) 1991-01-18 1991-01-18 PROCESS FOR THE PREPARATION OF A SURPRISE BREAD AND SURPRISE BREAD THUS PRODUCED.

Publications (1)

Publication Number Publication Date
WO1992012640A1 true WO1992012640A1 (en) 1992-08-06

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Family Applications (1)

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PCT/FR1992/000019 Ceased WO1992012640A1 (en) 1991-01-18 1992-01-10 Process for the preparation of a sandwich-filled loaf and loaf so obtained

Country Status (3)

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EP (1) EP0533855A1 (en)
FR (1) FR2671695B1 (en)
WO (1) WO1992012640A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2744593A1 (en) * 1996-02-08 1997-08-14 Neuhauser Alfred New confectionery product resembling a hamburger

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1797856A (en) * 1927-11-23 1931-03-24 Doering Charles Sandwich loaf
DE647479C (en) * 1935-03-29 1937-08-14 Albert Horlebeck Process for the production of bark-free pastries
US2608485A (en) * 1950-08-25 1952-08-26 Ryder Ambrose Bread loaf
DE3611650A1 (en) * 1986-04-07 1987-10-08 Joswig Wolfgang Bread slice for spread/filling, in particular as a ready-to-eat food

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1797856A (en) * 1927-11-23 1931-03-24 Doering Charles Sandwich loaf
DE647479C (en) * 1935-03-29 1937-08-14 Albert Horlebeck Process for the production of bark-free pastries
US2608485A (en) * 1950-08-25 1952-08-26 Ryder Ambrose Bread loaf
DE3611650A1 (en) * 1986-04-07 1987-10-08 Joswig Wolfgang Bread slice for spread/filling, in particular as a ready-to-eat food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2744593A1 (en) * 1996-02-08 1997-08-14 Neuhauser Alfred New confectionery product resembling a hamburger

Also Published As

Publication number Publication date
EP0533855A1 (en) 1993-03-31
FR2671695B1 (en) 1993-05-07
FR2671695A1 (en) 1992-07-24

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