FR2595211A1 - Method for manufacturing a filled food product and product obtained - Google Patents

Abstract

The invention relates to a novel food product, for manufacture at home or on an industrial scale. It is composed of a pastry containing flour, potato flour, water, salt, sugar, vegetable oil and yeast, and of a filling consisting of tomatoes, cheese, egg, cooked meat, spice and seasonings, and salt. The filling is placed on the pastry which is then folded so as to form a turnover, the whole undergoing cooking followed by rapid cooling and bagging under vacuum or under neutral gas in order to extend the shelf life. Application to fast food in the home or outside the home.

Description

 The invention presented relates to a new food product intended for rapier catering, of artisanal or industrial manufacture.

 We know in the current fast food formulas, sandwich type products, puffs, quiches or traditional pizzas which have the disadvantage of having an inestaole filling, of being iriable and of being difficult to reheat without producing a drying of the product.

 The process of faorication, object of this patent as well as the product used makes it possible to remedy these disadvantages any eri offering a balanced food, pleasant to the taste and presenting all the facilities at the level of the stookage, the distribution, or the preparation. in view for sale in fast food.

 This product, of the Italian snack type, requires no cutlery since it can be eaten on the go, cold or reheated thanks to a coating of the filling around a non-friable dough don the prmcéde of isorioation is deorit oi-après.

The product consists of a dough and a filling in a pout cie embodiment preferred to the invention, and by way of example, a dough consisting in the proportion of flour 50 to 55%, of 5 to 15% of potato féovle, 29 to 33% of salt water at around%, sugar, baking greyhound,
The yeast previously deluded in a little warm water (30 to 35) is incorporated into the mixture.

 The dough thus obtained is divided into pitons with the shapes of the desired dimensions.

 The dough pieces are preferably covered with a damp cloth to avoid hardening the surface and the formation of a hole.

 The weight quantities indicated below are by way of example and may be modified without departing from the scope of the invention.

- type 55 rare 53.2% - Y potato recoil, 4% - WATER 31.2% - baker's yeast 1.4 p - Sugar 1.6% - Salt 0.9% - vegetable starch 2.2 %
The divided patterns are left to rest for approximately 2 hours 30 minutes to undergo fermentation.

 The garnish consists of tomato sauce made from commercially available concentrate, broken tomatoes and vegetable oil, pizzarella cheese, beaten egg, cooked pork or beef, for example, merguez ham, or minced beef, spices and herbs.

 As an example, the following weight quantities will be used.

- Tomato sauce 30% - Grated cheese 20% or powdered reduft - Beaten egg 10% - Cooked meat 39% - Salt, oregano, garlic powder I%
One incorporates for example about 90G of filling for 130 G of leg.

 The different components of the filling can be placed in any order on the spread dough, but are not mixed together.

 Finally, the dough is folded so as to completely coat the filling. Slippers filled with the desired shapes and dimensions are thus obtained. The dough can then be brushed with beaten egg with patrelle aroma to accentuate the brown color, and 1 sprinkled with dried herbs or seeds of cézanne, which allows to differentiate the contents, in addition to the decorative aspect .

 The products thus prepared, undergo cooking at around 200 ° C. for around 20 Nn, then immediately stay for one day for one hour in a rapid cooling cell to lower the core temperature to around 10 ° C. Cooking can also be efir - killed by frying in boiling oil. The packaging is carried out under neutral gas or under vacuum in bags made of plastic material impermeable to gases and humidity, and heat-sealed.

The product thus obtained can be consumed up to 21 days after its manufacture, provided that it is stored at a temperature between -Oc and 3 C.I1 has excellent qua
Organleptic properties due to the c-isson of the stuffed ingredients and a soft and non-friable texture of the paste, which allows the consumption of the product to be taken away without any particular precautions. This characteristic obtained thanks to the addition of starch potato makes it an excellent product for fast food, this product retains all its qualities after reheating in the microwave or in a conventional oven for a few minutes.

Claims (7)

 R E V E N D I C A T I O N S  potato, dirty water, sugar, vegetable oil, and yeast.  ture is completely coated in a dough containing flour, starch  of cooked, spices, spices and salt, characterized in which this garnished  consisting of a garnish made from tomatoes, eggs, cheese, vian-  Process for the production of a stuffed, precooked food product 2) manufacturing method according to claim 1 characterized in  what the dough contains between 5 to 15 So of potato starch.  based on the total weight of dough constituents. 3) Manufacturing process according to claims 1 or 2 character  laughed at for the stuffed food product being cooked in  oven at about 200 C for about 20 Mn. 4) manufacturing process according to claims 1 or 2 character  laughed at for the stuffed food product being cooked by  frying slabs oil glow. 5) Manufacturing method according to any one of the claims  previous cations characterized in that the food product  thicket is cooled to 10 0 # core temperature, too  soon after cooking. 6) manufacturing method according to one of the preceding claims  characterized in that the stuffed food product is coated  vacuum or neutral gas in a plastic material. Waterproof  able to humidity. 7) Precooked filled food product, characterized in that it is  manufactured by a process conf @@ me to one of claims 1, 2,  3, 4, 5, or 6.