FR2770092A1 - FOOD COMPOSITION READY TO USE FOR OBTAINING MERINGUES - Google Patents
FOOD COMPOSITION READY TO USE FOR OBTAINING MERINGUES Download PDFInfo
- Publication number
- FR2770092A1 FR2770092A1 FR9713370A FR9713370A FR2770092A1 FR 2770092 A1 FR2770092 A1 FR 2770092A1 FR 9713370 A FR9713370 A FR 9713370A FR 9713370 A FR9713370 A FR 9713370A FR 2770092 A1 FR2770092 A1 FR 2770092A1
- Authority
- FR
- France
- Prior art keywords
- meringues
- obtaining
- ready
- food composition
- meringuages
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002671 adjuvant Substances 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 239000006260 foam Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 238000004040 coloring Methods 0.000 claims abstract description 3
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000009455 aseptic packaging Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
-
- 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
- A21D13/50—Solidified foamed products, e.g. meringues
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/02—Foamed, gas-expanded or cellular products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
L'invention a pour objet une composition alimentaire prête à l'emploi pour l'obtention de meringues ou de meringuages, contenant en poids, 25 à 40% d'eau, 50 à 75% de sucre dissous, 5 à 15% de blanc d'oeuf, le reste étant formé d'adjuvants tels que des stabilisants, arômes, conservateurs ou des colorants. Ce produit est de préférence dans un emballage aseptique tel que terapack ou bag-in-box.L'invention a aussi pour objet un procédé d'obtention de meringues ou de meringuages consistant à utiliser le produit alimentaire prêt à l'emploi selon l'invention, dans lequel ledit produit est battu jusqu'à l'obtention d'une mousse stable puis soumis à cuisson à une température comprise entre 50 et 200 degreC pendant une durée de l'ordre de 30 minutes à 5 heures.The subject of the invention is a ready-to-use food composition for obtaining meringues or meringuages, containing by weight 25 to 40% water, 50 to 75% dissolved sugar, 5 to 15% white egg, the remainder being formed of adjuvants such as stabilizers, flavors, preservatives or colorings. This product is preferably in an aseptic packaging such as terapack or bag-in-box. The invention also relates to a process for obtaining meringues or meringuages consisting in using the ready-to-use food product according to the invention, wherein said product is beaten until a stable foam is obtained and then subjected to cooking at a temperature between 50 and 200 degreC for a period of the order of 30 minutes to 5 hours.
Description
COMPOSITION ALIMENTAIRE PRETE A L'EMPLOI POUR
L'OBTENTION DE MERINGUES
L'invention se rapporte à une compositicn alimentaire prête à l'emploi pour la préparation de meringues ou de meringuages.READY-TO-USE FOOD COMPOSITION FOR
OBTAINING MERINGUES
The invention relates to a ready-to-use food composition for the preparation of meringues or meringuages.
La meringue est une préparation alimentaire obtenue à partir d'un mélange composé de blancs d'oeuf et de sucre, ou de produits les contenant, ainsi qu'éventuellement d'adjuvants tels que par exemple des stabilisants, arômes, conservateurs ou colorants. The meringue is a food preparation obtained from a mixture composed of egg whites and sugar, or of products containing them, as well as possibly of adjuvants such as for example stabilizers, flavors, preservatives or colors.
Lorsque l'on opère à l'échelle industrielle, la confection de meringues ou de meringuages comprend un grand nombre d'opérations différentes. La séparation des blancs d'oeuf, des dosages précis, les mélanges qui nécessitent l'emploi d'un grand nombre d'ustensiles, des pertes de temps dues aux manipulations nécessaires et des coûts de main d'oeuvre correspondants. When operating on an industrial scale, making meringues or meringuages involves a large number of different operations. The separation of egg whites, precise dosages, mixtures that require the use of a large number of utensils, wasted time due to the necessary handling and corresponding labor costs.
Des compositions alimentaires pour l'obtention de meringuages sous forme lyophilisée ont fait leur apparition sur le marché. Elles présentent -'avantage de ne pas nécessiter d'autres ingrédients qu'une certaine quantité de liquide et de bien se conserver à l'état sec. Food compositions for obtaining freeze-dried meringuages have appeared on the market. They have the advantage of not requiring any other ingredients than a certain amount of liquid and of keeping well in the dry state.
Cependant, elles présentent l'inconvénient, d'une part sur le plan de la fabrication, d'une mise en oeuvre de moyens techniques complexes et donc de coûts élevés de fabrication et diautre part de devoir être diluées avec une quantité précise d'eau et de nécessiter par conséquent des pesées précises. L'emploi d'ustensiles appropriés pour le pesage implique un nettoyage ultérieur générateur de pertes de temps. Il faut ainsi disposer du matériel nécessaire ainsi que d'une eau de qualité suffisante pour éviter d'obtenir une mousse d'une stabilité médiocre conduisant à des résultats décevants après cuisson. En outre, on utilise pas toujours immédiatement toute la quantité de composition préparée. However, they have the drawback, on the one hand in terms of manufacturing, of implementing complex technical means and therefore of high manufacturing costs, and on the other hand of having to be diluted with a precise quantity of water. and therefore require precise weighing. The use of utensils suitable for weighing involves subsequent cleaning, which is time-wasting. It is thus necessary to have the necessary equipment as well as water of sufficient quality to avoid obtaining a foam of poor stability leading to disappointing results after cooking. In addition, the entire quantity of composition prepared is not always used immediately.
Or, une telle composition est particulièrement sensible vis-à-vis d'une attaque microbienne.However, such a composition is particularly sensitive vis-à-vis a microbial attack.
La présente invention a donc pour objet une composition alimentaire pour le meringuage qui soit facile d'emploi, qui permette l'obtention de résultats fiables et reproductibles, qui réduise les coûts de fabrication, qui soit stable au stockage et insensible à une attaque microbien, tout en présentant les avantages des compositions selon l'état de la technique. The subject of the present invention is therefore a food composition for meringuage which is easy to use, which allows reliable and reproducible results to be obtained, which reduces manufacturing costs, which is stable on storage and insensitive to microbial attack, while presenting the advantages of the compositions according to the state of the art.
L'invention a donc pour objet une composition alimentaire pour l'obtention de meringues ou de meringuages, contenant en poids, 25 à 40% d'eau, 50 à 75% de sucre dissous, 5 à 15% de blanc d'oeuf, le reste étant formé d'adjuvants tels que des stabilisants, arômes, conservateurs ou colorants. Des exemples de tels adjuvants sont à titre non-limitatif, alginate de sodium, xanthane, gomme adragante, citrate de calcium et acide citrique. L'invention fournit en outre cette même composition dans un emballage, de préférence un emballage étanche ou aseptique, tel que TetrapackE ou Bag-in-boxB. The subject of the invention is therefore a food composition for obtaining meringues or meringuages, containing by weight, 25 to 40% of water, 50 to 75% of dissolved sugar, 5 to 15% of egg white, the remainder being formed of adjuvants such as stabilizers, flavors, preservatives or colorings. Examples of such adjuvants are, without limitation, sodium alginate, xanthan, tragacanth, calcium citrate and citric acid. The invention further provides this same composition in a package, preferably a sealed or aseptic package, such as TetrapackE or Bag-in-boxB.
La composition selon l'invention peut être utilisée telle quelle, ou on peut encore ajouter d'autres ingrédients avant cuisson tel que du sucre supplémentaire, jusqu'à 100 g au litre.The composition according to the invention can be used as it is, or other ingredients can be added before cooking such as additional sugar, up to 100 g per liter.
Un autre objet de l'invention est un procédé de fabrication de meringues ou de meringuages, dans lequel ledit produit est battu jusqu'à l'obtention d'une mousse stable puis soumis à cuisson à une température comprise entre 50 et 200 OC pendant une durée de l'ordre de 30 minutes à 5 heures. D'autres conditions opératoires sont aussi possibles, en fonction du matériel utilisé. Another object of the invention is a process for manufacturing meringues or meringuages, in which said product is beaten until a stable foam is obtained and then subjected to cooking at a temperature of between 50 and 200 ° C. for one duration of the order of 30 minutes to 5 hours. Other operating conditions are also possible, depending on the equipment used.
L'exemple suivant est donné à titre indicatif et non limitatif. The following example is given as an indication and is not limiting.
EXEMPLE
Une composition alimentaire pour l'obtention de meringue est fabriquée par mélange des ingrédients suivants, dans les proportions indiquées
Constituant % en poids
Blanc d'oeuf 7
Sucre
acide citrique
sel ) 1-5
stabilisants
eau qsp
Le mélange est effectué par toute technique de mélangeage appropriée, dans un environnement aseptique.EXAMPLE
A food composition for obtaining meringue is produced by mixing the following ingredients, in the proportions indicated
Constituent% by weight
Egg white 7
Sugar
citric acid
salt) 1-5
stabilizers
water qs
The mixing is carried out by any suitable mixing technique, in an aseptic environment.
Le mélange obtenu est conditionné dans un emballage convenable, par ex. du type vendu sous les dénominations commerciales de Tetrapack ou Bag-in-box.The resulting mixture is packaged in suitable packaging, e.g. of the type sold under the trade names of Tetrapack or Bag-in-box.
Puis, on introduit la composition dans un batteur, on bat pendant 5 minutes à vitesse élevée jusqu'à l'obtention d'une mousse ferme. On confectionne. des meringues à l'aide d'une douille et on soumet les meringues à une cuisson de 3 heures à une température de 140"C dans un four. On peut ausi utiliser la composition dans des sorbetières, la composition étant préalablement refroidie à une température entre 9 et 12 OC, par exemple. Then, the composition is introduced into a mixer and beat for 5 minutes at high speed until a firm foam is obtained. We make. meringues using a nozzle and the meringues are baked for 3 hours at a temperature of 140 "C in an oven. The composition can also be used in ice cream makers, the composition being previously cooled to a temperature between 9 and 12 OC, for example.
Les meringues obtenues présentent un aspect esthétiquement satisfaisant, elles ont gardé leur forme initiale et possèdent une croûte de couleur claire et uniforme. The meringues obtained have an aesthetically satisfactory appearance, they have kept their initial shape and have a crust of clear and uniform color.
La forme liquide de la composition selon l'invention présente un certain nombre d'avantages. D'une part, sa forme liquide et prête à l'emploi permet une sécurité supplémentaire sur le plan de la reproductibilité et fiabilité (chaque unité de volume de la composition résulte de plusieurs blancs d'oeuf, ce qui limite les problèmes rencontrés avec une faible quantité de blancs d'oeuf). D'autre part l'invention permet de réduire l'appareillage, puisqu'aucune pesée ni mesure de volume n est nécessaire. La rapidité de la fabrication de meringues ou de meringuages se trouve bien entendu améliorée; de plus, il n'y a pas besoin de nettoyer les récipients de mélange., et la mise en oeuvre est plus aisée, puisqu'il suffit de prélever la quantité souhaitée et de la traiter comme d'habitude. Enfin, le fait de pouvoir renoncer à l'opération de lyophilisation permet de réduire de manière considérable les coûts de fabrication. L'addition de conservateurs habituels tels que l'acide citrique par exemple permet néanmoins d'assurer une durée de stockage de 6 mois à une tempérauter de l'ordre de 20"C, tout à fait suffisante dans la pratique. The liquid form of the composition according to the invention has a number of advantages. On the one hand, its liquid and ready-to-use form allows additional security in terms of reproducibility and reliability (each volume unit of the composition results from several egg whites, which limits the problems encountered with small amount of egg whites). On the other hand, the invention makes it possible to reduce the apparatus, since no weighing or measurement of volume is necessary. The speed of manufacturing meringues or meringuages is of course improved; moreover, there is no need to clean the mixing vessels., and the implementation is easier, since it suffices to withdraw the desired quantity and to process it as usual. Finally, the fact of being able to give up the lyophilization operation makes it possible to considerably reduce the manufacturing costs. The addition of usual preservatives such as citric acid for example nevertheless makes it possible to ensure a storage period of 6 months at a temperature of the order of 20 "C, quite sufficient in practice.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9713370A FR2770092B1 (en) | 1997-10-24 | 1997-10-24 | READY-TO-USE FOOD COMPOSITION FOR OBTAINING MERINGUES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9713370A FR2770092B1 (en) | 1997-10-24 | 1997-10-24 | READY-TO-USE FOOD COMPOSITION FOR OBTAINING MERINGUES |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2770092A1 true FR2770092A1 (en) | 1999-04-30 |
| FR2770092B1 FR2770092B1 (en) | 1999-12-24 |
Family
ID=9512624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9713370A Expired - Fee Related FR2770092B1 (en) | 1997-10-24 | 1997-10-24 | READY-TO-USE FOOD COMPOSITION FOR OBTAINING MERINGUES |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2770092B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE426209A (en) * | ||||
| EP0332573A1 (en) * | 1988-03-09 | 1989-09-13 | Gilbert Buhlmann | Compositions for the production of meringues |
| FR2690313A1 (en) * | 1992-04-23 | 1993-10-29 | Minel Joel | Brittle biscuit of meringue-type - is formed by baking aq. emulsion of dried egg white and sugar |
-
1997
- 1997-10-24 FR FR9713370A patent/FR2770092B1/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE426209A (en) * | ||||
| EP0332573A1 (en) * | 1988-03-09 | 1989-09-13 | Gilbert Buhlmann | Compositions for the production of meringues |
| FR2690313A1 (en) * | 1992-04-23 | 1993-10-29 | Minel Joel | Brittle biscuit of meringue-type - is formed by baking aq. emulsion of dried egg white and sugar |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2770092B1 (en) | 1999-12-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse | ||
| RN | Application for restoration | ||
| FC | Decision of inpi director general to approve request for restoration | ||
| ST | Notification of lapse |
Effective date: 20090630 |