ES2344395B1 - PROCEDURE FOR OBTAINING A BASIC PASTRY CREAM WITHOUT YEMA AND CREAM WITHOUT YEMA OBTAINED. - Google Patents

Abstract

Procedure for obtaining a cream pastry base without yolk and cream without yolk obtained.

Procedure for obtaining a cream pastry base without yolk, comprising a clear yolk, with the following composition: Egg white or albumin: 25-35%; Fatty matter: 20-25%; Preparing gelling agent: 25-35%; Sugars: 15-25%; Natural thickeners: 0-10%. The steps to obtain them are: Strain the egg whites; place them in a fire bowl with the rest of the ingredients; boil moderate heat and mix with a whisk to thicken. One time achieved, removed from heat, and allowed to cool in another container until room temperature is reached. Moves to covered refrigerator. The cream obtained is clear and transparent whose base is egg white or albumin. It has the texture of a yolk clear and softness of a cream; and is apt to be incorporate any flavor, by incorporating it from the corresponding ingredients that give said flavor.

Description

Procedure for obtaining a cream pastry base without yolk and cream without yolk obtained.

Object of the invention

As stated in the statement, this invention refers to a process for obtaining a pastry base cream without yolk, and cream without yolk obtained by said procedure.

More particularly, the object of the invention is focuses on a procedure by which you get a cream, of the type used in confectionery and related workers for multiple recipes, as a base cream, and that, among its ingredients essential, conventionally, comprises a clear yolk made of egg yolks or whole eggs, presenting the particularity, the procedure proposed here, of getting said type of cream without incorporating said egg yolk, obtaining a cream that, among other advantages, it is suitable to be able to add all kinds of flavors and / or colors, logically, by incorporating same of the corresponding ingredients.

Scope

The field of application of the present invention it falls within the technical sector of the industry of the food, particularly from the bakery, bakery, of pastry and related.

Background of the invention

As is known, especially in the work of pastry and related products, it is often used as a base and / or for filling and Ornament of multiple recipes for cakes, pies, centers, etc. a base cream, also sometimes called mother cream, which, conventionally, it comprises a clear yolk. The clear yolk consists in a mixture of several ingredients that give it consistency and sweetness, and, essentially, egg yolks or whole eggs. Bliss mixing, either by hand or using a whisk, must be carried out until the complete emulsion of it to get the texture of desired cream

However, said type of cream, because of the incorporation of egg yolks, has the disadvantage of that only a few similar flavors can be added to it, such as vanilla, lemon, orange, and some more, remaining, in consequently, its use limited to recipes according to said flavors

It is, therefore, the objective of the present invention, obtain a cream of the type mentioned in whose clear yolk no yolk is incorporated, thus expanding its possibilities to be able to add any flavor, it should be noted that, by the applicant, the existence of any other invention or similar procedure or that has characteristics similar.

Explanation of the invention.

Thus, the procedure for obtaining a pastry base cream without yolk that the invention proposes is configured as a significant novelty within its field of application, being its composition and the details that the characterize suitably set forth in the final claims which accompany this specification.

In this way, in order to obtain a cream other than any flavor, the base cream or mother cream, according to the recommended procedure, will have a yolk egg white made solely of egg white or albumin. Given the it rides fast and is cooked, fat is added so that it does not mount and It takes longer to thicken.

On the other hand, to get a cream Thickeners are added thick enough for cold: the agent gelling agent and, if lacking, some natural thickener, and with These ingredients the cream is prepared.

The cream obtained has good consistency, docility to work and, advantageously, can be added any flavor, such as raspberry, coffee, chestnut, etc., that, to the Once, it will allow to change its color, since it is totally transparent.

In particular, the process of the invention contemplate the following composition and ingredients in the percentages by weight indicated below:

one

For its part, to obtain the base cream of pastry without yolk, according to the proposed procedure, They will follow the following steps:

- First, the whites are passed through a strainer, to avoid impurities.

- The egg whites are placed in a suitable container to go to the fire and add the rest of the ingredients.

- Warm up moderately until it boils and it thickens, while moving and mixing with a whisk so that it does not stick and dissolve and uniform all ingredients.

- Once the desired thickness has been achieved, Remove from heat, letting it cool in another container.

- When it has reached room temperature, moves to the refrigerator to store it, conveniently covered, until use, which should always be done cold.

The cream obtained has the texture of a yolk clear and softness of a cream, being able to be personalized with any flavor, by incorporating the same corresponding ingredients that give it that flavor.

Logically, with each flavor the formula in the way that best suits the density adequate, since each ingredient to give flavor usually has a different texture.

On the other hand, the described formula is suitable for its industrialization and maintaining its cold preservation.

With this formula the assortment is extended pastry to the flavors that the market offers every day, being able to be applied, in addition to its commercialization in the works of pastry and related, in the hospitality and catering sector, or in the particular for housewives (and masters), serving both to desserts as for cold dishes, thanks to the fact that it allows Incorporation of all kinds of flavors.

The described procedure for obtaining a pastry base cream without yolk therefore represents an innovation of structural and constitutive characteristics unknown so far, reasons that, together with its usefulness practice, provide it with sufficient foundation to obtain the exclusivity privilege requested.

In addition, it is understood that they can be variables how many details of the composition and procedure of Obtaining the cream does not alter, change or modify its essence fundamental.

Claims (3)

1. Procedure for obtaining a base cream of pastry without yolk, of the type used in pastry makers and related for multiple recipes, and which, comprises a clear yolk, characterized by the fact of understanding the following composition and ingredients in percentages by weight indicated below: 2 And because, to obtain the base cream of pastry without yolk, the following steps are followed: - The whites are passed through a strainer, to Avoid impurities. - The fire is placed in a suitable container and Add the rest of the ingredients. - Heat over moderate heat until it boils and it thickens, while moving and mixing with a whisk. - Once the desired thickness has been achieved, Remove from heat, and let cool in another container. - When it has reached room temperature, moves to the covered refrigerator. 2. A pastry base cream without yolk, obtained from the method according to claim 1, characterized in that the cream obtained is a clear transparent yolk whose base is egg white or albumin. 3. A base cream of pastry without yolk, according to claims 1 and 2, characterized in that the cream obtained has the texture of a clear yolk and the softness of a cream; and because said cream is apt to incorporate any flavor, by incorporating into it the corresponding ingredients that give it that flavor.