FR2464033A1 - Ready to cook deep frozen souffle preparations - from starch, milk and egg yolk or from fruit, starch, egg yolk, and sugar bases - Google Patents

Abstract

The base is prepd. from either starch and milk to which egg yolks are added or from a fruit pulp to which is added starch, egg yolks and sugar. The base mixt. is pref. cooled to 1-3 deg.C. Egg whites are pref. beaten for 45 secs. without over-stiffening them and then mixed 1:2 with the base. The souffles are then pref. deep-frozen at a rate not below 1 deg.C/cm/min. The process enables prodn. of ready to cook souffles the quality of which is not affected by their low temp. storage.

Description

The present invention relates to a process for the preparation and storage at low temperature of a cooked pLat called soufflé.

The soufflés are culinary preparations made from a device which is intimately mixed with egg white which has risen in snow.

It is this egg white which during cooking will swell and will allow the soufflé to rise.

The basic device for making a soufflé can be, according to the name of the soufflé, a béchamel sauce to which the appellation element is added - grated cheese, chopped ham, pounded poultry meat, etc. -, a flavored pastry cream - vanilla, liqueur, chocolate, etc. - or a fruit puree - pear, strawberry, etc.
Souffles are generally delicate preparations to make.

The present invention provides a recipe for preserving prepared soufflés at low temperature ready to bake and without altering their quality.

According to the invention, the apparatuses based on béchamelle sauce and pastry cream are prepared from a cream which must be linked and made from milk and starch, to which yellow yeasts are added after cooking. 'eggs and fine butter. These are the egg yolks which during the cooking of the soufflé will cook and allow the soufflé to stand.

This cream should be made in the following proportions
starch 150 grams
1 liter milk
yolks 400 grams
butter 100 grams
We add to this basic cream the elements of flavor and designation and we thus make a basic device which must be sufficiently bonded and whose viscosity can be compared to that of a puree. If the element of designation is a liquid (eg liqueur) the quantity normally allowed (eg 8 cls of liqueur per kg.) Is deducted from the proportion of milk used to make the cream in order to avoid liquefaction of the device.

The fruit puree devices are made from the pulp of the finely chopped fruit to which is added for the purpose of laision of starch, egg yolks, and sugar in the following proportions
1 kg chopped fruit pulp
starch 75 grams
yellows 400 grams
sugar 400 grams
The basic device being thus produced, it is necessary to refrigerate it to a temperature between + 1 and + 30 c. this in order to increase the viscosity for mixing with the egg white.

This operation must be carried out in accordance with the legislation in force.

We then take a quantity of egg whites to represent half of the total weight of the device - and we mount these whites in snow using a mixer. To do this, first beat the whites for about fifteen seconds at reduced speed in order to break the whites. Then in a second step we beat the whites for thirty seconds at accelerated speed. This second operation must immediately stop as soon as the whites are firm without seeking to prolong the operation in order to firm the snow thus obtained.

It can be added to very fresh eggs, either a pinch of salt, a lemon juice, or powdered or icing sugar, in order to prevent them from growing and to support them during the raising process. in snow.

The apparatus is then mixed with the whites whipped in snow, respecting the proportion of one unit of apparatus for half a unit of whites.

This mixing takes place in several stages. From two to three stages for small quantities, from four to five stages for large quantities.

The whites are therefore incorporated into the apparatus in several operations, by lifting the mass of the apparatus and bringing it back onto the whites which have been snow-covered, in order to prevent the whites from falling.

Then the soufflé thus prepared is packaged in timbals. Previously carefully buttered and sweetened or floured.

Then the soufflés are introduced into a deep-freezing appliance which must be adjusted in such a way that the freezing speed is not less than 1 c./centimeter/minute this so as not to degrade
Albumin.

This standard would require for the freezing of a 0.25 liter unit containing 110 grams of product to maintain a control temperature of - 500c. for 15 minutes.

The soufflé thus conditioned and frozen must be kept at a temperature of at most - 180c. until consumption.

To consume it, the soufflé must be cooked for 25 minutes in a 0.25 liter unit containing 110 grams of product in an oven previously heated to 2200c. Thus prepared the soufflé must double its initial volume.

Claims (5)

1. Process for the preparation and conservation of soufflés preserved at low temperature characterized by the preparation of a basic apparatus made from starch and milk to which egg yolks are added or else from chopped fruit pulp which is added for the purpose of starch, egg yolk and sugar. 2. Method according to claim 1 characterized by refrigerating the device to a temperature between + 1 and + 30c. 3. Method according to claim 1 characterized by the fact of whitening snow in total 45 seconds without trying to firm them beyond measure and mixing them with the device in a proportion of one to two. 4. Method according to claim 1 characterized by the passage of soufflés in a deep-freezing apparatus adjusted so that the freezing speed is not less than -iOc./centimeter/minute. 5. Culinary preparations called soufflés obtained by the processes defined in claims 1 to 4 above.