FR2593825A1 - Process for preparing spirits for use in the manufacture of pastry, chocolate or the like, and spirits thus obtained - Google Patents

Process for preparing spirits for use in the manufacture of pastry, chocolate or the like, and spirits thus obtained Download PDF

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Publication number
FR2593825A1
FR2593825A1 FR8601137A FR8601137A FR2593825A1 FR 2593825 A1 FR2593825 A1 FR 2593825A1 FR 8601137 A FR8601137 A FR 8601137A FR 8601137 A FR8601137 A FR 8601137A FR 2593825 A1 FR2593825 A1 FR 2593825A1
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grams
mixer
mixture
pectin
water
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FR8601137A
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French (fr)
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FR2593825B1 (en
Inventor
Michel Miclo
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Miclo SA Distillerie Gilbert
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Miclo SA Distillerie Gilbert
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Priority to FR8601137A priority Critical patent/FR2593825B1/en
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Classifications

    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/005—Solid or pasty alcoholic beverage-forming compositions
    • 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
    • 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
    • A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • 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
    • A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The present invention relates to a process for preparing spirits for use in the manufacture of pastry, chocolate or the like and spirits thus obtained. The process is characterised in that it essentially consists in producing a viscous mixture of spirits, xanthan gum, pectin and sugar.

Description

La présente invention concerne le domaine de l'industrie alimentaire, en particulier des adjuvents de pâtisserie, chocolaterie, ou autre, et a pour objet un procédé de préparation d'eau-de-vie pour l'utilisation en pâtisserie, chocolaterie, ou autre. The present invention relates to the food industry, in particular pastry, chocolate and other additives, and relates to a process for the preparation of brandy for use in pastry, chocolate, or other. .

L'invention a également pour objet une eau-de-vie ainsi obtenue. The subject of the invention is also a brandy thus obtained.

L'utilisation d'eau-de-vie en pâtisserie, chocolaterie, ou autre, est courante mais présente un risque de consommation indue par les opérateurs, voire d'escamotage d'une partie d'un stock par vol ou pour une consommation personnelle. The use of brandy in pastry, chocolate, or other, is common but presents a risk of undue consumption by operators, or even of retraction of part of a stock by flight or for personal consumption .

Pour obvier à cet inconvénient il a été proposé de réaliser une eau-de-vie en pâte conditionnée en boîte et pouvant être ajoutée à des mélanges pour la pâtisserie, la chocolaterie, ou autre. Cependant, une telle eau-de-vie en pâte présente un autre inconvénient, à savoir celui de ne pas permettre une manipulation aisée. To overcome this drawback, it has been proposed to produce a brandy in paste conditioned in a box and which can be added to mixtures for pastry, chocolate, or other. However, such a brandy in paste has another drawback, namely that of not allowing easy handling.

La présente invention a pour but de pallier les inconvénients précités. The present invention aims to overcome the aforementioned drawbacks.

Elle a, en effet, pour objet un procédé de préparation d'eau-de-vie pour l'utilisation en pâtisserie, chocolaterie, ou autre, caractérisé en ce qu'il consiste essentiellement à réaliser un mélange visqueux d'eau-de-vie, de gomme xanthane, de pectine et de sucre. It has, in fact, for a process for the preparation of brandy for use in pastry, chocolate, or other, characterized in that it consists essentially in producing a viscous mixture of brandy life, xanthan gum, pectin and sugar.

Conformément à une caractéristique de l'invention, le procédé consiste à mélanger au préalable de la gomme xanthane, de la pectine de fruit et du sucre en poudre jusqu'à obtention d'un produit pulvérulent homogène, à chauffer de l'eau à une température comprise entre 20"C et 40"C, de préférence de 30"C, à introduire ensuite l'eau chaude dans un malaxeur tournant à environ 1400 t/min., puis à verser doucement le mélange pulvérulent dans le malaxeur, à poursuivre le traitement dans le malaxeur, après la fin du versement du produit pulvérulent pendant environ 2 à 4 minutes, de préférence pendant 3 minutes pour obtenir un gel très épais, à rajouter alors, par pompage à un débit d'environ 80 litres/min. dans le malaxeur continuant à tour ner à vitesse constante, un mélange eau et alcool jusqu'à obtention du degré d'alcool désiré de l'ensemble, puis à arrêter le malaxeur et à mettre le liquide visqueux obtenu en bouteille. According to a characteristic of the invention, the method consists in mixing beforehand xanthan gum, fruit pectin and powdered sugar until a homogeneous powdered product is obtained, heating water to a temperature between 20 "C and 40" C, preferably 30 "C, then introduce hot water into a mixer rotating at around 1400 rpm, then gently pour the powder mixture into the mixer, continue treatment in the mixer, after the end of the pouring of the pulverulent product for approximately 2 to 4 minutes, preferably for 3 minutes to obtain a very thick gel, to be added then, by pumping at a flow rate of approximately 80 liters / min. in the mixer continuing to turn at constant speed, a mixture of water and alcohol until the desired degree of alcohol is obtained from the assembly, then stopping the mixer and putting the viscous liquid obtained in the bottle.

L'addition de sucre en poudre à la gomme xanthane et à la pectine permet une séparation facile et rapide des molécules pendant le traitement à l'eau chaude, évitant tout dépôt de blocs épais. The addition of powdered sugar to xanthan gum and pectin allows easy and rapid separation of the molecules during the hot water treatment, avoiding any deposit of thick blocks.

En outre, le mélange préalable du produit pulvérulent obtenu dans l'eau chaude permet une dilution de ce produit pulvérulent nettement meilleure qu'un mélange éventuel direct dudit produit avec le mélange eau et alcool. In addition, the prior mixing of the pulverulent product obtained in hot water allows a dilution of this pulverulent product significantly better than a possible direct mixing of said product with the water and alcohol mixture.

A titre d'exemple, pour l'obtention d'un litre d'eau-de-vie, à 40 , le mélange pulvérulent préalable comporte de 1 à 7 grammes de gomme xanthane, de préférence 3 grammes, de 0,5 à 3 grammes de pectine, de préférence 1 gramme, et de 5 à 20 grammes de sucre en poudre, de préférence 12 grammes, ce mélange est ajouté à 8 à 15 cl d'eau chaude, de préférence 10 cl et le gel très épais obtenu est dilué dans environ 85 à 92 cl de préférence 90 cl, d'un mélange eau et alcool à environ 44,5 .  For example, to obtain a liter of brandy at 40, the prior powder mixture comprises from 1 to 7 grams of xanthan gum, preferably 3 grams, from 0.5 to 3 grams of pectin, preferably 1 gram, and 5 to 20 grams of powdered sugar, preferably 12 grams, this mixture is added to 8 to 15 cl of hot water, preferably 10 cl and the very thick gel obtained is diluted in approximately 85 to 92 cl, preferably 90 cl, of a water and alcohol mixture to approximately 44.5.

L'invention a également pour objet une eau-de-vie obtenue par mise en oeuvre du procédé décrit ci-dessus, caractérisée en ce qu'elle se présente sous forme d'un liquide visqueux contenant de la gomme xanthane, de la pectine et du sucre. The subject of the invention is also a brandy obtained by implementing the method described above, characterized in that it is in the form of a viscous liquid containing xanthan gum, pectin and sugar.

Le produit final obtenu par application du procédé conforme à l'invention présente l'aspect d'une huile épaisse le rendant impropre à une consommation comme boisson. Toutefois, ce liquide visqueux conserve toutes les qualités organoleptiques de l'alcool d'origine,permettant son utilisation en pâtisserie, chocolaterie, ou autre. The final product obtained by applying the process according to the invention has the appearance of a thick oil making it unsuitable for consumption as a drink. However, this viscous liquid retains all the organoleptic qualities of the original alcohol, allowing its use in pastry, chocolate, or other.

En outre, l'eau-de-vie ainsi obtenue n'entrant plus dans un circuit de conservation direct, mais uniquement dans un circuit de fabrication, peut être rangé dans une classe de taxation différente. In addition, the brandy thus obtained no longer entering a direct preservation circuit, but only in a manufacturing circuit, can be classified in a different tax class.

Bien entendu, l'invention n'est pas limitée au mode de réalisation décrit. Des modifications restent pos sibles, notamment du point de vue des proportions des mélanges, sans sortir pour autant du domaine de protection de l'invention.  Of course, the invention is not limited to the embodiment described. Modifications remain possible, in particular from the point of view of the proportions of the mixtures, without thereby departing from the scope of protection of the invention.

Claims (4)

-PEVENDICATIONS--PEVENDICATIONS- 1. Procédé de préparation d'eau-de-vie pour l'utilisation en pâtisserie, chocolaterie, ou autre, caractérisé en ce qu'il consiste essentiellement à réaliser un mélange visqueux d'eau-de-vie, de gomme xanthane, de pectine et de sucre. 1. A method of preparing brandy for use in pastry, chocolate, or other, characterized in that it essentially consists in producing a viscous mixture of brandy, xanthan gum, pectin and sugar. 2. Procédé, suivant la revendication 1, caracté- risé en ce qu'il consiste à mélanger au préalable de la gomme xanthane, de la pectine de fruit et du sucre en poudre jusqu'à obtention d'un produit pulvérulent homogène, à chauffer de l'eau à une température comprise entre 20"C et 40"C, de préférence de 30"C, à introduire ensuite l'eau chaude dans un malaxeur tournant à environ 1400 t/min., puis à verser doucement le mélange pulvérulent dans le malaxeur, à poursuivre le traitement dans le malaxeur, après la fin du versement du produit pulvérulent pendant environ 2 à 4 minutes, de préférence pendant 3 minutes, pour obtenir un gel très épais, à rajouter alors, par pompage à un débit d'environ 80 litres/min. dans le malaxeur continuant à tourner à vitesse constante, un mélange eau et alcool, jusqu'à obtention du degré d'alcool désiré de l'ensemble, puis à arrêter le malaxeur et à mettre le liquide visqueux obtenu en bouteille. 2. Method according to claim 1, characterized in that it consists in mixing beforehand xanthan gum, fruit pectin and powdered sugar until a homogeneous pulverulent product is obtained, to be heated water at a temperature between 20 "C and 40" C, preferably 30 "C, then introduce hot water into a mixer rotating at around 1400 rpm, then gently pour the powder mixture in the mixer, to continue the treatment in the mixer, after the end of the pouring of the pulverulent product for approximately 2 to 4 minutes, preferably for 3 minutes, to obtain a very thick gel, to be added then, by pumping at a rate of '' about 80 liters / min. in the mixer continuing to rotate at constant speed, a mixture of water and alcohol, until the desired degree of alcohol is obtained from the assembly, then stopping the mixer and putting the viscous liquid obtained in a bottle. 3. Procédé, suivant l'une quelconque des revendications 1 et 2, caractérisé en ce que pour l'obtention d'un litre d'eau-de-vie, à 40 , le mélange pulvérulent préalable comporte de 1 d 7 grammes de gomme xanthane, de préférence 3 grammes, de 0,5 à 3 grammes de pectine, de préférence 1 gramme, et de 5 à 20 grammes de sucre en poudre, de préférence 12 grammes, ce mélange est ajouté à 8 à 15 cl d'eau chaude, de préférence 10 cl et le gel très épais obtenu est dilué dans environ 85 à 92 cl, de préférence 90 cl, d'un mélange eau et alcool à environ 44,5 .  3. Method according to any one of claims 1 and 2, characterized in that to obtain a liter of eau-de-vie, at 40, the prior powder mixture comprises 1 d 7 grams of gum xanthan, preferably 3 grams, 0.5 to 3 grams of pectin, preferably 1 gram, and 5 to 20 grams of powdered sugar, preferably 12 grams, this mixture is added to 8 to 15 cl of water hot, preferably 10 cl and the very thick gel obtained is diluted in approximately 85 to 92 cl, preferably 90 cl, of a water and alcohol mixture to approximately 44.5. 4. Eau-de-vie pour l'utilisation en pâtisserie, chocolaterie, ou autre, obtenue par application du procédé suivant l'une quelconque des revendications 1 à 3, carac térisée en ce qu'elle se présente sous forme d'un liquide visqueux contenant de la gomme xanthane, de la pectine et du sucre.  4. Brandy for use in pastry, chocolate, or other, obtained by application of the method according to any one of claims 1 to 3, charac terized in that it is in the form of a liquid viscous containing xanthan gum, pectin and sugar.
FR8601137A 1986-01-24 1986-01-24 PROCESS FOR THE PREPARATION OF EAU-DE-VIE FOR USE IN PASTRY, CHOCOLATE MAKING OR OTHERWISE, AND EAU-DE-VIE THUS OBTAINED Expired FR2593825B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8601137A FR2593825B1 (en) 1986-01-24 1986-01-24 PROCESS FOR THE PREPARATION OF EAU-DE-VIE FOR USE IN PASTRY, CHOCOLATE MAKING OR OTHERWISE, AND EAU-DE-VIE THUS OBTAINED

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FR8601137A FR2593825B1 (en) 1986-01-24 1986-01-24 PROCESS FOR THE PREPARATION OF EAU-DE-VIE FOR USE IN PASTRY, CHOCOLATE MAKING OR OTHERWISE, AND EAU-DE-VIE THUS OBTAINED

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FR2593825A1 true FR2593825A1 (en) 1987-08-07
FR2593825B1 FR2593825B1 (en) 1988-05-20

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2351018A1 (en) * 2009-02-24 2011-01-31 Jorofon, S.L. Procedure for the preparation of a food product in the form of salsa based on sparkling wine (Machine-translation by Google Translate, not legally binding)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1148152A (en) * 1956-04-18 1957-12-04 Process for manufacturing pasty extracts of beverages of all kinds allowing their packaging in flexible tubular packaging
US4284649A (en) * 1977-11-22 1981-08-18 Wiczer Sol B Thickened gelatinous edible alcoholic medicated carrier
US4370354A (en) * 1981-12-03 1983-01-25 Hercules Incorporated Stabilized fruit suspensions and method for preparing the same
JPS6087741A (en) * 1983-10-18 1985-05-17 House Food Ind Co Ltd Viscous liquid

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1148152A (en) * 1956-04-18 1957-12-04 Process for manufacturing pasty extracts of beverages of all kinds allowing their packaging in flexible tubular packaging
US4284649A (en) * 1977-11-22 1981-08-18 Wiczer Sol B Thickened gelatinous edible alcoholic medicated carrier
US4370354A (en) * 1981-12-03 1983-01-25 Hercules Incorporated Stabilized fruit suspensions and method for preparing the same
JPS6087741A (en) * 1983-10-18 1985-05-17 House Food Ind Co Ltd Viscous liquid

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, vol. 103, no. 19, novembre 1985, page 608, no. 159413d, Columbus, Ohio, US; & JP-A-60 87 741 (HOUSE FOOD INDUSTRIAL CO., LTD.) 17-05-1985 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2351018A1 (en) * 2009-02-24 2011-01-31 Jorofon, S.L. Procedure for the preparation of a food product in the form of salsa based on sparkling wine (Machine-translation by Google Translate, not legally binding)

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FR2593825B1 (en) 1988-05-20

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