FR2604604A1 - Method and device for flavouring whipped (Chantilly) cream - Google Patents
Method and device for flavouring whipped (Chantilly) cream Download PDFInfo
- Publication number
- FR2604604A1 FR2604604A1 FR8613944A FR8613944A FR2604604A1 FR 2604604 A1 FR2604604 A1 FR 2604604A1 FR 8613944 A FR8613944 A FR 8613944A FR 8613944 A FR8613944 A FR 8613944A FR 2604604 A1 FR2604604 A1 FR 2604604A1
- Authority
- FR
- France
- Prior art keywords
- cream
- chantilly
- pressure
- whipped
- flavouring
- 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
Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/003—Adding propellants in fluid form to aerosol containers
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J13/00—Tanks for treating cream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2270/00—Aspects relating to packaging
- A23C2270/10—Dairy products filled into pressurised containers with dispensing means for atomisation or foaming
Abstract
Description
La présente invention a pour objet un procédé et un dispositif pour aromatiser la crème Chantilly. The present invention relates to a method and a device for flavoring Chantilly cream.
La crème Chantilly est une crème à utilisation multiple en cuisine tant industrielle qutartisanale. Elle est obtenue par introduction de bulles de gaz dans de la crème fraîche qui peut être épaisse ou fluide. Le procédé classique consiste à battre la crème à l'aide d'un fouet à main ou d'un batteur électrique. On connaît le problème de cette crème délicate à obtenir car elle tourne facilement c'est-à-dire que sa consistance est telle que les bulles de gaz ne se maintiennent pas au sein de la crème et les propriétés rhéologiques du produit reviennent à celles de la crème de départ, c'est-à-dire qu'elles deviennent semblables à celles d'un liquide. Chantilly cream is a cream for multiple use in both industrial and artisanal cooking. It is obtained by introducing gas bubbles into fresh cream which can be thick or fluid. The classic method is to beat the cream using a hand whisk or an electric mixer. We know the problem of this delicate cream to obtain because it turns easily, that is to say that its consistency is such that the gas bubbles do not remain within the cream and the rheological properties of the product return to those of the starting cream, that is to say that they become similar to those of a liquid.
La crème Chantilly est utilisée notamment pour les patisseries et les entremets. Compte tenu de la phase délicate que nécessite une telle préparation, les industriels ont été amenés à réaliser des dispositifs qui permettent l'obtention d'une telle crème avec toutes les chances de succès. Chantilly cream is used in particular for pastries and desserts. Given the delicate phase that such a preparation requires, manufacturers have been led to make devices which make it possible to obtain such a cream with all the chances of success.
Ces dispositifs sont généralement des agitateurs placés dans une enceinte sous pression. La crème fraîche est introduite dans la cuve de l'agitateur. Après avoir été battue, celle-ci est soit directement utilisée, soit conditionnée dans des récipients résistant à la pression couramment dénommés bombes. These devices are generally agitators placed in a pressurized enclosure. The crème fraîche is introduced into the agitator tank. After being beaten, it is either used directly or packaged in pressure-resistant containers commonly known as bombs.
Le procédé est le suivant . Le gaz introduit dans la crème est sous pression de quelques bars, il est intimement mélangé à la crème mais la dimension des bulles n'est pas suffisante pour que celle-ci durcisse. Lorsque la crème battue est libérée du dispositif, les bulles de gaz se dilatent sous l'effet de la diminution de pression et la crème
Chantilly prend alors la consistance souhaitée. Un phénomène synergétique complète cette dilatation, il s'agit de la diminution de la température simultanément à la dilatation qui est un phénomène endothermique bien connu.The process is as follows. The gas introduced into the cream is under pressure of a few bars, it is intimately mixed with the cream, but the size of the bubbles is not sufficient for it to harden. When the whipped cream is released from the device, the gas bubbles expand under the effect of the decrease in pressure and the cream
Chantilly then takes the desired consistency. A synergistic phenomenon completes this expansion, it is the decrease in temperature simultaneously with the expansion which is a well known endothermic phenomenon.
Cette crème Chantilly est obtenue à l'état nature c'est-h-dire sans parfum additionnel mais il s'avère que les progrès des sciences et technologies alimentaires et l'évolution du goût des consommateurs conduisent les industriels à rechercher des crèmes Chantilly aromatisées. This Chantilly cream is obtained in its natural state, that is to say without additional fragrance, but it turns out that advances in food science and technology and changes in consumer taste have led manufacturers to seek flavored Chantilly creams. .
Des essais ont été pratiqués à partir de la crème
Chantilly nature à laquelle on a cherché à incorporer des colorants, des parfums, naturels ou artificiels couramment utilisés en technologie alimentaire.Tests have been carried out using the cream
Natural whipped cream to which we tried to incorporate dyes, perfumes, natural or artificial commonly used in food technology.
Les résultats ont tous conduit à la rupture de l'équilibre, c'est-à-dire que l'incorporation d'un adjuvant fait tourner la crème. The results all led to the breakdown of the balance, that is to say that the incorporation of an adjuvant makes the cream turn.
I1 en est de même lorsque l'on souhaite faire des sauces à base de crème fraîche car ces sauces tournent également lors de l'incorporation de certains alcools ou de certains parfums comme l'acide citrique. It is the same when you want to make sauces based on fresh cream because these sauces also turn during the incorporation of certain alcohols or certain flavors such as citric acid.
La présente invention a donc pour but de proposer un procédé qui pallie à ces inconvénients, et qui se caractérise en ce que l'on ajoute les différents extraits à la crème fraîche, que l'on agite fortement celle-ci sous pression de gaz et que l'on libère le produit obtenu pour utilisation à pression atmosphérique. The object of the present invention is therefore to propose a process which overcomes these drawbacks, and which is characterized in that the various extracts are added to the fresh cream, which is vigorously stirred under gas pressure and that the product obtained is released for use at atmospheric pressure.
Ce procédé se caractérise notamment en ce que les extraits sont des extraits de fruits naturels ou des alcools, des liqueurs, des marcs. This process is characterized in particular in that the extracts are extracts of natural fruits or alcohols, liqueurs, marcs.
Le dispositif pour la mise en oeuvre du procédé comprend une cuve avec des moyens pour introduire un gaz sous pression, une alimentation en crème, un moyen agitateur et un orifice distributeur. The device for implementing the method comprises a tank with means for introducing a gas under pressure, a supply of cream, an agitating means and a dispensing orifice.
L'invention sera mieux comprise à l'aide de la description qui va suivre et qui fera apparaître d'autres caractéristiques et avantages de l'invention. The invention will be better understood with the aid of the description which follows and which will reveal other characteristics and advantages of the invention.
Sur la figure unique annexée, on a représenté un dispositif 1 selon l'invention. Celui-ci comprend une cuve 2 fermée par un couvercle 3 de façon hermétique grâce au joint d'étanchéité 4 du type torique et fond de gorge à section demi-circulaire. Un moyen de fermeture 5 utilise des boulons et écrous papillons de façon à obtenir un effort de serrage adapté. Le couvercle est percé en son centre pour la mise en place d'un palier étanche 6 rapporté et soudé. Ce palier est rendu étanche à la pression par deux joints toriques 7, 8 en appui sur l'arbre 9 d'un agitateur entraîné par un moteur électrique 10 et comportant à son extrémité des pales 11 dont le profil sera adapté au produit et notamment à sa viscosité. In the single appended figure, there is shown a device 1 according to the invention. This comprises a tank 2 closed by a cover 3 in a hermetic manner thanks to the gasket 4 of the O-ring type and throat bottom with semicircular section. A closure means 5 uses bolts and butterfly nuts so as to obtain a suitable tightening force. The cover is pierced in its center for the establishment of a sealed bearing 6 attached and welded. This bearing is made pressure-tight by two O-rings 7, 8 bearing on the shaft 9 of an agitator driven by an electric motor 10 and comprising blades 11 at its end, the profile of which will be adapted to the product and in particular to its viscosity.
Le corps du dispositif est muni d'un certain nombre de piquages destinés l'un 15 à introduire la matière première en l'occurrence la crème fraîche, un autre 16 à l'introduction des adjuvants liquides ou solides (poudres), un autre encore 17 pour l'introduction de gaz sous pression. Ces piquages sont respectivement munis de vannes d'obturation respectivement 25, 26, 27. Une sonde de pression 18 du type intrusive permet de contrôler en permanence la pression dans le dispositif.The body of the device is provided with a number of nozzles intended one for introducing the raw material, in this case fresh cream, another 16 for the introduction of liquid or solid adjuvants (powders), yet another 17 for the introduction of gas under pressure. These nozzles are respectively provided with shut-off valves 25, 26, 27 respectively. A pressure probe 18 of the intrusive type makes it possible to permanently control the pressure in the device.
La cuve 2 est également conçue pour présenter à sa partie inférieure un orifice d'évacuation 20 muni d'une vanne 21. Toutes ces vannes sont choisies pour résister aux pressions de travail de l'ordre de quelques bars. The tank 2 is also designed to present at its lower part a discharge orifice 20 provided with a valve 21. All these valves are chosen to withstand the working pressures of the order of a few bars.
Ce dispositif est généralement situé proche du lieu d'utilisation. Dans les cas de fabrication pour la vente, ce dispositif est proche de la chaîne de conditionnement qui peut comporter des bombes vides qui sont remplies de crème sous pression. On associe alors un moyen de dosage et de distribution hermétique au dispositif principal. This device is generally located close to the place of use. In the case of manufacture for sale, this device is close to the packaging line which may include empty bombs which are filled with cream under pressure. A hermetic metering and distribution means are then associated with the main device.
On peut citer quelques exemples d'aromatisation de la crème Chantilly à l'aide de cacao en poudre,de café ou praliné en poudre également, le dosage varie de 5 à 30 g de café pour 50 cl de crème fraîche. Dans le cas d'utilisation d'extraits liquides de fruits par exemple, on peut améliorer la tenue de la Chantilly par adjonction de gélatine alimentaire, il en est de même lorsque les adjuvants sont des alcools, des liqueurs ou des marcs. We can cite some examples of flavoring Chantilly cream using cocoa powder, coffee or praline powder also, the dosage varies from 5 to 30 g of coffee for 50 cl of fresh cream. In the case of the use of liquid extracts of fruit for example, the behavior of the whipped cream can be improved by adding edible gelatin, it is the same when the adjuvants are alcohols, liqueurs or marcs.
Le procédé consiste à introduire tout d'abord la crème fraîche puis les adjuvants après avoir mis en action l'agitateur et le gaz sous pression sans cesser l'agitation. The process consists in firstly introducing the fresh cream and then the adjuvants after having activated the agitator and the gas under pressure without stopping the agitation.
La crème est donc aromatisée ou colorée dans la masse et le gaz sous pression est introduit dans le mélange. Ainsi, lorsque la crème est utilisée les bulles se dilatent au sein du mélange qui est utilisé tel quel sans agitation complémentaire qui le ferait tourner. Le produit final présente l'avantage supplémentaire d'être parfaitement homogène.The cream is therefore flavored or colored in the mass and the gas under pressure is introduced into the mixture. Thus, when the cream is used, the bubbles expand within the mixture which is used as it is without additional agitation which would make it turn. The final product has the additional advantage of being perfectly homogeneous.
L'invention n'est pas limitée aux exemples particuliers qui viennent d'être décrits, c'est ainsi que le procédé peut s'appliquer également à des usages ménagers grâce à des dispositifs du commerce connus sous le nom de siphon à Chantilly et qui utilisent des cartouches de gaz individuelles. The invention is not limited to the particular examples which have just been described, thus the process can also be applied to household uses thanks to commercial devices known under the name of siphon at Chantilly and which use individual gas cartridges.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8613944A FR2604604B1 (en) | 1986-10-07 | 1986-10-07 | PROCESS AND DEVICE FOR FLAVORING CHANTILLY CREAM |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8613944A FR2604604B1 (en) | 1986-10-07 | 1986-10-07 | PROCESS AND DEVICE FOR FLAVORING CHANTILLY CREAM |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2604604A1 true FR2604604A1 (en) | 1988-04-08 |
FR2604604B1 FR2604604B1 (en) | 1990-09-21 |
Family
ID=9339615
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8613944A Expired - Lifetime FR2604604B1 (en) | 1986-10-07 | 1986-10-07 | PROCESS AND DEVICE FOR FLAVORING CHANTILLY CREAM |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2604604B1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3108756A1 (en) * | 2015-06-26 | 2016-12-28 | Dr. Dieter Vaihinger GmbH & Co. KG | Cream machine |
CN112021625A (en) * | 2020-09-09 | 2020-12-04 | 贺冰洁 | Cream whipper for cake processing of food |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2294172A (en) * | 1935-09-26 | 1942-08-25 | Aeration Processes Inc | Process of making aerated food products |
US2435682A (en) * | 1942-06-02 | 1948-02-10 | Aeration Processes Inc | Aeration of butterfat-containing liquids |
GB987322A (en) * | 1962-03-23 | 1965-03-24 | Aerosol Service Ag | Process for filling pressurized dispensing containers |
US3226100A (en) * | 1962-06-18 | 1965-12-28 | Banziger Ernst | Apparatus for producing whipped cream |
US3710538A (en) * | 1969-01-31 | 1973-01-16 | L Lowy | Method for filling pressurized packages and aerosol dispensers |
FR2314667A2 (en) * | 1975-06-17 | 1977-01-14 | Falciani Alexandre | Whipped cream contg. spirits or liqueurs - prepd. by mixing components and introducing gas, esp. nitrous oxide |
-
1986
- 1986-10-07 FR FR8613944A patent/FR2604604B1/en not_active Expired - Lifetime
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2294172A (en) * | 1935-09-26 | 1942-08-25 | Aeration Processes Inc | Process of making aerated food products |
US2435682A (en) * | 1942-06-02 | 1948-02-10 | Aeration Processes Inc | Aeration of butterfat-containing liquids |
GB987322A (en) * | 1962-03-23 | 1965-03-24 | Aerosol Service Ag | Process for filling pressurized dispensing containers |
US3226100A (en) * | 1962-06-18 | 1965-12-28 | Banziger Ernst | Apparatus for producing whipped cream |
US3710538A (en) * | 1969-01-31 | 1973-01-16 | L Lowy | Method for filling pressurized packages and aerosol dispensers |
FR2314667A2 (en) * | 1975-06-17 | 1977-01-14 | Falciani Alexandre | Whipped cream contg. spirits or liqueurs - prepd. by mixing components and introducing gas, esp. nitrous oxide |
Non-Patent Citations (1)
Title |
---|
THE AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, vol. 34, no. 1, mars 1979, pages 25-27; V.C.TUCKER et al.: "New Development for whipped cream" * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3108756A1 (en) * | 2015-06-26 | 2016-12-28 | Dr. Dieter Vaihinger GmbH & Co. KG | Cream machine |
CN112021625A (en) * | 2020-09-09 | 2020-12-04 | 贺冰洁 | Cream whipper for cake processing of food |
CN112021625B (en) * | 2020-09-09 | 2022-04-08 | 武汉亨克食品工业有限公司 | Cream whipper for cake processing of food |
Also Published As
Publication number | Publication date |
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FR2604604B1 (en) | 1990-09-21 |
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Legal Events
Date | Code | Title | Description |
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ER | Errata listed in the french official journal (bopi) |
Free format text: 14/88 |
|
ST | Notification of lapse | ||
D1 | Decision of the director general to report the decision of lapse | ||
ST | Notification of lapse | ||
ST | Notification of lapse |