FR2617015A1 - Artificial truffle and method for obtaining it - Google Patents

Artificial truffle and method for obtaining it Download PDF

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Publication number
FR2617015A1
FR2617015A1 FR8709004A FR8709004A FR2617015A1 FR 2617015 A1 FR2617015 A1 FR 2617015A1 FR 8709004 A FR8709004 A FR 8709004A FR 8709004 A FR8709004 A FR 8709004A FR 2617015 A1 FR2617015 A1 FR 2617015A1
Authority
FR
France
Prior art keywords
truffle
artificial
substitute
sugar
juice
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.)
Pending
Application number
FR8709004A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
PARISE EUGENE
Original Assignee
PARISE EUGENE
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by PARISE EUGENE filed Critical PARISE EUGENE
Priority to FR8709004A priority Critical patent/FR2617015A1/en
Publication of FR2617015A1 publication Critical patent/FR2617015A1/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/18—Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Abstract

The subject of the invention is an artificial truffle, characterised in that it consists of: - a starch flour (powdered starch) or a substitute of vegetable origin, such as mushroom, in pulverulent form, - water, - truffle juice, - gelatine or a substitute, - vegetable colouring, - sugar, and - salt, the proportion of starch flour (powdered starch), by weight, with respect to the total weight, being of the order of 40% and that of the water + truffle juice mixture of the order of 57%. Application to obtaining artificial truffles.

Description

TRUFFE ARTIFICIELLE ET SON PROCEDE D'OBTENTION
La présente invention a trait à une truffe artificielle.ARTIFICIAL TRUFFLE AND PROCESS FOR OBTAINING IT
The present invention relates to an artificial truffle.

Le but de l'invention est de réaliser, par un procédé à la fois simple, rapide et économique, une truffe présentant des caractéristiques organoleptiques similaires à celles d'une truffe naturelle. The object of the invention is to produce, by a process which is simple, rapid and economical, a truffle having organoleptic characteristics similar to those of a natural truffle.

A cet effet, l'invention a pour objet une truffe artificielle caractérisée en ce qu'elle est constituée
- d'une farine d'amidon ou d'un subst-itut d'origine
végétale, tel que champignon, sous forme
pulvérulente,
- d'eau,
- de jus de truffe,
- de gélatine ou d'un substitut,
- de colorant végétal,
- de sucre et
- de sel, la proportion en poids, par rapport au poids total, de la farine d'amidon étant de l'ordre de 40 X et celle de l'ensemble eau + jus de truffe de l'ordre de 57 %.To this end, the invention relates to an artificial truffle characterized in that it consists
- starch flour or an original substitute
vegetable, such as mushroom, in the form
powdery,
- water,
- truffle juice,
- gelatin or a substitute,
- vegetable dye,
- sugar and
- Salt, the proportion by weight, relative to the total weight, of the starch flour being of the order of 40 X and that of the water + truffle juice combination of the order of 57%.

L'invention a également pour objet un procédé d'obtention d'une tel Le truffe, caractérisé en ce qu'il consiste à délayer dans une farine d'amidon ou d'un substitut d'origine végétale, tel que champignon, sous forme pulvérulente, de l'eau additionnée de jus de truffe, d'un colorant végétal, d'une gélatine ou d'un substitut, de sucre et de sel, à raison d'environ 40 % du poids du total, de farine en poudre pour 80 x environ dudit mélange liquide, à chauffer au cours du. The invention also relates to a process for obtaining such a truffle, characterized in that it consists in diluting in a starch flour or a substitute of vegetable origin, such as mushroom, in the form powdery, water with truffle juice, vegetable coloring, gelatin or a substitute, sugar and salt, at a rate of about 40% of the total weight, flour powder for approximately 80 x of said liquid mixture, to be heated during.

mélange à une température de l'ordre de 50 à 700C jusqu'à. mixing at a temperature of the order of 50 to 700C up to.

l'obtention d'une pâte appropriee, puis à mouler cette dernière à l'aide d'un moule sous pression.obtaining an appropriate paste, then molding the latter using a pressure mold.

Le produit ainsi obtenu, auquel on peut donner une forme de truffe naturelle, présente des qualités organoleptiques tout à fa i t comparables à celles d'une truffe véritable. The product thus obtained, which can be given a form of natural truffle, has organoleptic qualities quite comparable to those of a real truffle.

D'autres caractéristiques et avantages du procédé de l'invention ressortiront de la description qui va suivre donnée à titre d'exemple uniquement. Other characteristics and advantages of the process of the invention will emerge from the description which follows, given by way of example only.

L'un des éléments constitutifs essentiels de La truffe artificielle selon l'invention est la farine d'amidon
Cette farine, qui peut être n'importe quel type d'amidon utilisé dans l'industrie alimentaire (amidon de racines teLles que le manioc, de tubercules tels que la pomme de terre, de céréales ou de légumineuses telles que le soja) constitue ta base ou la pâte de préparation. La granulométrie de cette farine doit être assez fine.One of the essential constituent elements of the artificial truffle according to the invention is starch flour
This flour, which can be any type of starch used in the food industry (starch from roots such as cassava, from tubers such as potato, cereals or legumes such as soybeans) is your base or preparation paste. The grain size of this flour must be quite fine.

La farine d'amidon peut être remplacée par tout substitut d'origine végétale sous forme pulvérulente, en particulier des champignons, susceptible de remplir les mêmes conditions que la farine d'amidon. Starch flour can be replaced by any substitute of plant origin in powder form, in particular mushrooms, capable of fulfilling the same conditions as starch flour.

Les champignons, tels que les champignons de couchez notamment, sont susceptibles de convenir, réduits à l'état pulvérulent, car ils sont relativement neutres à l'arome On: peut éventuellement les désodoriser. Mushrooms, such as layer mushrooms in particular, are likely to be suitable, reduced to a pulverulent state, because they are relatively neutral to the On aroma: may possibly deodorize them.

On ajoute à ladite farine, dans les proportions indiquées plus haut, un mélange composé d'eau, de jus de truffes, de gélatine, d'un colorant végétal, de sucre et de.  Is added to said flour, in the proportions indicated above, a mixture composed of water, truffle juice, gelatin, a vegetable dye, sugar and.

sel.salt.

Le jus de truffe est par exemple du jus provenant. de la première cuisson, dans les conditions bien connues., de truffes naturelles , ces dernières perdant comme on le sait de- 20 à 30 X de leur poids sous forme d'un jus dit jus de truffer au cours de ladite cuisson. On peut aussi utiliser du jus de truffe artificiel.  Truffle juice is for example juice from. of the first cooking, under well known conditions, of natural truffles, the latter losing, as is known, from 20 to 30% of their weight in the form of a juice called truffle juice during said cooking. You can also use artificial truffle juice.

L'ensemble eau + jus représente en poids du total environ 57 %, les 3 % restant représentant la gélatine, le colorant, le sucre et le sel. The whole water + juice represents by weight of the total about 57%, the remaining 3% representing gelatin, color, sugar and salt.

Le rôle du jus de truffe est évidemment de parfumer
La composition.The role of truffle juice is obviously to flavor
The composition.

Le rôle de la gélatine est celui d'un fixateur en vue de donner à la composition une consistance caoutchouteuse semblable à celle de la truffe naturelle. On utilise de préférence une gélatine naturelle, quel que soit son type, stérilisée ou non, mais on pourrait substituer à la gélatine un produit susceptible de conférer les mêmes effets, tel qu'un durcissement du type caséine de sodium. The role of gelatin is that of a fixer in order to give the composition a rubbery consistency similar to that of natural truffle. Natural gelatin, whatever its type, sterilized or not, is preferably used, but gelatin could be substituted for a product capable of imparting the same effects, such as hardening of the sodium casein type.

Le colorant végétal est de préférence noir et sert à colorer la pâte dans sa masse. The vegetable dye is preferably black and is used to color the dough in its mass.

Le sucre, de préférence du sucre glace, sert essentiellement de liant et de conservateur. Sugar, preferably icing sugar, is primarily used as a binder and preservative.

Enfin, au sel on peut éventuellement rajouter un peu de poivre. Finally, you can add a little pepper to the salt.

La fabrication de la truffe consiste à verser la partie liquide dans la farine d'amidon ou analogue en chauffant le mélange à une température de l'ordre de 50 à 700C. Une fois la farine bien délayée sans grumeaux et après obtention de la consistance ainsi que de la couleur de la pâte requises, on place cette pâte dans un moule non chauffé, ferme et soumis à une certaine pression afin d'obtenir la densité désirée. The manufacture of the truffle consists in pouring the liquid part into the starch flour or the like by heating the mixture to a temperature of the order of 50 to 700C. Once the flour is well diluted without lumps and after obtaining the consistency as well as the color of the dough required, this dough is placed in an unheated mold, firm and subjected to a certain pressure in order to obtain the desired density.

Le moule peut avoir la forme d'une truffe naturelle. The mold can have the shape of a natural truffle.

Après démoulage, on conserve, de préférence un certain temps, la truffe au frais afin qu'elle prenne un peu de dureté et on la stérilise éventuellement de la même maniére que les vraies truffes. La truffe peut alors être consommée immédiatement ou après conservation. After demoulding, the truffle is preferably kept cool for a certain time so that it takes on a bit of hardness and it is optionally sterilized in the same way as real truffles. The truffle can then be eaten immediately or after storage.

Bien entendu, l'invention n'est pas limitée au mode de réalisation décrit ci-dessus mais en couvre au contraire toutes les variantes notamment en ce qui concerne les variations de proportions des principaux constituants et la nature de ceux-ci. Of course, the invention is not limited to the embodiment described above but on the contrary covers all the variants in particular with regard to the variations in proportions of the main constituents and the nature of these.

IL est a noter que ladite farine d'amidon peut être constituée par mélange d'amidons de plusieurs provenances.  It should be noted that said starch flour can be formed by mixing starches from several sources.

Claims (5)

REVENDICATIONS 1. Truffe artificielle caractérisée en ce qu'elle est constituée 1. Artificial truffle characterized in that it consists - d'une farine d'amidon ou d'un substitut d'origine - starch flour or an original substitute végétale, tel que champignon, sous forme vegetable, such as mushroom, in the form pulvérulente, powdery, - d'eau, - water, - de jus de truffe, - truffle juice, - de gélatine ou d'un substitut, - gelatin or a substitute, - de colorant végétal, - vegetable dye, - de sucre et - sugar and - de sel, - salt, la proportion en poids, par rapport au poids total, de la farine d'amidon étant de l'ordre de 40 % et celle de the proportion by weight, relative to the total weight, of the starch flour being of the order of 40% and that of l'ensemble eau + jus de truffe de l'ordre de 57 %. the whole water + truffle juice of around 57%. 2. Truffe artificielle suivant la revendication 1, caractérisée en ce que la farine d'amidon est choisie dans le groupe des amidons alimentaires provenant de racines, de tubercules, de céréales et de légumineuses. 2. Artificial truffle according to claim 1, characterized in that the starch flour is chosen from the group of food starches originating from roots, tubers, cereals and legumes. 3. Truffe artificielle suivant la revendication 1 ou 2, caractérisée en ce que le sucre est du sucre glace. 3. Artificial truffle according to claim 1 or 2, characterized in that the sugar is icing sugar. 4. Procédé d'obtention d'une truffe artificielle selon l'une des revendications 1 à 3, caractérisé en ce qu'il consiste à délayer dans une farine d'amidon ou un substitut d'origine végétale, tel que champignon, sous forme pulvérulente, de l'eau additionnée de jus de truffe, d'un colorant végétal, d'une gélatine ou d'un substitut, de sucre et de sel, à raison d'environ 40 % du poids du total, de farine en poudre pour 60 % environ dudit mélange liquide, à chauffer au cours du mélange à une température de l'ordre de 50 à 70 OC jusqu'a l'obtention d'une pâte appropriée, puis à mouler cette dernière à l'aide d'un moule sous pression. 4. Method for obtaining an artificial truffle according to one of claims 1 to 3, characterized in that it consists in diluting in a starch flour or a substitute of vegetable origin, such as mushroom, in the form powdery, water with truffle juice, vegetable coloring, gelatin or a substitute, sugar and salt, at a rate of about 40% of the total weight, flour powder for approximately 60% of said liquid mixture, to be heated during mixing at a temperature of the order of 50 to 70 ° C. until an appropriate paste is obtained, then to mold the latter using a mold under pressure. 5. Procédé suivant la revendication 4, caractérisé en ce qu'après démoulage la truffe est. conservée un certain temps au froid puis éventuellement stérilisée.  5. Method according to claim 4, characterized in that after demoulding the truffle is. kept cold for a while then possibly sterilized.
FR8709004A 1987-06-24 1987-06-24 Artificial truffle and method for obtaining it Pending FR2617015A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8709004A FR2617015A1 (en) 1987-06-24 1987-06-24 Artificial truffle and method for obtaining it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8709004A FR2617015A1 (en) 1987-06-24 1987-06-24 Artificial truffle and method for obtaining it

Publications (1)

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FR2617015A1 true FR2617015A1 (en) 1988-12-30

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995013170A1 (en) * 1993-11-09 1995-05-18 Zeneca Limited Process of producing foodstuff particles
ITRM20100427A1 (en) * 2010-07-30 2012-01-31 Etruria S R L FOOD COMPOSITION IN POWDER BASED ON LIOFILIZED TRUFFLE.
ES2706098A1 (en) * 2017-09-27 2019-03-27 Maria Diet S L VEGETABLE SUBSTITUTE AND ITS OBTAINING PROCEDURE (Machine-translation by Google Translate, not legally binding)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985002759A1 (en) * 1983-12-21 1985-07-04 Vitroculture S.A. Food composition intended to the preparation or decoration of meat and similar products
FR2562391A1 (en) * 1983-12-01 1985-10-11 Sun Food Co Ltd PROCESS FOR PRODUCING ARTIFICIAL TRUFFLES AND COMPOSITION FOR FORMING SUCH TRUFFLES

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2562391A1 (en) * 1983-12-01 1985-10-11 Sun Food Co Ltd PROCESS FOR PRODUCING ARTIFICIAL TRUFFLES AND COMPOSITION FOR FORMING SUCH TRUFFLES
WO1985002759A1 (en) * 1983-12-21 1985-07-04 Vitroculture S.A. Food composition intended to the preparation or decoration of meat and similar products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995013170A1 (en) * 1993-11-09 1995-05-18 Zeneca Limited Process of producing foodstuff particles
US5736184A (en) * 1993-11-09 1998-04-07 Zeneca Limited Process and machine for producing foodstuff particles
ITRM20100427A1 (en) * 2010-07-30 2012-01-31 Etruria S R L FOOD COMPOSITION IN POWDER BASED ON LIOFILIZED TRUFFLE.
ES2706098A1 (en) * 2017-09-27 2019-03-27 Maria Diet S L VEGETABLE SUBSTITUTE AND ITS OBTAINING PROCEDURE (Machine-translation by Google Translate, not legally binding)

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