FR2618307A1 - Method for manufacturing a frangipane cream substitute and cream thus obtained - Google Patents
Method for manufacturing a frangipane cream substitute and cream thus obtained Download PDFInfo
- Publication number
- FR2618307A1 FR2618307A1 FR8711152A FR8711152A FR2618307A1 FR 2618307 A1 FR2618307 A1 FR 2618307A1 FR 8711152 A FR8711152 A FR 8711152A FR 8711152 A FR8711152 A FR 8711152A FR 2618307 A1 FR2618307 A1 FR 2618307A1
- Authority
- FR
- France
- Prior art keywords
- potatoes
- sugar
- almond
- flour
- weight
- 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.)
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
Description
L invention se rapporte Q un procédé de fabrication d'un succédané de crème frangipane et à la crène ainsi obtenue. The invention relates to a process for manufacturing a substitute for frangipane cream and to the crenum thus obtained.
La crème frangipane est traditionnellement composée de la nere quantité en poids de sucre, de matière grasse et de poudre d'amandes, le tout additionné d'oeufs complets en poids sensiblement égal au sixième du poids de sucre. Frangipane cream is traditionally composed of the nere amount by weight of sugar, fat and almond powder, all added with whole eggs in weight substantially equal to one sixth of the weight of sugar.
L'enseanle des ingrédients est relancé, puis, lors de l'utilisation, subit une cuission. The ingredients range is restarted, then, during use, undergoes a cooking.
L. crène frangipane possède des qualités gustatives bien connues. L. cren frangipane has well-known taste qualities.
Son seul inconvénient est son prix de revient très élevé ru i. p-our environ les deux tiers du prix de créme crue, est constitué par le prix de la poudre d'amandes. Its only drawback is its very high cost price ru i. for about two thirds of the price of raw cream, is made up of the price of almond powder.
Afin de faciliter sa préparation par l'utilisateur final, il est connu de prédoser et prémélanger au oins la plupart des ingrédients ais cela ne réduit pas son prix de revient. In order to facilitate its preparation by the end user, it is known to predose and premix with most of the ingredients, but this does not reduce its cost price.
Un résultat que l'invention vise à obtenir est un procédé de fabrication d'un succédané de crène frangipane qui soit d'un prix de revient tres modique. One result which the invention aims to obtain is a process for manufacturing a substitute for frangipane crenes which is of very low cost.
Est également -un resultat que 7'invention vise à obtenir un procédé du type précité qui soit simple à mettre en oeuvre par l'utilisateur final. Is also a result that 7'invention aims to obtain a method of the aforementioned type which is simple to implement by the end user.
Est encore un resultat de l 'invention un produit offrant des excellentes qualités gustatives. Another product of the invention is a product offering excellent taste qualities.
A cet effet, l'invention a pour objet un procédé de préparation d'un succédané de frangipane comprenant du sucre, de la poudre d'amandes, de la matière grasse et des oeufs complets notamment caractérisé en ce que
- on r,elange principalement par rapport au poids du sucre, 13 à 16 % de poudres d'amandes, 55 a oU ,; de matière grasse et 27 à 30 d'oeufs entiers, et,
- on compense la déficience en poudre d'amandes par adjonction d'une part, par rapport au poids du sucre, d'environ 84 à 87 % de pommes de terre et d'autre part, d'environ 10 15 gouttes d'essence d'amandes naturelle.To this end, the subject of the invention is a process for the preparation of a frangipane substitute comprising sugar, almond powder, fat and whole eggs, in particular characterized in that
- We r, mixed mainly with respect to the weight of the sugar, 13 to 16% of almond powders, 55 a oU,; of fat and 27 to 30 whole eggs, and,
- the deficiency of almond powder is compensated by adding on the one hand, relative to the weight of the sugar, about 84 to 87% of potatoes and on the other hand, about 10 15 drops of essence natural almonds.
Elle a également pour objet le produit obtenu à l'aide de ce procédé. It also relates to the product obtained using this process.
Elle sera bien comprise à l'aide de la description ci-aprés faite à titre d'exemple non limitatif. It will be clearly understood with the aid of the description below given by way of nonlimiting example.
De manière connue, le procédé objet de l'invention fait appel à du sucre, de la poudre d'amandes, de la matière grasse et des oeufs complets. In a known manner, the process which is the subject of the invention uses sugar, almond powder, fat and whole eggs.
Selon une caractéristique essentielle
- on mélange principalement par rapport au poids du sucre, 13 -à 16 % de poudres d'amandes, 55 à 60 % de matière grasse et 27 à 30 X d'oeufs entiers, et,
- on compense la déficience en poudre d'amandes par adjonction d'une part, par rapport au poids du sucre, d'environ 84 à 87 % de pommes de terre et d'autre part, d'environ 10 à 15 gouttes d'essence d'amandes naturelle.According to an essential characteristic
- mainly, relative to the weight of the sugar, 13 to 16% of almond powders, 55 to 60% of fat and 27 to 30% of whole eggs are mixed, and,
- the deficiency of almond powder is compensated for by adding on the one hand, relative to the weight of the sugar, approximately 84 to 87% of potatoes and on the other hand, approximately 10 to 15 drops of natural almond essence.
Dans une forme préférée de réalisation, on ajoute les pommes de terre sous forme épluchées, puis cuites à l'eau et ramenées à une température max-imale d'environ 50 celsius et, pour compenser la teneur en eau de ces pommes de terre, on ajoute alors également, par rapport au poids de pommes de terre, 4C à 50 % de farine. In a preferred embodiment, the potatoes are added in peeled form, then cooked in water and brought to a maximum temperature of around 50 celsius and, to compensate for the water content of these potatoes, then added also, relative to the weight of potatoes, 4C to 50% flour.
Par exemple, de bons résultats ont été obtenus en mélangeant
- trois kilogrammes de pommes de terre épluchées cuites à l'eau,
- deux kilogrammes de margarine de table,
- trois mille cinq cents grammes de sucre cristallisé,
- cinq cents grammes de poudre d'amandes,
- vinct oeufs entiers,
- douze gouttes d'essence d'amandes amères,
- mille quatre cents grammes de farine.For example, good results have been obtained by mixing
- three kilograms of peeled potatoes cooked in water,
- two kilograms of table margarine,
- three thousand five hundred grams of granulated sugar,
- five hundred grams of almond powder,
- vinct whole eggs,
- twelve drops of bitter almond essence,
- one thousand four hundred grams of flour.
Pour le mélange, on procède comme suit, on met dans un mélangeur à fouet la matière grasse, on y ajoute les pommes de terre chaudes mais pas à plus de 500 celsius puis on bat le tout avec le fouet du mélangeur pendant environ une minute ensuite Dr- net le sucre et on mélange à nouveau puis on met les oeufs entiers, les gouttes d'amandes amères ainsi que les amandes en poudre et la farine puis on bat à grande vitesse jusqu'à ce que le produit soit bien homogène soit pendant environ une minute. For mixing, proceed as follows, put the fat in a mixer with a whisk, add the hot potatoes but not more than 500 celsius then beat everything with the whisk of the mixer for about a minute then Drain the sugar and mix again then put the whole eggs, the drops of bitter almonds as well as the powdered almonds and the flour then beat at high speed until the product is well homogeneous or for about a minute.
Tout le précédé se déroule sur quatre minutes environ. All of the above takes place over approximately four minutes.
II est bien évident que les pommes de terre peuvent etre additionnées sous d'autres formes et, par exemple, sous forme de fécule, de farine de pommes de terre. It is obvious that the potatoes can be added in other forms and, for example, in the form of starch, of potato flour.
Le produit obtenu, qui comprend du sucre, de la poudre d'amandes, de la matière grasse et des oeufs complets est caractérisé en ce que, par rappo-rt au poids en sucre, il est compos de 13 à 16 % de poudres d'amandes, 55 a 60 % de matière grasse et 27 à 30 d'oeufs entiers, ainsi qu-e d'une part, d'environ #4 à 87 de pommes de terre et d'autre part, d'environ 10 à 15 gouttes d'essence d'aniandes naturelle,
I1 s'agit d'un produit fini, prêt à l'emploi.The product obtained, which comprises sugar, almond powder, fat and whole eggs, is characterized in that, by comparison with the weight of sugar, it is composed of 13 to 16% of powders. almonds, 55 to 60% fat and 27 to 30 whole eggs, as well as approximately # 4 to 87 of potatoes on the one hand, and approximately 10 to 15 drops of natural almond essence,
It is a finished product, ready to use.
Il se conserve un mois environ à deux degres en chambre froide ou se congèle avant cuisson ou aprés cuisson sans aucun problème. It keeps for about a month at two degrees in a cold room or freezes before cooking or after cooking without any problem.
L'avantage de ce produit est son prix de revient qui, à qualité égale est de quatre fois moins élevé que tous les produits existant sur le marché pour préparer les crèmes frangipanes. The advantage of this product is its cost price which, for equal quality is four times lower than all the products existing on the market for preparing frangipane creams.
Sa fabrication, vues sa facilité et sa rapidité, n'intervient que très peu sur le rix de revient. Its production, given its ease and speed, does little to affect the cost price.
Lorsque les pommes de terre ont été ajoutées sous forme épluchées et cuites à l'eau, le produit comprend en outre, par rapport au poids de pommes de terre, 40 à 50 % de farine. When the potatoes have been added in peeled form and boiled in water, the product also comprises, relative to the weight of the potatoes, 40 to 50% flour.
Par exeiople, onze kilogrammes quatre cents grammes d'un excellent produit, comprenaient
- deux kilogrammes de margarine de table,
- trois mille cinq cents grammes de sucre cristallisé,
- cinq cents grammes de poudre d'amandes,
- vingt oeufs entiers,
- douze gouttes d'essence d'amandes amères.For example, eleven kilograms four hundred grams of an excellent product, included
- two kilograms of table margarine,
- three thousand five hundred grams of granulated sugar,
- five hundred grams of almond powder,
- twenty whole eggs,
- twelve drops of bitter almond essence.
- mille quatre cents grammes de farine. - one thousand four hundred grams of flour.
Claims (8)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8711152A FR2618307B1 (en) | 1987-07-21 | 1987-07-21 | PROCESS FOR THE MANUFACTURE OF A SUBSTITUTE OF FRANGIPANE CREAM AND CREAM THUS OBTAINED |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8711152A FR2618307B1 (en) | 1987-07-21 | 1987-07-21 | PROCESS FOR THE MANUFACTURE OF A SUBSTITUTE OF FRANGIPANE CREAM AND CREAM THUS OBTAINED |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2618307A1 true FR2618307A1 (en) | 1989-01-27 |
FR2618307B1 FR2618307B1 (en) | 1989-11-17 |
Family
ID=9353926
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8711152A Expired FR2618307B1 (en) | 1987-07-21 | 1987-07-21 | PROCESS FOR THE MANUFACTURE OF A SUBSTITUTE OF FRANGIPANE CREAM AND CREAM THUS OBTAINED |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2618307B1 (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR920956A (en) * | 1946-01-31 | 1947-04-23 | Pastry-confectionery article |
-
1987
- 1987-07-21 FR FR8711152A patent/FR2618307B1/en not_active Expired
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR920956A (en) * | 1946-01-31 | 1947-04-23 | Pastry-confectionery article |
Non-Patent Citations (1)
Title |
---|
NOUVEAU LAROUSSE GASTRONOMIQUE, 1967, édition 3, page 485, Librairie Larousse, Paris, FR * |
Also Published As
Publication number | Publication date |
---|---|
FR2618307B1 (en) | 1989-11-17 |
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ST | Notification of lapse |