FR2631784A1 - Method for preparing a deep-freezable composition for preparing lemon tart or the like, and composition according to the method - Google Patents

Abstract

The invention relates to a method and its recipe for preparing a food composition intended for making citrus tarts or small tarts (lemon, orange, grapefruit), in this case a mix for citrus tarts, which mixture can be produced on an industrial scale and which, although deep-frozen, allows the patissier (pastry cook) to obtain a product whose quality is at least equivalent to that obtained according to the traditional method. This method for preparing a semi-finished freezable food composition called ready-to-use "mix", the said composition comprising lipids, protides and glucides in the form of butter, eggs and sugar, and of citrus juice, is characterised in that it consists in preparing a part A, termed syrup, comprising sugar and water, then, preparing a part B containing eggs and butter, then bringing the part A to 115 DEG - 116 DEG C then pouring the part A at the aforementioned temperature over the part B, mixing gently. This method is also characterised in that the part A further includes zests, and in that the part B further includes citrus juice. Applications: making citrus tarts or small tarts.

Description

 The invention is in the field of food products and it relates to a composition for making pies or tartlets with citrus (lemon, orange, grapefruit), in particular.

 The recipe for lemon pies consists of mixing together: lemon juice, sugar, butter, eggs, to heat slightly until simmering (phase of the preparation) then to pour this mixture said " apparatus ", on a cooked pie shell, then to carry the whole in a hot oven, then lty leave a few minutes, that is to say the time to let the coagulation of the constituents protidiques provided by the eggs (phase of the -finish).

 It is known, on the other hand, that recent developments in food techniques have tended to take advantage of the development of the freezing technique, the so-called deep-freezing, to dissociate, in the preparation of foodstuffs, the preparation of food products. on the one hand, of their finishing on the other hand; this is particularly true for pastry products for which consumers are looking for extreme freshness as evidenced by the "crunchiness" of these products the pastry chef is thus obliged to prepare his cakes every day. He has therefore been offered, as in other fields of food, preparations, industrially prepared, from which he goes every day to carry out his artisanal work; the task of the pastry chef is thus considerably simplified without sacrificing the quality of his products. Without doubt, it might be thought, applying the known techniques of freezing, to propose to the baker a lemon pie apparatus prepared according to the above-defined process. but presented in frozen form. Experience has shown that the result in quality tartlet thus obtained was only comparable to that obtained according to the traditional recipe; in other words, the above-defined apparatus prepared according to the above-defined process, but presented in frozen form, does not tolerate freezing.

 The object of the present invention is to provide a process, and its recipe, for preparing a food composition, in the present invention an apparatus for industrially feasible citrus pie which, although frozen, allows the pastry chef to obtain a product of a quality at least equivalent to that obtained according to the traditional method.

 According to the present invention, a process for the preparation of a ready-to-use semi-finished semi-finished food product called "apparatus" intended for the preparation of citrus tartlets (lemon, orange, etc.), said composition comprising lipids, proteins and carbohydrates in the form of butter, eggs and sugar, and citrus juice is generally characterized in that it comprises the following steps - preparing a portion A, called syrup, consisting of sugar, water and possibly some zest - prepare part B containing eggs of citrus juice and butter - bring part A to 115 C-116 C, then pour part A to the above temperature, on the part B by mixing gently.

 Secondarily and if the use of the composition described above must be delayed, it is allowed to cool and is frozen to a temperature of the order of - 25oC.

 The method of the invention, defined in a taste-neutral manner, is remarkably applicable to the preparation of citrus fruit pies, as examples are given below. In these examples, part A also has some zests and part B contains citrus juice.

Thus for the preparation of citrus fruit pies, the best results, both in terms of taste and presentation, are obtained with the following recipe data
PART A PART B
700 - 900 g sugar 1.250g eggs
200 - 300 g water 400 - 560-g citrus juice + possibly zest 400 g butter
Two more specific examples of recipes gave excellent results
Recipe for lemon tart 700 g sugar 200 g water 1.250 kg eggs 550 g lemon juice 400 g butter
Recipe for orange pie 900 g sugar 300 g water 1.250 kg eggs 400 g orange juice 400 g butter
The product of the invention which consists of the fluid or frozen apparatus supplied to the pastry chef, whether obtained with lemon juice, orange juice or grapefruit juice or other citrus fruit, is characterized by both its chemical composition on the one hand and its consistency on the other.

 It will be appreciated that in the above-mentioned recipes, as well as in the general process described above, ingredients such as eggs and fruit juices could be replaced by their quantitative equivalents as dehydrated ingredients.

The chemical composition such as may be revealed by the analyzes quite conventional in the matter is as follows
Proteins: 4.5% + 1
Fat: 14% t 2
Carbohydrates (sucrose): 25.5% t 4
Water: 52% + 8
The consistency is measured through the rheological characteristics of the composition and mainly through its apparent viscosity # ap.

Since the rheological measurements are rather delicate, we will now describe the condition of these measurements on two samples, one (C) of one "apparatus" with lemon and the other (0) of one "apparatus" with the orange; both were frozen and stored at -200C; they were thawed in 48 hours (refrigerator) and slightly kneaded before measurement. The measurements were made using the Rhéomat 115 Contraves viscometer equipped with a speed programmer - measuring body 145, - cycle up and down
0-780 rpm. in 4 min.

 780-0 rpm. in 4 min.

after 8 minutes of thermostation - recording on plotter X-Y - the measurements were carried out at 2 temperatures 5 C and 250C.

The table below shows the values of the apparent viscosity: apparent viscosity (in mPas or
Centipoise) Ilar = a ~ / y: shear rate (s 1)
#: shear stress (Pa)
calculated for different shear rates from the recorded flow curves (rise and fall).

PRODUCTS o and C at two temperatures

<tb><SEP>#<SEP> (s-1) <SEP> DEVICE <SEP> C <SEP> DEVICE <SEP> O
<tb><SEP> 5C <SEP> 25C <SEP> 5C <SEP> 25C <SEP>
<tb><SEP> m <SEP> d <SEP> m <SEP> d <SEP> m <SEP> d <SEP> m <SEP> d
<tb> 126 <SEP> 163.2 <SEP> 101 <SEP> 89.4 <SEP> 50.5 <SEP> 112.7 <SEP> 104.9 <SEP> 69.9 <SEP> (1) <September>
<tb> 252 <SEP> 124.3 <SEP> 89.3 <SEP> 69.9 <SEP> 46.6 <SEP> 101 <SEP><SEP> 89.4 <SEP> 56.3 <SEP> (1) <SEP>
<tb> 503 <SEP> 95.2 <SEP> 79.7 <SEP> 52.5 <SEP> 44.7 <SEP> 91.3 <SEP> 87.5 <SE> 46.6 <SEP> 37 9
<tb> 755 <SEP> 83.6 <SEP> 77.7 <SEP> 48.6 <SEP> 44, - <SEP> 86.8 <SEP> 85.5 <SE> 43.4 <SEP> 38 9
<tb>(<SEP> 1006 <SEP>: <SEP> 76.7 <SEP> 76.745.2 <SEP> 45.2 <SEP>: <SEP><SE> 84.5 <SE> 84.5 <SEP> 40.8 <SEP> 40.8
<tb> m: rising curve d: descending curve (1): measuring instability
Thus, one can withdraw from the
value pairs of general formula # s-1 / m, d / C; #ap (mPas)
such as for example
for the device (C) the couple
126 s-1 / m / 5 C; 163 mPas
or for the device (O) the couple
755 s-1 / d / 25 C; 38.9 mPas.

At a shear rate
given, for example 500, 750 or 1000 s-1 correspond
also ranges of satisfactory apparent viscosity
to both devices, for example
500 s-1 / m / 5 C; 92 5 (mPas) or (87 to 97 mPas)
or
500 s-1 / m / 25 C; 49 5 (mPas) or (44 to 54 mPas)

Claims (9)

or else 1,000 s 1 / m / 5 C; 80 + 5 (mPas) or (75 to 85 mPas) or alternatively 1,000 s-llm / 250C; 42 + 5 (mPas) -or (37 to 47 mPas). It will also be noted that, for given m and C parameters, the transition from a certain shear rate to a higher shear rate results in a decrease in the apparent viscosity, for example the passage of 500 5 1 å 1,000 S- 1 (m, 50C) increased the apparent viscosity from 92 mPas to 80 mPas; this reflects the rheofluidifying character of these "devices". Remarks on the rheological behavior of the two devices The two products are slightly thixotropic (influence of the shear time, resulting in a drop in the apparent viscosity), this explains the difference between the apparent viscosity values), this explains the difference between the values of viscosity determined from the rise (m) and descent (of) curves. This slight thixotropic character is less marked at 250C than at SOC (less sensitive difference between the values m and d). They both have a rheofluidifying character (decrease in apparent viscosity when the shear rate increases). This rheofluidifying character is also not very marked in the measurement range studied, especially after a certain shearing time, which is indicated by the values of the apparent viscosity determined on the "descent" curve (d) which vary rather little with the shear rate. The increase in temperature causes a normal drop in viscosity. Finally, it should be noted that the two apparatuses have apparent comparable viscosities. As an indication, the viscosity of water at 250C is about 0.9 mPas (or centipoise) at 50C is about 1.52 mPas. Although examples of processes and recipes for citrus fruit pies have been given, it should be understood that the interior of these pastries could be obtained with a neutral apparatus prepared according to the invention allowing it to be associated with fruits other than citrus fruits. 1. Preparation process for a ready-to-use semi-finished semi-finished food composition intended for the preparation of citrus tartlets (lemon, orange, etc.) , said composition comprising lipids, proteins and carbohydrates in the form of butter, eggs and sugar, and citrus juice, characterized in that it comprises the following steps: - preparing a portion (A), called syrup, consisting of sugar, water, - prepare part (B) containing eggs and butter, - bring part (A) to 1150C-1160C, then - pour part (A), at the above mentioned temperature, on the part (B) by gently mixing 2.- Method according to claim 1, characterized in that the part (A) further comprises zests, and in that the part (B) further comprises citrus juice 3 Method according to claim 2, characterized in that, in order to use the composition differently, said composition is The process according to claim 2, wherein the portion (A) consists of 700 to 900 g of sugar,  200 to 300 g of water,  - part (B) consists of 1,250 g of eggs, 400 to  500 g of citrus juice, 400 g of butter. 5. Process according to claim 4, characterized  in that, to prepare a  lemon pie apparatus, the  quantities of following ingredients  700 g of sugar  200 g water  1,250 kg eggs  550 g lemon juice  400 g butter 6. Process according to claim 4, characterized  in that, to prepare a  orange pie apparatus, the  quantities of following ingredients  900 g sugar  300 g water  1,250 kg eggs  400 g orange juice  400 g butter 7.- Apparatus for the preparation of pre citrus fruit pies  prepared according to a method according to any one of  preceding claims, characterized  in that it has a composition  chemical included in the composition ranges  following chemical  - protein: 4.5% + 1  - fat: 14% + 2  - carbohydrates (sucrose): 25,5% + 4  - water. 52% + 8, and  in that it has a consistency  defined by its apparent viscosity included in the  range from 87 to 97 mPas for a shearing speed  500 s 1 measurement being made on the ascent,  on a Rheomat 115 device, with a measuring body  145, 50C 8.- Apparatus according to claim 7, characterized  in that in addition said apparatus  present, with the same measurement parameters, but with  a shear rate of 1,000 s-1, a viscosity  apparently within the range of 75 to 85 mPas,  which translates the rheofluidifying character of "the appa  mera ".