FR2644324A1 - Improvement in the methods for preparing patisserie and confectionery products - Google Patents

Abstract

Method for preparing patisserie and confectionery products which conventionally require the use of a sugar syrup based on water, fruit juice or alcohol, characterised in that, for the purpose of preventing, in the final product obtained, any phenomenon of crystallisation inteferring with the desired qualities of this product, the ordinary sugar in the said syrup is replaced by invert sugar, the viscosity of the syrup obtained lying between 5 DEG and 36 DEG Baumé and preferably between 10 DEG and 18 DEG Baumé.

Description

 The present invention relates to an improvement to the processes for the preparation of pastry and confectionery products, these processes traditionally involving the use of a sugar syrup, whether this syrup is based on water, fruit juice or 'alcohols, this improvement making it possible to avoid, in the final product obtained, any phenomenon of untimely crystallization interfering with the qualities sought for this product.

 The improved method according to the invention consists, in principle, of replacing ordinary sugar in said syrup with invert sugar, so that its viscosity has a value between 5 and 36 degrees Baumé.

 According to a first embodiment, this process applies to the preparation of frozen desserts, of the type comprising ice creams or mousses associated with cookies soaked in a flavored syrup, alcoholic or not. By cookie is meant sponge cakes, spoon cookies and the like, covering the cream or interposed in successive layers between layers of said cream.

 These products have been widely used for a very long time in the form of desserts and pastries consumed in many countries, and it was to be expected to see them marketed in the industrial food circuit in the form of 'frozen' or 'frozen' products. that is to say, preserved and offered for sale at a temperature of around -30 C.

 However, at this temperature, the cookie portion of these products, which is normally flexible and fluffy, becomes dry, hard and brittle, which makes them lose much of their attractiveness.

 This transformation of the cookie portion results from the irreversible crystallization of the ordinary sugar present in the syrup which soaks said cookie.

 The method according to the invention makes it possible to avoid this crystallization, and to obtain products of the type under consideration which remain flexible and soft at any temperature.

 This process is based on the phenomenon of supercooling, well known in physics, and according to which a liquid does not crystallize and remains liquid, even when it is brought to a temperature well below its melting point, as soon as it has a certain viscosity. A well-known example is glycerin, the melting point of which is 0 ° C., but which can only be obtained with great difficulty in the solid state, even at very low temperatures.

 According to the invention, to prevent the phenomenon of crystallization of the scented syrups soaking the layers of cookies associated with creams or mousses in frozen desserts, these syrups are prepared using invert sugar, it being understood that the viscosity of these syrups remains understood between 5 and 30D Baumé, and preferably from 10 to 18 degrees Baumé.

 By invert sugar is generally understood a mixture of approximately 50/50 of dextrose and of levulose resulting from the hydrolysis of sucrose, the best known natural example being honey.

 It should be noted that the amount of invert sugar used for the preparation of the syrup is critical, since a proportion lower than that giving a viscosity of 5 B will not ensure an effective result, while beyond 30 " B, the viscosity of the syrup becomes too high for this syrup to be used to soak a cookie.

 Of course, invert sugar can be used both for syrups soaking cookies, namely water, fruit juice, alcohols such as rum or Kirsh, as well as as an additive to the preparation of the cookie itself5 alongside dough consisting of milk (or cream), eggs, flour and adjuvants.

 As invert sugar, it is optionally possible to use products which are already on the market, such as that marketed under the brand 'TRIMOLINE'.

This commercial product contains approximately 78% invert sugar and approximately 3.5% residual sucrose.

 A second embodiment of the invention aims to apply it to confectionery, where all kinds of fruit are treated with a similar syrup, to obtain so-called “candied” fruits. In this application, the process according to the invention, for the reasons explained above, makes it possible to accelerate the process of 'confisageX, while preserving the fruit a better flavor.

 Currently, to achieve the desired result, it is traditionally necessary to add glucose.

 According to the invention, the use, after the usual blanching of the fruits, of an invert sugar syrup, allows, by its fluidity, faster penetration by a phenomenon of osmosis. This results in a halving of the time usually required for candying, and consequently a more profitable cost price for a comparable final product, and without the surface crystallization detrimental to its appearance.

 To obtain an even more pronounced shine of the candied fruit obtained, the viscosity of the syrup can be increased to 34-36 degrees Baumé, using traditional glucose.

Claims (5)

1. Process for the preparation of pastry and confectionery products traditionally using the use of a sugar syrup, based on water, fruit juice or alcohol, characterized in that, for the purpose to avoid in the final product obtained any crystallization phenomenon interfering with the qualities sought for this product, in said syrup the ordinary sugar is replaced by invert sugar, the viscosity of the syrup obtained being between 5 and 36 Beaumé, and preferably 10 and 18 degrees Baumé. 2. Method according to claim 1, characterized in that, for the preparation in frozen form of desserts and desserts comprising creams or foams associated with cookies soaked in syrup, remaining soft even after freezing, said syrup is prepared by means invert sugar, the viscosity of said syrup being between 5 and 30 degrees Baumé. 3. Dessert or dessert comprising a cream or mousse associated with a cookie soaked in syrup and having the property of remaining soft at freezing temperatures, characterized in that this dessert is obtained by the process of claims 1 and 2. 4. Method according to claim 1, characterized in that, with a view to the preparation of candied fruits, not comprising a surface layer of crystallized sugar, an invert sugar syrup is used as fruit water for vegetation, its viscosity being understood between 5 and 36 degrees Baumé. 5. Candied fruits, not comprising a surface film of crystallized sugar, characterized in that they are obtained by the process of claims 1 and 4.