FR3077960A1 - PRESERVATION SETS, METHOD OF PRESERVATION AND METHOD FOR THE EXTENDED PREPARATION OF CULINARY SPECIALTY OF FROZEN EGG BREWING TYPE - Google Patents

Abstract

The present invention relates to a chronologically elaborate extemporaneous preparation by breaking at least ten fresh eggs and then incorporating fresh eggs (3) into a first series of gourmet ingredients (12) from a first container (10) forming a can, beating without cessation. in a hollow cooking utensil and on low heat, the eggs (3) and the first set of ingredients (12), after which when the fresh eggs with the first set of ingredients (12) thicken, is incorporated in blends a second series of gourmet ingredients (13) from a second canning container (11) by gentle mixing until smooth and creamy, the fresh egg-truffle type (3) with fresh truffles (4) being ready to consume.

Description

"Game of preserves, preservation process and method of extemporaneous preparation of culinary specialty such as scrambled eggs with truffles"

The invention relates to the general technical field of food. More specifically, a technical field of the invention relates to the conservation, e.g. by canning, of real mushrooms as well as of dairy products.

More broadly, the invention relates to a ready-to-use set or set of constituents for the extemporaneous preparation of a culinary specialty from real mushrooms and dairy products preserved in said set or set. The invention also relates to a method for preserving such real mushrooms and dairy products. The subject of the invention is also a method of extemporaneous preparation of the culinary specialty incorporating in particular constituents originating from the ready-to-use assembly mentioned.

For the terms used here, and relating to the culinary art, it is possible to refer eg to the Culinary Lexicon of La Cite des Mots (cf .: http://bv.cdeacf.ca/RA PDF / 91 348.pdf ).

Thereafter, the term “truffle” designates fungi from the group of ectomycorrhizal ascomycete eumycetes of the genus Tuber, of the family Tuberaceae. For example Tuber Aestivum, Tuber Melanosporum, Tuber Uncinatum or the like are used in examples of the invention, without obviously this being limiting.

Although consumed in antiquity, especially since Jean Anthelme Brillat-Savarin, truffles are highly sought-after culinary ingredients.

With less than a few hundred tonnes of truffles produced in France per year, truffles are a rare and indeed expensive food ingredient.

Consequently, the preparation of a culinary specialty containing an expensive ingredient such as truffles requires attention, precautions and meticulousness so that it is used as well as possible. In particular, failing to prepare such a culinary specialty and having to throw away or recycle truffles is carefully avoided.

This is no doubt why there are many documents relating to food preparations with truffles or truffle substitutes among their ingredients. This is for example the case of documents CN106954675, CN106942678,

CN106490581, CN106473089, CN106473107, GR1008920,

FR2050070, FR2473849, FR2724538, JPS5871856 JPH01265863 or RU2005117829,

In addition, the culinary art is often complex and poses many technical problems.

Thus, we do not know how to make, according to known culinary techniques, this or that recipe without risking undesirable effects. For example, attempts have been made to avoid such or such an undesirable effect, such as limiting or promoting a mixture of ingredients, to widen the time periods during which such or such phases of the recipe are possible. Similarly, it is not conventionally known to increase certain acceptable temperature ranges. Solutions to such technical culinary problems are described for example in documents FR2701815, FR2517180 or US4663171.

In this particular context, the invention relates to the extemporaneous preparation of a scrambled egg with truffles also called scrambled eggs with truffles. The extemporaneous adjective says of a product which must be prepared just before its use, or of an operation made and examined during the course of a more general intervention.

Most often, the recipe for scrambled eggs with truffles is served as a starter. For 6 parts, it is conventionally advisable to have at the time, at the very least, 10 minutes for setting up and 10 minutes for cooking. As for the ingredients, 12 eggs, 25-30 grams (g) of truffle, 100 10 ' ³ liter or milliliter (ie ml) of fresh cream, ten grams of butter, salt and pepper (according to taste) are classically provided. .

The classic recipe of scrambled eggs with truffles presents a certain difficulty of realization.

Indeed, the implementation of the classic recipe begins one day before the scrambling. Then, the truffles are brushed and dried and are then sealed in a sealed box with whole eggs. The whole is placed in the refrigerator. In this way, the scent of truffles delicately flavored whole eggs.

A few hours before the meal, the box with truffles and whole eggs is removed from the refrigerator. Then, the eggs are broken and mixed well with a whisk until their yolks and whites are combined. For example 25-30 grams of truffles are cut into strips. The slices of truffles are then incorporated into the eggs, then salt and pepper are added. Again, the mixture containing eggs and slices of truffles is reserved in an airtight container, if necessary in the refrigerator.

According to the classic recipe, when approaching service, a double boiler must be prepared.

A bain-marie is a type of cooking using two nesting cooking utensils (e.g. pots or the like), i.e. so large that one fits in the other. The larger of the two cookware is filled with water. This large container is placed directly on the "fire", i.e. (the heat source). The smaller of the two cooking utensils is bathed in the water of the larger, to be heated by the water of the larger. The preparation to be cooked is placed in the smaller of the two cooking utensils.

A bain-marie therefore allows a stable and regulated temperature of the preparation in the smallest cooking utensil, the heating temperature in the bain-marie being more constant and controllable than if this container was placed directly on the fire. Typically, the bain-marie is used for delicate preparations which would not withstand large variations in the cooking temperature, or too high temperatures, which is difficult to control with direct cooking on the fire. However, the bain-marie is a technique which requires a certain mastery, in addition to having suitable cooking utensils.

For the classic scrambled egg recipe, just before serving, melt a knob of butter in the small utensil of the double boiler, into which the mixture of eggs and slices of truffles is immediately poured. Then, this mixture is gently heated in a double boiler, while being gently and regularly stirred with a wooden spatula. This cooking in a bain-marie and stirring should slowly coagulate the mixture, without however reaching the homogeneous setting which is obtained for an omelet.

Even with a double boiler, this heating step is delicate. Indeed, it is necessary to regulate the temperature carefully so that it is not too high, which would cause the complete setting as in an omelet. Conversely, an insufficiently high temperature does not allow the desired coagulation and unnecessarily prolongs the preparation time, which can delay the service.

When this mixture reaches a creamy consistency by its partial coagulation, the small cooking utensil is removed from the heating in a water bath. Immediately thereafter, fresh cream is incorporated, according to the classic recipe. The whole is gently stirred with a spatula, for a few moments. Then, the scrambled eggs thus obtained must be served immediately, possibly after having grated a portion or a remainder of truffles on each portion of scrambled eggs.

We understand that the classic scrambled egg recipe presents certain difficulties, in particular related to the essential recourse except for an experienced cook, to a double boiler to ensure an appropriate and stable temperature. Such a temperature is moreover difficult to evaluate in particular according to the temperature before cooking of the eggs, this varying from one refrigerator to another and according to the duration of the periods of refrigeration and of reservation at room temperature, itself variable.

In addition, the classic scrambling recipe requires preparations to be anticipated well in advance and of considerable duration. Such preparations can be complex to integrate into the everyday life of a person not expert in cooking, or in the context of preparations for a festive event, a frequent case of serving scrambled eggs with truffles.

It would therefore be desirable to propose a simple, fast and perhaps demanding way of making scrambled eggs with truffles, e.g. in a few minutes, without long preparations or the need for specific utensils, or the risk of wasting ingredients.

In addition, it would be advantageous to have a long storage period for certain ingredients, e.g. several months or even a few years. Preferably, conservation without refrigeration of certain ingredients of the scrambled eggs with truffles would be particularly desirable, whether for individuals, communities or catering.

In addition, the classic recipe for scrambled eggs with truffles involves choosing, buying, preparing and preparing the truffles yourself. For a neophyte, this is often considered unacceptable, due to the high cost of truffles, which can reach more than 1000 to 1800 euros per kilogram (kg).

In the same vein, truffles are seasonal products. Consequently, it would be desirable to get rid of this limitation, and to be able to prepare a scramble at any time.

In addition, except for an experienced cook, the classic recipe requires a strict and rhythmic sequence of steps, phases and operations, sometimes requiring high technicality like bain-marie, and leaving no room for error. This can make the choice of truffle scrambling in a menu unacceptable.

From an economic point of view, scrambled eggs with truffles is considered a delicacy. It would be desirable to allow access to this gastronomic recipe relatively cheaply than by purchasing all the ingredients separately.

From an industrial point of view, it is currently impossible to transport long distance, in particular to export, scrambled eggs with truffles. It would therefore be desirable to have a practical packaging of certain ingredients of this gastronomic recipe, such as to guarantee easy transport and storage without refrigeration, preserving the quality of these ingredients and which is durable.

Knowing that fresh eggs are relatively easy to obtain throughout the year and around the world, packaging may not include them.

In addition, the packaging must allow transport and storage as free of food security constraints as possible. In particular, the packaging must allow transport and storage which have a limited dependence on the cold logistics chain, such as that which is imposed on dairy products for example.

Finally, it would be advantageous to be able to offer for sale, economically, attractive and practical, something to prepare a scramble.

The invention therefore aims to be able to overcome the limitations and drawbacks mentioned above.

To this end, an object of the invention is a set of ready-to-use preserves of gastronomic ingredients, specially formulated for the extemporaneous preparation of a culinary specialty of the scrambled eggs type with truffles, the culinary specialty emphasizing made with fresh eggs, truffles, sour cream, at least one fat, salt and pepper.

According to the invention, the set of preserves comprises a first container of preserves and a second container of preserves, the first container of preserves containing a first series of gastronomic ingredients and the second container of preserves containing a second series of distinct gastronomic ingredients from the first series; the first series of gastronomic ingredients comprising by volume at least 30% of crumbed truffles, said at least one fatty matter, less than ten grams (g) of salt per liter and pepper, the first container being sterilized after filling with the first set of gourmet ingredients; and the second series of gastronomic ingredients comprising by volume at least 70% of fresh cream, said at least one fatty matter, by volume at least 5% of water, less than thirteen grams (g) of salt per liter (I) , pepper and at least one carbohydrate binder, the second container being sterilized after filling with the second series of gastronomic ingredients.

In this way, by breaking eg ten fresh eggs, then incorporating the first series and then the second series of gastronomic ingredients from the canned containers into the fresh eggs, the invention makes it possible to easily obtain a creamy and creamy connection. the culinary specialty of scrambled eggs with truffles ready to eat.

According to one embodiment, for example the truffles in the first container comprise at least 50% by volume of at least one of the fungi from the group of ectomycorrhizal ascomycete eumycetes of the genus Tuber, of the family of Tuberaceae, for example Tuber Aestivum, Tuber Melanosporum, Tuber Uncinatum or the like.

According to one embodiment, for example the first series of ingredients comprises at least two fats of said at least one fat, of which at least a first fat of vegetable origin such as an olive oil and at least a second animal fat.

According to one embodiment, for example the second series of gastronomic ingredients comprises at least 80% (by weight) of fresh cream and the at least one carbohydrate binder comprises a starch.

According to one embodiment, for example the first container contains about 50 grams for approximately 65-70 x 10 ' ³ liter (I) of the first series of gastronomic ingredients and the second container contains about 120 grams for approximately 150-160 x 10 ' ³ liter (I) of the second set of ingredients.

According to one embodiment, for example at least the first container for preserves or the second container for preserves comprises a verrine with threaded collar and a cap with rim complementary to the threaded collar.

Another object of the invention is a method for preserving ready-to-use gastronomic ingredients, especially for the extemporaneous preparation of a culinary specialty such as scrambled eggs with truffles. This process involves the production of a set of preserves as mentioned.

According to one embodiment, for example the first series and the second series of gastronomic ingredients are sterilized, after a step of capping the first and second containers, by rapid treatment at high temperature (UHT).

Yet another object of the invention is a method of extemporaneous preparation of a culinary specialty such as scrambled eggs with truffles. The method notably includes the incorporation of a first series and then a second series of gastronomic ingredients from at least one set of canned foods mentioned, and for ten fresh eggs, the preparation method chronologically provides for breaking during a stage breaking the at least ten fresh eggs and then beating them, during an incorporation step, incorporating into said ten fresh eggs the first series of gastronomic ingredients from the first container of canned food, beating continuously without ceasing, in a hollow utensil cooking and over low heat said ten fresh eggs and the first series of ingredients, whereby when the fresh eggs with the first series of ingredients thicken to form a mixture, the second series of gastronomic ingredients is added to this mixture from the second container by stirring which gives a creamy and creamy connection, the culinary specialty Egg scrambled type truffle ready to eat.

According to one embodiment of this method of preparation, the hollow cooking utensil, for example a cooking pan, is brought to low heat without using a double boiler and the low heat corresponds to a heating temperature above 62 degrees Celsius included and less than 68 degrees Celsius included.

The invention and its advantages will appear in more detail in the context of the description which follows with exemplary embodiments given by way of illustration with reference to the appended figures in which:

FIG. 1 is a diagrammatic illustration of a method for the extemporaneous preparation of a culinary specialty of the scrambled egg scramble type, according to the invention,

- Figure 2 is a schematic illustration of a method of preserving gastronomic ingredients for a culinary specialty of scrambled eggs with truffles, according to the invention, which also represents a packaging packaging of two canned containers, transport canned games and the presentation for sale of such games, specific to the invention, and

- Figure 3 is a schematic illustration of a synthesis of an extemporaneous preparation and its ingredients, its service and its consumption, according to the invention.

Similar elements present in several separate figures are given the same reference.

In Figures 1-3, we see a set of preserves 1 ready for use and in accordance with the invention. The canned set 1 contains various gastronomic ingredients. This set of preserves 1 is specially developed and adapted for the extemporaneous preparation of a culinary specialty 2, also visible in Figures 1 to 3. This culinary specialty 2 is scrambled.

We have seen that the scrambling implements fresh eggs 3 visible in FIGS. 1 and 3. Conventionally, the scrambling contains mushrooms 4 called truffles, fresh cream 5, a fatty substance (typically butter 6), salt 8 and pepper 9.

According to the invention, the set of preserves 1 consists of a first container 10 of preserves and a second container 11 of preserves, visible in FIGS. 1-3. The first container 10 contains, that is to say contains or incorporates, a first series 12 of gastronomic ingredients. The second container 11 of preserves contains, that is to say contains or incorporates, a second series 13 of gastronomic ingredients.

The first set 12 of gourmet ingredients is separate from the second set 13 of gourmet ingredients.

In Figure 2, the mushrooms 4 called truffles, here directly from fresh truffles then brushed and cut into crumbs 14 (Figure 2). According to the example of FIG. 2, the first series 12 of gastronomic ingredients comprises at least 30% by volume of truffles 4. According to the embodiments, the first series 12 of gastronomic ingredients comprises from 30% to 60% of truffles 4 , in volume.

In addition, the first series 12 according to the invention comprises at least one and typically two fats 6 and 7 distinct from each other. For the record, the classic scrambled egg recipe only provides for one fat, i.e. butter 6; According to the invention, the first series 12 preferably contains the two separate fats 6 and 7, as explained below. In addition, the first series 12 preferably contains at least ten grams of salt 8 per liter (of this first series 12 of ingredients), and pepper 9.

All these components 4, 6-7, 8 and 9 are incorporated into the first series 12 of ingredients in sufficient quantity for a given capacity of the first container 10 provided for this first series 12 of ingredients.

An example of the first set of 12 ingredients is shown. This first series 12 is called a "truffle cracker", and is prepared in a professional kitchen or industrial laboratory, typically in a professional setting such as a suitable agrifood establishment.

In this example, the day before or the day of production of this first series 12 of ingredients, butter forming the first fatty material 6 of animal origin is clarified in a sauté pan, heated to a temperature of the order of 90 °. C at 95 ° C, depending on the butter 6 to be melted.

After the start of this clarification, a skimming is carried out, by which the foam rising to the surface of the sauté pan is removed from the first fat 6.

Then, the preparation of the first series 12 of ingredients continues by bleaching the first fat 6 which is then said to be bleached. The first bleached fat 6 is reserved at room temperature, e.g. around 18 ° C-21 ° C.

In embodiments of a preservation process 39, the bleached fat 6 is not reserved, but directly treated, for example by being kept warm to allow the incorporation of other constituents of the first series 12 of ingredients . On the day of production of the first series 12 of ingredients, the truffles 4 are cleaned, which are then chopped. For example, this chopping is carried out by cutting the truffles 4 into a so-called DRC meat grinder provided with a cutting grid with perforations from 7.8 millimeters (mm) to 8 mm. In an implementation 153.8 kilograms (kg) of truffles 4 are thus cut to obtain 152.8 kg of chopped truffles 4, for example in crumbs, for the continuation of the preparation of the first series 12 within the framework of this preservation method 39 according to the invention.

If the hardness of the first bleached fat 6 makes it necessary, the heating of the first bleached fat 6 is carried out. For example, the heating is carried out in a double-jacketed cauldron, having a tank whose temperature is maintained at a temperature of the order of 25 ° C., for a melting temperature of the first bleached fat 6 of the order from 15 ° C to 20 ° C. To do this, the vapor of the jacket is maintained at a temperature of around 80 ° C under a pressure of around 400,000 Pascals (kPa) i.e. around 4 bars.

If necessary, this heating is interrupted once the melting temperature reached by the first fat 6.

For the remainder of the preparation of the first series 12 in the context of the preservation process 39 according to the invention, the mixture of chopped truffles 4, for example in crumbs with the first bleached and heated first fat 6 is then operated. According to one embodiment, this mixture of the truffles 4 and the first fat 6 is carried out in a mechanical stirrer with blades, typically adjusted for a brewing take on the order of 20%.

In one embodiment, the heating of the first bleached fat 6 and its mixture of chopped truffles 4 are both carried out, without transfer, in the same brewing cauldron, eg such as an autoclave "Brouillon Process" pot 600 liters (cf. . http://brouillon-orocess.com/cuisson/).

In an exemplary embodiment of the preservation method 39 according to the invention, in addition to the first melted fat 6 and chopped truffles 4, a second fat 7 and the seasoning with salt 8 and pepper 9 are incorporated into the mixture.

Then, the mixture obtained is poured into a pumping tank (e.g. by a pump of the Mechanicair or Trémark type), before a filling step 16 and a sterilization step 15 of the preparation of the first series 12, explained below.

Although described before the preparation of the second series 13 of gastronomic ingredients, the preparation of the first series 12 is generally carried out chronologically after the preparation of the second series 13. Typically, the production time of the preparation of the first series 12 is of the order of 0.5 hour (0.5 h) or substantially 30 minutes (min). We will see that in examples, the filling step 16 is carried out without prior rinsing of the first containers 10, at a temperature of the order of 19-20 ° C (maximum in winters) while operating a constant mixing in tank all along the filling.

In this embodiment, with first containers 10 of nominal capacity of the order of 50 grams (g), with verrines 40 in the form of 67 10 ' ³ liter jars (or milliliter = ml), the following proportions and values are respected:

Truffles 4 79 kg PDO 6 butter 33 kg Olive oil 7 28 kg Dried fine salt Bayonne 8 1.6 kg Ground white pepper 9 0.05 kg Weight used 141.65 kg Final total weight 126.6 kg Production: 2532 verrines 40 of 50 g per visit

In this example illustrated in FIG. 2, for a first container 10 containing on the order of 50 grams of the first series 12 of gastronomic ingredients in the set of canned 1 ready to use, the second container 11 then contains the order of 120 grams (g) of the second series 13 of gastronomic ingredients.

According to the embodiment of FIG. 2, each of the first and / or second containers 10-11 comprises a jar 40 with a threaded collar and a cap 41 with a rim complementary to the threaded collar. In this same FIG. 2, there is also shown a packaging 36 for packaging, here of the folded and glued cardboard type, inside which packaging 36 are housed the two containers 10-11 of canned food. Such packaging 36 easily lends itself to the transport 37 of canned games and to the storage / presentation 38 for the sale of such canned games 1, specific to the invention.

According to one embodiment, for example the set of preserves 1 is such that the first container 10 comprises at least 50% of at least one of the fungi from the group of ectomycorrhizal ascomycete eumycetes of the genus Tuber, of the family of tuberaceae, for example Tuber Aestivum , Tuber melanosporum, tuber uncinatum or the like, all referred to herein as truffles 4.

According to the embodiment of Figure 2, the set of preserves 1 is such that the first series 12 of ingredients therefore comprises at least two fats 6 and 7. The first fat 7 is of vegetable origin such as an oil of olives. The second fat 6 is e.g. of animal origin such as butter.

According to FIG. 2, the second series 13 of gastronomic ingredients comprising at least 70% by volume of fresh cream 5, at least one fat 6 and / or 7, at least 5% by volume of water 18 in which are integrated ( before sterilization), less than 13g per liter of salt 8, pepper 9, and at least one carbohydrate binder 19 in the pulverulent state incorporated after aqueous dilution, all in sufficient quantity for a given capacity of the second container 11 containing the second series 13 of gastronomic ingredients.

According to this embodiment, for example the second series 13 of ingredients comprises (by weight) at least 80% fresh cream 5, and at least one carbohydrate binder 19 in the pulverulent state here in the form of starch 33. According to the embodiments , the carbohydrate binder 19 is at least one and for example a mixture of complex carbohydrates composed of chains of D-glucose molecules, such as polysaccharide and / or polysaccharide, derived from at least one herbaceous plant in particular of the family Poaceae or Grasses, like corn.

In one example, the carbohydrate binder 19 is a waxy maize food starch (eg from the brand NOVATION PRIMA® 300, whose product sheet can be consulted under the link: http://emea.ing redion.com/content/dam / struction / technicaldocuments / emea / NOVATION PRIMA 300 EN.pdf).

This binder 19 acts in particular in the context of the preservation process 39, in order to avoid a separation in the long term in two phases, one aqueous and heavy in sedimentation, the other lipidic and therefore relatively lighter in flotation, which would be unfavorable for the preparation of course, but also for the appearance of the canning set 1.

In FIG. 2, the first container 10 of the set of preserves 1 contains of the order of 50 grams (g) for approximately 6570 10 ' ³ liters or milliliter (ml) of the first series 12 of ingredients and the second container 11 contains about 120 grams (g) for approximately 150-160 10 ' ³ liter or milliliter (ml) of the second series 13 of ingredients.

According to FIG. 2, an example of a second series 13 of gastronomic ingredients comprises, in addition to at least 5% by volume of water 18, salt 8, pepper 9, and the carbohydrate binder 19, one or more flavors 17, for example a natural aroma of truffle.

An example of preparation of the second series 13 of ingredients in accordance with the preservation process 39 according to the invention is now exposed. In this embodiment, with second containers 11 of nominal capacity of the order of 120 grams (g), e.g. verrines 40 in the form of jars of 156

10 ' ³ liter or milliliter (ml), the following proportions and values are respected:

UHT 5 sterilized cream 164 kg Water for manufacturing 20 kg Bayonne dried salt 8 7.4 kg White truffle flavor 17 6.12 kg carbohydrate binder 1 9 2.5 kg Weight used 141.65 kg Ground white pepper 9 0.73 kg Total weight used 200.75 (ultimately 180.6 kg) Production: 1505 verrines 40 of 120 g per visit

Such an example of preparation of the second series 13 is exposed. This second series 13 is called "cream for scrambling truffles", and is also prepared in professional kitchen or industrial laboratory, typically in a professional setting such as a suitable agrifood establishment.

In this example, on the day of production of this second series 13 of ingredients, the fresh cream 5 is poured into a cauldron heated to a temperature of the order of 80 ° C. Salt 8 and pepper 9 are poured over a grid covering the cauldron where the cream is located 5. As for the production of the first series 12 of ingredients, we are talking here about mixing or even incorporation.

Following this mixing, a mixing is carried out in a cauldron heated to a temperature of the order of 95 ° C. for approximately 5 minutes (min). For this mixture of the second series 13 of ingredients, a phase is provided for the prior dilution in purified water 18, of the binder 19 in the pulverulent state, until a fluid of uniform thickening is obtained. It is this uniformly thickening fluid which is added to the heated fresh cream 5 which has been seasoned with salt 8 and pepper

9.

For example, mixing and mixing takes place in a cauldron after the heating has stopped. Then aromatization of the preparation of the second series 13, which is optional. Where appropriate, the flavoring includes, for example, incorporating a flavor 17 of white truffle, into the water mixture 18 as well as the binder 19 forming the thickening fluid and into the seasoned fresh cream 5.

In examples of implementation of the canning process 39 according to the invention, the mixing and bonding specific to the preparation of the second series 13 are for example carried out, eg without transfer, in a mechanical stirred paddle cauldron such as the pot autoclave already mentioned.

Then, the bonded mixture obtained is poured into a pumping tank (eg by pump of the Mechanicair or Trémark type), before a filling step (16) and a sterilization step (15) similar to that mentioned for the preparation of the first series. 12, and explained below.

We have seen that the preparation of the second series 13 of gastronomic ingredients is generally carried out chronologically on the same day or sometimes the day after the preparation of the first series 12 and its duration is also of the order of 0.5 hours ( 0.5 h) or substantially 30 minutes (min).

It will be seen that in examples, the filling step 16 is carried out with a prior rinsing of the second containers 11, at a temperature of the order of 45 ° C (minimum) while operating a tank mixture throughout the filling. .

For the preparation of the second series 13 of gastronomic ingredients, the pH of the raw materials, in particular the cream 5 and the binder 19, is carefully monitored, and if necessary adjusted. For example, the binder 19 is such that its pH is of the order of 5 4.5 to 7 for an aqueous suspension at 20% by mass of binder. For example, cream 5 is such that its pH is around 6 to 7, and more particularly from pH 6.6 to pH 6.85.

For example, reported on a notice or a manual 35 integrated or housed in the packaging 36 also called 10 "packaging" of the canned set 1, the average nutritional values 34 of the canned set 1 can be recorded, i.e.

Average nutritional values First series Per 100g Second series Per 100g Energy (in KJ / Kcal) 1420/345 1,179 / 286 Fat (in g) 32.4 30.4 of which saturated fatty acids (in g) 12.4 22.4 Carbohydrates (in g) 3.2 1.3 of which sugars (in g) 0.2 2.4 Proteins (in g) 5.3 1.9 Salt (in g) 1.3 4.7

It goes without saying that these values 34 in particular are only given by way of example.

Referring more particularly to FIG. 2, an example 15 of the procedure for the preservation method 39 according to the invention is described. This process 39 allows the long-term preservation of the gastronomic ingredients of the 12-13 series and makes them ready for use, especially for the extemporaneous preparation of culinary specialty 2 such as scrambled eggs with truffles 4.

According to this FIG. 2, this method 39 comprises in particular the production of a set of preserves 1 as mentioned.

According to Figure 2, for the production of the first series 12 of ingredients the method 39 provides for the incorporation of crumbs 14 of 5 truffles 4 which are mixed with the first and second fats 6-7, to which are added at least ten grams of salt per liter of this first series 12, and pepper 9.

Next comes the step of filling 16 with a sufficient quantity of product of the first series 12 for the desired capacity 10 of the first container 10. Similarly, the second series 13 of ingredients undergo a filling step 16, in containers 11.s canned food

Then there is a stopper step 32 of this first container 10, prior to the sterilization step 15 of the first series 1 2.

In an exemplary embodiment, this sterilization step of the first series 12 of ingredients provides in summary:

Product Name: TRUFFLE CRUSHERS Canned temperature: ambient Venting: Yes Core temperature pressurized 80 ° C Stop time: 35 mins Bearing temperature: 115 ° C Pressure in the autoclave: 150 kPa - 400,000 Pa

Cooling time: 30 mins Pressure of 150 kPa 400 kPa to maintain until product temperature: 70 ° C Maximum viscosity at core before cooling: 4.2 Pa.s Maximum core temperature before cooling: 114 ° C Maximum viscosity at final core 4.7 Pa.s Maximum core temperature: 114.8 ° C Autoclave outlet temperature: 40 ° C

Similarly, for the production process of 39 of the second series 13 of gastronomic ingredients, at least 70% by volume of fresh cream 5, to the fat 6 and to the second fat 7, are added (addition step 27). At least 55% by volume of water 18 is added by emulsion, to which are integrated before sterilization (step 15), less than 13 g per liter of salt 8, pepper 9, and the binder (s) 19 in general incorporated after dilution .

In this example of the invention, in the second container 11 10 which contains the second series 13 of gastronomic ingredients, at least two fats 6 and 7 are provided, ie the fatty raw material 7 which is of vegetable origin such that 'an olive oil and the second fat 6 which is of animal origin such as butter.

According to embodiments, for example the second series 13 of ingredients comprises at least 80% fresh cream 5 and the powdery carbohydrate binder 19 is starch 33.

In an exemplary embodiment, the sterilization step 15 of the second series 13 of ingredients provides in summary:

Product Name: CREAM FOR FOG TRUFFLE Canned temperature: Minimum 45 ° C Venting: Yes Core temperature pressurized 80 ° C Stop time: 40 mins Bearing temperature: 115 ° C Pressure in the autoclave: 150 kPa - 400,000 Pa Cooling time: 30' Pressure of 150 kPa 400 kPa to maintain until product temperature: 70 ° C Maximum viscosity at core before cooling: 2 Pa.s Maximum core temperature before cooling: 114 ° C Maximum viscosity at final core 3.5 Pa.s Maximum core temperature: 113.5 ° C Autoclave outlet temperature: 40 ° C

We have seen that the first container 10 and the second container 11 are sterilized (step 15) after filling (step 16) with the respective series of gastronomic ingredients 12-13 corresponding to them.

For example, the set of preserves 1 is such that the series of gastronomic ingredients 12-13 are sterilized (15), after the stopper step 32 of the first and second containers 10-11, by rapid treatment at high temperature with UHT example.

Referring now to FIG. 1 in particular, an example of an extemporaneous preparation method according to the invention is exposed.

Chronologically, this extemporaneous preparation method 20 begins by breaking at least ten fresh eggs 3. This is the breaking step 21. Then method 20 provides for incorporating into fresh eggs 3 broken, the first series 12 of gastronomic ingredients from the first container 10. This is the incorporation step 22.

Then, beating continuously without ceasing, eg with a wooden spatula, in a hollow cooking utensil 24 and on low heat 25 that is to say moderate, the fresh eggs 3 and the first series 12 of ingredients are gently mixed. This continuous mixture over low heat 25 is illustrated for example in FIG. 1.

Following this, a thickening step 26 (illustrated for example in FIG. 1) results in that the fresh eggs 3 with the first series 12 of ingredients thicken. Then, in addition step 27 (illustrated for example in FIG. 1), is added in addition to this mixture 3, 12, the second series 13 of gastronomic ingredients from the second container 11.

A heating temperature 42 (illustrated for example in FIG. 1) to which the soft fire 25 corresponds is easily chosen, and maintained without resorting to a water bath. All that is necessary is a conventional utensil 24 of the cooking pan type, placed on a usual element or hob (eg gas, electric, ceramic glass, halogen or the like) duly adjusted and subjected to thermostat, for this temperature 42 to be satisfactory. for the implementation of the invention.

According to one embodiment of this preparation method 20, the hollow cooking utensil 24, for example a cooking pan, is brought to low heat 25 at a heating temperature 42 of the order of 50-70 degrees Celsius inclusive, by example greater than 62 degrees Celsius inclusive and less than 68 degrees Celsius inclusive.

Indeed, the invention provides that the heating temperature 42 is generally such that the egg white coagulates from 62 ° C, while the egg yolk freezes at approximately 68 ° C. This explains in particular that one obtains a soft-boiled egg, with a coagulated white and a creamy yellow.

Consequently, method 20 provides for a gentle stirring step 28 of the mixture 3, 12, 13, for example using a spatula such as that which is shown diagrammatically in FIG. 1. This gives a smooth and creamy connection, illustrated by the linking step 29, which finalizes culinary specialty 2, such as scrambled eggs with ready-to-eat truffles.

Referring to Figure 3, is schematically illustrated its service step 30 (Figure 1) and consumption 31 (Figure 3), according to the invention.

In summary, the invention makes it possible to obtain easily and without long and tedious preparation, a culinary specialty 2 with simply for ten fresh eggs 3, the content of the first container 10 (eg containing approximately 65-70 10 ' ³ liter or ml - 50 grams) and the contents of the second container 11 (eg containing approximately 150-160 10 ' ³ liter or ml - 120 grams).

We understand that the invention results in a simple and easy recipe. The invention also makes it possible, thanks to the good conservation of the containers 10-11, to make at home for example, without skills or specific kitchen equipment or layout, a quick dish to be produced, typically in 8 minutes (or substantially 0.13 hour). Because of its taste worthy of a great chef, specialty 2 obtained according to the invention offers taste, but also health and dietetic qualities guaranteed.

In addition, the long possible storage of the 1010 11 containers allows storage without refrigeration, at room temperature, for a period of up to 2 years.

Naturally, the present invention is subject to numerous variations as to its implementation. Although several embodiments have been described, it will be understood that it is not conceivable to identify exhaustively all the possible modes. It is of course conceivable to replace a means described by an equivalent means without departing from the scope of the present invention.

LIST OF NUMERICAL REFERENCES

Set of canned food specialties or scrambled eggs with truffles fresh eggs truffles fresh cream first fat second fat salt pepper first container of preserves second container of preserves first series of gastronomic ingredients second series of gastronomic ingredients truffles cut into pieces step sterilization step filling aroma water powdery carbohydrate binder extemporaneous preparation method breaking step of fresh eggs incorporation step first series and eggs continuous beating step hollow cooking utensil low heat thickening step addition / mixing step second series gentle brewing step smooth binding step serving step consumption step starch plugging step average nutritional values notice packaging or packaging transport presentation for sale conservation process glass cap with threaded cap with additional edge heating temperature.

Claims (10)

1. Set of preserves (1) ready to use of gastronomic ingredients, specially developed for the extemporaneous preparation of a culinary specialty (2) such as scrambled eggs (3) with truffles (4), the culinary specialty (2) using fresh eggs (3), truffles (4), fresh cream (5), at least one fat (6-7), salt (8) and pepper (9), characterized in that the set of preserves (1) comprises a first container (10) of preserves and a second container (11) of preserves, the first container (10) of preserves containing a first series (12) of gastronomic ingredients and the second container (11) of preserves containing a second series (13) of gastronomic ingredients distinct from the first series (12); the first series (12) of gastronomic ingredients comprising by volume at least 30% of truffles (4) in crumbs, said at least one fat (6-7), less than ten grams (g) of salt (8) per liter and pepper (9), the first container (10) being sterilized after filling with the first series (12) of gastronomic ingredients; and the second series (13) of gastronomic ingredients comprising by volume at least 70% of fresh cream (5), said at least one fat (6-7), by volume at least 5% of water, less than 13 grams (g) of salt (8) per liter (I), pepper (9) and at least one carbohydrate binder (19), the second container (11) being sterilized after filling with the second series (13) of ingredients gourmet. 2. Set of preserves (1) according to claim 1, characterized in that the truffles (4) in the first container (10) comprise at least 50% of at least one of the fungi from the group of ectomycorrhizal ascomycete eumycetes of the genus Tuber, of the Tuberaceae family, for example Tuber Aestivum, Tuber Melanosporum, Tuber Uncinatum or the like. 3. Set of preserves (1) according to one of claims 1 or 2, characterized in that the first series (12) of gastronomic ingredients comprises at least two fats (6-7) of said at least one fats (6-7), including at least a first fat (7) of vegetable origin and at least a second fat (6) of animal origin. 4. Set of preserves (1) according to one of claims 1 to 3, characterized in that the second series (13) of gastronomic ingredients comprises at least 80% fresh cream (5), and the at least one binder carbohydrate (19) contains a starch. 5. Set of preserves (1) according to one of claims 1 to 4, characterized in that the first container (10) of preserves contains of the order of 50 grams (g) for approximately 6570 x 10 ' ³ liter ( I) of the first series (12) of gastronomic ingredients and the second container (11) of preserves contains about 120 grams (g) for approximately 150-160 x 10 ' ³ liter (I) of the second series (13) of gourmet ingredients. 6. Set of preserves (1) according to one of claims 1 to 5, characterized in that at least the first container (10) of preserves or the second container (11) of preserves comprises a jar (40) with a neck threaded and a cap (41) with a rim complementary to the threaded collar. 7. Method for preserving (39) ready-to-use gourmet ingredients, especially for the extemporaneous preparation of a culinary specialty (2) of scrambled eggs (3) with truffles (4), characterized in that the preservation method (39) of gastronomic ingredients comprises the production of a set of preserves (1) according to one of claims 1 to 6. 8. Preservation method (39) according to claim 7, characterized in that the first series (12) and the second series (13) of gastronomic ingredients are sterilized, after a stopper step (32) of the first (10) container and second (11) container, by rapid high temperature treatment (UHT). 9. Extemporaneous preparation method (20) of culinary specialty (2) of scrambled eggs (3) with truffles (4), characterized in that the preparation method (20) includes an incorporation step (22) in particular a first series (12) then a step of adding (27) a second series (13) of gastronomic ingredients from at least one set of preserves (1) according to one of claims 1 to 6, and for ten fresh eggs (3), the preparation method (20) providing chronologically for breaking during a breaking step (21) the at least ten fresh eggs (3) and then beating them, during an incorporation step (22) incorporating into said ten fresh eggs (3) the first series (12) of gastronomic ingredients from the first container (10) of canned food, beating continuously without ceasing, in a hollow cooking utensil (24) and low heat (25) said ten fresh eggs (3) and the first set (12) of ingredients follows e what when the eggs (3) fresh with the first series (12) of ingredients thicken forming a mixture, is added to this mixture the second series (13) of gastronomic ingredients from the second container (11) by proceeding to a brewing which gives a creamy and creamy connection, the culinary specialty (2) of scrambled eggs with truffles ready to eat. 10. Method of preparation (20) extemporaneous according to claim 5, characterized in that during the incorporation step (22) the hollow cooking utensil (24) is brought to low heat (25) without resorting to a bain-marie at a heating temperature (42) above 62 degrees Celsius inclusive and below 68 degrees 10 Celsius inclusive. 1/1