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WO1993007796A1 - Procede et dispositif de preparation d'×ufs en neige ou de patisseries contenant des ×ufs en neige - Google Patents

Procede et dispositif de preparation d'×ufs en neige ou de patisseries contenant des ×ufs en neige Download PDF

Info

Publication number
WO1993007796A1
WO1993007796A1 PCT/AT1992/000127 AT9200127W WO9307796A1 WO 1993007796 A1 WO1993007796 A1 WO 1993007796A1 AT 9200127 W AT9200127 W AT 9200127W WO 9307796 A1 WO9307796 A1 WO 9307796A1
Authority
WO
WIPO (PCT)
Prior art keywords
mass
egg whites
stiff
dry
egg
Prior art date
Application number
PCT/AT1992/000127
Other languages
German (de)
English (en)
Inventor
Leopold KÖSSL
Original Assignee
Koessl Leopold
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 Koessl Leopold filed Critical Koessl Leopold
Publication of WO1993007796A1 publication Critical patent/WO1993007796A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/12—Whipping by introducing a stream of gas

Definitions

  • the invention relates to a method for the preparation of egg whites or a method for the preparation of a dessert containing egg whites, in particular Salzburger dumplings or the like, and a device for carrying them out.
  • DE-A 34 47 526 shows a simple household appliance for preparing whipped cream or egg whites.
  • a pair of perforated slices can be moved up and down in a cup, so that the mass passing through the slices is gradually transformed into foam.
  • the invention has now set itself the task of creating methods and a device that allow accelerated, especially for the hospitality and guest attractive preparation of egg whites and desserts containing them. According to the invention this is achieved in that dry egg white is mixed with liquid, the formed . The mass is pressurized by means of an inert gas and then expanded, the relaxing mass being subjected to a swirl.
  • a vegetable protein as foam stabilizer is added to the dry egg white or the dry egg white mixed with liquid.
  • Particularly suitable for this is an addition of corn starch of up to 30% by weight of the dry egg white or up to 10% by weight of the dry mixture containing dry egg white.
  • air is introduced into the relaxing mass, so that the volume of the dessert containing egg whites is increased and a particularly light, fluffy product is obtained.
  • a device which has a container which can be placed under positive pressure and on which an outlet nozzle with an axial blind hole and with a connecting hole opening eccentrically into the blind hole into the interior of the container is provided, which is provided by a counterpressure apparent locking element is locked.
  • the container consists in particular of a pressure bottle which can be fitted with inert gas capsules, as in the
  • the principle is also used for the production of whipped cream, but the outlet nozzle is modified to enable the production of egg whites. This is achieved above all by the connecting bore opening eccentrically into the blind bore, the eccentric arrangement of the mass flowing through the blind bore giving a swirl. This swirl increases foam formation and increases the stability of the egg snow obtained.
  • air can also be introduced into the resulting foam if the blind bore opens into a threaded connector on which a cup-shaped extension part is arranged, which has air inlet openings.
  • Fig. 1 shows an axial section through a first embodiment of a device according to the invention
  • the Fig. 2 shows a section along the line II-II in Fig. 1
  • Fig. 3 shows an axial section through a second embodiment.
  • a container 1 which can be placed under positive pressure, for example by means of inert gas capsules, has, in a removal area shown schematically in FIGS. 1 and 3, a receiving channel 2 for an outlet nozzle 4 provided with an abutment shoulder 3.
  • the outlet nozzle 4 is formed by an essentially cylindrical body which has an annular closing element 7 which interacts with the contact shoulder 3 on the side projecting into the container interior.
  • An axial blind bore 5 opening at the outer end of the outlet nozzle 4 within a threaded connector 9 extends up to the front
  • Closing element 7 and is connected to the receiving channel 2 via a connecting bore 6.
  • the connecting bore 6 opens inside, as shown in FIG. 2, eccentrically into the axial blind bore 5 and outside between two sealing rings S, one of which lies against the closing element 7.
  • the bottom plate of a cup-shaped extension portion is screweddata ⁇ 10 which expands "to the outside.
  • a if appropriate provided return spring 11 between the bottom plate of the extension portion 10 and the Ent Spotify ⁇ portion of the container 1 acts on the discharge nozzle 4 after outside, so that in the closed position of the outlet nozzle 4 shown, the closing element 7 together with the sealing ring 8 seals the receiving channel 2 against the inside of the container 1.
  • the air inlet openings 12 between the base plate and the front end of the threaded connector 9 lie.
  • the outlet nozzle 4 is displaced into the interior of the container 1 via an actuating element (not shown) against the spring 11 and / or against an overpressure prevailing in the interior of the container 1, the closing element 7 lifts off the contact shoulder 3, so that a flow connection via the connection bore 6 and the blind bore 5 will create ge in the extension part 10.
  • Dry egg whites and water or, for desserts such as Salzburg dumplings, snow dumplings, etc., a mixture of ingredients and water containing dry egg whites are filled into container 1.
  • the container 1 is then closed, the contents mixed and pressurized by inert gas capsules, the mixing and pressurization not necessarily having to take place in the same container.
  • the outlet nozzle 4 is opened, the mass contained in the container 1 reaches the blind bore 5 via the outlet channel 2 and the connecting bore 6. Since it is pressed off-center into the blind bore 5, the mass is rotated about the longitudinal axis , whereby there is a substantially improved foam formation.
  • the foamed or whipped egg white emerging from the outlet nozzle sucks in outside air through the air inlet openings 12 of the cup-shaped extension part 10, which causes further foaming, the inert gas also being at least partially replaced by the air from the cavities of the egg snow.
  • the mass containing the egg whites is poured in portions onto a baking underlays, for example a baking sheet, sprayed and then baked.
  • Suitable recipes include, for example, for 2 servings:
  • the wet mixture in the pressure vessel can be kept in stock for up to 24 hours, so that the preparation of Salzburg dumplings essentially only requires the baking time of about 10 minutes.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Confectionery (AREA)

Abstract

Afin de préparer des pâtisseries contenant des ÷ufs en neige, notamment des boulettes de Salzbourg, on mélange avec de l'eau un mélange d'ingrédients contenant du blanc d'÷uf séché et on en remplit un récipient sous pression. La masse est vaporisée par portions sur un support à pâtisserie au moyen d'une surpression fournie par un gaz inerte, puis les portions sont cuites sur le support à pâtisserie. Afin de générer et de stabiliser les ÷ufs en neige, la masse qui se détend est soumise à un mouvement gyroscopique. On peut produire de la même manière des ÷ufs en neige uniquement avec du blanc d'÷uf séché et de l'eau.
PCT/AT1992/000127 1991-10-18 1992-10-16 Procede et dispositif de preparation d'×ufs en neige ou de patisseries contenant des ×ufs en neige WO1993007796A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT0207591A AT398370B (de) 1991-10-18 1991-10-18 Verfahren zur zubereitung von eischnee und vorrichtung zur durchführung des verfahrens
ATA2075/91 1991-10-18

Publications (1)

Publication Number Publication Date
WO1993007796A1 true WO1993007796A1 (fr) 1993-04-29

Family

ID=3527242

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AT1992/000127 WO1993007796A1 (fr) 1991-10-18 1992-10-16 Procede et dispositif de preparation d'×ufs en neige ou de patisseries contenant des ×ufs en neige

Country Status (3)

Country Link
AT (1) AT398370B (fr)
AU (1) AU2756292A (fr)
WO (1) WO1993007796A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996039873A1 (fr) * 1995-06-07 1996-12-19 The Pillsbury Company Produit a base d'oeufs a faible activite d'eau
FR2802774A1 (fr) * 1999-12-28 2001-06-29 Eurogerm Sa Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB815610A (en) * 1956-05-10 1959-07-01 Sparklets Ltd Apparatus for aerating and dispensing materials
FR2385962A1 (fr) * 1977-03-31 1978-10-27 Massarani Giuliano Soupape de distribution de creme fouettee
DE8804879U1 (de) * 1988-04-14 1989-08-10 "Pernova" Schmitz GmbH & Co KG, 5650 Solingen Abgabe- und Sicherheitsventil für einen Behälter mit aufgeschäumter Sahne

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4160002A (en) * 1976-06-09 1979-07-03 Janovtchik Viacheslav J Steam injectors
DE3447526A1 (de) * 1984-12-27 1986-07-10 Kontec GmbH Konstruktion + Technik im Maschinenbau, 6710 Frankenthal Schneeschlaeger

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB815610A (en) * 1956-05-10 1959-07-01 Sparklets Ltd Apparatus for aerating and dispensing materials
FR2385962A1 (fr) * 1977-03-31 1978-10-27 Massarani Giuliano Soupape de distribution de creme fouettee
DE8804879U1 (de) * 1988-04-14 1989-08-10 "Pernova" Schmitz GmbH & Co KG, 5650 Solingen Abgabe- und Sicherheitsventil für einen Behälter mit aufgeschäumter Sahne

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 15, no. 297 (C-0854) *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996039873A1 (fr) * 1995-06-07 1996-12-19 The Pillsbury Company Produit a base d'oeufs a faible activite d'eau
US5932276A (en) * 1995-06-07 1999-08-03 The Pillsbury Company Low water activity egg product
US6391371B1 (en) 1995-06-07 2002-05-21 The Pillsbury Company Low water activity egg product
FR2802774A1 (fr) * 1999-12-28 2001-06-29 Eurogerm Sa Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten
WO2001047379A1 (fr) * 1999-12-28 2001-07-05 Eurogerm Procede et dispositif de fabrication d'un produit alimentaire a texture interne alveolee - application au pain sans gluten

Also Published As

Publication number Publication date
ATA207591A (de) 1994-04-15
AU2756292A (en) 1993-05-21
AT398370B (de) 1994-11-25

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