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    • 专利摘要:
    dans le centre de la portion de meringue à l'aide d'une f seringue ou un autre outil pour injecter la matière ^ aromatique; - le refroidissement de ces portions fourrés jusqu' à la température ambiante. A method of preparing a meringue with aromatic feed, comprising the following steps: - the basic preparation of the meringue in a beater thus producing the basic mixture; - the distribution of the basic mixture in 26 to 28 individual portions of meringue on a baking sheet. - baking for 4 hours at 95 ° C, optional with another 2 hours in the oven now off. - Cooling these portions to a temperature that does not fall below 40 ° C; - the injection of aromatic material in the center of the meringue portion using a syringe or other tool to inject the aromatic material; - Cooling these filled portions to room temperature.
    公开号:BE1022825B1
    申请号:E2015/0098
    申请日:2015-03-10
    公开日:2016-09-15
    发明作者:Francis GOEDGEZELSCHAP
    申请人:Francis GOEDGEZELSCHAP；
    IPC主号:
    专利说明:

    Meringue and method to prepare it. The invention relates to a meringue and a method for preparing it.
    More specifically, the invention relates to a meringue, provided with a fodder with aromatic materials and a method for preparing the meringue and for introducing the fodder.
    We already know meringues in baking based on a mixture of egg white and sugar cooked in an oven.
    These meringues are used in pastry in an integral state or often also in a fragmented state.
    Sometimes these meringues are decorated outside with for example fruit, chocolate, ganaches or creams.
    A problem with such decorations is that these decorations do not withstand temperatures and cooking times to solidify the meringue and therefore can not be introduced before cooking the meringue without losing their colors and aromas.
    Another problem with meringues is that they need to be solidified to prevent decoration from flowing through the bottom or wall of the meringue and contaminate the dishes or hands of consumers. The invention aims to avoid the aforementioned disadvantages and to provide a meringue that contains a forage with aromatic materials that are not degraded and remain of good color and good taste and do not leave the meringue despite their introduction under liquid or semi-liquid form.
    This object is achieved according to the invention by a method of preparing a meringue with aromatic filling, comprising the following steps: - the basic preparation of the meringue which is obtained by mixing 1.5 kg of crystallized sugar with 450 g of water which is boiled at 115 ° C, then heated 1 liter of egg white and 0.5 kg of sugar at 121 ° C, and poured into the mixture sugar / water in a drummer beating producing and the basic mixture; "the distribution of the basic mixture in single portions of meringue on a baking tray - baking for 4 hours at 95 ° C, optional extended for another 2 h in the oven now off - the cooling of these portions at a temperature which does not fall below 40 ° C - the injection of aromatic material in the center of the individual meringue portion by means of a syringe or other tool for injecting the aromatic material; cooling of these filled portions to room temperature.
    Individual portions are ready to eat.
    Preferably, the aromatic material is in a frosted state upon injection into the meringue.
    The aromatic material may contain, for example: a. frozen red fruits:
    The fruits will be thawed without losing their color and flavor in the meringue. b. chocolate :
    The chocolate is introduced in the form of pure chocolate seeds or in the form of a ganache of butter and chocolate.
    The ganache can be composed of 1 liter of cream, 1 kg of chocolate and 100 g of butter. A quantity of 10 g of chocolate ganache per single portion of meringue is injected. vs. raspberries :
    As an option the basic meringue is mixed with 500 g of raspberries, a raspberry aroma and a dye) in the mass of the meringue before the division into individual portions and before baking.
    A raspberry paste is introduced by injection after baking. d. Lemons :
    As an option you can already beat the juice and grated rind of two limes and a lemon in the basic mixture of meringue during the cooling of the basic mixture before cooking.
    A lemon sauce is then injected into each individual serving while the temperature does not drop below 40 ° C.
    It is obvious that the aromatic material used can also be composed for example speculoos, cuberdons, amarena cherries, pistachio hazelnuts, caramel etc ...
    It is important to keep the temperature above 40 ° C when injecting the aromatic material into the meringue so that the texture of the meringue solidifies sufficiently to form an impenetrable barrier for liquids. The invention also relates to filled meringues obtained by the method described below.
    For the sake of clarity, some examples of embodiments of meringues according to the invention are described below by way of illustration and not restrictive, reference being made to the appended drawings in which: FIG. 1 shows the injection of an aromatic material into the center of an individual portion of meringue according to the invention; Figure 2 shows a variant of Figure 1 in which the aromatic material is in a frosted state.
    In Figure 1 is shown an individual portion of meringue (1), wherein a filling (2) is injected with a syringe (3), composed of an aromatic material (4) containing fruits, chocolate or other aromatic substances and this while the temperature of the meringue remains higher than 40 ° C as indicated by a thermometer (5).
    In FIG. 2, a variant of a filled meringue (1) is represented, the aromatic material (4) of which is in a frosted state during the injection into the meringue.
    It is obvious that the invention is not limited to the examples described above, but that many modifications can be made to the above described without departing from the scope of the invention as defined in the following claims.
    权利要求:
    Claims (7)
    [1]
    Claims.
    1.- Method for preparing a meringue with aromatic filling, comprising the following steps: - the preparation of the basic meringue which is obtained by mixing 1.5 kg of crystallized sugar with 450 g of water which is boiled at 115 ° C, then 1 liter of egg white and 0.5 kg of sugar are heated to 121 ° C, and poured into the sugar / water mixture in a beater beating thus producing the basic mixture; - The distribution of the basic mixture in single portions of meringue on a baking sheet. - baking for 4 hours at 95 ° C, optional with another 2 hours in the oven now off. - Cooling these portions to a temperature that does not fall below 40 ° C; - The injection of aromatic material in the center of the meringue portion using a syringe or other tool for injecting the aromatic material; - The cooling of these filled portions to room temperature.
    [2]
    2. - Method to prepare a meringue according to claim 1, characterized in that the aromatic material is in a frosted state during the injection into the meringue.
    [3]
    3. - Method to prepare a meringue according to claim 1, characterized in that the aromatic material contains frozen red fruits.
    [4]
    4. - method for preparing a meringue according to claim 1, characterized in that the aromatic material contains chocolate in the form of pure chocolate seeds or in the form of a ganache of butter and chocolate. 5. A method of preparing a meringue according to claim 1r characterized in that the meringue base contains broken raspberries, a raspberry aroma and a dye in the mass of the meringue while the aromatic material injected contains a raspberry paste.
    [6]
    6. - method for preparing a meringue according to claim 1, characterized in that the basic meringue contains the juice and grated zest of limes and yellows in the mass of the meringue base while the aromatic material injected into the meringue contains a lemon sauce.
    [7]
    7. - method for preparing a meringue according to claim 1, characterized in that the aromatic material injected contains speculos, cuberdons, amarena cherries, pistachio hazelnuts or caramel.
    [8]
    8. Filled meringue, characterized in that it is prepared according to the method described in any one of the preceding claims.
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