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UN NEOLOGISMO GASTRONMICO DE RECIENTE IMPLANTACIN PARA
DESCRIBIR UN FENMENO GASTRONMICO Y
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Una emulsin es la unin ms o menos estable de molculas
grasas y acuosas. Muchos alimentos son emulsionados en
dos fases, una acuosa y una grasa. Una emulsin consiste
en la dispersin de una fase, dividida en pequeas gotitas
extremadamente pequeas, en otra con la que no es miscible. Dicho de otra manera, una emulsin es una mezcla
homognea de dos lquidos no miscibles entre s, como el
aceite y el agua.
Una emulsin es en principio, inestable, y con el tiempo las
gotitas de la fase dispersa tienden a reagruparse, separndose de la otra fase. Es lo que sucede, por ejemplo cuando
se deja en reposo una mezcla previamente agitada de aceite
y agua.
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Para que este fenmeno de dispersin no se produzca se utilizan los emulsionantes, que se sitan en la capa lmite entre
las gotitas y la fase homognea. Por tanto, entendemos que
un emulgente tiene una parte soluble en agua y otra soluble
en aceite, en su propia molcula. El uso de emulsionantes
junto con la agitacin provoca un fenmeno de aireamiento o introduccin de molculas de aire en las emulsiones
que ha sido utilizada desde siempre para sus aplicaciones
culinarias y pasteleras.
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Qu son: Sucroemul es un emulsionante derivado de las grasas. Producto derivado de la esterificacin entre la sacarosa
y los cidos grasos. Su estructura se resume en una parte
lipfila (que ama las grasas) y una hidrfila que atrae el agua.
Inicio de su produccin: Japn 1967.
Cmo se utilizan: Se utiliza para integrar un medio graso
en un medio acuoso. Adems nos permite hacer aires como
la lecitina con unos 3 g por litro. Se pueden hacer aires de
alcoholes y se puede trabajar en medios cidos sin perder
propiedades. Es importante recordar que los sucroesteres
se mezclan primero en una base acuosa, nunca de un medio
graso y se disuelve fcilmente en fro en una seguna fase con
la parte grasa.
Aplicaciones ms importantes: Aumento del volumen de
masas de pan y bizcocho, estabilizacin de mezclas lcticas,
helados, cremas pasteleras etc. En gastronoma permiten
hacer aires calientes y alcohlicos.
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La esferificacin es una tcnica, mediante la cual, podemos
gelificar un lquido.
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2. Esferificacin inversa: Se consigue una esfera que siempre es lquida por dentro.
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Para elaborar la esferificacin directa se utilizan bsicamente
tres baos:
- En el primero pondremos el producto que queramos esferificar junto con el Alginato. Aplicaremos trmix, dejndolo en reposo hasta la total prdida de aire. Se ha de tener
en cuenta el nivel de acidez del producto: si tiene un pH
inferior a 4 en este mismo bao pondremos citrato sdico
en la medida justa. Si nos excedimos daremos mal sabor al
producto.
- En el segundo bao, siempre el cloruro clcico. Se pondrn
de 5 a 8 g por litro, dependiendo del tamao de la esfera.
- En el tercer y ltimo bao pondremos agua, que se destinar a la limpieza de les esferas, bsicamente para sacar el
mal sabor que produce el cloruro clcico.
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La reaccin del Alginato se producir cuando ambos productos se encuentren (Alginato y Cloruro), formando un gel
que se va a ir gelificando hacia su interior. Por tanto, este
tipo de esferificacin se ha de servir inmediatamente, ya que
no hay forma de para dicha reaccin, quedando finalmente
el interior totalmente slido.
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Aquellos lquidos, que por naturaleza propia contiene calcio, como los lcteos, se han de esferificar de forma inversa,
es decir, invirtiendo los dos primeros baos. Lo mismo
ocurrir con productos que lleven gluconolactato.
Se trabajar igualmente con tres baos:
- En el primero pondremos el producto con calcio propio o
con gluconolactato. Si el producto no tiene densidad apropiada pondremos a razn de 6 g de gelespesa (2 g Xantana)
para drsela, y que tenga suficiente peso para que pueda
sumergirse dentro del segundo bao.
- En el segundo bao, pondremos un litro de agua mineral
(sin calcio) con 5 g de Alginato.
- En el tercer y ltimo bao pondremos agua sola para limpiar los esfricos.
Gracias a la inversin de baos conseguiremos hacer una esfera que siempre estar lquida por dentro, ya que la reaccin
ser totalmente contraria a directa.
Una precaucin ha tener en cuenta , si elaboramos esfricos
en mise en place, es que las esferas se han de conservar dentro de un lquido un poco denso, ya que tienen tendencia
a engancharse unas con otras. Tambin se ha de saber que
esta tcnica produce esferas osmticas, es decir, tienen pequeos agujeros microscpicos en la membrana que hacen
que absorban el sabor del medio.
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%SFERADEFRAMBUESA
P*RC%&./+
+
+
+
+ 5::+1+3"+7$07(+3"+R%(A4$"*(+./).")!%(3(+
+ 9:+1+3"+F0$./)/0(.!(!
f(^/
+ 9+I+3"+(1$(+A&)"%(0
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E%/."3"%+ 3"+ 0(+ A&*A(+ A()"%(+ @$"+ 0(+ "*R"%(+ 3"+ ,/1$%+ 7(%(+ %"(0&'(%+ "0+
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!'!2
!'!2#
]1(%`]1(%+M/*(
El Agar se obtiene de varios tipos de algas rojas, entre ellas
las de gnero Gellidium. De hecho, este tipo de algas secas,
se usan servir desde hace mucho tiempo en Oriente.
La manera de trabajar esta alga es siempre la misma:
- Mezclndola a temperatura ambiente y calentndola a una
temperatura mnima de 90C para que gelifique.
i23"/+"#70&.(!&-/+
2.
x2
GLUCONOLACTAT
(13 g)
Lquido con sabor
500 ml
3.
4.
5.
Servir o reservar hasta 2 3 h
3 min
x1*
Lavado en agua
10 min
Agua
;>
500 ml
"#$"%&'()*"#+,-,*%#.)+,"#/*01023)+,4#,10+,+)50&#+
17%"$%3)*#&*&)8&0$8$%3%$9"
A(-5(63.3$.($&3-3&B3
+ 9+I+3"+'$A/+3"+)(%()B(+R%"*./
+ _+1+3"+]1(%`]1(%
+ 9::+1+3"+A&"0
+ i(&)&00(
+ E&"0+%(,(3(+3"+;+)(%()B(*
C3)+3-$'/+6+23&."$(6$3,3-$3,3+ <85+A0+3"+.(03/+-"1"!(0+/+'$A/+3"+R%$!(
+ <G8+1+3"+]1(%`]1(%
+ ]."&!"+3"+1&%(*/0
10 min
ALGINAT
(2,5 g)
Las gelatinas hechas con Agar no son elsticas, muy al contrario son bastante rgidas y quebradizas.
M(.(%+ 0(+ 7&"0+ 3"+ 0(*+ )(%()B(*+ *&)+ @$"+ Q(,(+ )(3(+ 3"+ 0(+ 7(%!"+ 40().(+ ,+
LUEGOCORTARLAlNA(ERBIRLASPIELESCONLAVAINILLALAMIELYELZUMODE
)(%()B(O+r"3$.&%+Q(*!(+/4!")"%+85:+A0+^(3&%+"0+(1(%+(1(%O+I0")(%+4/!"*+3"+
A"%A"0(3(O
HTTPWWW
X"'.0(%+0/*+&)1%"3&")!"*+3"0+"*RC%&./+7/%+$)+0(3/+,+0/*+3"0+4(^/+7/%+/!%/O+
0ROCEDER LLENANDO UNA CUCHARA ESFERIlCADORA LLENA DE YOGUR DENTRO DEL
4(^/+ 3"+ (01&)(!/O+ \"B(%+ 3")!%/+ 3"0+ 4(^/+ $)/*+ <+ A&)$!/*+ ,+ (.!/+ *"1$&3/+
0(4(%+./)+(1$(+0&A7&(O
1.
A concentraciones elevadas, entre 10 15 g por litro, obtenemos una gelatina muy firme y rgida, reversible al calentarla,
pero con una caracterstica peculiar, una gran histresis trmica. Esta palabra nos designa la peculiaridad de que existe
una diferencia entre el punto de fusin del gel (ms de 90C)
y su dosificacin posterior (menos de 40 C). Esta caracterstica es importante ya que nos permite no tener que calentar
todo el lquido que queramos gelificar, manteniendo parte de
sus propiedades naturales.
A concentraciones ms bajas, unos 2 3 g por litro se obtiene una gelatina blanda, a unos 5 g por litro, una gelatina
agradable en boca.
E/)"%+"0+(."&!"+!/3R(+0(+)/.Q"+")+"0+./)1"0(3/%O+X"'.0(%+0/*+&)1%"3&")!"*+
Q(*!(+ @$"+ Q&"%4(+ A"'.0()3/+ 3"+ -"'+ ")+ .$()3/O+ \"B(%+ ")R%&(%+ $)+ 7/./O+
E/)"%+"0+./)!")&3/+")+$)(+B"%&)1(+/+")+$)(+4/!"00(+3"+70?*!&./+7(%(+*(0*"(%+
a4&4"%U)bV+\"B(%+.("%+1/!(*+3")!%/+3"0+(."&!"+A$,+R%2/O\&.Q(*+1/!(*+-()+(+
SOLIDIlCARYVANACONVERTIRSEENBOLITASDEGELATINAFALSOCAVIAR #OLARY
0(-(%+0(*+"*R"%(*+")+(1$(+7(%(+@$&!(%+"0+".."*/+3"+(."&!"+")+"00(*O
%SPUMACONAGARAGAR
+ ;5:+A0+3"+7$%C+3"+R%$!(+/+-"%3$%(
+ =+1+3"+]1(%`]1(%
X"'.0(%+0/*+&)1%"3&")!"*+,+./."%+Q(*!(+@$"+Q&"%4(O+\"B(%+")R%&(%+Q(*!(+@$"+
"*!C+.$(B(3/O+[%&!$%(%+./)+$)+!S%A&#O+Z(0")!(%+Q(*!(+65`8:YZO+E/)"%+")+$)+
*&RU)+3&*"^(3/+7(%(+7%"7(%(.&/)"*+.(0&")!"*O+E/)"%+0(*+.(%1(*+")+"0+*&RU)+
a;+$)&3(3"*bO+E/)"%+"0+*&RU)+")+$)+4(^/+A(%2(O+K*(%O
Importante es destacar, que gelifica a temperatura ambiente, por lo tanto, no necesita fri para formar gelatinas.
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/&'$8$%3"1&)*6,0()
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'/-!'%,,!.#
F/A(+F"00()+M/*(
Polisacrido que fue introducido en la elaboracin de alimentos a finales de 1990. Gellan se obtiene de una forma
parecida a Xantana por fermentacin de una bacteria, en
este caso, Sphingonomas Elodea. La goma Gellan tiene dos
tipos bsicos: la Gellan LA y la Gellan HA correspondiente
a low acyl o high acyl.
E(663&$!F$$
$
$$$$$$E(663&$GF$
.ATIVANOMODIlCADA
4RATAMIENTO!LCALINO+
P*!(40"+(0+.(0/%G+)/+!"%A/%"-"%*&40"+++++["%A/%"-"%*&40"+
s"."*&!(+0/*+&/)"*+3"0+(1$(+3"+1%&R/+++++s/+)"."*&!(+&/)"*+3"+(1$(+3"+1%&R/+
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No tiene problemas con el azcar, a concentraciones de hasta un 60% sigue gelificando, obteniendo un gel ms elstico
y menos firme.
Necesita un mnimo de un 80% de agua para actuar.
Ideal para elaborar lminas, raviolis, gelatina de aceite de
oliva y, sobretodo, rellenos de croissant, dados de plum cake
etc.
WXS=
E%/7())(./!!(+M/*(
Hidrocoloide gelificante que se extrae de un tipo de algas
rojas. De todas las gelatinas Iota es la ms blanda, su
textura va desde una mermelada a un flan. Por tanto es un
gel muy blando.
"#$"%&'()*"#+,-,*%#.)+,"#/*01023)+,4#,10+,+)50&#+
/&'$8$%3"1&)*6,0()
03,6+3/(66(#$.($323<-;&
+ ;5:+1+3"+./)*/AC+*&)+*(0
+ 9:+7&*!&0/*+3"+('(R%?)
+ =G_+1+3"+F/A(+F"00()
-EZCLARYLLEVARAEBULLICIN0ONERENUNAPLACAHACIENDOUNAlNALMINA
Z/%!(%+")+R/%A(+3"+!(10&(!"00"+.$()3/+"*!C+.$(B(3/O+K*(%+.(0")!()3/+0/*+
!(10&(!"00"O
c(77(+M/*(
Hidrocoloide gelificante que se extrae de un tipo de algas
rojas. Con kappa obtenemos un gel firme y quebradizo.
Kappa gelifica de forma muy rpida, a 60C, igual que la
gelatina vegetal. Reacciona diferente ante diferentes tipos
de alimentos (calcio, cido,)
Para trabajar esta alga se tiene que disolver a temperatura
ambiente y llevar a ebullicin para su posterior gelificacin.
A proporciones superiores de 10 g por litro se forma un gel
desagradable en boca.
Excelente para captar y retener humedad.
'ELBSICOCON+APPA
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+ :G85+1+3"+c(77(
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F/A(+c/)B(.+M/*(
Goma Konjac proviene de una planta asitica denominada
amorphophallus. Forma geles estables trmicamente. Aumenta fuerza del gel con temperatura (ojo: es necesario de
aadir una base dbil como carbonato de potasio). Se utiliza
en repostera, carnes, pasta, como sustituto vegano para la
gelatina animal.
Sinergias con multitudes de substancias
1. konjac + kappa
interacciona fuertemente formando un gel elstico
termo reversible
2. konjac+ xantana
formando un gel que aguante una gran presin
sin quebrarse vuelve a recuperar su forma inicial
Es muy utilizado en la gran industria para eliminar la prefritura de ciertos alimentos prefabricados (por ejemplo, los
calamares congelados). En cocina se usa como pegamento,
mezclando 30 g de Metilgel por litro de agua y dejndolo
hidratarse a unos 3C.
3. konjac+ almidn
interacciona funcionalmente con muchos almidones
incremento de la viscosidad que se mantiene durante
la coccin y el enfriamiento
;:
"#$"%&'()*"#+,-,*%#.)+,"#/*01023)+,4#,10+,+)50&#+
/&'$8$%3"1&)*6,0()
"#$"%&'()*"#+,-,*%#.)+,"#/*01023)+,4#,10+,+)50&#+
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-EZCLASGELIlCANTES
'%,)&)#!.4%6%'%4!,%.0/,6/#
'ELIlCANTEVEGETAL3OSA
Est compuesta por un carragenato (tipo de alga) y goma
(garrofn) entre otros. Estos dos elementos unidos nos permiten obtener un gel totalmente transparente y elstico.
Para trabajar esta gelatina, es importante, que la mezclamos
a temperatura ambiente y despus la calentaremos a una
temperatura mnima de 65C (mejor ebullicin), para que
se hidrate y gelifique.
Si no llega a la temperatura adecuada, acta como un espesante sin llegar a formar un gel. Lo mismo nos pasara si la
dosificacin que utilizamos es relativamente baja.
=36#3$>(53$.($53&,"
r"00")/+3"+0(+"*R"%(
+ =5:+1+3"+7$%C+3"+A(1/
+ 5:+1+3"+(1$(+A&)"%(0
I?A&)(+%".$4%&A&")!/+3"+0(+"*R"%(
+ ;5+1+3"+F"0(!&)(+-"1"!(0+")+7/0-/
+ =::+1+3"+(1$(+A&)"%(0
+ 9::+1+3"+B(%(4"+4(*"+[E[
X"'.0(%+0/*+&)1%"3&")!"*+3"0+%"00")/+,+00")(%+A/03"*+3"+*&0&./)(+3"+R/%A(+3"+
*"A&`"*R"%(+,+./)1"0(%O+]+7(%!"+A"'.0(%+0/*+&)1%"3&")!"*+7(%(+0(+0oA&)(+3"+
%".$4%&A&")!/+,+./."%+Q(*!(+"4$00&.&U)O+r"!&%(%+3"0+R$"1/+,+3"B(%+(!"A7"%(%+
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02@$&3/+&A&!()3/+(*2+$)(+R(0*(+,"A(+3"+Q$"-/+3"+A()1/+")+"*!"+.(*/O
Las elaboraciones son diversas: falsas pte de fruit sin azcar, esfricos lquidos de uno o dos sabores, lminas de gel,
caviar slido, raviolis, canelones
E(63/+&3$/-3I-(&/($.($/(
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250 ml
3.
80 C
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1.
Tiene problemas de hidratacin con cidos con un pH inferior a 4.5 en este caso podemos hacer servir un corrector
de pH (tipo citrato sdico) para obtener una textura que nos
aguantar muy bien en mise en place.
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4.
Retirar con cuidado el alfiler y dejar descongelar
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!ZCARESTECNOLGICOS
4&2+53#
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Producto presente en mltiples plantas (algas, setas y conferas). Se sintetiza industrialmente desde el azcar invertido. Poder edulcorante 70% Punto de fusin muy alto, entre
165 y 169.
F0&."%&)(+M/*(+h+F0&."%&)(+p/A"+ZQ"R
La glicerina o glicerol es un lquido espeso, neutro, de sabor dulce, que al enfriarse se vuelve gelatinoso al tacto y a
la vista. Es un producto presente de forma natural en las
fermentaciones.
Tiene un punto de ebullicin muy alto (290C), y un punto
de fusin de 18C.
Se utiliza como humectante y emulsionante, tambin para
evitar el fat bloom de los bombones (cuando la grasa del
interior del ganache sale a la superficie del chocolate).
3/2")4/,%
Es un azcar alcohol natural. Producido a partir de bayas de
frutas. Tambin se sintetiza a partir de la glucosa.
Azcar que se usa para elaboraciones de bizcochos para darles ms humedad y flexibilidad y as prolongar una textura
tierna ms tiempo. Tambin se usa para derivados del fruto
seco par evitar (de manera temporal ) su enranciamiento.
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Es utilizado en pastelera y alta gastronoma como anticongelante, aplicado en la elaboracin de helados rebajando a
la vez el dulzor de los mismos. La glicerina es 4 veces ms
anticongelante que el azcar comn. La glicerina, consumida en grandes cantidades (ms de 125 g por da es laxante).
De todas formas las dosis de utilizacin en la restauracin y
sobretodo los gramos que el consumidor toma en una comida son muy pequeas.
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Este azcar se utiliza par elaborar crujientes en los que se
sustituye algn otro azcar como glucosa lquida o fondant
para dar una textura muy crujiente y altamente resistente a
la humedad. Tambin se utiliza para la elaboracin de tcnicas de azcar artstico por la misma razn que la anterior,
para evitar que el crujiente en cuestin se humedezca de
forma rpida
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