METHOD OF PRODUCING CREAMED CONFECTIONERY MASS OF "PTICHIYE MOLOKO" TYPE

food industry. SUBSTANCE: method involves preparation of agar-sugar syrup with content of dry substances up to 80-83%. Egg white is whipped, and syrup and fat product are introduced in it. Used as fat product is preliminarily melted refined vegetable fat on nonlaurin base from palm oil with temperat...

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Bibliographische Detailangaben
Hauptverfasser:	KARPUNIN A.A, TKESHELASHVILI M.E, BRILINSKAJA N.V, AGEEVA S.V, MAKEEVA E.S, OVCHINNIKOVA A.S
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	food industry. SUBSTANCE: method involves preparation of agar-sugar syrup with content of dry substances up to 80-83%. Egg white is whipped, and syrup and fat product are introduced in it. Used as fat product is preliminarily melted refined vegetable fat on nonlaurin base from palm oil with temperature of melting 25-40 C and moisture content not more 0.3% in the amount of 5.0-30.0% from total mass. Preservative and concentrated milk in the amount of 8-15% from total mass are additionally introduced at the stage of components mixing. EFFECT: reduced cost price and prolonged storage life. 5 cl, 2 ex