METHOD OF PREPARING CREAM-WHIPPED MASS Russian patent published in 1999 - IPC

FIELD: food industry, in particular, confectionery industry. SUBSTANCE: serving as fat component for mass preparation is vegetable fat with emulsifying ability, length of hydrocarbon chain not more C₆ and the following physico-chemical properties: melting temperature, 32-34 C; solidification point, 24-25 C; crystallization temperature, 23-25 C; viscosity, 3.6-3.8 Pa. C; density, 800-880 kg/cu. m; content of dry substances, 99.5-99.7%. Fat component is taken up to plasticized condition and whipped with condensed milk. Agar-sugar syrup, foaming agent in the form of dry egg albumin and flavors are added in prepared mass. Mixture components are used in appropriate quantity depending on product. For preparation of half-finished product for cake "Ptichiye Moloko" used fat component is the same as for preparation of protein-whipped mass. EFFECT: improved quality characteristics; prolonged storage life. 5 cl, 3 ex