METHOD FOR PRODUCING ZEPHYR AND ZEPHYR Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preparing gelatinous component; preparing syrup based on gelatinous component; boiling down syrup under pressure; preparing receipt mixture to provide for viscosity of 0.9-2.3 Pa.s at speed gradient of 60-80 s ^-1 from filler, foamer and prepared syrup; whipping produced mixture to provide for zephyr mass consistency; forming half- finished parts of product and providing structuring; slightly drying parts and forming separate articles. Components of receipt composition are used in the following amounts, wt %: foamer (egg albumen) 0.5-1.4; syrup 50-96; gelatinous component 0.6-1.4; filler the balance. Agar, pectin, furcellaria agar or mixture of agar and agaroid (carageen) may be used as gelatinous component. In case agar is gelatinous component, coupage mixture of apple pulp is used as filler, in other cases molasses may be used as filler. Buffer salt, invert syrup, aromatizer, and colorants are also used for producing zephyr. Method further involves supplying filler in the form of fruit syrup and /or chocolate paste, and/or dairy cream under pressure into center of zephyr mass of at least one part of half-finished product in the process of forming article; applying decorating material, such as sugar powder, wafer crumblings, ground nut, chocolate, fondant or fat glaze, onto surface of article. Zephyr contains one or at least two formed and structurized parts which are made in the form of geometric figures with smooth or relief surface and joined one to the other. Filler may be supplied into cavity of at least one part of product. Cavity with filler may be made in closed space of part of product, or it may be opened at one side of zephyr product. Zephyr may be covered with layer of decorative material and/or may be made multicolored. EFFECT: simplified method and improved structural and mechanical properties of product. 20 cl, 3 tbl, 3 ex