PROTEIN-FATTY "LEMON" CREAM AND METHOD FOR MANUFACTURING THE SAME Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, confectionery industry and catering. SUBSTANCE: cream comprises emulsion used as fatty component and dry egg albumen used as dry egg powder. Emulsion dry phase is mixture of olive, soya and sunflower refined deodorized oils, emulsifier is hen egg yolk. Aqueous phase comprises ascorbic acid, 10%-aqueous suspension of beta-carotene, and ascorbic acid. Product structure is stabilized by introducing "lemon' source into emulsion. Cream further comprises aspartam used in an amount sufficient for providing antimutagenic action. Cream components are used in the following ratio, wt%: hen egg yolk 4.6; dry fat-free milk 2.1-2.3; olive, soya and sunflower refined deodorized oil mixture 19.8-29.7; "lemon" source 4.0-4.5; dry egg albumen 4.75; ascorbic acid 0.14; 10%-beta-carotene aqueous suspension 6.2; aspartam 0.6; water the balance. Method involves preparing emulsion by adding ascorbic acid, aspartam, 10%-beta-carotene aqueous suspension, "lemon" source into boiled water and mixing until water is completely absorbed with said source; emulsifying egg yolk with refined deodorized oil mixture; introducing aqueous solution of ascorbic acid, aspartam, beta-carotene and "lemon" source at final emulsifying stage; reducing dry egg powder with water; whipping; adding into resultant mass preliminarily prepared emulsion; mixing. EFFECT: improved quality of creamed confectionery mass, simplified production method, wider range of products, increased biological value of products with antimutagenic action. 3 cl, 2 tbl