PROTEIN-FATTY "ORANGE" 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 "Ovafin orange" used as protein component. Soya oil is fatty phase of emulsion, into which 30%-beta-carotene fatty phase and butter are introduced. Emulsifier is egg powder and dried fat-free milk mixture. Aqueous phase comprises ascorbic acid, aspartam and "Universal" source as stabilizer. Cream components are used in the following ratio, wt%: egg powder 1,5-2.3; dried fat-free milk 1.9-2.1; soya oil 17.5-26.0; butter 3.5-6.0; "Universal" source 4.5-5.0; dry egg albumen "Ovafin orange" 4.75; ascorbic acid 0.15; 30%- beta-carotene fatty suspension 2.65; aspartam 0.6; water the balance. Method involves preparing emulsion by adding water into egg powder and dried fat-free milk mixture; holding for 20 min for swelling and emulsifying with soya oil, wherein 30%-fatty beta-carotene emulsion is preliminarily diluted; when resultant mixture changes into thick homogeneous mass having stabilized form, adding aqueous phase in the form of thin film without interrupting whipping process, with aqueous phase being prepared by adding ascorbic acid, aspartam, "Universal" source into water and mixing until water is fully absorbed with said source; churning butter and mixing with emulsion; reducing "Ovafin orange" egg powder with water; whipping; adding into resultant whipped mass preliminarily prepared emulsion and mixing. With indicated component ratio, 30% beta-carotene fatty suspension and aspartam combination provides for antimutagenic action of cream. EFFECT: improved quality of creamed confectionery mass, simplified production method, wider range of products and increased biological value of product. 3 cl, 2 tbl