METHOD FOR PRODUCTION OF MILK FONDANT Russian patent published in 2005 - IPC

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes boiling of sugar syrup with dry milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent. Nutmeg CO₂-solvent cake is used as flavor in amount of about 9.6 mass % and preparation obtained from biomass of Mortierella elongata micromycete according to claimed technology is introduced in amount of 0.06 mass %. Then milk fondant mass is formed according to standard technology to produce target product.

EFFECT: milk fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent and long-term storage.