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

Abstract RU 2256352 C1

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes boiling of fondant syrup with dairy butter and condensed milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent followed by target product forming. Nutmeg CO2-solvent cake is used as flavor in amount of about 8,9 mass % and preparation obtained from biomass of Mortierella spinosa var. sterilis micromycete by sequential extraction with non-polar liquefied gas, water, alkali, water, acid, water, alkali, and water followed by blending the first extract with solid residue in amount of about 0.05 mass % is used as structure-forming agent.

EFFECT: low-hardening cream fondant with enjoyable flavor, increased content of biologically active substances and decreased consumption of structure-forming agent.

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RU 2 256 352 C1

Authors

Kvasenkov O.I.

Dates

2005-07-20Published

2004-02-05Filed