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

Abstract RU 2257112 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 polycephala 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 milk fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent, and prolonged storage time.

Similar patents RU2257112C1

Title Year Author Number
METHOD FOR OBTAINING CREAM POMADE 2004
  • Kvasenkov O.I.
RU2259772C1
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov I.I.
  • Kvasenkov O.I.
RU2257114C1
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov O.I.
RU2257757C1
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov O.I.
RU2258405C1
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov O.I.
  • Kvasenkov I.I.
RU2256346C1
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov Oleg Ivanovich
RU2275044C2
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov Oleg Ivanovich
RU2275045C2
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov Oleg Ivanovich
RU2275043C2
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov O.I.
RU2257111C1
METHOD FOR PRODUCTION OF CREAM FONDANT 2004
  • Kvasenkov O.I.
RU2256349C1

RU 2 257 112 C1

Authors

Kvasenkov O.I.

Dates

2005-07-27Published

2004-02-04Filed