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 fondant syrup with desiccated milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent followed by target product forming. Clove CO₂-solvent cake is used as flavor in amount of about 4.7 mass % and preparation obtained from biomass of Mortierella reticulata 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 0.06 mass % is used as structure-forming agent.

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