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

Abstract RU 2257761 C1

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 in amount of about 9.6 mass % is used as flavor and preparation obtained from biomass of Mortierella indohii micromycete according to claimed technology in amount of about 0.06 mass % is used as structure-forming agent. Then milk fondant mass is formed according to standard technology to obtain target product.

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

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RU 2 257 761 C1

Authors

Kvasenkov O.I.

Dates

2005-08-10Published

2004-02-09Filed