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

Abstract RU 2257786 C1

FIELD: confectionery industry, in particular, production of milk fondant.

SUBSTANCE: method involves cooking fondant syrup while adding dried milk; cooling and whipping while adding aromatic additive and structuring agent; forming for obtaining of milk fondant. Aromatic additive used in the process is coarsely cut CO2-nutmeg added in an amount of about 9.6 wt%. Structuring agent used is preparation produced by sequential extracting of Mortierella nantahalensis micromycet biomass with the use of non-polar liquefied gas, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Said preparation is added in an amount of 0.06 wt%.

EFFECT: wider range of low-hardening products with pleasant aroma and taste, increased content of biologically active substances, and decreased consumption of structuring agent for producing of milk fondant.

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RU 2 257 786 C1

Authors

Kvasenkov O.I.

Dates

2005-08-10Published

2004-02-10Filed