METHOD FOR PRODUCTION OF CARBOHYDRATE-CONTAINING GELLING CONCENTRATE FOR CONFECTIONERY Russian patent published in 2005 - IPC

Abstract RU 2258420 C2

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: method relates to production of gelling concentrate containing structure-forming agents of vegetable and microbial origin. Concentrate is produced by juice pressing from prepared sugar beet being deodorized with carbon dioxide in above-critical state. Bagasse is extracted under agitation in extraction volume of water and liquid hydrogen fluoride; juice and extract are blended; and liquid ammonia and above-critical CO2-extract obtained from biomass of Mortierella sepedonioides micromycete are introduced into blend. Mixture is extracted according to claimed technology to obtain solid residue. Said residue in treated with liquid ammonia; blend is concentrated, treated with liquid carbon dioxide, mixed with treated solid residue from biomass of Mortierella sepedonioides micromycete; and mixture is heated up to 60°C or more.

EFFECT: product with improved structure-forming ability and increased thermal resistance.

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RU 2 258 420 C2

Authors

Kvasenkov O.I.

Dates

2005-08-20Published

2003-05-14Filed