COMPOSITION OF "CHARLOTTE" CREAM AND METHOD OF ITS PRODUCTION Russian patent published in 2008 - IPC A23G3/52 

FIELD: food products.

SUBSTANCE: method includes initial 10-minute boiling at 110°C of mass consisting of milk, eggs, sugar and inulin. Produced mixture is then filtered and cooled to 15-20°C. Creamed butter, vanilla powder are added to the mixture and all ingredients are mixed up during 25 minutes to get homogenous mass and double increase. Large burdock extract is added to cream composition as bioactive substance. In conversion to dry substance, proportion of ingredients is as follows, mass %: egg - 15; milk - 25; inulin - 6; butter - 25; sugar - 10; vanilla powder - 4 and contains large burdock extract - 15.

EFFECT: extension of cream expiry date.

2 cl