DESSERT BIOSAUCE PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/24 A23L1/30 

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. Dry components are prepared. One heats water to 30-40°C; adds sodium bicarbonate and stirs. One adds egg powder and stirs to produce a homogeneous mass. One pours refined deodorised vegetable oil, at a temperature of 20-25°C, into the produced crude emulsion, stirring. One introduces Bififruit liquid symbiotic complex, sweetened condensed milk or cooked sweetened condensed milk or sweetened condensed milk with cocoa and stirs. The finished product is packed and cooled at a temperature of 5-7°C during 12 hours. The biosauce is produced under aseptic conditions at the following ratio of initial components, wt %: refined deodorised vegetable oil - 38-40, egg powder - 1.5-2, sodium bicarbonate - 0.04-0.05, Bififruit liquid symbiotic complex - 35-40, sweetened condensed milk or cooked sweetened condensed milk or sweetened condensed milk with cocoa - 15-18, water - the rest.

EFFECT: invention allows to improve nutritional and biologic value, to impart preventive properties to the product and to simplify the technological process.

5 dwg, 1 tbl, 1 ex