FINISH SEMI-PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of finish semi-products like cream for flour confectionary products finishing. The method envisages mixing agar with water, maintenance of the produced solution and its subsequent heating. Then isomalt and xylitol are introduced into the hot solution; the mixture is boiled out to produce a syrup. At the same time one prepares a mixture of whey protein concentrate, carageenan, gum arabic, sodium carboxymethylcellulose and water. One heats the mixture and introduces sorbite into it. One beats up the mass during 10 minutes till foam production and introduces the hot syrup into the foam. Then one performs further beating up of the mixture during 20 minutes and moulding. The mass components are taken at the specified ratio.

EFFECT: invention allows to produce a semi-product suitable for production of products with dietary properties, low caloric content, density and high stability during storage; traditional raw material substitution with a whey protein concentrate and food fibres allows to reduce the prime cost of the product and extend the semi-product storage life.

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