METHOD OF WHIPPED CONFECTIONARY MASS PRODUCTION Russian patent published in 2014 - IPC A23G3/00 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and can be used in production of whipped masses for confectionary products. The method involves boiling-out of agar-sugar-molasses syrup prepared by way of mixing agar (preliminarily soaked in water) with sugar and molasses, the syrup cooling and whipping with addition of a whipping agent, introduction of a milk component and flavouring additives into the whipped mass. Agar preliminary soaked in water is brought to the boiling point with a preservative (sorbic acid) introduced into the solution. The prepared agar-sugar-molasses syrup is boiled out at a temperature of 105-109°C and until the content of reducing substances is 15-20%; the syrup cooling is performed to a temperature of 80-100°C; the whipping agent is represented by dry egg albumen solution. The milk component added into the whipped mass is represented by condensed milk with sugar or boiled condensed milk. Dry egg albumen is introduced into the whipped mass in the form of a water solution, the ratio of albumen to water being 1:7. The flavouring additives introduced into the whipped mass are selected from the group: a fat component, rectified ethyl alcohol, chocolate glaze, succades, dried fruit and crisps Introduced into the whipping agent is an aromatic substance. Introduced into the whipping agent is a stabiliser represented by trehalose.

EFFECT: invention ensures the technological process duration reduction and extension of the whipped mass storage life.

6 cl, 3 tbl, 6 ex