METHOD FOR MANUFACTURE OF FOOD PRODUCT WITH FOAMING PROPERTIES Russian patent published in 2014 - IPC A23J3/18 A23J3/34 A23J1/12 C12P21/06 

FIELD: food industry.

SUBSTANCE: wheat gluten is diluted in water with water duty equal to no less than 1:1. pH is corrected to be no more than 6.8. One adds protease enzyme represented by an enzyme of fungi origin and/or an enzyme of bacterial origin. The produced mixture is heated up to 30-70°C. Gelatine is introduced into the suspension in an amount of no more than 20% or no more than 50% of the gluten mass for combined fermentative hydrolysis. The moment of the gelatine addition is determined depending on the required hydrolysis degree: for the maximum hydrolysis degree gelatine is introduced before the enzyme introduction; for the minimum hydrolysis degree gelatine is introduced shortly before the hydrolysis termination.

EFFECT: ensuring more bulky, dense and stable foam and reduction of required whipping time.

6 cl, 1 dwg, 4 ex