COOKED CREAM SEMI-PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A23G3/36 

FIELD: food industry.

SUBSTANCE: method envisages sodium caseinate, xanthum gum, pectin, sodium carboxymethylcellulose and water mixing and the mixture maintenance during 60 minutes for swelling. Then the produced mixture is boiled out at a temperature of 105±1°C till dry substances content is equal to 72%. Parallel, erythrite, isomalt, xylitol, yolk and textured flour are ground and mixed with the boiled out protein-polysaccharide mixture. The mixture is boiled out during 5-7 minutes; simultaneously vanillin is added. The produced cream is cooled; cognac or "Cognac" flavouring agent and butter or butter substitute are introduced; the product is moulded. The textured flour is prepared by way of flour wetting and extrusion treatment with subsequent milling and sieving. The components are taken at the specified weight ratio.

EFFECT: invention allows to produce a cooked cream semi-product with storage life equal to 5 days that may be frozen.

1 dwg, 1 tbl, 3 ex