"CHARLOTTE"-TYPE CREAM MANUFACTURE METHOD Russian patent published in 2015 - IPC A23G3/36 A23G3/52 

FIELD: food industry.

SUBSTANCE: method envisages mixing of protein-polysaccharide mixture and water with subsequent heating of the mixture to 60-70°C and swelling during 40-50 minutes. The protein-polysaccharide mixture consists of sodium caseinate, sodium alginate, xanthum gum and pectin. Then one performs introduction of sorbitol, erythrite and isomalt into the swollen protein-and-polysaccharide mixture and mixing. The produced syrup is boiled out to 102-104°C. Parallel, one prepares an emulsion of textured flour, lecithin and water. Then the boiled out syrup is introduced into the produced emulsion; the mixture is boiled out at a temperature of 107-108°C during 5 minutes, filtered and cooled. One performs butter whipping till homogeneous mass obtainment, gradual pouring of the cooled emulsion and syrup mixture into the butter and proceeds with repeated whipping. Then taste and aroma components are added. The protein-and-polysaccharide mixture is introduced in an amount of 2-5 wt % of the ready cream weight, textured flour - in an amount of 0.4-0.5 wt % and lecithin - in an amount of 0.5-0.65 wt % of the ready cream weight.

EFFECT: invention allows to improve cream quality, reduce its density and prolong storage life.

1 dwg, 1 tbl, 3 ex