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

FIELD: food industry.

SUBSTANCE: method for manufacture of "Glace"-type cream envisages mixing of protein-polysaccharide mixture of sodium caseinate, sodium carboxymethylcellulose, xanthum gum and pectin with water with subsequent heating of the mixture to 60-70°C and swelling during 40-50 minutes. 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. In parallel, one prepares an emulsion of fruit-and-vegetable powders, lecithin and water. The boiled-out syrup is introduced into the produced emulsion; the produced mixture is boiled out at a temperature of 107-120°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. At the end, one adds taste and aroma components; the mass is delivered for moulding. The protein-and-polysaccharide mixture is introduced in an amount of 2-5 wt % of the ready cream weight, fruit-and-vegetable powders - 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 obtain cream with reduced density, increased storage life and high microbiological resistance.

1 dwg, 1 tbl, 3 ex