HEATING-RESISTANT MOISTURE-HOLDING BARRIER FOR FOOD PRODUCTS Russian patent published in 2017 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: food product having at least a first and a second part, wherein water activity in the first part is lower than water activity in the second part, and a moisture-holding barrier between the first part and the second part, in which the moisture-holding barrier is formed by dehydrating an emulsion containing a lipid in an amount of 45 -55 wt % and an aqueous phase in an amount of 45-55 wt %, the aqueous phase containing up to 4 wt % of a biopolymer emulsifier, and the moisture-holding barrier contains up to 4 wt % of the emulsifier. The method for preparing a food product comprises the stages of: 1) preparing an emulsion comprising a lipid in an amount of 45-55 wt % and an aqueous phase in an amount of 45-55 wt %, the aqueous phase comprising up to 4 wt % of a biopolymer emulsifier; 2) applying the emulsion to the first part of the food product until the shell of the first part is obtained; 3) drying the shell; 4) combining the first shell-coated part with the second part, so that the shell forms a layer between the first part and the second part; and 5) heating the combined parts until the food product is obtained.

EFFECT: invention allows to obtain a barrier that does not lose its effectiveness against moisture migration due to a higher level of hydrophobic material in the barrier, and because an intermediate oil layer between outer protein layers is not formed.

13 cl, 4 tbl, 2 ex