METHOD OF MANUFACTURE OF AERATED FILLINGS Russian patent published in 2018 - IPC A23G3/36 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. A method for producing an aerated filling comprising the preparation of a protein-polysaccharide mixture (PPM) by mixing a soy protein isolate, carboxymethylcellulose, sodium alginate, pectin and water, followed by heating to a temperature of 60 °C and swelling of the mixture for 30–60 minutes, the addition of erythrite, sorbite and isomalt to the PPM, followed by boiling at a temperature of 88–92 °C for 10–12 minutes, addition of molasses, mixing and subsequent boiling of the resulting syrup at a 97–100 °C for 10–15 minutes, then vegetable oil and fat-soluble sea-buckthorn concentrate are added to the syrup and mixed until being homogeneous, the resulting mass is directed to a kneading at a temperature of 95–100 °C for 6–7 minutes until the foam structure is obtained, at the end of the kneading, flavor additives are added to the mass and are kneaded for a few more minutes to produce an aerated filling with a moisture of 13 %, while the formulation components are taken in the following mass ratio, in mass%: erythrite – 272.80–306.69; sorbite – 17.03–34.02; isomalt – 17.03–34.02; molasses – 640.44–645.40; vegetable oil – 1.02–10.23; sea-buckthorn concentrate – 8.69–17.90; sodium alginate – 0.51–4.09; carboxymethyl cellulose – 0.26–2.03; pectin – 0.30–2.45; soy protein isolate – 19.43–28.17; water for the PPM – 476.59–488.74; flavor additives – 3.20–3.22. In this case, this fat-soluble sea-buckthorn concentrate is obtained on the basis of the juice fraction of the enzymatically processed pulp of sea-buckthorn berries by grinding sea buckthorn, adding enzymatic agents of pectolytic and glucanolytic action, FRUCTOTSYM-COLOR and Laminex BG-2, to the obtained pulp in concentrations of 0.010–0.015 % of each enzymatic agent to the mass of pulp, performing hydrolysis for 2 hours at a temperature of 45 °C followed by inactivation of enzymes by heating, cooling, pressing and squeezing the juice, concentrating the juice fraction under vacuum at a temperature of 55–60 °C until obtaining a solids content of 65 %.

EFFECT: invention allows to increase the shelf life of the aerated filling due to better moisture retention due to the PPM and sugar substitutes and to enrich it with macro- and micronutrients of sea-buckthorn.

1 cl, 1 dwg, 1 tbl