CREAM PREPARATION METHOD Russian patent published in 2019 - IPC A23G3/34 A23L5/43 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and may be used for preparation of finishing semi-product for cakes and pastries. Proposed method comprises creamy butter plasticization, whipping and mixing with sugar powder, condensed milk, vanilla powder, dessert wine and coloring structure-forming agent. Coloring structure-forming agent in amount of 15–15.5 kg / 100 kg of the ready product is added at the end of whipping. Coloring structure-forming agent contains a dye, as well as lecithin and carrageenan in the following ratio, wt%: dye – 91; lecithin – 7; carrageenan – 2. For dye preparation berry raw material is milled, mixed with water at ratio of 1:20 and extracted at temperature 65 °C for 30 minutes. Finished dye separated from solid fraction by filtration. Content of components of the cream in kg/100 kg of the ready product is as follows: butter – 52.4–52.1; powdered sugar – 10; condensed milk – 20.4–20.7; vanilla powder – 0.5; dessert wine – 0.15–0.2; coloring structure-forming agent – 15–15.5.

EFFECT: invention allows to improve organoleptic and technological indices of the ready product, enrich it with biologically active substances from berry raw material.

4 cl, 3 tbl, 3 ex