CREAM PREPARATION COMPOSITION 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 composition for cream preparation includes butter, sugar powder, condensed milk, vanilla powder, dessert wine and coloring structure-forming agent in amount of 15–15.5 kg / 100 kg of the ready product. Coloring structure-forming agent contains dye, as well as lecithin and carrageenan in 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.

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

5 cl, 4 tbl, 3 ex