METHOD OF PASTRY CREAM PRODUCTION Russian patent published in 2020 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry, in particular, to a method for preparation of cream used for finishing of cakes and pastries. For preparation of pastry cream one performs dry milk and sugar dilution in cold water, bringing mixture to boiling and stirring until homogeneous consistence during 1–2 minutes to produce milky sugar syrup. Dissolved in cold water starch is mixed in ratio of 2:1 gradually with boiling milk and sugar syrup with constant stirring. Obtained mixture is heated until boiling and boiled until thickening during 3–5 minutes. Egg yolk, sugar and vanillin are whipped during 5–10 minutes at a high speed in a vertical beating machine until sugar dissolves, after that beaten sweet egg mass is strained through sieve with 1 mm cells diameter, then strained beaten egg-sugar mixture is added with constant stirring until homogeneous consistence in milk-sugar mass with starch dissolved in cold water, heated while stirring produced mixture to 90 °C until thickening, heating is stopped, boiling boiler jacket releases steam and supplies cold water, mixed for 20–30 minutes produced mixture with cooling to temperature of 50–55 °C and turning off mixer, in 40–50 minutes, mixer is turned on for 2–3 s and leave the produced mixture in the boiling case for 2–3 hours without mixing to cool down by continuous supply of cold water into the boiling pot jacket to temperature of 25–28 °C. Into the produced cooled semi-product for the cooked cream one introduces butter, margarine and sorbic acid beaten for 10–15 minutes and whipped the obtained mixture for 3–5 minutes to a homogeneous plastic mass.

EFFECT: improved taste and structure of the product, wider range of confectionary products.

1 cl, 2 ex