METHOD FOR COOKING CREAM Russian patent published in 2021 - IPC A23G3/38 A23G3/46 

FIELD: food industry and confectionery.

SUBSTANCE: invention relates to the food industry, namely to confectionery production and public catering, and can be used for the preparation of diabetic custard intended for the production of flour confectionery products. A method for the preparation of diabetic custard is proposed, which includes heating drinking milk with sweeteners, simultaneous whipping of egg yolk with barley flour, introducing the egg-flour mixture into the milk-sweet mixture and boiling until a temperature of 82-84°С, cooling the brewed mass to a temperature 20-22°С and mixing it with pre-whipped cream of 20-35% fat and berry puree, while the cream is prepared with the following choice of the ratio of prescription components, kg per 1000 kg of finished mass: barley flour 80-100; egg yolk 105-120; stevia powder 5-7; erythritol 5-7; drinking milk 300-400; berry puree 110-160; cream 20-35% fat, the rest.

EFFECT: invention allows obtaining a product characterized by improved organoleptic characteristics, increased nutritional value, and it can be recommended for people with type II diabetes mellitus, people who follow a diet, one of the conditions of which is refusal to use refined sugar that is part of food, as well as to expand the range of confectionery creams for therapeutic and prophylactic purposes.

1 cl, 2 ex, 1 tbl