METHOD FOR PRODUCTION OF CUSTARD Russian patent published in 2021 - IPC A23G3/36 A23G3/46 A23G3/48 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to confectionery and catering, and can be used to prepare custard for the production of flour confectionery. A method for the production of custard is proposed, which includes heating drinking milk with sugar until the sugar is completely dissolved, simultaneous whipping of egg melange with oat flour and wheat flour, introducing the egg-flour mixture into the milk-sugar mixture and boiling until the temperature reaches 82-84°C, cooling the brewed mass to a temperature of 20-22°C and mixing it with pre-whipped butter and mashed cranberries, while the cream is prepared with the following choice of the ratio of recipe components, kg per 1000 kg of the finished mass: oat flour 30-40; wheat flour of the highest grade 30-40; egg melange 80-90; sugar 160-180; drinking milk 260-280; mashed cranberries 150-250; butter - the rest.

EFFECT: invention makes it possible to obtain a product with a balanced composition, characterized by improved organoleptic characteristics, increased nutritional value, reduced sugar capacity, and it can be recommended for expanding the range of preventive confectionery creams by reducing the amount of sugar and butter.

1 cl, 1 tbl, 2 ex