Brewed semi-finished product in vegetable oil and protein-polysaccharide mixture Russian patent published in 2022 - IPC A23G3/36 

FIELD: confectionery industry.

SUBSTANCE: proposed method for the production of custard semi-finished product provides for the preparation of a protein-polysaccharide mixture (PPM) from soy protein isolate, sodium alginate, sodium carboxymethyl cellulose and pectin, then water is added and the PPM swells in water. The resulting swollen PPM is divided into two equal parts, then, when churning, vegetable oil is gradually introduced into the first part of the PPM, an oil-in-water emulsion is obtained, consisting of encapsulated liquid oil in shells of PPM, by churning the mixture. Then salt, hemp and rice flour are added and the dough is kneaded, the dough is allowed to cool and the yolk, sorbitol and the second part of the PPM are introduced, kneaded. After the dough is sent to molding and baking.

EFFECT: invention is aimed at obtaining a semi-finished product with a thinner crust and a shelf life of up to 10 days, and the production process is characterized by a rapid rise of the dough piece and the rapid formation of a cavity in it during baking.

2 cl, 2 dwg, 3 tbl, 9 ex