NEW CONFECTIONERY PRODUCT Russian patent published in 2022 - IPC A23G3/52 A23G1/52 A23C9/154 A23C9/156 A23L15/00 

FIELD: food industry.

SUBSTANCE: invention relates to storage-resistant mousse, the texture and rheological properties of which resemble those of cooled mousse, as well as to a method for its preparation and a confectionery product containing it. Storage-resistant mousse is proposed containing (i) an aerated fat-free composition of substance for whipping facilitation, water and sugar syrup, wherein the specified composition is mixed with (ii) at least one of fat-containing substances; while the water activity of mousse is less than 0.75, the hardness is less than 0.8 N, which is measured as the force required to insert a probe to a depth of 7 mm into mousse, and a tangent value of a loss angle δ is more than 0.95; wherein substance for whipping facilitation is protein and is present in mousse in the amount from 0.6 to 1.5 wt.%, and at the same time, fat-containing substance is present in mousse in the amount from 10 to 20 wt.%. A method for the preparation of the specified storage-resistant mousse is proposed, including: (i) the formation of a base syrup from sugar syrup or solution; (ii) the formation of a whipping solution by creating a mixture of substance for whipping facilitation, water and sugar syrup; (iii) mixing of the base syrup at an elevated temperature from 100 to 150°C with the whipping solution to form a mixture; (iv) the aeration of the mixture of the whipping solution and the base syrup to form aerated frappe; and (v) mixing of aerated frappe with fat-containing substance in solid or liquid form, wherein substance for whipping facilitation is protein and is present in mousse in the amount from 0.6 to 1.5 wt.%, and fat-containing substance is present in mousse in the amount from 10 to 20 wt.%. A confectionery product containing the specified storage-resistant mousse is also proposed.

EFFECT: invention makes it possible to obtain new storage-resistant mousse, which has unique viscoelastic properties for storage-resistant mousse and which has specific characteristics of cooled mousse, which may have a relatively low fat and/or dairy content and may not require aseptic packaging.

24 cl, 15 dwg, 4 tbl, 4 ex