METHOD OF PRODUCING DESSERT MOUSSE Russian patent published in 2022 - IPC A23L11/00 A23L33/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and catering. Method envisages preparation of a mixture for whipping of boiled milled white beans, white sugar, natural fruit or berry juice, citrus pectin, a food emulsifier and water. White beans are soaked in cold water, boiled, milled, mixed with sugar and natural fruit or berry juice and heated at temperature of 60–65 °C until sugar is completely dissolved. Citrus pectin and a food emulsifier are separately diluted with warm water and introduced into the prepared mixture. Obtained mass is heated to temperature of 70–75 °C to form a homogeneous consistency and pasteurization, then cooled to 20–30 °C and whipping for 3 minutes at 1,000 rpm, the mousse is packaged and further cooled. Components are taken in the following ratio, wt.%: boiled milled white beans — 35–40; white sugar — 15–17; citrus pectin — 0.8–1.2; food emulsifier — 0.4–0.6; natural fruit or berry juice — 25–35; water — balance.

EFFECT: invention is aimed at production of dessert mousse of high quality and increased nutritive value, as well as at expansion of the range of whipped desserts with improved composition.

1 cl, 1 ex