CUSTARD PRODUCTION METHOD Russian patent published in 2025 - IPC A23G3/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to confectionary production and catering, and can be used for preparation of custard for flour confectionary products. Custard cream production method involves almond milk heating with 2/3 part of white sugar till complete sugar dissolution to produce a milk-and-sugar mixture. Simultaneously, the melange is whipped with rice flour, the egg-flour mixture obtained from the melange and rice flour is introduced into the milk-sugar mixture and boiled until temperature is 82-84 °C. Brewed mass is cooled to temperature of 20-22 °C. In parallel, pectin is mixed with sugar at ratio of 1:1 and added to heated to 60 °C sea-buckthorn puree mixed with the remaining sugar. Mass is boiled out for 3-5 minutes and cooled to 20-22 °C. Then the produced mass is mixed with the cooled brewed mass till homogeneous consistency. Custard is prepared at the following ratio of initial components, kg per 100 kg of custard: rice flour – 3.92; melange – 13.08; almond milk – 39.26; white sugar – 14.6; pectin – 0.93; sea-buckthorn puree – 46.86.

EFFECT: invention allows to produce a cream characterized by absence of gluten and lactose, improved organoleptic indices, increased nutritive value, and it can be recommended for expansion of the range of confectionary creams for preventive or special purpose.

1 cl, 2 tbl, 2 ex