SU437510A1 - The method of obtaining whipped confectionery masses - Google Patents
The method of obtaining whipped confectionery massesInfo
- Publication number
- SU437510A1 SU437510A1 SU1869043A SU1869043A SU437510A1 SU 437510 A1 SU437510 A1 SU 437510A1 SU 1869043 A SU1869043 A SU 1869043A SU 1869043 A SU1869043 A SU 1869043A SU 437510 A1 SU437510 A1 SU 437510A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- protein
- mixture
- amount
- corn starch
- confectionery masses
- Prior art date
Links
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
1one
Известен способ получени сбивных кондитерских масс, например зефирных, путем введени в смесь рецептурных компонентов ичного белка и его заменителей с последующим сбиванием полученной смеси.A known method for producing whipped confectionery masses, for example, marshmallow, by introducing into the mixture prescription components of egg protein and its substitutes, followed by knocking the resulting mixture.
Цель изобретени - повышение устойчивости Кондитерской пены.The purpose of the invention is to increase the stability of the confectionery foam.
Зто достигаетс тем, что в качестве заменител ичного белка используют набухающий кукурузный крахмал с содержанием белковых веществ в количестве, преимущественно 6- 6 %.This is achieved by using swellable corn starch with an amount of protein in the amount of mostly 6–6% as a substitute for egg protein.
При этом Набухающий кукурузный крахмал ввод т в количестве 25-50% от общего количества вводимого белка.At the same time, the swelling corn starch is introduced in the amount of 25-50% of the total amount of protein injected.
Впачале в смесь рецептурных компонентов ввод т ичный белок и его заменители. При этом IB качестве заменител ичного белка используют набухающ-ий кукурузный крахмал с содержанием 3-6% белковых веществ, который ввод т в количестве 25-60% от общего количества вводимого белка. Затем Полученную смесь сбивают.In the mixture of prescription components, egg protein and its substitutes are introduced into the mixture. At the same time, IB as a substitute for egg protein uses swellable corn starch with a content of 3-6% protein substances, which is introduced in the amount of 25-60% of the total amount of protein injected. Then the resulting mixture is knocked down.
Пример 1. Дл получени зефира на п&ктине рецептурную смесь готов т из блочного пюре с пектином, сахарного песка с введенными в него 25% «а-бухающего кукурузного крахмала с содержанием 6% белкоЕвых веществ , ичного белка (75%) и лактата натри .Example 1. To obtain marshmallow on a pintment, the formula was prepared from block mashed pectin, granulated sugar with 25% a-booted corn starch in it containing 6% protein substances, egg protein (75%) and sodium lactate.
Полученную смесь сбивают. - Пример 2. Рецептурную смесь готов т из блочного пюре с пектином, сахарного .песка с введенными аз него 50% набухающего кукурузного крахмала с содерлсанием белковых веществ, ичного белка (50%) м лактата натри .The resulting mixture is knocked down. - Example 2. A prescription mixture is prepared from a block of mashed potatoes with pectin, sugar sand with 50% of swelling corn starch injected with it, containing protein substances, egg protein (50%) m sodium lactate.
Полученную смесь сбивают.The resulting mixture is knocked down.
Обивна масса легко формуетс . Издели сохран ют равномерность структуры, внещний вид и вкусовые качества по сравнению с издели ми , полученными по известному способу.The padding is easily molded. Products retain the uniformity of structure, appearance and taste in comparison with products obtained by a known method.
Предмет изобретени Subject invention
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1869043A SU437510A1 (en) | 1973-01-03 | 1973-01-03 | The method of obtaining whipped confectionery masses |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1869043A SU437510A1 (en) | 1973-01-03 | 1973-01-03 | The method of obtaining whipped confectionery masses |
Publications (1)
Publication Number | Publication Date |
---|---|
SU437510A1 true SU437510A1 (en) | 1974-07-30 |
Family
ID=20538401
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU1869043A SU437510A1 (en) | 1973-01-03 | 1973-01-03 | The method of obtaining whipped confectionery masses |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU437510A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2450549C1 (en) * | 2011-01-25 | 2012-05-20 | Руслан Мусаевич Аммаев | Egg powder substitute |
WO2017068271A1 (en) * | 2015-10-22 | 2017-04-27 | Genialis | Food dough and method for producing such a dough |
-
1973
- 1973-01-03 SU SU1869043A patent/SU437510A1/en active
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2450549C1 (en) * | 2011-01-25 | 2012-05-20 | Руслан Мусаевич Аммаев | Egg powder substitute |
WO2017068271A1 (en) * | 2015-10-22 | 2017-04-27 | Genialis | Food dough and method for producing such a dough |
FR3042685A1 (en) * | 2015-10-22 | 2017-04-28 | Genialis | FOOD PASTE AND PROCESS FOR PRODUCING SUCH A PASTE |
US11877579B2 (en) | 2015-10-22 | 2024-01-23 | Genialis | Food dough and method for producing such a dough |
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