SU437510A1 - The method of obtaining whipped confectionery masses - Google Patents

The method of obtaining whipped confectionery masses

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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
Application number
SU1869043A
Other languages
Russian (ru)
Inventor
Алла Борисовна Карякина
Лидия Васильевна Кривцун
Евгения Александровна Штыркова
Нина Александровна Гильдебрандт
Лев Васильевич Хлопов
Алексей Борисович Лукьянов
Original Assignee
Всесоюзный Научно-Исследовательский Институт Крахмалопродуктов
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Всесоюзный Научно-Исследовательский Институт Крахмалопродуктов filed Critical Всесоюзный Научно-Исследовательский Институт Крахмалопродуктов
Priority to SU1869043A priority Critical patent/SU437510A1/en
Application granted granted Critical
Publication of SU437510A1 publication Critical patent/SU437510A1/en

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  • 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)

1.Способ получени  сбивных -кондитерских масс, например зефирных, путем введени  в смесь рецептурных компонентов  ичного белка и его заменителей с последующим сбиванием полученной смеси, о т л и ч а ю щ и ii с   тем, что, с целью повышени  устойчивости иены, в качестве заменител   ичного белка используют набухающий кукурузный крахмал с содержанием белковых веществ в количестве, преимущественно , 3-6 %.1. A method for producing confectionery masses, for example, marshmallows, by introducing the mixture of prescription components of egg protein and its substitutes into the mixture, followed by knocking down the mixture obtained, so that, in order to increase the stability of the yen, As a substitute for egg protein, swellable corn starch with a protein content in the amount of predominantly 3-6% is used. 2.Способ по п. 1, отличающийс  тем, что набухающий кукурузный крахмал ввод т в количестве 25-50% от общего количества вводимого белка.2. A method according to claim 1, characterized in that the swelling corn starch is administered in an amount of 25-50% of the total amount of protein administered.
SU1869043A 1973-01-03 1973-01-03 The method of obtaining whipped confectionery masses SU437510A1 (en)

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

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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

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SU (1) SU437510A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
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

Cited By (4)

* Cited by examiner, † Cited by third party
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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