ГУСТАВ Торстен (GB),КАСТРИЛЛОН Паула Мора (DE),ХАУГЕР Рудолф (DE)
申请号：
RU2014102481/13
公开号：
RU2014102481A
申请日:
2012.06.29
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
1. A method of manufacturing an aerated shell of a confectionery product, comprising the steps of: (i) aerating a food liquid； (ii) applying an aerated food liquid to a mold cavity； and (iii) compressing the aerated food liquid into the mold cavity using a stamp having a surface temperature below the solidification temperature of the food liquid so as to shape and provide at least partial solidification of the liquid, thereby forming an aerated shell layer； the aerated shell layer is characterized by a total gas content of at least 5%, and the gas content is calculated using the following formula (1): gas content of the aerated shell layer = (M2-M1) / M2； where M1 is the mass of the aerated shell layer characterized by the volume V1, and M2 is the mass of the non-aerated shell layer characterized by the volume V1 and formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. 2. The method according to claim 1, characterized in that the step (i) of aerating the food liquid includes mixing the food liquid with gas under a pressure of 4-6 bar. The method according to claim 1 or 2, characterized in that the aerated food liquid deposited in step (ii) is characterized by a total gas content of at least 5%, the gas content being calculated by the following formula (2): gas content aerated food fluid = (M4-M3) / M4； where M3 is the mass of aerated food fluid characterized by a volume of V2, and M4 is the mass of the same volume of food fluid without a�1. Способ изготовления аэрированной оболочки кондитерского изделия, включающий стадии:(i) аэрирование пищевой жидкости；(ii) нанесение аэрированной пищевой жидкости в полость формы； и(iii) прессование аэрированной пищевой жидкости в полости формы с использованием штампа, характеризующегося температурой поверхности ниже температуры затвердевания пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание жидкости, тем самым, формируя аэ
