FIELD: food-processing industry. SUBSTANCE: method involves molding, cutting and randomly dispensing into frozen composition of gel extrusion products for single continuous operation in mixing chamber; providing random dispensing of said products by means of members, which change direction of movement of lumps or rings of gel arranged circumferentially of mixing chamber along its internal wall; cooling gel to temperature of 10-15 C. Gel is prepared at temperature of 60-80 C from water, sugar, polysaccharide gelling substances and, selectively, colorants and aromatizers. Gel produced by method is hollow product of extrusion with dosed amount of another composition possessing rheological characteristics different from that of first mentioned substance, in particular, composition of soft caramel, sweetened paste or fat-containing material. Extrusion product of gel may have round section or has contour other than round. Frozen composition comprises pieces of soft caramel, sweetened paste or fat-containing mass, in particular, chocolate, in the form of products of extrusion or rings surrounded with gel enclosure. Apparatus has cylindrical mixing chamber, at least one tube adapted for feeding frozen composition into mixing chamber and arranged laterally of mixing chamber axis, and at least one tube adapted for feeding gel into mixing chamber and arranged laterally of mixing chamber axis. Section of gel feeding tube is less than section of frozen composition feeding tube. Device for cutting extrusion product of gel into lumps is positioned on mixing chamber internal wall for rotational movement. Apparatus has device for guiding mass lengthwise of mixing chamber axis, device for dispensing lumps in flow of frozen composition and head for extruding frozen composition containing lumps of gel. EFFECT: increased efficiency and wider range of portioned or packaged products containing lumps of gel. 11 cl, 4 dwg
