METHOD FOR PREPARING OF BAKERY CONFECTIONERY PRODUCT Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, preparing of bakery confectionery dietary products. SUBSTANCE: method involves preparing emulsion by mixing of fatty phase, sugar, salt, milk products, decrystallizers, aerating agent, aromatizer, water and emulsifier; preparing dough by mixing of emulsion with wheat flour; forming dough; baking doughs; cooling ready products; packing. Emulsifier used for preparing of emulsion is protein-tomato-oil paste produced by simultaneous grinding and extracting of tomato pomace with the use of vegetable oil, with tomato pomace and vegetable oil being provided in the ratio (40:60)-(60:40). Grinding operation is performed in thin spirally rotating 0.1-0.2 mm thick film under pressure of 150-200 kg/sq. cm at temperature of 40-60 C for obtaining of mixture and separating it to obtain protein-tomato-oil paste. Paste is introduced in an amount of 3-5% by weight of ready bakery confectionery product. EFFECT: increased efficiency and simplified method, improved nutritive quality and increased shelf life of product.