METHOD FOR PRODUCING OF FARINACEOUS CONFECTIONERY Russian patent published in 2007 - IPC A21D13/08 

FIELD: confectionery industry.

SUBSTANCE: method involves mixing powdered extract of green tea having moisture content of 2-4% and used in an amount of 0.25-5% by weight of dough flour with sodium acetate or sodium citrate or sodium lactate; obtaining extract of green tea by thermal processing during 2-3 min at air temperature of 250-300 C of raw tea material, such as leaves of coarse and coarsened tea bush buds, and forming material produced by undercutting and forming of tea bushes; crushing, grinding, curling raw tea material during 15 min; drying at temperature of 95-110 C to residual moisture content of 6-10%; providing ten-times extraction with hot water at temperature of 65-75 C during 30-50 min in countercurrent flow to obtain saturated extract; drying saturated extract in spraying drier at inlet air temperature of 170-185 C and outlet air temperature of 85-95 C. Sodium acetate is used in the form of 25%-aqueous solution. Sodium citrate is used in the form of 35%-aqueous solution. Sodium lactate is used in the form of 40%-aqueous solution. Method further involves introducing wheat flour into resultant mixture; mixing resultant mass until homogeneous consistency is provided; forming dough for obtaining of individual products and baking.

EFFECT: improved prophylactic properties, increased nutrient and biological value of ready product, improved qualities, in particular, structural-mechanical qualities of farinaceous confectioneries.

6 cl, 33 ex