METHOD OF PRODUCTION OF DRAGEE "CHOCOLATE-ICED CORN BALLS" Russian patent published in 2008 - IPC A23G3/48 

FIELD: food industry.

SUBSTANCE: method implies that extruder working zone is heated up to temperature 160-180°C, supplied with corn grits and/or corn flour at dosing rate 80-150 kg/hour, and water in amount 8-13 l/hour. Mixed paste is formed to ball-shaped products of diameter 10-16 mm by means of extruder matrix and cutting blade mounted on half-finished product outflow from matrix. Products are dried out in infra-red drying unit to humidity 2.5-2.9 %. Thereafter ball cooling follows with simultaneous finished drying to humidity 2.4-2.5 % resulted in made product with gentle and soft crunch. Balls are fed to dragee drum and step-by-step covered with soya oil coating within 15-30 minutes till smooth ball surface uniformly oil is produced, and then balls are covered with chocolate icing layer. Before chocolate icing layer is applied products are rolled on with layer of mixed powdered sugar and cocoa powder, taken in ratio 1:1. Components for product preparation are taken in relevant proportions.

EFFECT: increased expiration date of finished product, improved of quality characteristics due to elimination of icing cracking, thus reducing waste volume, as well as extended assortment of dragee product.

3 cl, 3 ex