METHOD OF MANUFACTURING DRAGEE OUT OF FREEZE-DRIED BERRIES, FRUITS AND VEGETABLES WITH CHOCOLATE COATING Russian patent published in 2008 - IPC A23G3/54 

FIELD: food products.

SUBSTANCE: ethod involves preparing raw material, multiple coating with chocolate in dragee pan, compressed air treating, polishing and maturing end product. Vacuum freeze-dried natural berries, fruits and vegetables are used as raw material for dragee filling. Small-sized berries are used undivided and large ones are cut into pieces 1 cm in size. Prepared raw material is supplied to the dragee pan rotating with 30 rpm speed where it is covered 30 times with black or white chocolate coating under the temperature of 35°C. Then compressed air is supplied after 3-4 coverings and up to the end of the covering process. Semi-finished product is matured for 3 hours. The semi-finished product is polished in copper dragee pan rotating with 30 rpm speed by treating with capol in the amount of 0.2% of the weight of the semi-finished product being treated and simultaneously compressed air cooled down to 18°C is supplied, further maturing of the end product for 4 hours follows.

EFFECT: improving dragee taste and quality properties and reducing time of dragee manufacturing process due to the lack of forming dragee centre out of sugar syrup.

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