COMPOSITION SOUFFLE AND METHOD OF PRODUCTION Russian patent published in 2009 - IPC A23G3/50 

FIELD: food products.

SUBSTANCE: composition of soufflé contains albumen, sugar and agar syrup, butter, citric acid, inuline, concentrated whole milk and large burdock extract in the predefined ratio of ingredients. At first albumen is whipped during 25 minutes, mixed with sugar and agar syrup and then mixed again. Then butter is added together with inuline after mechanical processing, concentrated whole milk, citric acid and large burdock extract. After this all of the components are mixed until gross mass is achieved.

EFFECT: creation of confection with functional ingredients from wild-growing drug raw materials with the possibility of its usage in dietary and general health meals.