FIELD: food products.
SUBSTANCE: invention is related to food industry, in particular, to production of confectionary. Confectionery composition contains (wt %): soya flour 74.0-76.0, starch 3.0-4.0, sugar powder 8.0-10.0, glucose syrup 5.0-6.0, and pepper corns held in boiling vegetable oil for 30 to 60 seconds at a temperature between 40 and 60°C, dried, and ground 6.0-8.0.
EFFECT: confectionery composition is nutritious and rich in protein, contain small quantities of polyunsaturated fatty acids, minerals, and vitamins, and has an antibacterial effect.
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