CONFECTIONARY PASTE PRODUCTION METHOD Russian patent published in 2009 - IPC A23G3/36 

FIELD: food industry.

SUBSTANCE: according to the method proposed vegetable flavoured refined fatty component with melting temperature 32-35°C and saturated and unsaturated fatty acids content (0.7-1.3):(0.8-1.2) and solid triglycerides content 30-38% at 10°C and fatty acids trans-isomer quantity 4-7% is mixed with lecithin. After that sugar powder with defatted dry milk is added to the part of fatty coponent in quantity, providing fat content in recipe mixture 28-30%. Prepared mass is minced till particled size not more than 25 mcm in quantity of 90-93% of whole mass. After that mass is diluted in conching machine by left part of prepared fatty component taken in quantity providing its content 31-38%. Mass is mixed and maturated with simultaneous mixing during 5-10 hours at 35-42°C. After that the mass is packed.

EFFECT: proposed method allows to obtain product with smooth disperse structure.

9 cl, 5 ex