MULTILAYER PASTILLE PRODUCT AND METHOD OF ITS PRODUCTION Russian patent published in 2010 - IPC A23G3/00 A23G3/50 

FIELD: food industry.

SUBSTANCE: in product they use layers with spread filling, and finished product is coated. To prepare layers, apple puree is taken. Puree is divided into three parts. The first is mixed with previously made mixture of dry pectin and part of granulated sugar and soaked for 1.5-4 hours. The second part is mixed with dry egg white and soaked for 0.5-1 hour. The first part is added to the third part, as well as remaining quantity of granulated sugar according to the formula. Mixture is whipped for 25-30 minutes. Then the second part is added into mixture and whipped for another 25-30 minutes. Whipped mass is poured into trays and dried to certain moisture. Produced layers are cooled and cut into stocks. Stocks are coated by spread layer. Products are formed as double cake or roll. Spread is made of previously prepared mixture of dry egg white with fruit puree. Formed product is coated by a layer of spread. Coating contains sugar, dry egg white, pectin and apple puree. Then product is additionally dried, packed and sent for sales or storage.

EFFECT: increased shelf life of products, original organoleptic properties related to various texture and moisture of its layers.

9 cl, 1 ex