METHOD FOR PRODUCTION OF GIRASOL-BASED NOUGAT-TYPE CONFECTIONARY PRODUCT AND COMPOSITION THEREOF Russian patent published in 2011 - IPC A23G3/36 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Girasol is washed, peeled and chopped. Chopped girasol is separated into fibre and juice by way of centrifugation or pressing. Fibre is dried in a drying chamber till moisture content is 12-14% at a 110-120°C temperature and milled to produce powder with 10-20 mcm particle size. Juice is filtered. Girasol juice and powder, starch-and-maize molasses, starch, a fruit essence, citric acid are mixed and the mixture is boiled out at a 100°C temperature during 55-60 min. The syrup is chilled to 40°C. At the same time, egg whites are whipped to produce fluffy foam wherein chilled syrup is trickled. Then product is whipped to produce a fluffy mass which is then rolled into a 20-25 mm thick sheet on a flour substrate. The sheet is dried during 3-4 hours at a 25-30°C temperature and cut into 20×35 mm sized pieces. The confectionary product contains girasol juice and powder with 10-20 mcm particle size, starch-and-maize molasses, starch, citric acid, a fruit essence, flour used for shaping and egg yolks. All the components are used at a specified ratio.

EFFECT: invention enables enhancement of quality and nutritional and biological value of the product and results in assortment extension.

2 cl, 4 tbl, 4 ex