"TANGERINE" NOUGAT PRODUCTION METHOD Russian patent published in 2012 - IPC A23G3/36 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The method envisages preparation of a mixture of sodium alginate, pectin, carrageenan and water. The mixture is left for polysaccharides swelling. Sorbitol and egg protein are introduced into the swollen polysaccharides mixture; the mass is beaten during 10-20 minutes. At the same time isomalt, xylitol and maltitol are mixed with water; the produced mixture is boiled out till 112-118°C syrup production. Then the syrup in an amount of 25-30 % of the total syrup weight is cooled to 85-98°C and introduced into the protein mass being beaten. The remaining syrup undergoes further boiling out till the temperature is equal to 126-130°C, then the syrup is cooled to a temperature equal to 85-98°C and introduced into the mass being beaten. The mass further beating is performed during 10-15 minutes till fluffy foam formation. Then hard-baked almond nut kernels, tangerine oil, dried apricots or raisins are introduced into the fluffy mass and mixed. The produced mass is moulded and portioned. The mass components are chosen at the specified ratio.

EFFECT: invention allows to manufacture a product with dietary properties, low caloric content, reduced density and extended storage life; due to sugar substitutes and polysaccharides usage in the product recipe the foam structure strength is enhanced which allows to evenly distribute and retain coarse additives within the whole bulk of the product.

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