PRALINE SWEETS PREPARATION METHOD Russian patent published in 2013 - IPC A23G3/00 A23G3/04 A23G3/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to production of praline sweets for preventive alimentation. The method involves mixing of fried grated nut kernels, a sugar-containing component and a fat composition, moulding and cooling. After the components mixing one performs rolling, punching, homogenisation and additional cooling. The sugar-containing component is represented by palatinose. The fat composition is represented by a mixture of palm oil enriched with polyunsaturated fatty acids and coffee CO₂-extraction cake of at a rate of 3.5:1. Before mixing the fat composition is preliminarily heated up to 40-45°C and introduced in an amount of 0.55-0.60 parts of the total quantity while the remaining part is introduced during the mass punching. The components are used at the following weight ratio %: palatinose - 40.54-50.85, fried grated nut kernels - 36.50-46.45, fat composition - 9.10-16.50. Homogenisation is performed under a pressure of 40 bars till milling degree is conditioned to 98 % according to Reutov. For enrichment with polyunsaturated fatty acids one uses linseed oil taken at a ratio to palm oil being 1:7. Coffee CO₂-extraction cake is produced by way of mechanical treatment of coffee refuses with liquid gases with subsequent separation of an extract, filtration to produce extraction cake, repeated extraction of the extraction cake at a temperature of 60°C at a ratio of the raw materials to the extragent being 1:5 during 15 minutes, drying, milling into particles sized 20-30 mcm.

EFFECT: invention ensures development of a method for production of praline sweets with lower caloric content as well as expansion of the functional purpose products range.

4 cl, 1 tbl, 3 ex