FIELD: food industry.
SUBSTANCE: invention relates to food industry. The proposed sweetie contains a protein and caramel mass. The caramel mass consists of sugar and/or a sugar substitute and water. The protein mass is made of wheat and gram or pea flour or their composition and melted animal or vegetal fat, preferably, natural butter. The sweetie has a layered finely-fibred structure produced by way of manifold stretching of the caramel mass and its impregnation with the protein mass. Additionally, one proposes the sweetie preparation method.
EFFECT: inventions group allows to produce a sweetie with increased biological and nutritive value, enhanced digestibility and long storage life.
12 cl, 6 dwg, 2 tbl, 10 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CONFECTIONARY PRODUCT FROM CHICKPEAS AND METHOD FOR PRODUCTION THEREOF | 2019 |
|
RU2714717C1 |
| COMPOSITION FOR PREPARATION OF "ENERGY CARAMEL" CARAMEL | 2010 |
|
RU2448470C1 |
| COMBINED CURD PRODUCT | 2023 |
|
RU2813784C1 |
| BUTTER COOKIE COMPOSITION | 2023 |
|
RU2816768C1 |
| DIETARY LOW-CARB PASTRY DOUGH AND THE METHOD FOR PREPARATION OF CONFECTIONERY | 2020 |
|
RU2759968C2 |
| HALVA | 1999 |
|
RU2152729C1 |
| COMPOSITION FOR THE PRODUCTION OF GINGERBREAD | 2022 |
|
RU2787715C1 |
| COMPOSITION FOR PRODUCING OF "MEDOVIK" SHORTCAKE | 2002 |
|
RU2228038C2 |
| CONFECTIONERY FUNCTIONAL MIXTURE FOR COOKIES | 2016 |
|
RU2626625C1 |
| METHOD OF DRIED CRUST PRODUCTS PRODUCTION | 2008 |
|
RU2370958C1 |
