METHOD FOR PRODUCTION OF LAYERED FRUIT PASTILLE AND LAYERED FRUIT PASTILLE Russian patent published in 2013 - IPC A23G3/36 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to the field of industrial-scale production of confectionery products. The method for production of layered fruit pastille includes apple fruits sorting and calibration, removal of mechanical impurities, cleaned fruits washing and baking on pans, baked fruits straining to produce puree, pastille mass preparation by way of beating up cooled puree with addition of sugar sand and/or sugar powder and egg albumen thereto, pastille mass pouring or laying out for drying, drying, slightly dried stratum cooling, formation of a twisted roll or a pie consisting of at least two layers with the adjacent strata of the roll or pie smeared with a filler, maintenance for impregnation with natural cooling, cutting to size, sprinkling with sugar powder and packaging for further storage and/or marketing. Apple fruits of sour varieties are used in the method. Fruits washing is performed in running water after preliminary soaking for 10-15 minutes. Then apples are laid onto baking pans with baking performed in a convective oven with forced circulation of hot air at a temperature of 190-260°C during 60-90 min. One performs forced cooling of naked fruits to a temperature of 2-7°C. Then one identifies a portion for further processing; straining is performed on sieves with mesh size equal to 1.25-2.25 mm. Pastille mass drying is performed at a temperature of 65-85°C during 20-40 hours. Further cooling of slightly dried strata is performed to a temperature of 18-30°C, with further maintenance of the pie (roll) performed at a temperature of 18-30°C during 18-30 hours. Layered fruit pastille is produced by this method.

EFFECT: invention is aimed at creation of an industrial technology for production of layered pastille with improved taste indicators and extended storage life of natural products based on a traditional recipe; labour performance increase, reduction of labour manual component, increase of ready product yield, improvement and stabilisation of its quality and appearance.

9 cl, 1 dwg, 2 ex